Last night was bone-chillingly cold and was accompanied by winds that cut through you like a laser beam. As the expression goes, t’was a night not fit for man nor beast. And what is the one thing that most often would make someone venture out onto the two-lane skating rink? Food. And this is why storing food is, to me, more paramount than almost anything else.

Guns are the super sexy part of survivalism. They are, often, the first thing that a freshly-minted survivalist starts stockpiling. And, sadly, it is often the thing that captures the most resources, attention, and time…often to the detriment of the more mundane things.

There’s no two ways about it, guns (and their attendant accessories) are quite important. But part of the focus of survivalism is…surviving. If I have plenty of food on hand, I don’t have to go anywhere. I don’t have to leave the relative safety of my house. I can stay behind my locked doors, in my heated home, and let the world go by.

Now, you could argue that, if you have the guns then you don’t need to worry about your safety when you leave your house to get food. This is an interesting argument, but it doesn’t pass the smell test. Going out to get food while heavily armed is probably safer than doing that same thing while unarmed. But you know what’s safer than that? Not having to go out at all. By eliminating the need to go out for food you eliminate the risks incurred by ‘going outside your wire’.

There is, of course, risk to staying home as well. However, that’s the same risk regardless of whether you are armed or not. Obviously, the best situation is to be well-stocked with food so that you don’t have to leave your secure area, and then to be armed so you have the ability to defend your secure area.

Nine times out of ten, stored food will be more useful than stored ammo. But, its because of that 10% that we keep the ammo and guns onhand.

Regardless, it’s minus something outside right now and I don’t have to get into a cold truck, risk icy roads, walk across slippery parking lots, ad just in general experience miserable cold….because I have a kitchen and storage area full of food.

So..yay me.

So you bought too much meat during your last grocery run and decided to stash some of it in the freezer until a later date. But then you forget all about it—until months later, when you find those chicken breasts, turkey burgers or skirt steaks hidden in the back of your freezer. 

You think to yourself: “How long does meat last in the freezer—and can I still eat what I’ve been storing in mine for, like, ever?” Well, the good news is that you can pretty much keep frozen meat around indefinitely and it’ll still be safe, according to the United States Department of Agriculture (USDA). Phew! 

Buuuut…we do have a bit of bad news to share. Just because frozen meat won’t go bad, per say, doesn’t mean it’ll always taste good once you decide to thaw it out and grill, sear or pan-fry it. As the USDA notes, the quality of frozen foods decreases over time. Womp, womp.

This article, and several like it that have been making the rounds these days, are complete and utter nonsense. IF you package the meat properly, and IF you keep it at a nice 0-degree-or-less temperature, it will last for years. I know this because I eat meat that is way older than a year all the time.

To be fair, there are other variables involved…how you cook it, for example. Will a rare steak taste from five years ago taste as good as one purchased yesterday? I don’t know. But I do know with utter certainty that meat used in stews, soups, sauces, and that sort of thing will taste just fine. Tacos, enchilladas, spaghetti sauces, sloppy joes, stews, soups, that sort of thing….not an issue at all.

I have eaten frozen turkey that was at least five or six years old. I just recently has some meat that was about ten years old. No problems whatsoever.

But, as I said, it’s all about the prep and storage. You’ve got to keep air from contacting the meat. I use a vacuum sealer but you might get away with plastic wrap if you make sure to wrap it thoroughly and to leave no voids with air.

After that, you need to get that meat down into the -0 range and keep it there. The freezer in your fridge will not be the optimal choice for this task. A dedicated chest freezer is the ticket.

I’ve noticed that articles like these are abounding lately. I wonder if it’s a concerted effort to get the population used to the idea of eating out of their freezer because of expected shortages and high pricing….or is it just coincidence? Hmm.

So, yeah, it was a good deal at WinCo yesterday on chicken. A really good deal. And WinCo is one half of my weekend grocery shopping…the other half being CostCo. And CostCo had a nice chicken andouille sausage available that I like. And I picked up my weekly bag of frozen shrimp for the quick shrimp scampi that I enjoy for dinner. Hmmm….Chicken, andouille, and shrimp…..that can only mean one thing: etouffee or jambalaya, depending on your adherence to Cajun canon.

Regardless, it was yummy and will be a nice dish when winter finally sets in here. In case anyone cares:

• 1 green pepper, diced
• 1 onion, diced
• a few stalks of celery, diced
• Chicken
• Sausage
• Shrimp
• Bay leaves
• 2 tsp thyme
• Salt/pepper
• Tabasco
• Bacon drippings
• 15 oz. crushed tomatoes
• 6 clove garlic
• 15 oz tomato sauce
• 2 cups water

You should be able to figure out the rest from there.

I did cook the shrimp separately and added them at the last couple minutes of the process so to avoid overcooking them. Other than that, its pretty straightforward. I liked a thicker finished product, so I reduced it more than I probably should have. If I exclude the shrimp, theres nothing in here that won’t pressure can nicely into jars for later off-the-shelf use.

Manufacturers have used the labels for decades to estimate peak freshness. Unlike “use by” labels, which are found on perishable foods like meat and dairy, “best before” labels have nothing to do with safety and may encourage consumers to throw away food that’s perfectly fine to eat.

“They read these dates and then they assume that it’s bad, they can’t eat it and they toss it, when these dates don’t actually mean that they’re not edible or they’re not still nutritious or tasty,” said Patty Apple, a manager at Food Shift, an Alameda, California, nonprofit that collects and uses expired or imperfect foods.

There’s a big difference between “Best By” and an expiration date. And, lets be real, those expiration dates are usually kinda bogus too. Here’s the simple truth: most canned food will be edible long past the dates on the can. Yes, there maybe some nutritional loss. Yes, there may be some loss of taste/texture. But will it be unhealthy or dangerous? Usually no.

I routinely eat stuff that is a year or two past the date on the can. (Non-canned food is a different matter. And, in this case, ‘canned’ means food in cans and jars.) I’ve had only a few bad experiences. Usually a can starts bulging and, as you know, thats theuniversal sign for ‘dont eat this or else’.

The ‘Best By’ hasnothing to do with food safety or an expiration date. I’d go so far as to say its just a convenient Jedi mind trick to make people throw away food that is past the date. Gyno-Americans are notorious for this. I have had arguments about using a can of corn that was two months past expiration, and I’ve had people absolutely aghast that I would eat meat out of my deep freeze that was more than six months old.

Hey, when youre hungry and broke you will discover rather quickly that those dates on the can are like Walk/DontWalk signs….you can obey them, but if you have half a brain you can ignore them and figure it out for yourself with good results most of the time.

Is there anything that I do get rigid about in regards to dates? Milk. Thats about it. And the people who actually observe the BestBy dates on bottled water are seriously in need of testosterone. it’s hydrogen and oxygen, fer Crom’s sake.

But…no one ever went broke underestimating the gullibility of the buying public.