Review: Survival Storehouse Tactical Tin

Survival Storehouse kindly sent me one of their Tactical Tins recently and i'm pleased to present you with my review of it now. 

The tin itself is a standard 200 rnd .30 cal / 7.62 ammunition can, brand new and stickered with the BDH manufacturers ingredients and nutritional facts details. I love ammo cans; robust, resilient and ergonomic, lending themselves to stacking and packing. They also feature a rubber gasket on the removable, latch locking lid for an air and watertight seal. This means from the get-go you have a  sealed, crush-proof and portable storage for your food. The added weight of a steel can is mitigated by its utility and reliability. 

Inside the can are 12 individually packaged high density food bars. I've covered these before here and the ones included in the Tactical Tin are identical, produced by the same manufacturer in China, but the ones included in this Tin were manufactured in August 2024, with a 20 year expiry, good out till 2044! 

The vacuum sealed Mylar sachets each contain 4 individually plastic wrapped biscuits, each block of four weighs 200g (7 oz)  and each 100 g ( two bars) contains 2000 Kilojoules or approx 300 calories. (2000 calories / day is USFDA recommended)

Ingredients: wheat flour, palm oil, sugar, glucose syrup, water, salt, food additives, baking soda, edible essence. This is the standard flavor, but they also come in chocolate or peanut butter varieties. Which I haven't yet had a chance to try. 

I find them very tasty and keep a couple in my car, in my day to day get-home bag and even at my desk at work. Great for a pick me up snack or a "forgot breakfast". 

With up to 20 year shelf life from manufacture date if stored in a dry cool place. These are a reliable and long term food supply, packed with energy and vitamin enriched. Shipped from Survival Storehouse's warehouse in Australia. The combination of the bomb-proof ammo-tin and the super dense food bars makes the Tactical Tin an ideal first stop in any prepping adventure. Perfect for back of the closet, car trunk or bunker load-out!

Home Front: bean and rice survival soup

A while back I secured a copy of the impressive and practical goldmine of prepping projects: 

 NO GRID Survival Projects (How To Produce Everything You Need on Your Property) by Amber Robinson, Claude Davis, and James Walton

One of the included projects was a long term storage meal of Rice and beans, Bean and Rice Soup. After collecting and portioning out the ingredients into 1.5L long term storage jars. They then sat under my desk for some months until I  realized I hadn't even tested it.

One of the important things to do with any food-prep items are to test it in a non-crisis to ensure you'll want to eat it in the event of a crisis. 

So I set about making a batch of this. The soup is remarkably simple, the first stage is the bean mix: Brown beans, white beans, lentils, split peas, chickpeas.(370g/ 13oz)  These go on with plenty of water (3L/3qt) to boil. Next in goes in the spice and seasonings mix:

Bullion cubes, garlic and onion powder, cumin, salt and pepper and dried mushroom, dried tomatoes. This cooks on low until the beans all soften up. At this point there was still a fair amount of water in the pot and the rice goes(210g 7 1/2 oz)  in. The soup was tasty if watery at this stage but the addition of the rice soon thickened it up into a very solid stew. I ladled myself out a healthy serve and got stuck in.  It was delicious, filling and hearty. 

I went back for seconds and had leftovers for lunch AND dinner the next day. This "quarter ration" ( being half of one of two jars I had made up, and it served 6 hefty servings. I was a little concerned that such a legume rich meal would lead to intestinal distress or gas but no such occurrence developed. 

I call this a resounding success. Admittedly it was a long cook-time ( several hours) and used a lot of water, but turned very cheep and light ingredients into a lot of very tasty food. I wouldn't call the end result a soup by any stretch of the imagination, it's a stew or pottage. The 1.5 kg jar of dry mix serves 12

The re-stocked and sealed jars are going into my prepping cache and the No Grid Survival Projects book is going into high rotation. 

Home Front: Dried food stew

 Pushing on with a food and meals theme, I thought i'd make a start with this simple meal. I started out by collecting my ingredients. I'm a big fan of dehydrating food and I wanted to try my home-dehydrated items out. I had bought and dehydrated bags of frozen peas, corn and diced onion. ( hint for the novice, do these all separately to avoid mixing when they fall through the grills when shrunk by dehydration).1kg  frozen peas yielded 252g and 1kg frozen corn yielded 223g corn kernels. Pictured here was 1 cup of each, a half cup of dehydrated onion, 1 cup of  "soup mix" (beans, split peas, lentils,  I also used a handful of  hard jerky I had made, cut into 1" squares, a tablespoon of seedy mustard, and a half teaspoon each of granulated garlic and fennel seeds. So the only wet ingredient was the mustard. The rest could be stored in a sack and if in a decent jar, would last pretty much indefinitely.  

