High Fat Long Shelf Life Foods, page 1
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ATS Members have flagged this thread 6 times


reply posted on 4-11-2011 @ 03:05 PM by Dionisius
reply to post by Maxatoria



Damn right, Dry Cured Salami is the one! preferably straight from Italy but beggars cant be choosers


reply posted on 4-11-2011 @ 09:25 PM by superman2012
reply to post by SirMike



Canned butter or olive oil, freeze the olive oil and rotate annually.


reply posted on 14-11-2011 @ 09:53 PM by IntegratedInstigator
Im surprised no one has mentioned spam!
Spam is generally sold in 12 ounce cans which have roughly 75% DV of Protein, 125% DV total fat (150% DV saturated fat), and 70% DV cholesterol. It also has over 150% DV of sodium. See Wiki snippet for simple break down of nutritional data.

Spam has a lot of fat, cholesterol and sodium in each can which can be off-putting. On the other hand it is a very calorie dense food product that will give you much needed energy in certain survival situations, and keeps nearly indefinately on the shelf.

Hawaii has made spam almost a staple food in the past for these very reasons. It is very easy to stack/pack, efficient to ship, little energy required to store it (in terms of refridgeration), etc. Although Hawaii is much more modern today than in times past, Spam is still a quite popular food. Example Source.

Other canned meat products share very similar qualities with spam, that being high fat, very long shelf-life, pre-cooked, etc. One of my all time favorites is Hormel's Corned Beef and Roast Beef Hash products. They are more tasty than spam imho and can be eaten more often without getting 'spammed out'. I usually eat a can of hash at least once a week, sometimes more often. Big saturday or sunday breakfasts are a godsend after a week of hustle and bustle!

Anything from Hormel's Pantry Section would be a good candidate, and will help you add variety to your storage pantry.

I have been linking to a lot of hormel products, but only because they tend to specialize in canned meat products, and I can pull all of my information from their website. Any company who makes canned hash, or spam-like 'potted meat' proucts will do as well.

One last canned meat product I cant leave out is Dinty Moore Beef Stew. This stuff is tasty hot or cold (only cold if necessary or incredibly drunk ). It has tender whole beef pieces, typical canned vegetables (overcooked and mushy), hearty broth. It tastes great alone as a stew, with some instant mashed potatoes spread atop and baked (add shredded cheese for a delicious shepards pie).

Basically don't shy away from canned meat products, they will be high in fat, and have just as good a shelf life as any other canned products.

Edit: Son of a bitch! Dinty Moore Beef Stew is another Hormel product. I should buy some stock in Hormel
edit on 14-11-2011 by IntegratedInstigator because: (no reason given)



reply posted on 15-11-2011 @ 02:07 PM by Dionisius
reply to post by moondancer811



I disagree, I eat Peanut Butter off a spoon (or my finger) everyday and have done so for the past 6 years and I still havent got bored of it.

Never thought of it as a Long Term Survival food though, will have to chuck a tube or two in my BOB. Thanks for the tip


reply posted on 16-11-2011 @ 10:16 PM by tovenar
reply to post by Jansy



Coconut Oil is being touted in the west as "the answer," as a superior cooking product by the global corporations that process and market it.

Coconut oil is healthy in SE Asia and the pacific, where it is consumed soon after being refined.

Natural coconut oil has an extremely low melting point (below 80 F). In order to keep it from going rancid at shelf temperature, oil that is exported to the west is subjected to a process of hydrogenation. If the process is not 100%, it produces trans fatty acids. As a matter of fact, the restaurants in NYC had to redo all their recipes because they used ...coconut oil. Likewise with the potato chip makers, pretzel makers, movie popcorn suppliers, et al.

The oil industry has successfully kept he "partially hydrogenated oil" label from being applied to coconut oils, but unless the oil is fully saturated, the product is partly or completely composed of the "deadly" trans fats, now outlawed in New York State for restaurant usage.

.
edit on 16-11-2011 by tovenar because: (no reason given)

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