Did you know you can support this broadcast financially by becoming a Live 365 VIP member? You'll also receive added benefits like commercial free listening and exclusive content for VIPs only. Become a member today at Live365.com slash VIP. Live 365. We are the sons, yes we are the sons, the sons of liberty. Fights, they're ass be borns, always pay the time and sleep. Never give up the struggle, boys fight for the liberty treat. It's a tall, a bunch, yes we are, it's a tall. We must cling to our faith, boys pay for the liberty treat. It's a tall, a bunch, yes we are, it's a tall. We must cling to our faith, boys pay for the liberty treat. It's a tall, a bunch, free. And we are the sons, yes we are, the sons, the sons of liberty. of the revolution. Thank you for listening to LibertyTewRadio.4MG.com. We all need to prepare ourselves. You might have the food, water, gold and silver, but ask yourself, are you truly prepared? That's why you need to visit MaineMilitary.com. MaineMilitary.com carries everything you need. Gas mask, fire starter kits, high capacity magazines, chemical suits, military surplus items, and much more. Do you own a firearm? MainMilitary.com has a large selection of pistols and rifles suited for your needs. Are your local stores sold out of ammunition? Call or visit them today for prices on hard to find ammo and bulk ammo orders. You don't need to worry about having a military surplus store in your area because MainMilitary.com is the only store you'll ever need, all from the comfort of your computer. Visit them online today at MainMilitary.com. That's Main, like the state, Military.com. I had a dream the other night that, well, I didn't understand. A figure walked in through the mist with a flintlock in his hand. His clothes were torn and dirty as he stood there by my bed. He took off his three-cornered hat, and speaking low to me, he said, we've fought a revolution to secure our liberty. We wrote the Constitution as a shield from tyranny. For future generations, this legacy we gave, in this, the land of the free. and home of the brave. The freedoms we secured for you we hoped you'd always keep. The tyrants labored endlessly while your parents were asleep. Your freedom's gone, your courage lost, you're no more than a slave. In this the land of the free and home of the brave. You buy permits to travel and permits to own a gun. Permits to start a business or to build a place for one. On land that you believe you own, you pay a yearly rent. Although you have no voice in saying how the money is spent, your children must attend a school that doesn't educate, and your Christian values can't be taught according to the state. You read about the current news in a regulated press, and you pay a tax you do not owe to please the IRS. Your money is no longer made of silver nor of gold. You trade your wealth for paper so your life can be controlled. You pay for crimes that make our nation turn from God and shame. You've taken Satan's number. You've traded in your name. You've given government control to those who do you harm so they could burn down churches and seize the family farm. And keep our country deep in debt. Put men of God in jail. Harash your fellow countrymen while corrupted courts prevail. Your public servants don't uphold the solemn oaths they've sworn. and your daughters visit doctors so their children can leave. Your leaders send artillery and guns to foreign shores and send your sons to slaughter fighting other people's wars. Can you regain the freedoms for which we fought and died? Or don't you have the courage or the faith to stand with pride? And are there no more values for which you'll fight to save? Or do you wish your children to live in fear and be a slave? O sons of the Republic, arise, take a stand, defend the Constitution, the Supreme Law of the land, preserve our great Republic and eat God given right, and pray to God, keep the torch of freedom burning bright. As I awoke, he'd vanished in the mist for whence he came. His words were true, we are not free, but we have ourselves to blame. For even now as tyrants trample each God given right, we only watch him tremble, too afraid to stand and fight. If he stood by your bedside in a dream while you were asleep and wondered what remains of the freedoms he'd fought to keep, what would be your answer if he called out from the grave? Is this still the land of the free? Ladies and gentlemen, this is the evening intelligence report. I'm R. Kornke. and closer to victory and having a little technical difficulties and butter knife there we go when the closer victory for all of our brothers sisters both on and behind the lines and occupied territories west east and northeast ladies and gentlemen you're listening to us on liberty tree radio dot four m g dot com indiana freedom talk radio dot com running with a micro station cb base stations and Ultra hallmark and golden spike technologies east and west of the Mississippi along with Alaska. Well, I'll tell you what, BK, it's dark, it's cool here. We got a little bit of snow coming down, not very fast, but a little bit of snow. Plus our neighbor has every light on you can imagine, which is really great. We don't have to worry about night lights here. Every light in the yard, even lights that didn't work before are working now. So there's all kinds of great stuff going in our neck of the woods and with a little bit of whiteness, it's even brighter. Wasn't liking your neck of the woods there. What is the date today? dining and drinking and whatever it is they're doing. I managed to wiggle out of that. But I did not anticipate being here. So I happen to be present in the flesh