Man, I really miss the Meat Tray. It was only a little over a year ago that I could still plunk down a $20 bill and get a variety pack of meat that, used wisely, would last most of a week.

But, those days are gone. WinCo does ‘remainder’ the meats to the tune of about 30% off, which is a good deal considering they are already a pretty good value. I still haven’t exactly figured out the right time of day to catch them when they’re putting out the markdowns so I can be first before theyre all scooped up.

Most of the supermarkets in town here offer some sort of markdowns on meat that’s on its last day. The trick is catching them before they’ve been picked over by the other shoppers. But with 85/15 running over $5 a pound(!) it’s just foolish not to make the effort.

I am not one of those people who is willing to ‘get by’ on TVP or any other non-meat meat. If it isn’t dead animal flesh, I’m not interested. At the moment, WinCo is offering the cheapest animal protein…boneless pork at around $1.88/#. And thats good for stews, shredding for enchilladas,, or just roasting and slicing up with a pan gravy.

With no indication of food prices, and especially meat prices, going anywhere but up it makes sense to buy now and freeze for later. Or can it when you can find canning jar lids.

I have no intention of going through…well…whatever it is we’re going through….as a inveg (involuntary vegan). So, to that end I have canned meat, frozen meat, and freeze dried meat.

This is the unsexy  part of survivalism, guys. But having to eat spaghetti-n-tunafish is even less sexy.  I’m a naturally cheap person, so even in the best of times I’d still be hunting for a bargain at the meat counter. Nowadays, its almost a requirement. It’ll be interesting to see when all of this blows over and things start looking up. My guess is: no time soon.

Cleaning out the freezer and…pork ribs from 2011. Ah, such carefree days….

Your ‘best by ‘ dates, I laugh at them. Ha! Ha, I say!

So, how’d they turn out? Well, unless something rather untoward happens in the next eight hours, just fine. Why wouldnt they? These were vacuum sealed, and have been sitting below zero for the last eleven years. The moral of the story here? If you package meat properly, and keep it consistently frozen, it should be just fine literally a decade later.

This is now officially the oldest meat I have eaten out of my freezer, wildly trouncing the five year old turkey I had a few years back.

Ah.the memories……..

A reader was thoughtful enough to send me this link and there’s some interesting details in it. Specifically:

What consumers didn’t know was that canning lids (around since 1884) and canning jars (around since 1858) are no longer being made by Ball and Kerr, the two big manufacturers of American canning supplies. A few years before the pandemic, these companies had sold out to a mega-corporation called Newell Brands.

….

Since Ball and Kerr were just two more of multiple brands bought out by this company, consumer demands for any one product are not a priority for the mega-corporation. When the 2020 pandemic created a huge demand for canning supplies, Newell Brands decided it would not try to sell Ball and Kerr products at every store handling canning supplies as in the past, but only through online giant Amazon and select major chains such as Walmart and Ace Hardware stores.

I didn’t know that. Did you? I’ve not verified the information on my own, but if true it would mean that domestic production of canning supplies is all under one company which may or may not care about how available those items are.

There are, of course, offshore options. When theres a void in the market you can usually rely on the Chinese to swoop in, create a knockoff version thats 1/10th the quality at 1/2 the price, and then flood the market with it under several different names. Everything I read says that the Chinese canning lids are 50/50 in terms of efficacy.

Clearly canning lids have sort of migrated into the Uncertain Goods category. Fortunately, I’ve been able to stock up on a healthy amount of them, albeit much later than I should have.

Finally decided to pull the trigger and purchase the wildly expensive, but well regarded, Country Living Grain mill. No sooner had I ordered it than the price went up a half hour later. I suppose demand must be high, but geez…it went up something like $70 not long after I ordered it. Fortunately, I beat the increase.

I purchased it because I’m finally at a point in my life where I can afford such things, and also because I’m expanding my cooking repertoire and I’d like to grind my own cornmeal. This, naturally, means I need to start stocking dried corn. I already have a small (<50#) amount of wheat sitting in storage (thank you LDS cannery), but given my enjoyment of things like pasta it makes sense to have the materials to start making it from scratch. Sure, I store flour…and it stores well enough…but not as well or as long as the wheat itself. So…grain mill. I figure between wheat, corn, and rice I’ll be pretty well covered for making things like flour, porridge, polenta, etc.

