SMOKING MEAT AND FISH | SURVIVAL

Smoking meat and fish can produce some remarkably flavorful results, and it can be done without much in the way of modern conveniences. Smoking can also be used in conjunction with drying to save and preserve your meats and fish, all without the need for electricity or special equipment.

There are two traditional ways to smoke fish and other foods: hot smoking and cold smoking. Either can be performed with the same meats and the same apparatus, the only difference being the amount of heat used.

Hot Smoking
This technique involves a closed box to hold in the smoke and the heat from your smoke-producing materials. The foods are cooked by this heat, and permeated with a smoky flavor. Fish prepared in this manner can last up to a week at room temperature. Red meats, white meats, or any poultry should be eaten the same day, or the next day at the latest.

Cold Smoking
Cold smoking is done at cooler temperatures, for a longer period time. The goal in this method is long-term storage, which requires more of a drying process than a cooking process. It should not get hot enough in the smoker to actually cook the meat or fish. Temperatures under 100 degrees Fahrenheit are a must; under 80 is ideal. As with hot smoking, cold smoking can be done in a box or shed. It can also be done in open air by placing the meat or fish downwind of a smoky pile of coals. Maintain the smoking and air drying for a full day. If the meat becomes almost brittle, it is done. If conditions are humid and/or still, bring it in at night and smoke it a second day.

Smoking with Wood Chips
The heat source is important in smoking, but the woods chips are the most vital part of the operation. Modern smoking setups typically involve a pan of dampened chips sitting on a hot plate (portable electric burner). More traditional methods (i.e. without electricity) were achieved with a pan of hardwood coals from a fire and wet wood chips sprinkled over the top of them.

There are a number trees whose wood imparts a nice flavor to meat. Find out which of these are locally abundant in your area and chop up some chips with an axe or machete.

Apple wood from a local orchard makes a great, sweet smoke perfect for poultry and pork.
- Hickory gives a rich, sharp flavor and makes for hot, long-burning coals.
- Maple wood chips are excellent for smoking cheeses.
- Mesquite, native to the southern US, is a coveted smoke producer with an earthy flavor.
- Ash makes a lightly flavored smoke that is great for fish and poultry.


Oak wood smoke has a heavy flavor. Red oak is good on ribs and pork, while white oak turns into more long-lasting coals.

Just make sure to avoid any toxic trees. My local bad guys in the eastern U.S. are black locust, yew, buckeye, horsechestnut, rhododendron, and mountain laurel. You’ll also want to skip bitter smoking and resinous woods like cedar, cypress, redwood, fir, pine, spruce, and other needle-bearing trees.

MYTHS OF BAD WEATHER | SURVIVAL

Even with all the survival skills I’ve practiced and supplies I've gathered, I still feel out of my depth when it comes to dangerous weather. Something as ordinary as a strong local thunderstorm can pelt my vehicles and house with destructive hail, set my home aflame with lightning, and send my lawn gnomes crashing into my bird bath with strong winds. Extreme weather is the great equalizer in the realm of survival. It lays low kings and paupers alike, the prepared and unprepared as well. Will you know what to do when the weather turns against you? Take our dangerous weather quiz and find out.

Lightning can’t strike you in a car
False. We’ve all heard that a vehicle’s rubber tires will protect the occupants from lightning, as long as they’re not touching metal parts inside the vehicle, but people have died from lightning strikes to vehicles, even if they weren't touching conductive surfaces. Electrocution can occur inside any vehicle that has been struck. Lightning causes 55 to 60 deaths and 400 injuries each year in the United States. And lighting accompanies every single thunderstorm. Sure, you are safer in a vehicle than being caught out in the open, but you’ll be much safer indoors—if that’s an option.

Hailstones have actually killed people
True. Sad but true, hail has been the cause of many storm-related deaths through the years. The strangest recorded case occurred in 1360, on a day that became known as "Black Monday." A hail storm killed approximately 1,000 English soldiers and hundreds of horses that were stationed near Paris, France, during the Hundred Years' War.

