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1. Survival skills > FOOD & COOKING & Butchering > Flashcards

FOOD & COOKING & Butchering Flashcards

1
Q

Creating salt from Sea Water

A
  1. Gather sea water in clean container
  2. Strain Sea water through cotton/cheesecloth/etc into large pot
  3. Boil until 90% water evaporated - 1-1.5 hrs / gallon
  4. Remaining salt water will look like wet sand. Pour onto hard surface (baking sheet/scrubbed steel surface/ etc)
  5. Leave in open air for 3-5 days, stirring occassionally
  6. 1 gallon sea water = ~1 cup salt.
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2
Q

Building a Cinderblock rocket stove

A
  1. Find 4 cinder blocks and cut the connector off of the bottom of one, or use two bricks and two caps as a substitute for the altered block.
  2. Fit the blocks together and add a folded tin can for air flow beneath feeder opening.
  3. Place some type of grate/grill that lifts pot off top of chimney block. If block opening with pot bottom, won’t work.
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3
Q

3 ways to cook with heated rocks

A
  1. Add egg sized rocks to containers to boil/heat liquids.
  2. Pit cooking - fill a pit with heated rocks or coals, suspend racks of meat over, seal pit and wait for dry cooking.
  3. When cooking a large animal, stuff with hot stones to ensure thorough cooking in the center.
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4
Q

Two station cinderblock rocket stove

A
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5
Q

Improvised swedish torch cooking stove

A
  1. Gather 3 logs 24” X 6”.
  2. make cuts and chips on the sides of each log, covering a strip about 1/3 the circumference of each.
  3. Arrange the 3 logs standing up in a triangle, face the chipped section inward for each log, with a small stone placed in between each to maintain about 2” of space.
  4. Place a 2” wide stick part way up between each log and wrap wire around the outside of the 3 logs to hold them together.
  5. Fill the center space between the logs with fire tinder.
  6. Light the center. The fire will draw air like a rocket stove once gets going. Can place a skillet/pot directly on the top of the 3 logs.
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6
Q

How to render animal fat into tallow

A
  1. Chop the fat into chunks
  2. Trim off meat, blood, gristle, etc
  3. Trim into as small pieces as possible.
  4. Dump into large stockpot for several hours, heat on very low
  5. Stir occassionally as fat begins to melt
  6. When fully melted will have a clear liquid at the bottom and crisp impurities floating on surface
  7. Strain through cheesecloth or equivalent.
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7
Q

Turning meat tallow into candles

A
  1. Use a double broiler method (metal can set in 1/2 filled pot of water). Put tallow into smaller container.
  2. Once tallow melted, set aside and let cool slightly.
  3. Prepare a small metal/glass container, take two wicks and tie them to the middle of two sticks that sit on top of container opening. Warm container ahead of time if glass
  4. Pour tallow into container.
  5. Let tallow harden and trim the wick.
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8
Q

How to create a Hobo Stove

A
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9
Q

Keyhole fire

A
  • Dual purpose - heating and cooking
  • Tepee fire in center, when dies down, scrape coals into cooking part of shape
  • Make grill of green branches across cooking area
  • Keep the main fire going for heat and so can replenish coals in cooking area.
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10
Q

9 Bottle cap opening methods

A
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11
Q

Aluminum foil fry pan

A
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12
Q

Stone fry griddle

A
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13
Q

Basic can rocket stove overview

A
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14
Q

Cooking an egg in mud

A
  • Cover entire egg with a coat of mud 1/2” thick
  • Place on the coals and let cook for 20 minutes
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15
Q

Baking corn on coals

A
  • Attach the top of the husk with string or wire
  • Place on the coaks
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16
Q

5 cooking crane options

A
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17
Q

Hot can Y-Handle

A
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18
Q

Skinning squirrels

A
  • Cut the skin around the paws
  • Cut through the skin on the back and pull the skin off
  • Remove the small scent glands inside forelegs
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19
Q

How to protect meat from blow flies

A
  • Keep in a dark cool dry place.
  • Hang 12 feet above the ground, away from leaves.
  • Suspend fresh meat above a small fire to smoke and sear the surface with a protective hardened dry covering around the meat.
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20
Q