It was light on seasoning, but I wanted to make as minimalist a meal as possible, to see what little you could get away with and still have a palatable meal. 

I wanted to push the rustic angle so 

I opted to prepare this in a piece of stoneware I had acquired at an op-shop. This  Stoneware Tureen had a close fitting lid and wing-handles and similar items can be found elsewhere too. I put all the ingredients into the tureen and added 6 cups of water, put the lid on and put it in the oven on low for a number of hours. 

With plenty of water and a long and slow cook everything re-hydrated nicely and with a couple of stirs to blend flavours, it came together nicely. The jerky softened up and the peppery marinade I had made it with blended into the stew just a little, but pleasantly so.

The peas, soup mix and onions all softened up and thickened the soup into a hearty stew. The corn re-hydrated about 70%, enough to be tender, but not juicy. 

I tested it after a couple of hours, stirred it and  added a little more water then left it to bake some more. The beef softened up but was still a bit tough. smaller chunks or perhaps some beating to soften the fibres might help next time. 

I cooked it down till there wasn't any standing liquid, which might have been a mistake, but it was soft, not soggy when I decided it was "ready" and ladled myself out a serve. It smelt great whilst slow cooking and whilst not exciting to look at, was both surprisingly tasty and filling, with a couple of good ladle fulls making a solid meal and this made several servings worth. 

If and when i make this again, I think id use beer or stock for the liquid base, and add some form of fat or oil just to bolster it and add richness. Perhaps bacon or spec in chunks?

Some additional seasoning wouldn't go astray, perhaps even just a bay leaf or two. 

It was certainly a good way to make use of my dehydrated ingredients and made a very satisfying set of meals for what would be a very light  batch of ingredients (I forgot to measure, bad scientist).

This kind of meal is called a pulse. It is very ancient and exceedingly simple to make. Next time with more rigorous record keeping. 

What else should I add? Might try dehydrating frozen carrot next. 

This is certainly a meal one cold make in the coals of a campfire, even semi-buried in ashes and returned too after ranging for a solid evening meal. Well worth trying, even with the risk of burning. 

dehydrated MRE style meal

'pocalypse-stew!!

Prepping shed

As the final part of our move from the original home of Apocalypse Equipped Actual, we installed a garden shed in order to store my copious accumulated camping and prepping gear. No room in the new house or garage. My parents were kind enough to gift us this flat-pack, DIY ABSCO 3x3 shed. We built it over a couple of weekends, in a quiet corner beside the house, which was a nice project for me and my good-father. The shed consits of a frame to which pannels are afixed. Assembly is made easier with the help of pre-drilled holes and Absco’s patented SNAPTiTE technology that allows panels to lock into channels without the need for screws. (note, it came with screws and is screwed together, but self-tappers all the way.)

We found there was some manufacturing variance on the pre-drilled holes that needed occasional modification to set things secure and square. The shed is designed to be bolted onto a pre-poured concrete slab, but rental property constraints meant that we instead used a treated pine sleeper frame we anchor-plated together and bolted down to star-picket anchors we pounded into the soft ground. The bare grass we built over was covered in places by salvaged pallets or timber sleepers to set things upon. I put a long table in, along the back wall and a couple of ‘duckboards’ to avoid any seepage that might occur. 

I loaded my collected camping gear ( tents, sleeping systems, cookware and other needfuls, into some old ikea shelves on the table, and many, many stacked Tactical Milk Crates full of my other preps (canned goods, MRE's, and the like) that i'd collected before and during the Covid years. I also have spare tools, crockery and other super-numerate supplies. I also had a number as as-yet unpacked boxes of stuff from the previous house. Initially I just tetras-packed it all in, floor to ceiling in order to get it all in so I could free up other spaces and make them functional. This didn't lead to a very accessible and orderly storage system. 

A process of consolidation and rediscovery over a couple of sunny weekends enabled me to make a little more sense out of my collection, both for ease of access but also to make room to store more stuff and even use the space for additional supplies and furniture, like this cupboard unit, which makes for good assorted pack and kit storage (I have sleeping bags, hydration systems and some tools). 

I also managed to collect all our only occasionally used cold weather snow gear, as well as my various cammo outfits. Under the big table, I've been able to stack my foldable tactical crates. which makes good use of that space whilst having these easily available in the event of a bug-out or camping trip.