These days, it’s safe to use a corded telephone or run water during a thunderstorm
False. All thunderstorms have lightning, whether you see it or not. The electrical wiring and any metal piping do offer a grounding effect to homes and businesses in the event of a lightning strike, protecting the structure—but not someone touching those items. Stay away from conductive things like wiring, corded telephones, plumbing pipes, and fixtures during a storm. Continue to avoid these items for 30 minutes after the storm, in case of lingering lightning.

Flooding is the main cause of death in thunderstorms, not lightning
True. Flooding is the chief cause of death associated with thunderstorms, accounting for more than 90 fatalities each year in the U.S. More than half of those losses occur when vehicles are driven into dangerous flood waters, especially at night when visibility is hampered. Just two feet of fast moving water can sweep away most vehicles, even SUVs and trucks.

Mudslides are typically localized, and rarely affect a large area
False. Mudslides, also known as mudflows, typically occur when unusually heavy rains or a sudden thaw loosens the soil and mud, releasing a flow of material that can bury homes, roads, vehicles and people. These events can be very small, or massive, like the 1999 Vargas, Venezuela mudflow, which changed the shape of more than 37 miles of coastline and killed between 10,000 and 30,000 people.

Travel Skills For Active Travel

THE 10 ESSENTIALS THEN AND NOW | SURVIVAL Ever heard of the Ten Essentials? The original list of Ten Essentials was drawn up in the 1930’s to aid mountain climbers and outdoorsmen. A Seattle-based group called the Mountaineers designed the list for two reasons. First, it gave people a list of gear to acquire in case of emergency or accident. Second, it provided resources in the event someone was forced to spend an unexpected night–or longer–in the wilderness. n 2003, the Mountaineers updated the list by focusing on systems rather than ten specific items. Does this list work for hunters, anglers, survivalists, and other outdoors lovers? See for yourself. The Classic Ten Essentials Map Compass Sunglasses and sunscreen Extra clothing Flashlight First-aid supplies Fire starter Matches Knife Extra food The Updated Ten Essential Systems Navigation (map and compass) Sun protection (sunglasses and sunscreen) Insulation (extra clothing) Illumination (headlamp/flashlight) First-aid supplies Fire (waterproof matches/lighter/candles) Repair kit and tools Nutrition (extra food) Hydration (extra water) Emergency shelter Side By Side The original list includes some great choices, which could help anyone survive an unforeseen situation. Matches, knife, and food qualify as “can’t miss” survival selections. And while the woodland hunter or hiker may not need the sunglasses and sunscreen, they’re important to mountaineers who must battle through snow and ice. Jumping forward eighty years: the updated list is conveniently compartmentalized, but it also reflects two game changers. Hydration and emergency shelter are the two most critical elements of survival (barring any first-aid items necessary for unanticipated injuries). Water and shelter are glaringly absent in the original Ten Essentials, and the new list thankfully spells this out for a new generation of outdoor adventurers. My takeaway from this comparison is that the new list is unquestionably superior to its predecessor because it provides a great framework for any outdoor enthusiast to assemble the necessary lifesaving gear. That said, the old list is better than no list at all. Some Extras? You bet your pack should contain a few additions. Neither list includes an item for audible signaling. Though the flashlight could signal your position at night, a whistle will work day or night to help attract attention and possibly rescue. Similarly, a signal mirror can also help to signal your distress. But the best signal of all is some form of communication device. Two-way radios, a charged cell phone, or a satellite phone should allow you to call for help more effectively than any rudimentary tool. Add some water-purification items and cordage, and you’ll have a fairly complete survival kit based on the Ten Essentials.  

Need Help Planning Your Italy Vacation

Italy is one of the most diverse places in the world to visit but there is more to the country then Venice, Florence, Roma, Cinque Terre and a couple of other top attractions.  If you plan you days well and understand how to move around within the country you can a great cost effective vacation full of activity, history, culture, and great food and wine.  Contact us to get the insights to travel in Italy.  We offer: Travel Consultant- book time online for a web chat to answer your questions about traveling in Italy. Travel Planning - need help outlining and planning your adventure in Italy. Scheduled Tours - each month we lead a scheduled tour for those looking to join a small group to explore. Travel support:  Bike Touring - routes, bike rental, bag transfers.  Walking/Hiking Tours - routes, bag transfers. Booking assistance and suggested contacts.