Skinning a Rabbit/small game

A
  • Remove the urine by holding the animals forelegs and squeezing down the body
  • Cut a hole in the belly area, insert first finger of each hand and pull skin apart, exposing guts. Remove guts
  • Cut skin around front and hind paws and between the legs
  • Hang the rabbit by hind legs
  • Remove skin by pulling it down over the head and then cutting the head off.
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21
Q

Rabbit fever preventions

A
  • Tularemia can be fatal if it gets into and open scratch or wound.
  • Wear gloves or work a heavy soap into your hands before skinning.
  • Thoroughly wash hands when done.
  • Cook all rabits until WELL done, heat kills Tularemia
  • Do not hunt slow sluggish rabbits, infection probable.
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22
Q

Elbow Rocket Stove

A
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23
Q

Desert food scavenging

A
  • Chia sage - beat the bright purple flower into a container to release seeds. Eat raw or soaked in water
  • Pear Cactus - Shave or burn off spines. Meat and liquid edible
  • Barrel Cactus - flesh safe, liquid causes diarrhea so don’t drink
  • Snakes - Cut at least 3” below the head when decapitating to avoid poison gland. Bury head since bite reflex can still occur up to 1 hr after death. Snakes can lunge 1/2 their body length.
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24
Q

Egg candling

A
  • Put light source behind egg at night or in a darkened room
  • Egg and yolk visible until a few days old
  • Embryo - red area with blood vessels extending away from. Red spider.
  • Whole egg dark - chick inside
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25
Q

Cooking an egg in its shell

A
  1. Use knife/sharp stone to chip the pointed end off of egg. Remove less then 1”.
  2. Use a branch to poke the yoke and stir up the egg contents
  3. Place egg in the ashes near the fire. Turn it periodically.
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26
Q

Top staples to store

A
  1. Rice - can last decades if stored correctly
  2. Beans - protein
  3. Pasta
  4. Salt
  5. Shortening and cooking oil
  6. Sugar
  7. Honey
  8. Dried fruit
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27
Q

How to make Jerky

A
  1. Use BEST meat you have, flavor will be concentrated
  2. Trim off all fat. Fat = rancid
  3. Pound meat, add salt cure mix HEAVILY - draws water and blood out, provides better flavor
  4. Cut as THINLY as possible, 90 degrees to the grain, cut into 1/8” to 1/4” wide strips
  5. Slow cook over low heat (100 to 125F) of smoky fire (keeps insects off). Want to dehydrate, not cook (spoils faster). Also reduces weight.
  6. Done when hard to bend with fingers, but not so brittle that snaps. Red meat will be dark purple/brown. White meat = pinkish - grey.
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28
Q

BRICK ROCKET STOVE

A
  • 23 bricks total, 1 split in half
  • 4 Bricks per layer
  • bottom two layers use 3 full bricks and one half brick
  • thin metal grill placed between layers 1 and 2 to provide airflow when fire build on level 2.
  • Clay bricks are best if you can get them
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29
Q

Loop stick pot hanger

survival

A
  • Cut off a flexible tree branch that is 1/2” in diameter just below a ‘Y’ notch.
  • trim the shorter of the two ‘Y’ branches to 2” long
  • Bend the longer of the two ‘Y’ branches in a loop back on itself and lash to self
30
Q

Leaf wrap cooking

DP skills

A
  • Green leaves, non poisonous.
  • Basswood, burdock, cattail, maple
  • Wrap food in 3-4 layers of leaves and tie with strips of green willow, mullbery or basswood bark, or wire.
  • Place on a coal bed, will cook meats and root vegetables perfectly.
31
Q

Car window dehydrator

DP skills

A
  • Dehydration requires ventilation, so slightly crack car windows, cover openings with mesh or screens to keep out flies
  • Cut meats, fruites, vegetables in thin 1/4” strips
  • Place on the dash under front window on raised drying racks that have at least 2” clearance for airflow
  • Avg sunny day, meat will be dehydrated in 6-8 hours, fruits/veg much caster.
  • Even when outside temps are 60’s, can reach 115 F inside the car.
32
Q

Clay pot food cooler

DP skills

A
  • This will extend the shelf life of perishable foods
  • 2 porous flower pots (ex.terra cotta), one slightly larger then the other.
  • Plug the bottom hole of the larger pot so will hold water
  • Fill the bottom with enough sand to raise the second pots upper rim equal with the outside pot.
  • Fill the space betwee pots with sand, then pour in water until sand fully saturated
  • put items to be cooled inside smaller pot
  • Evaporation of the water through the outer pot draws out the heat from inner pot. If in shade in windy spot even better
  • Damp towel on top serves as perfect lid
33
Q

