3 Types of Food that Need to Be in Your Bug Out Bag
When’s the last time you checked the food in your bug out bag? Does it cover all your essential needs? You may want to check again.
Make sure these 3 types of food are in your bug out bag and they get rotated as needed to ensure they stay as fresh as possible.
Grains have been called the Staff of Life. They can supply much needed carbohydrates (energy) needed for the sustained hiking one might find themselves doing if the SHTF. They can also help satiate an appetite (fill you up) when other food sources aren’t as plentiful.
This plain, simple bread can last for a year or more. But it is also as hard as a brick, doesn’t provide many calories per ounce, and I would have to be starving to eat it. However, soaked in a liquid like broth or milk, it becomes quite filling. Ideally, you should strive for 125 calories per ounce (weight measure) for your food. Hard Tack falls short, but has the added benefit of an extremely long shelf life without any kind of refrigeration.
This recipe, from Practical Primitive, is one of my favorites:
Gather your ingredients:
- 1 cup white flour
- 1 cup whole wheat flour
- 1 cup cornmeal
- 2 cups of honey
- Preheat your oven to 350 degrees.
- Grease a muffin⁄cupcake tin in preparation for the batter. This will keep it from sticking. (You could also use paper cupcake liners, so long as you spray them well with a good no-stick cooking spray. Otherwise you’ll never get the papers off!)
- In a large bowl, thoroughly mix together the white flour, whole wheat flour, (any additional flours) and cornmeal. In a mixing bowl, mix ingredients. (Feel free to experiment with substituting different types of flour. We’re substituting a ¼ cup of the white flour with Amaranth flour.)
- Take the 2 cups of honey and heat them carefully in a small sauce pan until the honey has become thin and runny. Do not allow it to come to a boil.
- Pour the honey into the flour mixture and combine until the honey has been completely mixed in with the flour. If the batter is too thick, add some hot water, a little at a time, until the batter is of a thin enough consistency to drop off a spoon.
- Fill each greased cupcake holder about ½ full with batter. (Makes about 18 cakes.)
- Bake at 350 degrees for 15-20 minutes, until cakes are golden brown and a toothpick inserted into the center comes out clean.
- Turn the finished cakes out from the pan and allow to cool. While still warm the cakes will be relatively soft, but as they cool they will lose their spongy texture and within a few days will become hard as rock!
This bread requires NO refrigeration and will last almost indefinitely — but once it hardens be sure to soak it in some milk or coffee or some sort of liquid first, or your teeth might regret it!
Click here to read the last 2 food types.