but have absolutely nothing prepared for this evening. We can visit and we can talk about miscellaneous things. But I do not have a program ready to go. It is in the 40s here. You wouldn't know that from looking out the window. The snow is all over the place still. But we are supposed to have a weekend of nights 50s and 60s. So I may finally be able to do something about all those leaves and wrap up a couple of chores before we get a solid three months of frozen. And that would be pleasant. That will also be dependent upon all the relatives piling out. I should mention that they could come crashing through the door at any time, in which case I would have to drop off. We'll see how it goes. The interesting thing is there have been a few sales center fire systems comm if you go to their page Just look at what's on the front page. It'll give you an idea or feel for some of their Friday sales there are some of the locations that have some pretty good pistols For the day or for the weekend actually they probably won't be done today They'll go through the weekend. So if you see something there, you know jump on it as you can JJ dot com has had a couple of pretty decent little buys right there too something to think about so uh... we'll do we can't do a correct and plug everything in for you as far as uh... daytime place we've seen anything in particular we need to change direct chatroom can help with that uh... in the meantime i'll tell you what uh... c center fire the uh... kannick and twenty nine apiece two hundred thirty dollars We'll see what happens there with regard to the cost on those. Because I think that's pretty consistent with an extra metal kit, etc. I'm going to have to let you go. BK, take the time. Pick up here for the moment. I'm going to sign off and I'll be right back. Oh my goodness. Okay, so... Run, boy, run! It's a long outboard pass left side of the field and it's a Hail Mary throw. Okay, well if you can take over for a bit, I'll be back. Not only does he stick me with the solo duties, but it's on the worst. time of the year, the one day that I don't have stuff prepared. Okay everybody, I'm going to remind you of something that I've reminded you of several times recently. Over at BG Micro, that is bravogolfmicro.com. A while back they made a buy of a bunch of lithium batteries, CR123A lithium batteries that were pulled from new equipment and sold on the surplus market. They have been blowing these things out at a price that you're not likely to see again. They have an expiration date of 2020, which means that in theory there is another six years of shelf life to go and practice considerably more than that. They are offering these things at $0.99 a piece, but if you buy ten or more, they are offering them at $0.75 a piece. So $0.75 a piece for a CR123A. The lithium battery is a dirt cheap bargain. They have had a couple of lumps of these come through and they've sold out those lumps. They got the final last pile of them. probably a bigger pile than previously and probably also a fair number of the initially interested buyers bought 10, 20, 40 of them and have saturated and their sales have probably tapered off on these items which is why they still have them. But this is the last of this cash that they will be able to access and therefore not a special that's likely to be repeated. So I would encourage anybody, whether you have IR illuminators or special super-duper or fancy high-tech tactical flashlights or whatever or not, to put some of these on the shelf because they've got extraordinary shelf life They are very high power density and just the thing either to put into a cash or to have on the shelf for future potential use. If you should have a night vision device fall into your possession through whatever mechanism, possibly purchase, possibly something else, Being able to feed it the battery is incredibly important. So, uh oh, I have a call on my attention. I'm going to go dead air for a minute. I do not know what was going on there. I may have somebody at the front door and I may have to let them in. So I will be back in just a moment. Okay, that was sorry guys, call came in and I was a little worried that that was the relatives trying to get in the front door and saying where the heck are you? That was not the case. Okay, so to review, BG Micro, that is Bravo Golf Micro, the CR123A batteries at 75 cents a piece. You should not miss this. Do we have anybody who wants to speak at the moment? I've heard a few dinghies. I'll tell you what we're going to do. You're going to have to take over for a bit. Something has come up here. I've got to make contact with someone and it will be so many minutes. I don't know how long, but I'll be right there and right back. For everybody out there, here's what we can do. Number one, Black Friday specials, but not just for ammunition or for arms, although I've seen a couple of magazine postings. Guys, food. There's a little few specials, not very much that I've seen. But a few specials here and there from the different jobbers. Example is Freeze Dry Guy has a couple of specials going on right now. Part of their monthly specials, more so than anything though. So again, come up on online and assist here. Let everybody know, what did you find in your area? What do we have that might be jumping off the wall? We're missing here right now. I'll be back as quick as I can. Another activity that I have been engaged in recently is something that we've spoken of at intervals in the past. It's not terribly exotic. I have been seeing some sales and some specials and what not recently. One of them is that in this area there are two major dominant competing