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HomePosts Tagged "no power food"

Oh, how I love food! Let me count the ways.

Actually, I don’t like food-food, but the homemade variety. And nothing beats a meal cooked during an SHTF situation.

Yes, I know how that sounds, but admit it that the best meal you’ve ever eaten was back when your can was on the line. Even spam taste better when it’s eating from tin plate set beside a romantic 24-hours emergency candle.

Which brings us to the topic du jour – how to make spam at home.

I know most of you people have enough cans in your emergency supplies pantry to make it through WWIII, but wouldn’t it be neat to learn how to make some yourself instead of buying? Sure it would, and I am going to show you how easy it is to make this stuff. What can I say about spam? The dish is so popular that it inspired songs and even phrases like the one we use each day: “for when the spam hits the fan.”

Now, as for the recipe, I have to warn you that it takes a little bit of muscle to pull this through because everything will have to chop, diced, and ground. So, without further ado, here’s how to prepare emergency spam. Ingredients:

  • Pork shoulder (about two-and-a-half pounds). You can use other pork cuts as well. Just be sure that your cut of choice has enough fat on it.
  • Good-quality ham (about three ounces).
  • Tender Quick Meat Cure (bought mine from Amazon. Aim from one tablespoon at first and then half a tablespoon later.
  • Garlic (two cloves are more than enough for this recipe).

Already gathered your ingredients? Great! Then it’s time for phase two of our spam cookery.

How to prepare homemade spam

Step 1.

Get your oven ready. Pre-heat to 300 degrees Fahrenheit.

Step 2.

Tend to the meat. Take your pork shoulder or cut of choice and cut it into small cubes.

Step 3.

Set up your grinder. After you finish installing the thingy, grind the pork shoulder cubes. If you prefer your mixture to be less chunky, grind the meat one more time.

Step 4.

Ham and garlic. Take your ham and mince it. Place it afterward in a food processor. Now mince your garlic and add it to the ham.

Step 5.

Finely mince the ham and garlic. Don’t make it into a paste, though.

Step 6.

Grab a large bowl and wash your hands. Place the ground pork meat, ham, and garlic in a large bowl. Add one tablespoon of Tender Quick Meat Cure and use your hands to mix the ingredients. If the mix seems too loose, add half of spoon of Tender Quick Meat Cure.

Step 7.

It’s time to shape your ham. Grab a baking tray from the pantry. For this recipe, I used a small ceramic terrine tray my wife got from her mother. Put the mixture inside the tray and use your hands to spread the mixture over the entire surface.

 

Step 8.

It’s oven time! By now, your oven should have reached the desired temp. Cover you spam tray with an aluminum foil. Make sure it’s wrapped around nice and tight, especially around the handles. Now, take a large baking tray from the pantry and place the spam tray smack in the middle. Fill the larger with water (should be ¾ full). Place in the oven for three to four hours. Check the larger tray every half an hour and make sure that there’s still water there.

Step 9.

Time’s up! Let’s pop the lid. This is the most important part of making ham. Remove the tray from the oven and allow it to cool for a bit. After that, use some gloves or something to get the spam tray out of the bigger tray. Have to warn you that this part’s a little bit disgusting. Take the aluminum foil off the spam tray. That yellowish goo on top of your meat is pure fat. Take a ladle or a large spoon and remove the excess fat. Temporarily place it in a plate or bowl. After it cools down, throw it in the garbage because it cannot be reused. Don’t forget to leave a thin layer on fat on top of your spam.

Step 10.

Bag and tag. Grab yourself a lid from the pantry and place it on top of the spam tray. All you need to do know is to find some sort of weight to put on top of the lid. This prevents the blob inside from expanding and from drawing too much moisture from the air. I used two small bricks to weigh down the lid, but you can use anything you have on hand as long as it’s heavy and keep the lid shut.

Step 11.

The ice-man cometh! Place the tray with the weight on top inside the fridge. You can also turn this into full-blackout recipe by swapping the fridge with a cool and dry place. Don’t worry about the meat turning bad because it’s packed with enough salt.

 

That’s it!

If you’ve gone through every step, you should have fresh, homemade spam in 24 hours or less. Now, bear in mind that this is not the canned spam variety which means that it doesn’t have a very long shelf life. However, if you know a little bit about canning, you can go for the kill.

I haven’t gotten around to canning my span mostly because I don’t know a thing about how to seal those blasted things. My mother told me that there’s a special tool for that job, but I’ve yet to discover it. Anyway, it’s not like there’s enough spam to can – my family made quick work of it.

Like my recipe? Let me know your thoughts in the comment section. Also, if you know of any canning method, I’ll be grateful if you would care to share it.

Other Self-sufficiency and Preparedness solutions recommended for you:

The Lost Ways (The vital self-sufficiency lessons our great grand-fathers left us)
Survival MD (Knowledge to survive any medical crisis situation)
Backyard Liberty (Liberal’s hidden agenda: more than just your guns…)
Alive After the Fall (Build yourself the only unlimited water source you’ll ever need)
The Lost ways II (4 Important Forgotten Skills used by our Ancestors that can help you in any crisis)
The Patriot Privacy Kit (Secure your privacy in just 10 simple steps)

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Nothing beats a cooked meal during a SHTF situation. You have no idea how easy it is to make this stuff.

