Wyoming Survival: Guerrilla Rations
Up on Wyoming Survival. Are you working on rations? -NCS
This is a great video and shows how to make some simple rations for the Guerrilla that might come in handy in the future.
https://www.meatsandsausages.com/sausages-by-country/german-sausages/erbswurst
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About the Author: NC Scout
NC Scout is the nom de guerre of a former Infantry Scout and Sergeant in one of the Army’s best Reconnaissance Units. He has combat tours in both Iraq and Afghanistan. He teaches a series of courses focusing on small unit skills rarely if ever taught anywhere else in the prepping and survival field, including his RTO Course which focuses on small unit communications. In his free time he is an avid hunter, bushcrafter, writer, long range shooter, prepper, amateur radio operator and Libertarian activist. He can be contacted at [email protected] or via his blog at brushbeater.wordpress.com .
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GUNS N GEAR
Thank you! As it happens, I grew some peas this year specifically for drying (split pea soup) – this adds a whole new dimension. Old and feeble, no longer a trigger puller? Grow peas (and potatoes) to feed the younger who are!
Very informative. Old or not, growing vegetables to supplement, or even replace groceries is a good idea for all who can. One can even grow in plastic buckets if space is lacking or soil is poor.
Good timing on this since lady and I were talking of making a test batch. The meatandsausages.com guys are a great resource, I have some of their books. Polish guys that know a whole lot about processing and preserving meat. Not much to add otherwise, but here is an excerpt from “The Ascent of Denali” found on another site that was discussing erbswurst:
“Our prime concern at this camp was the gathering and preserving of a sufficient meat supply for our subsistence on the mountain. It was an easy task. First Karstens killed a caribou and then Walter a mountain-sheep. Then Esaias happened into the midst of a herd of caribou as he climbed over a ridge, and killed three. That was all we needed. Then we went to work preparing the meat. Why should any one haul canned pemmican hundreds of miles into the greatest game country in the world? We made our own pemmican of the choice parts of this tender, juicy meat and we never lost appetite for it or failed to enjoy and assimilate it. A fifty-pound lard-can, three parts filled with water, was set on the stove and kept supplied with joints of meat. As a batch was cooked we took it out and put more into the same water, removed the flesh from the bones, and minced it. Then we melted a can of butter, added pepper and salt to it, and rolled a handful of the minced meat in the butter and molded it with the hands into a ball about as large as a baseball. We made a couple of hundred of such balls and froze them, and they kept perfectly. [Pg 20] When all the boiling was done we put in the hocks of the animals and boiled down the liquor into five pounds of the thickest, richest meat-extract jelly, adding the marrow from the bones. With this pemmican and this extract of caribou, a package of erbswurst and a cupful of rice, we concocted every night the stew which was our main food in the higher regions.”
Thank you for this.
Great Information. Thank you.
This is entertaining but I question the practicality of an extended shelf life for this product. Food preps should include, most importantly, what can go wrong. Fats scare me for long storage of products because of rancidification. Maybe I missed the shelf life of this preparation and Ill have to rewatch. Pea proteins are the “in” thing for the vegan crowd and pack a good protein punch although the vegetable lacks a complete amino acid profile. Muscle tissue adds great balance and with the hard tack should make a complete meal and quite tasty I would guess. Another great vid!!
R
There are two ways to stop it going rancid during long storage, and both require the fat to be washed out of the cooked bacon with boiling water during preparation and then a different fat type added in after. First way is to use rendered beef fat (tallow) and the second is to use vegetable shortening. Either type heated is melted in to the ground-up ingredients before storage and they will supply the fat content of the ration. It’s not as tasty as Erbswurst made with bacon grease, but it’s just as calorific and is almost immortal in storage.