grocery chains and they tend to go head to head. So if one has something on sale this week then chances are the other one will have the same thing on sale next week and they go back and forth. Recently there have been sales on bacon. Who doesn't love bacon? Regular price on bacon recently has gone absolutely nutball. It is easy to pay $7.00 and $8.00 a pound for bacon and that is just absolutely insane. Even all these are somewhere around the $4.00 or more per pound price. So, when the competing regular grocery stores had a big old lost sale on bacon, you can imagine what old BK did. I ran out there and I bounced back and forth among the different stores. This is one of these four per customer limit things. I snapped up darn near 20 pounds of this stuff. Now, what's old BK going to do with 20 pounds of bacon, you might ask? Well, those of you who are regular listeners and have some idea of my inclinations can probably guess. We can it, of course. Well, we also have bacon for breakfast for a little while, but we can the majority of it. It seemed to me that we haven't talked about this for a while, so I should discuss the techniques because there are a number of different approaches you can use to produce home canned bacon. First one of course is you just loosen up the checkbook and buy it commercially but you will find that six or eight ounce cans of the stuff run for 10-12 dollars. Holy moly! It is nice stuff. It's great to have. Very convenient for camping and all that sort of stuff. Used to be available in the grocery stores around here. We'd occasionally buy it for Boy Scout trips but it has become a camping exotica item recently. So I do not consider the commercial canned option to be an acceptably priced option. So we do this at home. Now, there is a secret to doing a boutique style bacon and there are no secrets to doing a plain old down and dirty version. There are a number of approaches you can take. The most efficient method you can use is the simplest, though the results are not necessarily what everybody would prefer. simply fry up your bacon, get it down to the point where it's sizzling in the fat and so on, and then one piece at a time just simply drop the hot strips into the jar until you've got it full pour in the bacon fat. Make sure that your seal is dry and clean and everything. This is standard procedure and then go ahead and do a canning. What you will have accomplished there is you will get the maximum possible density, the maximum possible use, out of your jars you will get the maximum amount of bacon into each jar. But when it comes time to use it, you will find that you no longer really have bacon strips. You basically have bacon chunks. which is perfectly okay and it's great for cooking and mixing into the omelets and so on and so forth and there will be a great deal of bacon grease along with that of course you'll want to save that and spread it on vegetables and things of that sort but it'll be a little bit low on the culinary curve shall we say you will have preserved yes well just going along with what you're going to say there is a I grew up down here in Ohio and we still can our pork chops and our pork steaks. And what we do is when we render the fat off the pig that we butcher, we have the old potato chip cans and stuff like that. And what you can do is you put a layer of lard down in, then you put in pork steaks, you cook them, another layer of lard, and you let it cool. Then you pork, you know, do the next set of pork chops and then pork steak pork chops and layer it up. And then you use the large, the large, when you're rendering, you use that and making your pies and doing your bread and your other cooking, and then you expose a layer of meat, and you would use that in the next meal. Right, so you're layering it up and you're using the grease as the oxygen seal mechanism in fact. Right. We've done that for years. Right. And in effect, that's sort of what the Amorans were doing when they made pemmican. Of course, they were throwing in nuts and other things along with it. But it's the same thing. They're using the grease as the sacrificial sealing mechanism. The downside, of course, is that the very top layer of the grease is exposed to oxygen, so you suffer a certain amount of recidity effect. but as a low-tech method you can't touch that and it does work. Everything that I'm going to recommend is based on the heat pressure canning techniques because we know for a fact that we're killing all the microorganisms and so on. The downside is that we apply a fair amount of cooking to these products. I've done the same thing to PorkBuck when it was on sale too, but that was sort of a different topic. Okay, so at any rate, There are a few ways you can do the bacon and one of them, the simplest way is to simply fry them up and they would call this hot pack canning. You just drop those strips as they are ready into the jar until the jar is full, pack it down a little bit, pour in a bunch of bacon grease so it's sort of a hybrid between traditional canning and what you're describing. and go ahead and seal the lid and do the regular conventional canning technique. When it comes time to pull it out, of course you're probably going to have to warm it up to soften that grease and it's going to come out, it's going to be mighty greasy, but you know, so be it. The bacon grease is one of the things you're also preserving for future use. Fats are very important and worth saving. There are some other techniques, however, that are specific to bacon that you can use And at the expense of a little bit of extra material and labor, you can do things in a slightly more elaborate