Comments on: More Preparation for the Obama Boom Times http://toolsofrenewal.com/?p=3022 Guns, God, Food, Tools, Politics, and Whining Tue, 07 Sep 2010 20:47:35 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Mike http://toolsofrenewal.com/?p=3022&cpage=1#comment-4063 Mike Thu, 12 Mar 2009 03:17:02 +0000 http://toolsofrenewal.com/?p=3022#comment-4063 I like to store dried foods (rice & beans) in mason jars. They're bug proof, and last forever, even the domes. You don't need to heat them to form the seal on dried stuff. I like to store dried foods (rice & beans) in mason jars. They’re bug proof, and last forever, even the domes. You don’t need to heat them to form the seal on dried stuff.

]]> By: JeffW http://toolsofrenewal.com/?p=3022&cpage=1#comment-4049 JeffW Wed, 11 Mar 2009 16:26:50 +0000 http://toolsofrenewal.com/?p=3022#comment-4049 <i>If I knew what kind of wax they put on cheese, it would be perfect.</i> . You can find it at cheese-maker suppliers... . http://thecheesemaker.com/supplies.htm . I'm not sure it will work with meat though (trapped moisture ~= rot?) . On the air rifle, the RWS Model 52 seems to get good reviews. As for whether to use the HMR or the Air Rifle; there are times that you just don't want to upset the neighbors...especially in a place like Coral Gables. Obviously you need both! . Shoot, I'm enabling again... If I knew what kind of wax they put on cheese, it would be perfect.
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You can find it at cheese-maker suppliers…
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http://thecheesemaker.com/supplies.htm
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I’m not sure it will work with meat though (trapped moisture ~= rot?)
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On the air rifle, the RWS Model 52 seems to get good reviews. As for whether to use the HMR or the Air Rifle; there are times that you just don’t want to upset the neighbors…especially in a place like Coral Gables. Obviously you need both!
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Shoot, I’m enabling again…

]]> By: jaboobie http://toolsofrenewal.com/?p=3022&cpage=1#comment-4048 jaboobie Wed, 11 Mar 2009 16:24:12 +0000 http://toolsofrenewal.com/?p=3022#comment-4048 what if you wrapped it in cloth and then coated in wax? Might be easier to remove. what if you wrapped it in cloth and then coated in wax? Might be easier to remove.

]]> By: Huck http://toolsofrenewal.com/?p=3022&cpage=1#comment-4047 Huck Wed, 11 Mar 2009 14:38:12 +0000 http://toolsofrenewal.com/?p=3022#comment-4047 What about using lard or bacon grease instead of wax? What about using lard or bacon grease instead of wax?

]]> By: Reverend Mike http://toolsofrenewal.com/?p=3022&cpage=1#comment-4044 Reverend Mike Wed, 11 Mar 2009 03:53:31 +0000 http://toolsofrenewal.com/?p=3022#comment-4044 I thought you had a .17HMR rifle. Now, THAT's a varmint gun! I thought you had a .17HMR rifle. Now, THAT’s a varmint gun!

]]> By: Leo http://toolsofrenewal.com/?p=3022&cpage=1#comment-4042 Leo Wed, 11 Mar 2009 03:28:15 +0000 http://toolsofrenewal.com/?p=3022#comment-4042 To remove the parafin just let the outside of the ham freeze. Then the parafin should just knock off with a blunt instrument (like the heel of your hand) pretty easily. You can buy parafin in blocks wherever jelly making and canning supplies are sold. . On another note, making jerky is really easy. You already have all you need with your teletubby smoker. I make it on my homemade gas grill and explosive cooking device and it turns out quite well. To remove the parafin just let the outside of the ham freeze. Then the parafin should just knock off with a blunt instrument (like the heel of your hand) pretty easily. You can buy parafin in blocks wherever jelly making and canning supplies are sold.
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On another note, making jerky is really easy. You already have all you need with your teletubby smoker. I make it on my homemade gas grill and explosive cooking device and it turns out quite well.

]]> By: TC http://toolsofrenewal.com/?p=3022&cpage=1#comment-4040 TC Wed, 11 Mar 2009 00:51:01 +0000 http://toolsofrenewal.com/?p=3022#comment-4040 What Dan from Madison said. Or look at some of the RWS models. What Dan from Madison said. Or look at some of the RWS models.

]]> By: Rey http://toolsofrenewal.com/?p=3022&cpage=1#comment-4039 Rey Wed, 11 Mar 2009 00:35:56 +0000 http://toolsofrenewal.com/?p=3022#comment-4039 You really should post a good squirrel recipe. How about a whole series on survival foods? Dandelion con carne? Road Kill roast? You really should post a good squirrel recipe. How about a whole series on survival foods? Dandelion con carne? Road Kill roast?

]]> By: rightisright http://toolsofrenewal.com/?p=3022&cpage=1#comment-4038 rightisright Tue, 10 Mar 2009 22:22:37 +0000 http://toolsofrenewal.com/?p=3022#comment-4038 You forgot the Ramen noodles! . Ramen noodles + tuna = cheap fat, protein and carbs in one meal. Can millions of college students be wrong? Wait, don't answer that. . I have a 2-3 month supply of staples on hand. Mostly canned tomatoes, pasta, dried beans, tuna, a variety of spices, dried rice and potato sides, drink mixes and the aforementioned ramen. You forgot the Ramen noodles!
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Ramen noodles + tuna = cheap fat, protein and carbs in one meal. Can millions of college students be wrong? Wait, don’t answer that.
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I have a 2-3 month supply of staples on hand. Mostly canned tomatoes, pasta, dried beans, tuna, a variety of spices, dried rice and potato sides, drink mixes and the aforementioned ramen.

]]> By: SixDegrees http://toolsofrenewal.com/?p=3022&cpage=1#comment-4037 SixDegrees Tue, 10 Mar 2009 22:14:35 +0000 http://toolsofrenewal.com/?p=3022#comment-4037 "The country ham idea is a winner. I can’t think of any reason why a ham can’t be made airtight in some way, to keep it from getting hard. The paraffin idea is okay, but you would have to get the paraffin off somehow. If I knew what kind of wax they put on cheese, it would be perfect." When they're made, meaty areas of the ham-to-be are coated in lard. I'd be concerned about wax. It is almost completely moisture-proof, which doesn't sound like a good idea. Trapping moisture in a ham and excluding air...it just doesn't sound right. There's a guy named Brian Polcyn who teaches at Schoolcraft College in Michigan who is an expert in this sort of thing. You can probably email him through the school and ask what he recommends. “The country ham idea is a winner. I can’t think of any reason why a ham can’t be made airtight in some way, to keep it from getting hard. The paraffin idea is okay, but you would have to get the paraffin off somehow. If I knew what kind of wax they put on cheese, it would be perfect.”

When they’re made, meaty areas of the ham-to-be are coated in lard.

I’d be concerned about wax. It is almost completely moisture-proof, which doesn’t sound like a good idea. Trapping moisture in a ham and excluding air…it just doesn’t sound right.

There’s a guy named Brian Polcyn who teaches at Schoolcraft College in Michigan who is an expert in this sort of thing. You can probably email him through the school and ask what he recommends.

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