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Discussion Starter · #1 ·
lots more dogs and cats than small game/birds, too. A .22 or a bola will suffice to get a cow. Bingo, 400 lbs of jerky. An A frame pack frame can be field made, quite easily, in an hour or so, and it will enable a strong, fit man to TROT with a rear hindquarter of a horse. He can take 1 or more quarters of meat a mile or so, set up a good ambush on his back trail, use the rest of the night to cut up the meat for jerking. Pop some "stay awake" pills, and watch the next day. If nobody bothers to track him the next day, he is almost certainly home free. Staying at the kill site to jerk the meat (takes several days) is a big mistake. the blood will draw flies and mosquitoes, for one thing,

After he has put away the half-dried meat for the 3rd night, anyone can use the A frame to go get a couple of hundred pound sacks of grain from some farmer's grain bin, the city granary or feed stores. Along with the jerky, this grain is enough to last a man for 6 months. If he also makes and sets up some snares, gill nets, box traps, etc, and jerks that flesh, and knows a bit about wild edible plants, and is set up to grow sprouts, he is good for a year, with almost no prep expense at all.

Just need some buried, empty drums in which to put the jerky and the grain. Some cans of Crisco "lard", and some others of vacumn packed bags of self-dehydrated fruit, bought at bulk discount prices from farmer's markets, at the end of that fruit's "season', will round out the need for food, and help make the other stuff palatable. Need to also bury a bit of gear, like tools, bug netting, plastic bags and sheeting, and some paraffin for cooking the grain without hardly any flame or smoke. You can easily stay hidden in the woods at your local water supply, come out only at night, and have no problems at all, really, for a year.
 

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Discussion Starter · #3 ·
who says that you HAVE to, all at once, hmm? you don't smoke even ONE pound of it, if you have any smarts, in hostile conditions. you cut it up, make salt brine, dip each piece of meat in the brine, hang each one over some branch-setup, and cover it all with bug netting. the smoke deal was almost solely to try to keep flies from laying eggs in it, and cause many of the old timers had too little salt. 400 lbs of fresh meat is NOT 400 lbs of jerky, homeboy. It's 250 lbs of jerky, at best. BTW, that's part of the reason to jerk it, to get rid of pointless extra wt and bulk of the water that's in it. you can rehydrate it later, if you want, before making it into stew, etc. NObody said it was going to be gourmet delight, just keep you alive. If you want it to be more palatable/nutitious, gotta add grain, fruits, and fat of some sort, making pemmican (grains not in pemmican, normally)
 

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Discussion Starter · #4 ·
so some of the meat goes to waste, so what? I DID say take 1-2 quarters of the cow, right? is that the entire amount of the meat, or have you ever butchered a large animal? smoke during the day, or flames/light at night, can be seen for up to 30 miles. So smoking meat will be calling in your killers.
 
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