fashion. Go ahead. One of the ways we can bake is we do it when we smoke it. Basically, I get a chunk off my belly there, say it's 7 to 10 pounds. I get my water warm and my croc and then I put my salt in. I use sea salt until the egg floats good. And then what we do is we soak them for two days for every pound. So it was seven pounds, 14 days. They give it an extra day. And then we know that that's good. Another thing to do is to hang it and you smoke it in the smokehouse, but then take it and cover it with like a cheesecloth and or we would make a poultice with the cornmeal. And with the cornmeal, You mix it with pepper, because that way the fly's eggs can't bore through. They won't do nothing on it because of the pepper. We found out that works real good. You can hang it up and then you just come and peel that back off, clean them up, and then slice them off. It's just some fantastic bacon. Okay, well you're kind of operating a little higher on the curve than I am. You're starting with pig. I'm starting with back at the store bacon. We live off the grid, so you know. Right. A bunch of us may find that we're doing that on down the road. I'm not yet at that point. I'll be living in luxury then because my solar system's coming online. Good. But yeah. Yeah, well you're traversing the learning curve now so it won't be such a big bump. One of the last 20 years we've been doing good. But yeah, like I said, hand water pumps always have a backup for your water and stuff. But as far as doing the pig out, the pork chops you can cut them and you can do that. The sausage, we always still do is grind up two goats. For every pig and that way your sausage goes so much farther because you grind the goats up mixing them with all the cuttings from the pig and then you really have a ton of sausage that you can can and put away. I'm assuming the goat is much more lean than the pig is. Yeah, the goat if it's two or three years old is like a white meat where if it gets older it's red like the deer. Okay. Alright, so now I'm going to launch into other approaches you can use to package up the bacon. And here's the tricky little bit. We pop on down to the grocery store and we go into the baking section and we buy some paper that's called baking parchment. And this is the stuff that people will use on cookie sheets, for instance. so that their baked goods don't stick, they can just slide the whole sheet off of the cookie rack and so on. And we use that. This allows us to package up and protect the bacon mechanically before we're doing the canning process. So what we can do I'm going to assume that we're using pint jars because that's what I use for this. If I were feeding a clan, I might go with the quart jars. But for something this high density, this much calories per cubic inch and so on, I think that opening a pint is probably the more convenient thing. Take a piece of this parchment and spread it out on your counter. Open the package, pull out the bacon strips, and lay them along edge to edge next to each other. It's going to be a little bit volume limited. If you're going to do a pint jar, the easy way to do this is to put half of a package into each jar so you're packing 6 ounces into the jar. You can get a whole 12 ounces in, but it's a real challenge to do that with a regular pint jar. It's a little bit easier with a wide mouth pint jar, but it's still a bit tight. But you take that big sheet and spread out all of these strips of bacon edge to edge. We're going to go with a half of a package, which means half of a 12-ounce package and 6 ounces. Lay those out, and when you've got them all out on that sheet, tear off another sheet and lay it out on top of it. So you've got the bacon is all sandwiched between these two sheets of parchment paper. All right? Then you will fold the thing lengthwise so that each piece of bacon is being folded once. and roll it up starting at one end and going to the other. And you will have produced a cylinder that is about 2 1 by 2 inches in diameter and it's probably going to be 6 or 7 inches long with a raggedy edge from the paper that's sticking out past the bacon. Don't worry about that. You snip off the excess after a couple of inches past the bacon, just snip it off with scissors. As I said, roll it all up and stick it in the jar. You will find an awful lot of paper sticking out the end of the jar. Don't worry about that. That's not going to be a problem. So you've gone through, you've packaged up however many you're going to package, probably a multiple of 8, either 8 or 16 jars with the usual pressure canner is your capacity. When you're about ready to seal those lids on there and proceed with the pressure canning, here's where you're going to do something that sounds a little bit weird and stupid, but it works just fine. All you have to do is grab one of those jars with all that paper sticking out at the end, take your kitchen scissors once again, and just cut through the whole mess. It's going to look intractable because it's going to be this great big wad of paper that's as thick as your wrist. It's actually mostly air. So a regular pair of scissors will go through it just fine. You just snip, snip, snip, snip. Cut it off about an inch or so of paper sticking out of that jar. And then you will find if you set that jar on the table and press in the paper, Pretend like you're crimping a shotgun shell or some such, you know, pushing in with four or six fingers. You can crimp in that paper, push it all the way down into the jar, and then go ahead and put your cap on and seal it and run the conventional canning process. When you pull it out of the canner, You will see that