A Survivalist’s Guide to the Lost Art of Meat Grinding
It might not be at the top of your Christmas list, but for the survivalist enthusiast, a meat grinder certainly should be. There’s an elegance to this simple piece of equipment and an air of honesty about it. A meat grinder does one thing: grinds meat.
If you’re a huntsman 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 plenty abundant when more traditional meats are gone but are generally too tough for other preparation techniques? Nothing. Nothing else can do what a meat grinder can 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 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 freestanding units or a countertop attachment. If you won’t be grinding massive amounts of meat at one time, a manual grinder is best, and would be ideal for cooking up some rabbit sausage.
Given the often 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 will need:
- 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 then lay them flat and refrigerate until time to fill them. The mixture preparation is simple, and easy for the hunter or camper or survivalist. You just throw all of the ingredients in a bowl and mix them up with your hands. Keep the mixture cool for 24 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 300 degrees.
Blended Meat Burgers
In just three minutes, you can grind enough meat for six burgers. With a grinder, you can mix and match your meats based on availability and desired flavor. At the helm of a grinder, you become a meat alchemist, experimenting and creating with different percentages of blended available meats, consistencies and taste complexities.
To create a perfect, simple ground meat burger, you will 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 ideal a survivalist because these burgers can be 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 mix. Then use your hands to mold it all together. 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 can be rediscovered in modern camping, hunting, or survival situations. It just takes a little ingenuity, a decent grinder, and a hearty appetite.