And, because I’m a suspender-and-a-belt kind of guy I ordered the spare parts kit and a few other accessories as well.

I’m rather looking forward to experimenting. I haven’t baked bread in quite a while and I’m wondering how much of a difference in flavor will be noticed between freshly ground flour and store-bought. There’s a bakery three blocks from where I live and once in a rare while I’ll get some bread there and, dang it, it’s good. So good that just a thick slice of it and some soft, creamy butter is practically a meal all by itself. But, in addition to bread, I also wanna take a swing at making my own fresh pasta and that sort of thing. Also, I’ve found a recipe for a cornmeal porridge that I really, really like and would like to try with fresh cornmeal. So..I guess it was time to spend the money and get the grain mill.

Now I need to head out to the places that sell bulk grains and start seeing whats available. Nice thing is, even without an end-of-the-world it’ll still be nice to have fresh bread and that sort of thing.

It’s not just theory…you really do need to rotate stuff from food storage. Today’s example: salsa from two years ago. It keeps just fine in the classic ‘cool, dark place’..like my basement…but I figured it was time to update. So…a quick trip to CostCo. As you may notice, there are some markings on the lids. The ‘C’ in a circle indicates it was purchased at CostCo, the price is marked on it, and the date.

I keep quite a bit of this sort of product on hand. Cook up some chicken (or open a can of chicken), shread it up, cook it in a bunch of salsa, mix in a large amount of cooked rice, cover with Mexican cheese blend, and eat with corn chips. Cheap, filling, and pretty yummy.

But, the takeaway here is that you need to rotate through your stuff otherwise when you finally need it you might not like what you find. Also, ‘best buy’ dates are wildly conservative.

So this was the bulk grains section at Winco two days ago:
This was it today:

Make of it what you will.

Because there’s no point in not erring on the side of caution, I’ve been gilding the lily a bit in terms of adding to the already large amount of things packed away. In today’s case: meat. Bought some of those two foot long pork loins at CostCo, cut them to length, vacuum sealed them, and set them off for a cryo-nap. Animal protein at $1.98/#. A pork loin roast outta the freezer, some insant potatoes, a can of corn, some butter and salt, and you’ve got a relatively cheap dinner while the rest of the world has to choose between paying the electric bill or letting the kids eat meat at dinner.

I swung (Swinged? Swang? Swung?) by the restaurant supply place today to check out their prices and availability on a few things as well. They were pretty good on 10# torpedos of 80/20 ground beef at $3.09/#, and they had some decent prices on other cuts as well. But, sadly, I am out of room in the freezer and I really don’t want to have to buy another one.

Between the freezer, whats in the freezer in the refrigerator, canned meats, and the freeze drieds, I feel like I’ve a good chunk of the protein angle nailed down for the better part of a year. Rice and chicken, beef with noodles, spaghetti with bolognese, etc, etc, will all be on the menu. And I genuinely don’t believe that anyone in this country is going to starve, but I do believe a lot of people are going to have to make some choices…..plebian milk instead of organic, fair trade, free range milk, generic mac and cheese instead of the Trader joe’s stuff, store brand crushed tomatoes rather than the Hunt’s or Contadina, the generic ‘puffed rice cereal’ instead of Rice Krispies, etc, etc. Fortunately, I’m a snob only when it comes to ice cream, cola beverages, corn flakes. I can adjust to the rest. But…thats the beauty about stockpiling. I won’t have to…at least not to the extent the sheeple will. And, more importantly, if ‘supply chain issues’ become an even bigger thing I’ll be in an even better position since I’ll have it stacked on wire shelves in my basement while they’re standing in line at Walmart for rationed Spaghetti-O’s.

And, in an even greater Sign O’ The Times, I topped off the tank while I was at CostCo….even though the gauge was 7/8th full. Why? Because the three gallons of gas I put it in at almost $12 is gonna cost more by the time my tank was down to 1/4. So…try to stay ahead by keeping it topped off. Thanks Brandon!