there are some fluids created. There's a little bit of juice in the bottom. There's probably about a half or three quarters of an inch layer of bacon fat rendered and sitting in the jar. So it's a little funny looking and you will be able to see that the paper is in there too. That'll be just fine label it, date it, all that sort of stuff. Put it on the shelf as you normally would. When it's time to open that, You can open up that jar and simply grab the paper and pull it out, roll it out flat on a plate, and you will actually have intact strips of bacon that you can then use in any fashion you want. Now, since you have put it through a pressure canning process, you have cooked it at something like 75 minutes, remember these are pint jars, at better than boiling temperature. It's sterile enough. You could eat it straight out of the jar if you wanted to. I would recommend it. You really are at the point where you can pull that out and fry it up and have something that you're accustomed to. But that will preserve the mechanical structure of that bacon strip and the paper will take all of the punishment and retain the shape of everything. And that is the closest you're going to be able to do to having a standard commercially packaged piece of bacon materialized out of thin air from the grocery stores that are no longer running. Now there are some variations you can do on this. If you are really, really ambitious, you can just barely get 12 ounces into a regular pint jar. I would say that this takes a lot of doing and an awful lot of squeezing and rolling and wiggling, and there's a chance that you will get some bacon grease on the lip, which is not good. So be very, very cautious about that. and you'll probably want to use a bit of paper towel and maybe even a little bit of window glass cleaner to make absolutely certain that the lip of that jar is clean before you do the canning. If you have wide mouth pint jars available. Then 12 ounces is a bit more feasible. You're not going to have to squish something through in the small end of the toothpaste tube as it were. It will be much, much easier. It's still pretty much the same technique as we described. You roll it up, you stick it in there, and then you have that with the scissors and just snip off the excess paper and crimp it down. But the wide mouth jars will be much, much easier to handle. But as I said, if you're using the standard pints, the easy way to do it is to just go 50-50, use half of a package, put 6 ounces in a jar, and use a few more jars. And of course, I shouldn't have to remind anybody, but let's toss it out just to be safe. You always save the box that the jars came in, or the half box that they came in, if you've got that available. Because there is no better storage mechanism to keep track of a dozen jars than the piece of cardboard box that they came in originally if you bought them new or if somebody you know bought some new. If your neighbor buys a bunch of jars and throws out that box, grab that box. You can use them with the old jars that you've already got. So do these things and you will have very pleasant, almost store bought seeming bacon at the cost of a little bit of extra time processing it and some parchment paper from the baking section of the grocery store. Does anybody have questions, comments? Is anybody waiting to get on the air? No. Okay. I will also at this point touch another topic that we have mentioned occasionally in the past but not recently. on IndianaFreedomTalkRadio.com, which is also our archive site, kindly maintained by Spike. If you look at the menu, you will see among those things, BK's spreadsheet. What is BK spreadsheet you might ask? Well, old hands are going to be rolling their eyes and saying, oh no, not BK spreadsheet again. Yes, it's BK spreadsheet again. New listeners may not have heard about this. It is my opinion that most of us Even as we put things up and make preparations for maybe an interruption in the traditional food supply, may fill a pallet or may fill a closet or may pile up a heap of boxes or some such. And look at that and say, oh, golly, I've got a lot of stuff there. I think that's going to last for a long time. I guess I'm all set. It is my opinion that chances are you do not have as much as you think you have, but I can't tell for sure and I can't check your closet or your pallet or your garage or grandma's house or wherever it is that you've got things stacked up. So I'm going to do the next best thing. I built a spreadsheet to help you do some calculations and that spreadsheet is available on IndianaFreedomTalkRadio.com. Now, to run this thing, you need a package called Open Office. Or, LibreOffice is a newer version of it. It should work exactly the same. I haven't tested it, but I think it should. That is freely available at OpenOffice.org. You can download it. It will run on any modern PC, which means Windows or Mac or Linux. You can install that and then that will enable you to run this spreadsheet. You will need to tell it that macros are allowed for this spreadsheet. I would recommend that you not simply turn on macros across the board. but tell it to ask you for permission and say yes if it's the spreadsheet. We use macros to do some of the calculations under the hood. I do not know of any way to do these exact calculations without using macros. So don't panic over macros. What does a spreadsheet do? It's a value. Well, it's easy enough to throw together a spreadsheet that makes columns and lists and names and things like that. And if that's convenient for you, then do it. But what this one does is a little bit more. It is organized into tabs or sheets. The