If they ever had to turn to their food preps out of a pure emergency, many preppers would find it extremely tough to make it through on rice, beans, and canned goods alone. Getting the right nutrient mix and maintaining that through an extended disaster is of vital importance. When it comes to protein, flavor, vitamins, and nutrients, meat has to be a part of the equation. Hunting protein sources may not be a possibility. Stored jerky has a short shelf life and can be hard to chew and process. Freeze-dried meats are ideal, but they’re also expensive.
In this post, we will preserve and store our meat the way people have done for thousands of years by making it into meat powder. It may sound gross, but you’ve probably already eaten it regularly when you’ve used bouillion or beef or chicken flavorings. In our homemade product, however, we get to control the ingredients, so we’re not ingesting strange ingredients from factories around the world. Just 3 ounces of our meat powder will add to your largely fiber beans and rice 140 calories, folate, iron, zinc, choline, magnesium, selenium, coenzyme Q10, B2, B6, and B12 vitamins, an incredible 24 grams of protein, tons of flavor and a mere 4 grams of fat. It’s the beefy flavor addition to any meal, which will be the main reason you’re going to want to make this and get meat powder in your preps and cooking. I will show you how to make it. Then I’ll show you how to use it. Let’s do this…
WHAT YOU NEED
- Beef heart.
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Hi Everyone,
Lentils are legumes – cousins to beans. Lentils can be green, red, yellow, black or brown. They are full of nutrients with no fat and lots of fiber and protein. Lentils cook much faster than dry beans and don’t need to be soaked. To cook, just rinse and boil 3 cups of water to 1 cup of lentils. They are tender in 15-20 minutes.