Decapitating a chicken

DP skills

A
  1. Pound two long nails into stump, close enough that head can’t slip through
  2. Lay chicken on side on block with one wing beneath body, neck between the nails
  3. Apply just enough pull on chicken legs to stretch neck and keep the bird in place
  4. Tap your finger just in front of birds beak, then about 4” out in front of beak. Keep alternating taps back and forth until bird hypnotizes and relaxes
  5. Chop chickens head off - hatchet
  6. Hold body up by legs to let blood drain out. Body will flop and flutter wings for a bit.
34
Q

Preparing your decapitated chicken for cooking

DP skills

A
  1. Have a pot of water scalding hot (just shy of boiling) prior to decapitation
  2. Dip decapitated bird into water for 20-30 seconds
  3. Loosened feathers should be removable with firm swiping motion.
  4. Chop off the feet
  5. Cut around cloaca being careful not to cut into intestines (will contaminate the meat)
  6. Scoop the innards out with your hands
  7. Rinse entire chicken in cold water.
  8. Must get done in first 20 minutes and start cooking before rigor mortis sets in.
  9. If rigor mortis sets in, chill for 24 hours before cooking.
35
Q

Butchering a rabbit

DP skills

A
  1. Hang carcass by hind legs
  2. Cut off the head and allow carcass to bleed out for 5 min.
  3. Cut off front legs at joing (shears?)
  4. Cut the fur around the joint of each rear leg, pull the skin down as far as possible
  5. Make a connecting cut through fur from leg to leg, don’t nick anus.
  6. Make incision around anus and tail, then pull skin down completely off carcass.
  7. careful Incision in muscle wall of groin, don’t want to nick innards
  8. Insert two fingers into the incision in a V shape, pushing the meat away from guts
  9. Continue cutting muscle wall with help of finger V until reach ribs. Sheer down through ribs.
  10. innards should pull out easily, Keep liver, kidneys and heart.
  11. cut off the rear legs at joint.
  12. Rinse carcass, chill in clean salted water or cook immediately.
36
Q

Shelf life of canned foods

DP Skills

A
  • best flavor w/in 12 months, safe to each up to 24 months
  • Commercial canned foot good for 2-5 years from manufacture date.
37
Q

Julian dating

DP skills

A
  • usually a 4 or 5 digit code
  • First 2 numbers: last two digits of year
  • Last 2-3 numbers : day of the calendar year (1-365)
  • Example June 1 of 2023 = 23152
38
Q

Cooking food directly on coals

DP skills

A
  • Build a large flat bed of embers (2-3 inches thick) preferably from hardwood
  • Quick cooking foods in center where hottest.
  • Slow cooking foods around the edges.
  • Flipping/turning to often = undercooked in center, overcooked on outer.
39
Q

Cooking camp bread on coals

DP skills

A
  1. Mix little water with pancake mix until forms a dry dough ball.
  2. Dust your hands with dry pancake mix(keeps from sticking to dough), then pat dough ball flat as you can.
  3. Toss the flat cake into coals, watch as fluffs up, cooking 1-2 min.
  4. When starts to become rigid and bottom edge starts to brown, flip the cake over and cook for 30-60 seconds more.
  5. give a few seconds to cool and blow off any lingering ash.
40
Q

Single branch food skewer for cooking by a fire

DP skills

A
41
Q

Wood rotating spit for cooking food over fire

DP skills

A
  • if food isn’t easy to balance, use spit branch w/ small branches sticking out to keep food from spinning in place
42
Q

Single pole overhang for cooking with a pot

DP skills

A

Large bed of coals + low flames = best cooking

43
Q

Green wood square cook grill

DP skills

A

Large bed of coals + low flames = best cooking

44
Q

Green wood tripod cook grill

DP skills

A

Large bed of coals + low flames = best cooking

45
Q

Green wood trench grill

DP skills

A

Orient the trench in same direction as the wind

Large bed of coals + low flames = best cooking

46
Q

Survival grill tips

DP skills

A
  • Thick bed of coals from hardwood is best
  • Watching where smoke is going will also show you where most heat is lifting from fire. Put food in smoke if need more heat, away from smoke if need less heat.
  • Prop up large flat stones to shield legs of grill from fire
  • Use green non toxic wood with the bark left on.
  • Avoid sticky wood = pine, spruce, fir.
  • Skewer small items together so can’t fall through grill
  • Don’t let flames reach underside of greenwood grill or eventually entire grill will burn.
47
Q

