Survival Guide – The Lost Art of Meat Grinding

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Survival Guide - The Lost Art of Meat Grinding

It might not be at the highest of your Christmas list, but for the survivalist enthusiast, a meat grinder definitely should be. There’s an elegance to this easy piece of equipment and an air of honesty about it. A meat grinder does one thing: grinds meat.

If you’re a hunter gunning for self-sufficiency, what else is available to prevent wasting scraps of meat not large enough for cut steaks? Or for blending meats for rationing? Or for processing meats like rabbit, which will be lots abundant when a lot of ancient meats are gone but are usually too tough for different preparation techniques? Nothing else can do what a meat grinder will do, and when the meat gets tough, the tough get a meat grinder. Here are two practical and survival-oriented recipes that will show you what a high quality meat grinder is capable of accomplishing.

Meat grinders come in all shapes and sizes. They can be manually or electrically operated and come either as detached units or a countertop attachment. If you won’t be grinding huge amounts of meat at one time, a manual grinder is best, and would be ideal for cooking up some rabbit sausage.

Rabbit Sausage

Given the usually tough texture of rabbit meat, when cooking it in cubes or small steaks, it needs to be tenderized violently. When ground, though, rabbit meat becomes tastier and more versatile. to prepare this rugged delicacy, you’ll want:

  • two pounds of rabbit meat
  • one pound of complimentary meat, such as pork butt or shoulder
  • half a tablespoon of each: black pepper, cayenne pepper, white pepper, and cumin; one tablespoon of garlic, oregano, and basil
  • two tablespoons of salt, thyme, and Parmesan cheese
  • three tablespoons of parsley
  • half a cup of minced onion
  • a full cup of thinly sliced shallots
  • one egg
  • three-fourth cup chicken stock
  • half cup of breadcrumbs
  • about seven casings

For preparation, soak the casing in cold water, squeeze the water out, and so lay them flat and refrigerate till time to fill them. The mixture preparation is easy, and simple for the hunter or camper or survivalist. You just throw all of the ingredients in a bowl and mix them up together with your hands. Keep the mixture cool for twenty-four hours and then stuff the casings with it using simple twists in the casings where you want the links to break. Toss the stuffed casings into a pan with an inch of water in it and bake uncovered for an hour at a temperature of three hundred degrees.

Blended Meat Burgers

In just three minutes, you’ll grind enough meat for six burgers. With a grinder, you’ll combine and match your meats based on availability and desired flavor. At the helm of a grinder, you become a meat intellect, experimenting and making with totally different percentages of blended offered meats, consistencies and taste complexities.

To create an ideal, easy ground meat burger, you’ll need:

  • one egg
  • half a teaspoon of salt
  • half a teaspoon of black pepper
  • half a pound of freshly ground sirloin
  • half a pound of freshly ground turkey or pork butt
  • half a cup of dry
  • fine breadcrumbs

This recipe is good a survivalist because these burgers is cooked on an open fire in a pan or grilled on a grate. To prepare the patties, whisk your egg, pepper, and salt together, and then add the bread crumbs and blended meat to the combination. Then use your hands to mold it all at once. Separate the meat into about four, three-quarter inch patties and cook for about seven minutes on each side, covered. Then serve and enjoy.

The lost art of meat grinding is rediscovered in modern camping, hunting, or survival situations. It just takes a little ingenuity, a decent grinder, and a hearty appetite.

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