For More Travel Planning Assistance

HOW TO MAKE CHEESE | Survival

Like fine wine, good cheese has a reputation as something that requires expert skills and special equipment to make. While it’s true that most cheeses, especially fancy ones like camembert and gouda, have rightfully earned that reputation, professional cheesemakers don’t typically concern themselves with the one type of cheese that has been made since Neolithic times—which, not coincidentally, happens to be the easiest cheese in the world to make: farmer’s cheese.

What we call farmer’s cheese here in North America has had different names in different regions of the globe over time. Ever eat saag paneer in an Indian restaurant? You may have mistaken it for tofu, but those firm white cubes on top of the spinach were actually the pressed curds of goat milk cheese, known in India as paneer. In the African country of Benin, the same substance is called waagashi. In Latin countries, farmers call it queso fresco or queso blanco, but it’s the same stuff—enchiladas are among its many uses in Mexican cuisine. Ricotta cheese in Italy, quark in Germany, and cottage cheese in America are all variations on the same cheese. The only differences among them are moisture content and the foods they are associated with.

How to Make Farmer’s Cheese

First, you don’t have to be a farmer to make this cheese. Fresh, raw milk straight from the barn is an ideal ingredient, but almost any type of milk from the grocery store will do. Goat, sheep, cow—any variety will work, and each lends its own characteristic flavor to the final product. The only thing to avoid is ultra-pasteurized milk, as it does not curdle properly.

Most cheeses are curdled with rennet, which is typically derived from the intestines of baby cows, but farmer’s cheese relies on something that’s a little less brutal to obtain: lemons. Actually, any number of acidic substances may be used, but lemon juice and white vinegar are the most common. The cheese will absorb a hint of flavor from either, so some cheesemakers opt for citric acid, which has a more subdued flavor, as a curdling agent. Citric acid can be found in many grocery stores in the canning section or purchased online.

Here are the simple steps to making farmer’s cheese. One gallon of milk will yield approximately one pound of cheese.

1. Heat the milk in a heavy-bottomed pot, using a low setting on the stove to avoid scalding the milk. Stir the milk occasionally as it heats.
2. Turn off the stove when the temperature reaches approximately 180 to 190 degrees Fahrenheit. You can use a cheesemaking thermometer to track the temperature (a canning thermometer is basically the same thing), or you can watch carefully for the first signs of boiling (which occurs just above 200 degrees) and then turn off the heat.
3. Slowly add the curdling agent (lemon juice, vinegar, or citric acid) and watch for the milk to curdle. Stir very gently as you add the curdling agent and white clumps (the curds) will soon form, leaving a cloudy, yellowish fluid in the pot, known as whey. Many cheese recipes call for a specific amount of curdling agent—the juice of one large lemon, a quarter cup of vinegar, or one teaspoon of citric acid per gallon of milk is typical for farmer’s cheese—but the exact amount needed varies considerably based on the unique properties of each batch of milk (especially with non-homogenized, farm-fresh milk). It’s advantageous to use the least amount of acid possible to avoid an excessively tangy flavor. As soon as the curds form, stop adding the curdling agent. Let the pot sit for about 20 minutes for a complete separation between the curds and whey.
4. Line a colander with cheesecloth and pour the curds and whey through it over a sink. Whey has dozens of uses, from baking bread to giving your pets a milky treat, so place a bowl beneath the colander if you want to save it.
5. At this point, the curds will be soft and spreadable—perfect for mixing with salt and herbs and spreading on crackers. (The herbs you harvested at the end of this summer and dried would be perfect.) Or, place the curds in a bowl with a bit of whey (do not stir or fold in) and you have cottage cheese. For a drier, firmer cheese, tie the cheesecloth with the curds inside it to a wooden spoon suspended on the edges of a large pot or pitcher to continue draining the whey.

After a couple hours, the curds will have the crumbly texture of queso fresco. If you want a really firm farmer’s cheese, like paneer, leave the cheesecloth full of curds in the colander and place them in the refrigerator overnight with a weight on top (like a large can of tomato sauce) and a bowl beneath to catch the whey as it seeps out. Because farmer’s cheese is not aged, it is best consumed when fresh. It may be stored in a refrigerator for a week to 10 days.