Snowshoe/racket grill

A
  • Carve a point onto end of stick so can stick into ground at angle over fire
  • Put food on rack and use a few more green sticks to pin the food in place
  • Avoid buckeye and horsechestnut - has toxins in wood.
48
Q

Hot rock stir fry

DP skills

A
  1. Heat up a bunch of egg sized stones for 20 minutes in your campfire.
  2. Chop up vegetables and meat into small pieces
  3. Place food in large wooden bowl or bark container.
  4. Add oil or animal fat and a little bit of water (creates steam so cooks faster and more evenly)
  5. Using tongs, grab a few of the rocks, blow off the ash and mix in with food
  6. Stir mixture slowly.
  7. Once stones are no longer sizzling, replace.
  8. Continue until meat has coooked all the way through (color change). Serve with one stone left in bowl to keep food hot.
49
Q

Rock frying pan

DP Skills

A
  • Find a flat or concave rock about 1” thick.
  • Avoid really rough stone(b/c food sticks), stone collected near water or slate and shale(very flat), as they all tend to explode.
  • Set up approx 12” above ground - propped on other rocks or on protected green wood stakes
  • To make sure pan is level, pour a little water in center of rock. Water will run off low side, prop that side up with rock chips until water stays centered.
  • Fire should be touching bottom of rock or up around edges.
  • Use animal fat/oil to keep food from sticking to rock.
  • Don’t get attached to rock, heat will eventually crack it.
50
Q

Build an external fired rock oven

DP Skills

A
  • If can find clay, caulking around the edges of stones will increase efficiency of oven.
  • Best quality clay can be rolled into a ‘rope’ and manipulated without breaking.
51
Q

Bake in a clay pot

DP skills

A
  • Stab green wood stake into ground near campfire.
  • Implale meat/bird/animal or vegetables on stake
  • Cover with an overturned clay pot
  • Cover all the sides of pot with coals
  • Replace with new coals every 15-20 min.
  • After 1-2 hours, pull coals off, lift pot and check food.
  • When vegetables soft or meat falling off the bone, then it’s done.
52
Q

Trench earth oven with 3 cooking modes

DP skills

A
  • Trench at least 2’ long, orient so wind travels over fire and into tunnel if possible.
  • Use back of oven box as one side of chimney to transfer more heat
  • Chimney of stone or mud/clay
  • place 3 stones around top of chimney to create resting spot for pot with smoke still able to escape
  • Cover entire oven box in dirt
  • Build fire in large area of keyhole trench. Push coals down into trench beneath oven as fire develops
  • 3 cooking modes - in oven, over the chimney, in the fir pit in front of oven.
53
Q

3 stick cooking crane over fire

DP Skills

A

Upward fork should be closer to fire, downward further away

54
Q

Mega crane for heavy pots over fire

DP skills

A
55
Q

Cattail food options

DP Skills

A
  1. Rootstocks -
    a. swell late summer, great source of starch.
    b. Di up, wash and peel. Crush in water to seperate out starch.
  2. Young shoots can be boiled in springtime
  3. Pollen - collect early summer and add to flour as protein supplement.
  4. Horn shaped sprouts at base of stalk make a nice cooked vegetable.
56
Q

Dehydrating fruits/veges/herbs without sunlight

DP Skills

A
  • Fruit/veg - Peel, remove seets, slice then thread onto sturdy cotton string. Place thin cloth over to keep out insects, hand above a heat source (stove, radiator, etc).
  • Herbs - Shouldn’t be dried in sun. Find a dry dark place, tie stems in bouquets and hang upside down.
57
Q

Identifying a Dandelion

DP Skills

A
  • FLower
    a. yellow
    b. grows on single, hollow, unbranching stem
    c. Ray flowers - tonns of smaller strap shaped leaves = flower.
  • Leaves
    a. Lobed
    b. Basal - grow from bottom of stem only
    c. edge Highly variable -smooth, toothed, deep cut
    d. produce a milky sap
  • Location - typically full sun, grows wild in most of the world.
58
Q