 The placement of the shed puts it in the shadow of our side fence and beside some trees and the back corner of our house. It's in the full daylight ark, but has some wind shelter. We placed it on a flat spot but the area is in a slight depression so the duckboards and pallets  keep all the stuff off damp ground. (I open the doors of windy/ sunny days to ensure it doesn't get too humid in there).

I'd noticed condensation on the roof and walls, so I made sure to space my stacks so there was some clearance on all sides (which also improves ventilation)and even though I have  a mix  of storage containers ( crates, chests and bags) I've managed to make an orderly store for my preps, in a safeish, dryish, dark place. I haven't yet put a thermometer in there. but I expect it gets pretty warm in there  (which will obviously affect shelf life of my food preps) but that's a next stage concern. 

How do you store and organise your preps?

 

Home Front: COVID-19 bug-in cache

With the current COVID-19 pandemic scare going on, I thought it prudent to supplement my food stored in case we needed to enact the self-quarantine the Australian government is recommending in the case of exposure.  I suspected something like this might occur so as soon as i heard of an outbreak in China. Mostly due to the risk to supply chains.  Given the reported nature of the virus, in both infection rates and morbidity and mortality, I'm not overly concerned about the disease itself, but rather the disruption to supply lines.

This is the kind of prepping anyone can do and its as simple as picking up a few extra items each time you go shopping. Long lasting staples.  I chose things I like to eat, and things I will take camping.  I didn't pre-stockpile toilet paper which was the panic-buy item of choice  reported and experienced, but some judicial and crafty shopping saw us stocked without issue. Something to note for next time.

That said, here is a quick look at my very quickly and inexpensively put together bug-in food cache. Nothing too exciting, nor anything that will go to waste. this is all stuff  I will eat over time and replenish and build on as time goes on.

Red Feather Butter cans: Providing energy rich fats and good taste, for frying, baking, spreading on bread.

Spam cans 340g A traditional prepping staple. Long lasting, tasty and versatile, has its own opening  system and a Weird Al song and Monty Python skit. 3 year best-by date.  I prefer it sliced or diced and fried but its palatable enough eaten from the can with a spoon if you're in a bind.

https://en.wikipedia.org/wiki/Bully_beef, this mechanically reclaimed potted meat and rendered lard in a can. Bully Beef. Not a very exciting food, nor especially sophisticated but it is meat, long lasting, ready to eat and can be added to many other foods. 'Pocalypse Stew as well as the traditional 'shit on a shingle". (served on toast like pate) It kind of looks like pet food. 

Noodles: Ramen. packs Two-minute pre-fried noodles in a packet.  Comes with its own seasoning sachets. Best eaten as noodles in soup  (ready in just  2 minutes give or take) or eat dry sprinkling the seasoning on top as you munch. They also make excellent fire starters being dry and greasy. I prefer the "mi goreng" flavor which it includes a chili/sauce/oil sachet for added flavor variety and use in other dishes as needed as well as fortifying the meal.

Baked Beans  555g cans: Beans Beans ,good for the heart. Best served hot, "Fine like this" if you shun compromise and wear an ink blot mask. 

Stew cans, Braised steak and onion;  425g cans. A meal in a can, simple and tasty. good texture and serves two per can.

Soup cans, Chunky bacon and potato x3 505g cans. Another meal in a can, though not quite as satisfying as the stew cans. Better when combined with other foods.

Ration biscuits: PRC food bricks

MRE's: from a variety of sources.  Pre-packaged military style meals ready to eat. not fancy but very carefully put together and long lasting.

Water jugs: Every time I go camping I buy one of these 10L-20L bricks and take them to ensure I have clean water for drinking, cooking and even wash-ups. Afterwards I keep the jugs and with some simple cleaning and refilling with tap-water they're good to go for long term water storage.

Powdered Egg mix: 150g, equivalent to a dozen fresh eggs when reconstituted with water. can be used to make scrambled egg or omelette or as a binding agent in baking. 

Sauces/Soup Mix:  I keep the excess sauce packets from fasts food meals and also the soup sachets from ramen packets to act as soup stock and seasoning for other meals, especially the otherwise bland Spam, beans and corned beef. What otherwise might have been throw away I've kept and stored to supplement my meal stores. 

Mac and Cheese kits: x4 boxes 380g "serves 3. contains pasta packet and canned cheese for use as a sauce. Requires only water to cook. The canned cheese can be eaten separately or combined with other supplies. 

Pasta sauce, Jars of tomato paste with flavorsome herbs, good for making stews, pasta and adding flavor and nutrition to any meal.

