Have done some simple covid prep. More food than I'd get for hurricane season, but not excessive; gas cans filled for generator or RV (generator); etc. Mind starts going to other things -- what if it lasts longer? What if food runs low? Have mapped out forested areas within 1/
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2/ walking distance where I've seen turkey and boar. Pondering hunting crossbow - can't really walk through residential neighborhoods to forest with a rifle. Crossbow and a turkey would fit in backpack.
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3/ If go for boar, would probably have to drive RV to forest edge to load on rear cargo carrier. Crossbow will only piss boar off, I think. Anyone know if they have enough power?
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4/ Pondering dystopian beginning where we hunt locally with bow, but use the internet to get butchering advice from remote better-prepped friends.
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Replying to @JASutherlandBks
apparently turkey hunting is hard - turkeys are well camoflauged and very wary I don't know how this squares with "and they're dumb enough to walk across roads in big flocks" ; just repeating what I've been told Hunting boar...whew lads. I've shot pigs in the head w .40 >>>
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Replying to @MorlockP @JASutherlandBks
and missed the brain by 0.5" and had them run around screaming
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Replying to @MorlockP
Yeah, I'd have to get really hungry to go after boar, and things bad enough that I thought I could risk using a rifle, I think.
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Replying to @JASutherlandBks
another thing to think about - if you go after boar, what happens when you bag on? now you've got 300-600 lbs of critter your household (dogs incl.) can eat - what? - 5 lbs/day ? 35 lbs in a week before it gets rank gotta freeze or salt a lot of that stock up on kosher salt
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Replying to @MorlockP
Interestingly, I just read this on the Mysticon trip, so have detailed instructions and recipes for salting everything from ... well, fucking everything, fresh in mind. https://www.amazon.com/Salt-World-History-Mark-Kurlansky/dp/0142001619/ref=sr_1_2?keywords=salt+book&qid=1583514124&sr=8-2 …
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Replying to @JASutherlandBks
interesting we've made country hams: cut off the rear leg, crust in salt, wrap in paper, hang in the air. unwrap, add salt, rewrap every so often. and bacon: pack with salt and sugar, elevate off floor of blue bin, wash off salt 1 week later, smoke you can see commonality >>>
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so if you snapped your fingers and dropped me into that situation right now, with no prep reading and no google and no freezer, what I'd do w a whole carcass is * gut and skin * cut into halves or quarters * punch holes in bottom of blue bins * fill bins w salt, meat, salt
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Replying to @MorlockP @JASutherlandBks
Turkeys are only hard because you have to legally hunt males. If you are hungry any will do. I could literally go out and get one on any day.
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Also second on your your meat prep. We make hams too. Right now I'd take all feet, jowl, other odd bits we have in freezer, and salt it all. Then I'd cook those in beans/rice. We could last month's solely on that.
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