front sheet is very traditional, has columns for the name of the item and where it's stored, how many units, how many ounces, that sort of thing. But what it does after that is the interesting part. The spreadsheet knows a lot of materials. And if you look at one of the later tabs, I forget whether it's three or four or which one it is, there's a list of all the things that it knows about. And it can do some calculations on some of your materials. For instance, if you say you have rice and you say the quantity is one gallon, meaning you have filled the gallon jar, It knows the approximate density of rice and it will convert that into pounds and display that on the front sheet. It will also accept ounces, pounds, kilograms, grams, that sort of thing. It's reasonably intelligent in that regard. There's a bunch of fake data entered into that spreadsheet. When you first receive it, that's not anybody's stores butter knives or anybody else's that's just intended as an example of the things that you can do the formats that it will accept that should give you the idea and so You can not only Say well there are 12 Packages at 24 ounces or whatnot for a particular item on some things you can specify by volume Leaders or gallons or quarts or what have you? and it will convert those to mass. Then the next step it will do is it will go ahead and convert those into grams of fat, carbs, and proteins based on the item. It will have different amounts for rice as for, say, red beans or for, you know, so-and-so brand chicken soup or whatever the case may be. It will add all that stuff up, display the summaries on the final page, and then divide that out by mandates. to say you have X number of mandates of carbs and Y number of mandates of proteins and Z number of mandates of fats. So that does a lot of calculations that a normal person would spend forever doing with a pencil and paper and it would be even more painful than figuring out the income tax forms or whatnot and it would be a big pain in the neck and nobody would do it. If you use this spreadsheet to keep track of the stuff that you've put back, then its ability to massage that data will give you an overview of what you have. Now I think that nine times out of ten what it will say is that you have a lot of mandates of carbs but not as much fat as you should have and way less than the amount of proteins you should have because it's a whole lot easier and cheaper to put back the rice and the beans and things like that than it is to put back the animal products, the fats, etc. They're just plain more expensive. and who isn't facing resource constraints now. So it's very tempting to do the things that are least expensive. You get the most per dollar, but it's not the entire story. Just because powder is cheap doesn't mean you can get by without primers. Just because carbs are less expensive doesn't mean you can get by without the fats. and so on. So that's what the spreadsheet will do for you and it will let you see the overview of what you actually have. And if you say, oh, okay, well, we're a little low on the proteins, then you can start adding things in, you know, to correct that. You can say, okay, well, I'm going to add some of this and some of that. It doesn't try to plan meals for you. It doesn't say you should get some of this, you should get some of that. All it does is tell you where you stand based on the data you entered into it. It is entirely self-contained. You can run this on a PC or a laptop or whatnot that has no connections. cloud contact involved in using this thing. There is no possibility of somebody snooping on your data if you practice offline security. You just run it on a machine that's not connected to the internet and you're all set. And as always, this is the point where Mark always jumps in and says, make a hard copy. And he's right. What you want to do is you want to make good use of the PCs, but you do not want to depend on the PCs. So whenever you have made a significant number of updates to the data, Dump off a hard copy on paper so that if the machine dies tomorrow you still have useful data available. You can stuff that in a clipboard and scratch things off as you use them. But, use the spreadsheet, figure out where you stand and you can do a more efficient and effective job of planning and filling in the gaps. That is available at IndianaFreedomTalkRadio.com and the cost is but a nice favorite price for everything. It is $0.00 and 0 cents. You are free to make as many copies as you like. Give copies to your friends and neighbors. Just don't give them a copy that you have filled up with your own data if you don't want to be giving away your own data. Okay? So, that's that topic. Anybody have anything they want to throw in at this point? Grickets. Okay, what else do we want to talk about? Oh Mark, come back, come back, help me, help me. This is the worst of all possible nights to go so well because I did not have anything queued up. Let me see if we have any old topics sitting around on the shelf that I have not gotten to. I wouldn't take exception to that suggestion. It might be a little bit late to be fooling around with the device and learning how it works the first time around when you've got a big pile of stuff to do. In an ideal case, you would... Food dehydrators are pretty straightforward and simple to use. Most of the better ones actually come with a cookbook to tell you how to do it. I would hope so. I could see that being good resource to invest in right now, especially since we have this bulk meat that is hitting the market right now for sale after Turkey Day. Of course, it'll be right back up there again when