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: prep storage shed

When we moved house at the beginning of 2023 it became apparent that my multitude of preps and camping gear outpaced the available storage inside the new house (even with a detached garage and garden-shed. Even after drastic culls of stockpiled salvage, my collected packs, tents, mats, hammocks and what-have-you exceeded what I could sensibly store. 

My parents came to the rescue in the form of a flat-packed shed which we built over the course of a couple of weekends. it was a good bonding time and we got to together with very little fuss, even with some from-factory misalignments that required some on the spot modifications and fabrications.  We put down treated pine sleepers, bracketed them at the corners, bolted them to star-picket anchors and then mounted the shed to the sleepers. I'd say its a far cry from hurricane proof, but our yearly Melbourne rager storms haven't given it any trouble. 

Due to conditions of our lease, we couldn't put down a concrete slab for it, so we picked a flat sheltered spot against the fenceline and raised it up. 

The spacious ABSCO shed is 3 m x 3m (9'10" square)  and 2m (6'6") tall at its peak. Initially we just loaded things in onto the grass, but later on i put down the box frame from an old mattress we retired, as well as a set of duck-boards to cover almost 3/4 of the available floorspace. A big table covering the back wall makes for an excellent storage space and an old dresser-cabinet we curb-side salvaged years ago fit nicely too. It was good that we put the duck-boards and bedframe down too, as it turned out we had placed the shed in the lowest part of the yard and rains tended to soak that spot. 

I loaded that table up with, tents, sleeping mats, filled gear-crates and a whole swag of filled Tactical crates. (More on these later). The whole process was good for consolidating and rationalising my collection.  

Whilst in the process, I decided to move some of my food-preps out to the shed, I noticed that even in the heat of the day the centre mass of stored things remained cool. Following periods of heavy rain I would leave one the double doors open to facilitate evaporation which seemed to work well, though the grass has long since died.  

One problem I had was  inaccessibility to my food preps and this cost me. Mice had found their way in and ate their way through a considerable  amount of my preps! My box of Mainstay food bricks and an entire crate full of MRE's (apart from the bread and metallic tubes of spreads.)My boxes of Mac-n-Cheese also suffered similar fates ( except tins of cheese sauce). Rookie mistake. After cleaning up what I could salvage, I re-crated the canned goods and have set up a metal shelving system and stacked my crates one deep rather than two as they had been on the table to facilitate better access and reduced pest-access. I will be storing re-stocked dry-goods in sealed containers, either pails with lids or lidded tubs. I also took the time to tabulate my canned goods, for better reference.

I also found, amongst other gems, my FireCones for summer bbq starting needs!

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!!

Review: Back Country cusine Beef Terriyaki

Time for a food post. When on the trail, camping, bugging out or even bugging in, it is advantageous to have tasty, easy to prepare and storage stable meals. I've covered Back Country Cuisine meals before as well as the similar Outdoor Gourmet Company meals Even compared to the main meal components of MRE ration packs they compare well. One thing I really like about this kind of dehydrated meal (which I fondly recall from way back in my Houston childhood,) is the NASA like retort the meals come in.  The main meal  I selected was the beef Teriyaki, which weighed in at 175g dry, and called for 438 ml (1¾ cups or K2 fill line) of boiling water be added to meal pouch. Stir and stand for 10-15 minutes. Serving size 613g (once prepared). The pouch has an internal ziplock to seal in the meal and heat during the re-hydration process. The retort bottom blouses out at the bottom to allow it to stand on its own. 

The meal itself  consists of freeze dried beef, rice and vegetables in a soy flavoured sauce. The meal is both Gluten free and had no added dairy, both good to know for those with dietary requirements like Coeliac's such as I have in my family. One thing I neglected to pay attention to was the full ingredient list and one of the vegitable components was dehydrated capsicum to which i'm allergic. Thankfully I was able to pick out even after re-hydration, with no ill effects. The squares of dehydrated beef reconstituted nicely as did the rice. The dish, once water is added, and left to stand for 10-15 minutes, and given a good stir ( right down to the corners of the retort), the meal thickened up into a very satisfying consistency. Easily spoonable without being sloppy, it was easy shared out.  

I shared this meal in order to help vette it for future stock-ups  (a very good policy, taste-test your food preps). 

As well as  being a hot, fast and tasty meal, nutritionally they offer quite a lot. A single serve meal provides Energy 3180kJ (759Cal), Protein 34.1g, Fat 22.7g, Fat - saturated 9.3g, Carbohydrate - total 103g, Carbohydrate - sugars 27.1g, Sodium 1990mg. Probably not what you'd want to eat every day, but certainly suitable to have on adventures or whilst in the midst of crisis. The flavour was mild and inoffensive and as an all-in-one meal it certainly works. 

I've made mystery-can meals before, but having a balanced and blended meal was an excellent step up in preparedness and certainly a vast improvement in palatability over compressed rations biscuits. Family approved!

Hal

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?

 

Review: Gobi Gear - SegSac Stuff Sack

 

Sometimes you just need to keep your gear in good order so you can ensure all the pieces you need make it from base camp to your destination and set up with  everything you need (or might need). Sometimes just jamming everything into a  bag will do but other times, some segregation really comes in handy. Initially backed on Kickstarter. but now in full production!

The innovators of Gobi Gear have come up with a solution to this need in the SegSac.Constructed of the super light, yet durable, water-resistant, rip-stop woven, 30D Cordura fabric.   Four internal compartments, sewn into the main tube, in the form of  an X shaped addition, sewn into the outside and all the way to the bottom. 

This keeps gear internally separated, yet still in one place for easy and quick access to what you need. Being sewn to the bottom means that items will not slide around and jump compartments.

The upper edge of the outer-tube body is laced with a draw-string with a cord-lock, which not only acts to secure contents but when fully open, also acts to stabilize the opening to prevent it collapsing under its own weight.

The SegSac is fitted with four compression straps to cinch it down to optimal packing size but it also provides carry handles and lashing points. The straps are fitted with clips  for ease of opening when under tension.  The base of the SegSac also features a sew in loop of nylon fabric to act as a carry handle. 

The compression straps terminate on a cap of the same nylon the SegSac body is made of and features a neck to cover the sides when compressed, adding to the security and protection of the water-resistant material. The SegSac is available in two sizes: 15 liter capacity and 20 liter capacity.

 used the SegSac in two ways: Firstly to pack clothes, and a towel ( using the segments to pack dirty/damp clothes away as they accumulate). I can fit 4 pair of socks, 4 t-shirts, a pair of pants and a mid-sized towel in it. The second thing I use it for is to stow hammock slinging straps and accessories, with 4 x 5m lengths of heavy webbing, 2x anti-theft laptop security cables (which when knotted  make very strong and abrasion resistant straps to hang from) and assorted other straps. 

NOTE: Water resistant only:  This SegSac is NOT a dry bag, but water will conveniently bead off it should it get sprayed or drizzled on.. Nor is it a heavy duty item, though it is well put together. Its most suitable for storing things inside your main pack, for ease of packing and organisation. Keep your socks and jocks clean and dry till you need them.

 

 

 

 

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.