Can Pie; Steak and Kidney. Pie including pastry in a tin. Designed to be cooked in the tin (Lid off) it is possible to bake the pie in coals, with some coals on top, by partially opening the tin.

In addition to these specific canned good stores i've stockpiled, I have routinely built up supplies, preserved foods like jams and jerky. Dry-goods like rice, beans, flour and sugar i've kept well stocked and stored in DPJ's  along with fruit preserves and even some pickled eggs.

Review: Red Feather Brand canned butter

I had heard and read about canned butter as a survival and prepping resource for years but had never seen it until doing some shopping at my local IGA super market (a small locally owned chain of community oriented markets) where I saw them stacked on a display. I grabbed one and took it home to try and have made a point to pick one up each time I go in as part of my on-going prepping.

This canned butter was from the Red Feather brand, which is an Australian company which takes Australian and New Zealand milk to make fine and traditional butter and have done so for over  70 years. Red Feather butter has no artificial colours or flavours, Each 10 oz ( 340g ) can is made only Pasteurized cream and salt. Sealed airtight for maximum freshness, this canned butter delivers convenience in the form of extended shelf life and easy storage without the necessity of refrigeration, with a manufacturers recommendation of a 2 year use-by, In ideal, cool conditions, an unopened can could be expected to last much longer than that and it is purported to be shelf stable for 10 years. I may put a can aside to see how this holds out. Time capsule anyone?

The can itself  comes with a plastic cap which allows you to re-seal the can after opening with  a can-opener. The conveniently stackable cans have one lip larger than the other.  One thing I found is one end of the can opens better than the other. The bottom end of the can has a better lip for engaging the can-opener and once open, the plastic cap closes the can up to maintain freshness. With regular butter I tend to leave the pat out to stay room temp for ease of spreading. In an Australian summer this occasionally leads to a puddle but being in a lidded can I've avoided this with the Red Feather butter. 

This also makes it camp-safe  to keep bugs and crud out of the butter and  also keeps it dry in you store it in an icy cooler.

 





As far as taste goes, I'd go as far as to say it's sweeter and creamier than the regular butter I buy from the grocery.  It spreads nicely at room temperatures, it fries well and is excellent on pancakes, an essential attribute.

I haven't tried powdered or freeze-dried butter but I think the Red Feather butter would make a very fine addition to your long term food stocks. It's a little more expensive than regular packet butter but the added value of long term shelf-life, stackability and good taste means I will be buying it for regular use as well as prepping needs.

I can believe it's long life butter.

Home-Font: campfire Chocolate cake oranges

cooking examples (source unknown)

I like camping, mostly for the campfire cooking options. There's a certain magic to smoking woodfire and sizzling cast-iron leading to a picnic style al fresco dinner. I do a mean pot of chili and a spit-roasted ham is favorite. However for the sweeter-toothed amoungst us a dessert option presents a potential problem. There is a trick to getting foil -wrapped potatoes done evenly and not overly charcoaled, but if you can mange that, you might want to give this a try: Chocolate cake! Be the envy of all your neighbors and blow the "smores" people away.

It is possible to cook chocolate cake in cast-iron dutch oven, they have a habit of sticking and burning quite easily. A number of years ago I stumbled upon the idea of baking cake in the hollowed out shells of oranges. They are delicious and easy!

What you need: a sachet of instant chocolate cake mix (needn't be anything fancy)

cooking examples (source unknown)

components required for the cake mix (typically: eggs, oil)
aluminium foil (for wrapping)
bag of oranges (I prefer Valencia over naval)

1) cut the tops off the oranges, retain.
2) gut the oranges, Jack-o'lantern pumpkin style, retain.
3) remove extra pith bits from the pulp. Macerate pulp with a folk.
4) mix chocolate cake mix, substituting water/milk for macerated orange.
5) fill empty orange shells 3/4 with chocolate mix.
6) cap oranges with retained tops.

campfire cooked by the author

7) cover with foil

8) place in coals
9) let cook for 25-30 minutes, turn 2-3 times.

The rind and pith of the orange will protect the cake and steam it from the edges, whilst cooking the cake will "pop up" the cap, be careful not to rotate the cooking oranges so they open into the fire.

The end result should be a delightfully moist, orange skin oil infused chocolate cake in a warm cup you can hold in your hand and eat with a spoon! After stripping the foil away, the empty orange shell can just go into the fire.