it comes to Christmas, but there's the bulk turkeys that they bought for Thanksgiving that supposedly I didn't see a turkey shortage, but supposedly there was a turkey shortage this year. Hmm, I'm inclined to the opinion that maybe the retailers weren't sure how firm the market would be and maybe they under-ordered a little bit. Let me ask you, have you used these dryers in the past to make the jerky? No, yeah. Okay, in that case, good. I'm going to push this off onto you. Tell us how we judge how hot the thing should be, how long it should run, how do we tell from examining things when our job is done and so on? You dry it until it's... dried out a little crispy uh... it depending on how you're gonna store it you could leave it a little fatty if you wanted to if you're canning it or uh... jarring it because you can't get cannon jar turkey the recipes up on youtube and on uh... oh google you google search you know canned or uh... jarred turkey. It will tell you how to find all the recipes and information on how to do it there. I'm sure that there is some YouTube videos out there on how to jerk turkey. The different recipes that you can do. I just like doing it straight out without any seasoning or anything on it after cooking it. However you want to cook it. Put it in the dryer and just run it until it's dry. I mean that's pretty much what you do. You dry it until it's nice and crispy and put it in ziploc baggies or into clear plastic jar containers, screw it off with an oxygen absorber and congratulations. It's pretty well, pretty much good to go after that. Okay, so how long would you expect it to take for, you know, if you're shredding the leftover turkey and that kind of stuff, how long do you think? It varies depending on how moist the turkey is. A lot of turkey is dry, so it probably wouldn't take that long, but it could take a few days for everything to dry out. Okay, so we're not talking a couple of hours here. No, it would take a while. We're talking a day, two days, something like that. It's been a while since I've dried turkey, so I'm not exactly sure, but again, I'll refer people. This information is readily findable on online through and you can find instructional videos tutorials and even recipes for it just by doing a search it's that time of year what else we got that Tim Mass from Thanksgiving that we're not going to see much of right now we're at the end of the pumpkin run So pumpkin pies is a big thing everybody's seeing out there. So some people use fresh pumpkins. I have occasionally seen surplus in the grocery stores of the canned pumpkin gunk for pumpkin pies. But that's usually after Christmas because people also make those for Christmas. They usually won't dump them after Thanksgiving if they have a surplus figuring that they'll sell them in the next month. Whatever little pumpkin they have left that's fresh if you get fresh pumpkin in your area. Look at the clothes out there. You can use food dehydrator again to make pumpkin chips. Or you can put it in the blender and make your own pumpkin gunk for making pies. Jar, can it? Put it away. It's another food gunk. Make it down to make pie gunk or is that just pureed? Pureed or blended whatever works best for you. There's recipes on there. I mean even if My mom makes pumpkin soup, yeah, that's just run through the blender or run through a oh Yeah, I think she just does it in a blender or she uses the pumpkin gunk for the pies You know just right out of the can you can find recipes for that again online in different locations on how to make pumpkin soup and Stuff like that. It's a it's a food resource. It's out there in bulk right now that you can get relatively cheap If you're looking for the fresh stuff because the fresh stuff is going to be starting to go bad You're not going to it's the end of the run and literally if there any pumpkins left This is the last of them right given that there's no on the ground here and all that kind of good stuff I would be inclined to the opinion that we're probably a week or two late on that though you never know somebody may have some stuff stacked up and be frantically selling what they can through their vegetable stands or what have you if you have any sort of outlets of that type in your area. Oh, ethanol projects that are going on and possible contamination with that although I don't know if it's got the internal pesticide built into it. I don't know how edible that would be, how you'd want to store that on your shelf. Well, the nasty part of the agricultural system They treat everything as a commodity. They think how many tons of corn. Corn is corn, parts is parts, corn is corn, that kind of stuff. That's not true. I would basically assume that anything I got through a farmer's cooperative or an elevator or whatnot is GMO unless I know it's absolutely to the effect that it's not. At this point, Monsanto has managed to kiddo into everything so thoroughly that all of the major corn farmers are just doing the same old stuff and they're running new and exotic GMOs as opposed to the plain old ordinary GMOs. So which flavor of GMO would you like? As Mark has said, the only stuff that we can truly trust at this point is the popcorn. That's a little bit more expensive per pound, but if you're just looking for your family, hey, you can grind up that popcorn and make cornmeal if you really want some. I'd just keep it as popcorn. That works. I like popcorn. I've been having this argument with people down here, corn is still corn even if you pop it. Well, yeah. None of the material goes away. In fact, you are more effectively processing it because that light fluffy stuff is easy to digest and