Dandelion use

DP skills

A
  • Almost entire plant edible and packed with Vit A and C
  • Young leaves can be eaten raw, not bitter yet
  • Peel the down pointing green sepals off of flowers and can eat in salads or fried as fritters
  • Larger leaves, buts and roots can be cooked/fried and eaten (raw = bitter).
59
Q

1st step in turning acorns into edible food

DP skills

A
  • Contain tannic acid which is water soluble
  • Crush the nut to remove the shell and break nut into pieces
  • Rinse in pot of warm water until water turns brownish, dumb water. Repeat until nut meat palatable.
  • Can also rinse in stream, but need to cook after to remove any parasites/bacteria.
60
Q

Ways acorns can be eaten

DP skills

A
  • Raw if tannins removed in potable water
  • Roasted in chunks
  • Dry for a few hours and grind into flour
61
Q

Best way to store acorns

DP skills

A
  • Remove meat from shell by crushing into pieces. Disrupts acorn grubs lifecycle so they don’t eat your supply.
  • Leave natural tannins in place, acts as preservative. Remove just before plan to eat.
62
Q

how to propogate potatoes

DP skills

A

1) 3-4 weeks prior to planting, pull old potatoes into warm sunny area and cover with damp burlap/paper towel. Eyes will grown green shoots
2) Cut into pieces preserving sprout and base it grew from
3) Let sit for a few days with cut side up. Protective dark skin will form = prevention from disease.
4) Dig 6” trench
5) plant potato segments 12” apart with eye/sprout facing up
6) Put two TBSP’s of fertilizer (low N, High Phosphorous) between each segment
7) Cover with 2” of soil
8) Water thoroughly. Will need 1-2”/wk.

63
Q

When to harvest potatoes

DP Skills

A
  • Harvest new/baby tomatoes 2-3 wks after flowering. (usually 60 days after planting)
  • Harvest large (storing) potatoes 2-3 weeks after foliage dies back (usually 90 days from planting)
    *
64
Q

New potatoes vs Mature/storing potatoes

DP skills

A
  • New - harvested at 60 days (3 wks after flowers), small, tender, to be eaten right away
  • Mature - harvested 90 days (after foliage dies back). Stored for later in winter. Can tell if ripe if skin doesn’t rub off under thumb rubbing pressure
65
Q

Harvesting mature potatoes

DP skills

A
  • 4-6” down
  • Gently unearth and pull out
  • Don’t wash if storing
  • Let sit in shaded cool area in a single layer for a few days to cure
  • Brush off any soil
  • Store in dark, cook, DRY place at 38-40F. Fridge doesn’t work because not dry.
  • Discard any with damaged skins
  • Avoid exposing to light = skin changes to green = toxic
  • Can be stored for several months
66
Q

What does green color on potatoe mean?

DP skills

A

Green skin/shoots/eyes = skin exposed to sunlight and growth starting = solanine = toxic = GI distress and CNS problems if a lot eaten.

67
Q

Rules of seed storage

DP skills

A

Dry (dessicant packs can help, but NOT O2 absorbers)
Dark
Cool

68
Q

Dry seed harvest

DP skills

A
  • For plant seeds that are fully dry when fully formed - beans, peas, carrot, cabbage, grains, etc)
  • Pull loose the seeds right of the plant.
  • Dark, Dry, Cool
69
Q

Wet seed harvest

DP skills

A
  • Seeds that are inside wet flesh (fruits, tomatoes, etc)
  • Harvest the food when ripe
  • Crush the harvest in a container with loose fitting lid
  • Let side for a few days at room temp, fermenting, until bubbles stop forming.
  • Scoop out the flesh chunks
  • Add water. Bad seeds wil float, good seeds will sink.
  • Rinse the seeds off, spread them out in a think layer and let dry for 3 weeks.
  • Cool, dry, dark
70
Q

Ideal item to harvest off a house for dehydrating food?

DP skills

A

Plastic screens (window and door).
Don’t use metal or galvanaized.

71
Q

Shopping cart use in food preparation?

DP skills

A

Turn on basket on side, build a fire in the basket, use side of basket as BBQ grill.

1. Survival skills (13 decks)

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