Everybody has his guilty pleasure – mine is powdered eggs. Yes, I know that nothing beats fresh-laid chicken eggs, because they’re packed with calcium, albumin, and so on and so forth. But what can you do? The heart asks pleasure first, as the saying goes, and I wouldn’t even consider coming down for breakfast if I’m all out of powdered eggs for my killer omelet.

There are very good reasons why I chose this instead of regular eggs, apart from the fact that they tout more or less the same nutritional values as their ‘living’ counterparts – they can be stockpiled for months if not years; can fit into any B.O.B, no matter how big or small it is and, most importantly, powdered eggs will be worth their weight in gold during an SHTF situation when all supermarkets will run out of the fresh variety.

Now, before showing you how I managed to make my first few jars of powdered eggs, I should warn you that this recipe will require a small investment because you’ll need a contraption called a dehydrator.

Wait! Don’t close this article yet. I was talking about a maybe a few tens (bought mine from Costco for $30). That’s about it as far as the financial part is concerned. Trust me when I say that this investment will pay off – imagine not having to hunt online discounts on survival foods such as powdered eggs. And, most importantly, if you know how to cook ‘em, you won’t notice any difference in taste.

Anyway, here’s what you will need to do in order to obtain a near-endless supply of powdered eggs.

Gathering your ingredients and kitchen supplies

To pull this off, you will need the following:

  • Eggs (I used two dozen for my first batch).
  • A teaspoon of vegetable cooking oil or butter.
  • The dehydrator.
  • A food processor.
  • A blender or fork for whipping up the eggs.
  • Canning jars.
  • Skillet.

Done gathering the ingredients? Great! Here’s what you’ll need to do next.

How to prepare powdered eggs

Step 1. Start by cracking open the eggs in a large bowl.

Step 2. Whip up the eggs using a mixer or a fork. I would advise you to use a blender since it’s quite tricky to whip up that many eggs using a simple fork and takes less time.

Step 3. Put the skillet on the cooking machine and add a little bit of veggie oil or butter. If you don’t have a non-stick pan, use both or stick to butter.

Step 4. Set the heat to medium-low and wait for the oil to heat up. If you’re using butter, you should put the whipped eggs inside when the butter’s all melted.

Step 5. Add the whipped eggs.

Step 6. Wait until the eggs begin to bind, then use a wooden spoon or spatula to sort of shred the omelet mass. Keep stirring and separating the eggs. It takes about 10 minutes or so. Yup, basically it’s like doing scrambled eggs. Now, if you want your eggs to be extra puffy, you can add a splash of milk to the bowl while you’re whisking them.

Step 6. Move the scrambled eggs to a clean plate with a bit of paper tissue underneath and allow them to cool.

Step 7. Once the eggs have cooled down, transfer them to your food processor and set it on “pulse.” Give your scrambled eggs a couple of spins. After a couple of seconds, you should have a puffy mass of diced eggs.

Step 8. Turn on your dehydrator and set it to 125 degrees Fahrenheit. Wait for it to reach the desired temperature (mine has a green LED bulb in the front which sort of lights up when the device reaches the right temp). Don’t forget to remove the dehydrator’s lid before heating it up.

Step 9. Transfer the eggs from your food processor to the dehydrator. Put on the lid and wait. It takes about four or five hours for the machinery to remove all the moisture from the eggs. Once they’re done, the eggs will have a brittle aspect.

Step 10.  Put the eggs back into the food processor and give them a spin or two to turn them into powder. Enjoy!

There’s another way of making powdered eggs. Works great if you’re on the run or not in the mood of going through all the steps. As you will see, the dehydrator you’re just bought comes with a fruit roll sheet (yup, you can use it to get the moisture out of fruits and make your own trail mix).

Now, get half a dozen eggs and whisk them. Put the fruit roll sheet on top of your dehydrator and set it to 145 degrees Fahrenheit. When the thing’s beginning to heat you, dip a paper towel in some veggie oil and grease the surface of your fruit roll sheet.

Add the whisked eggs (careful not to spill your mix inside the device). You don’t need to put the lid on. Leave it like this for 14 to 16 hours. Swing by from time to time to see if everything’s okay. When they’re done, they’ll have the same brittle texture as in the steps described above. All you need to do now is to transfer them to your food processor (don’t bother waiting for them to cool down), give them a good shake, and that’s it.

As for storing, you can use regular canning jars or zip-lock bags. If you want to make survival packs for your bug out bag or household survival kit, you can try using a vacuum sealer.

For the cooking part, all you’ll need to do would be to rehydrate them – I personally like to add them to a small pan with boiled water and sort of make poached, scrambled eggs. Yes, I know it sounds unappetizing, but nothing a little bit of salt, pepper, and a slice of homemade spam can’t fix.

Hope you’ve liked my article on how to make powdered eggs at home. If there’s anything more to add, be sure to hit me up in the comments section.

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Powdered eggs will be worth their weight in gold during an SHTF situation when all supermarkets will run out of the fresh variety.