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Originally posted by Quickfix
A "prepper" should need two-three things for real survival.
A Knife, Old lighter (for fire), and well third item, could be something random perhaps a book on local plants.
Humans have been surviving for centuries with just a good ol' knife.
Whatever else a "prepper" stores up on is just gravy, so to speak...
Originally posted by cartesia
Honestly people planning to stay in their home anywhere in the suburbs/cities are nuts.
Originally posted by SubTruth
I have to disagree with ya. Remember the rule of 3.......3 minutes without air.......3 hours without shelter......3 days without water......3 weeks without food.
Exposure is what kills you. Layering is the key and wool is the best even when wet.
Originally posted by freedomSlave
If some one lacks commonsense it don't really matter how much they prep they wouldn't make it a month . Stocking up on guns and ammo will only get one so far how many of them even own a bow and arrows for when the gun ammo runs out . Stocking up on food is pointless unless you intended to camp out at home (urban areas) . people should really be focusing on seeds to grow food . Traps are important . Fishing gear even though I hate fish can't stand it is better than starving . If people are mostly heading in one direction for evacuations I will go the other way .
Pinole: The blue sweetish kind is the grain which they prefer for that purpose. They parch it in clean hot ashes, until it bursts, it is then sifted and cleaned, and pounded in a mortar into a kind of flour, and when they wish to make it very good, they mix some sugar(optional) [i.e., maple sugar] with it. When wanted for use, they take about a tablespoonful of this flour in their mouths, then stooping to the river or brook, drink water to it. If, however, they have a cup or other small vessel at hand, they put the flour in it and mix it with water, in the proportion of one tablespoonful to a pint. At their camps they will put a small quantity in a kettle with water and let it boil down, and they will have a thick pottage.
How to Make Pinole
What You’ll Need
•frying pan (cast iron or non-stick preferred).
•dried corn on the cob [organic if possible]: For this you just hang some corn in a dry place in your home until the kernals are dry throughout and come off the cob without much effort. For a less auhentic but still workable solution, you can also dehydrate frozen or canned corn in your dehydrator..
•blender, coffee grinder, or food processor: (or mortar and pestle if you want to really do it the authentic way)
I’d like to add that you can also make Pinole by taking cornmeal and cooking it over a pan in the same manner as above (don’t expect it to swell however).
(a posters note from the site) One point to consider is that older heirloom varieties have greater protein than the newer hybrids and gmo altered varieties which have been bred for massive cabohydrate capacity to be used for making Corn Syrup and its dirivites.
so if you can’t grow your own, check out your fall decoration stores or local Farmers markets for the multicolored varieties.
edit on 8-1-2013 by Gridrebel because: (no reason given)
Originally posted by Gridrebel
One thing is to learn how others have survived in the past. I think every prepper should have a few pounds of Pinole (corn meal/flour) in their stores. It is simple, lightweight, stores well, doesn't need cooking and a small amount can sustain one in dire times. Many different indian tribesmen used this on their travels. Just Google "Pinole" and read the information out there on this super food.
Make Your Own
In this pemmican recipe, we are basically disassembling and reassembling the meat. Fresh meat rots quickly; once the flesh and fat are separated and processed, each in the way that works best for it, they can be reassembled and will remain preserved for an extended period. This pemmican recipe is quite easy to make and a variety of ingredients can be used. Following is my step-by-step preferred method; feel free to substitute meats and fat sources. In doing so the most important guidelines to keep in mind are to be sure your meat is lean and completely dry, and to use rendered fat that will not melt (such as the fat of ungulates) while the pemmican is being stored and used. Dry the meat.Choose a warm, dry, sunny period and start early in the day to take full advantage of available drying time. I prefer large chunks (like thigh and shoulder) of meat that are already quite lean, like summer venison. If such is not available, clean all visible fat and connective tissue from the meat, then slice as thinly as possible, preferably across the grain (dries faster that way) and place on a drying rack in full sunlight. If yours is a warm dry climate, you may be able to keep your slices 1/4 inch thick and get them dry in a day. If your area is humid, slice as thinly as possible. It’s best to get the meat dry in one day, to lessen the chance of spoilage. Test for dryness by bending each piece, particularly where thick. Those needing more drying time will be rubbery; those dry enough will be brittle and crack. Take them indoors so they do not reabsorb moisture overnight. They are best kept refrigerated. If conditions are not ideal for drying, use a supplemental fire. What you are creating here is jerky, which can be stored and consumed as-is, but it is not a complete food because it does not contain fat. Do not try to live on it! Natives will either use jerky as an ingredient in a complete meal, or will use it in their next pemmican recipe. Grind the meat. Use a commercial grinder, or pulverize, as Natives would. Render the fat. then Combine meat and fat, in a ratio of about two parts meat to one part fat. Pack in airtight containers Cleaned intestine, bark, glass or plastic containers can be used. Store in a cool, dry, dark place.