Chocolate cake! That's nutrition

So, from very simple and quite portable ingredients you can make a delicious and uplifting dessert. Oranges keep well and are an excellent camping fruit, chocolate cake mix is light and packs easily. Thicker skinned and pith'd varieties work better for this method, as they act as sturdier and more ablative cook-pots.

You could also try cooking other things in orange cups, different cake, or a duck stew to finish off in oranges for a "duck a l'orange" type effect on the trail.

Review: PRC Compressed Ration Biscuts

I was lucky that one of my contacts Jayson Moloney of Blade and Stone AU started stocking a very unique product I had to get in on. These are a long shelf-life survival ration biscuit that looks to provide long term reliable food source as an emergency backup, much like the Mainstay Survival ration bricks I've reviewed in the past.

The rations, produced by ;Qinhuangdao Ocean Food CO.,LTD.formerly known as the Chinese people’s Liberation Army No.4003 factory a supplier for the Peoples Republic of China's military, https://qhdhysp.en.alibaba.com The rations themselves are in the form of compressed biscuits individually wrapped and stored in Mylar foil bags. The 4kg tin carries 20x 200g vacuum wrapped packets. When kept in optimal storage conditions; stored at normal temperature in a cool, dry place they have a minimum 24 month shelf life.

The ingredients are Wheat Flour, Palm oil (uh oh, that's not eco-friendly) sugar, glucose syrup, salt, and sodium bicarbonate. These are mixed into digestive style biscuits and compressed into blocks. They have been heat-treated but don't appear to have been baked. Following high temperature and high-pressure sterilization, they are suitable for long-term storage and transportation, The biscuits are tightly plastic wrapped and outer-layer foil bagged plastic bag packaging  creating a package  both hygienic and convenient, suitable for military and civilian use.

Each foil sachet holds four individually wrapped biscuit each pressed into two distinct portions easily  cracked to share or for ease of eating or sharing.  The vital statistics are listed as follows:

The  unopened sachets are 8cm (~3") square and 3cm (~1") thick.

	Per 100g	/NRV%
Energy	1988kJ	24%
Protein	7.1g	12%
Fat	19.4g	32%
Carbohydrate	67.6g	23%
Sodium	238mg	12%

Given that each sachet is 200g and has four biscuits, each 50g portion has half these values. So two whole sachets gives you 100% of the daily recommend intake and most of the daily protein and carbs. That's not bad for 400g of dry biscuit. Obviously you'd want water to go with it and I found they go very well with a nice cup of tea.

The compressed biscuits are non-moisture absorbent, soft, and easy to break up and eat. but not mushy or crumbly. They are a high energy,  rich source of nutrition, making them anti-fatigue, and promote the rapid recovery of physical strength. They are dense with a tight texture which leads to you being more likely to feel full after eating.


Although they are made of same flour used to make wholemeal cookies, but because the high quality of the  material used which is more closely refined, the use of the anti-orangutan palm oil softener to lower its moisture content, and not easy bibulous (moisture absorbing) which means even minor punctures to the protective covers will not be too much of a concern , make cookies in the active ingredients can supplement physical strength (ingredients) under the same volume content more, so to make it more resistant to hungry. A long-lasting, sustaining Digestive Biscuit.

The foil sachets are small and sturdy enough to be put in a pocket, or stuffed into the bottom of a bug-out bag. They also fit four into a Platatac FUP dual magazine pouch.  That's 800g of nutrition ready to carry your adventure on over hill and dale for a bit longer.

The biscuits are tasty and wholesome, my kids liked them and even put smiles on our faces after some arduous crafting on the couch.

They're tastier than the Mainstay rations and have a much nicer mouthfeel. Apart from the palm oil I have no qualms recommending these as survival rations and suspect  they will  become a hiking and camping loadout staple for us.




BREAKING NEWS: Jason tells me he will be getting in a new order including the pork jerky flavour through the Blade and Stone site. If your dietary restrictions allow you should check it out!

Home Front: Rules of Threes (or more)

In survival, the rule of threes is a quick reference guide for how long one can generally stay alive in a survival emergency.

Originally posted on my birthday on Breach Bang & Clear you should go check out the other good reads there too! go there t orea dthe full article. 

Normally, it contains the following:

•   You can survive three minutes of severe bleeding, without breathable air (unconsciousness generally occurs), or in icy water.
• You can survive three hours in a harsh environment (extreme heat or cold). Think blizzards, the North Sea, at a Celine Dion concert ...
• You can survive three days without drinkable water.
• You can survive three weeks without edible food.

• When the Radiation alarm goes off, get out of Engineering, immediately . I'm looking at you, Midshipman 1st Class Peter Preston