so on. You get all of those nice sharp shards of kernel to scrape the walls of the plumbing on the way through. It's much more pleasant than swallowing a Brillo pad, I promise. So why not just make popcorn a frequent thing, have it every other day or whatnot. It's easy to grab and it's a good excuse to use your canned butter. I will remind people that we can also can butter at home. That also is a product which can be purchased commercially and is hideously expensive if we buy it commercially and we can make it ourselves. In this case, let's see, where did I discuss that? Oh, yeah, we talked about that at some length on December 5, 2008. There is an oldie, man that is a long time, we've been doing this quite a while haven't we? Yes we have. If you go into the archives at www.indianafreedomtalkradio.com and grab a copy of the spreadsheet while you're at it and then go digging down into the intelligence report, you are looking for the 8pm broadcast on December 5, 2008, we go into fairly lengthy description of how to can butter. Now be advised the process is actually a little bit different from the way we would heat pressure can other things. We are not actually going to be running the jars If you do the pressure canner, the butter would not take that. That would end up being kind of X butter if you did that. But we can do a similar process, thereby preserving butter for long-term storage. Everything you find on the web, all the so-called experts, every publication you find in print will tell you, oh, you have to be ultra paranoid and super careful and nothing that you do could possibly last more than one year. Well, our friend, Cordy, has used this home canning method for butter. in the past and says that it is perfectly good many years down the road. And I'm inclined to that opinion. After all, once you have packaged this stuff up, driven all the air out, sealed it, and so on, even if the small amount of air that's in there does react and do the rancid trick with a small number of molecules of the butter, you're very rapidly going to exhaust the tiny amount of oxygen that's in there. At which point any chemical reactions will stop. As long as you don't have it in bright sunlight and so on, you should always store everything in cool dark places to slow down the chemical decompositions. The canned butter should last many many years. And that's what you want to have on hand if you've got popcorn. So bring this right back to the previous topic. If you want to put up the popcorn, make sure you put up some of the butter too. In recent weeks butter at Aldi's stores has been at $3.49 a pound. In the past it has dropped as low as $1.69 and I have urged people to rush out and stock up. stuff your freezer, do the canning trick, that kind of stuff. I have heard that recently it is at $189. Do not expect it to stay at that price level for very long. That's probably a seasonal, you know, let's all make Hello Dolly's and other fattening baked goods for the holidays type price. Take advantage of that. $189 a pound at all these as opposed to $5 a pound at the regular grocery store. Well, that's very much a no-brainer, isn't it? The other thing is that you can apply the technique to either salted or sweet cream butter. If you apply it to salted, however, you will receive an education in just exactly how much salt they apply to this stuff. It is astonishing. If you package up a pint jar of butter in this fashion, you will find that a good half to three quarters of an inch of the bottom of the jar is salt. Holy moly. So part of the process is as it cools down, when it's just starting to gel, you want to shake it all up to redistribute the milk solids and the salt and everything else so that you get something that's reasonably homogeneous before it solidifies. But seeing that salt there shows you how much of what you're paying for is salt rather than butter. And I guarantee you that a pound of salt is a whole lot cheaper than a pound of butter. So, it is a good idea to can sweet butter instead of salted butter because you can add your own salt much more cheaply than that price. So, if you're going to pay $1.89 a pound for something, you should be paying it for butter, not for salt. In fact, that's something one of our friends had just pointed out here a couple days ago too, we were talking about canning or processed butter. Sorry about that, BK, just got back in here. Salt, by the way guys, you can buy in 25 pound bags, 20 pound bags, different sized containers. The individual iodized salt containers aren't a bad idea anyway because remember we've talked about doling out or bartering. A lot of people won't think about salt. And again, you can add it after the fact. Even if you're just buying the little cans which used to be one pound and are now 12 ounces, it's still not very expensive. So, you know, it's one of the cheaper things in the grocery store. Even if you buy the little cans like that and stack those up, it is still dirt cheap. And if you are not near a body of saltwater, it is definitely something you want to have on the shelf in some quantity. In fact, it's one of the things where you can progressively make it part of your list to go into your inventory, where you can keep track of it. You grab a black marker, mark the date, use the oldest first, not that salt really is going to go out. Yeah, who cares for salt, right? Yeah, it's a good habit. But it's a good habit anyway, policy-wise. And again, if you have one of the smaller containers, one pound or less, Remember the cool thing is that they're a consistent container that everybody recognizes. So when you're doing bartering or trading, if you've got a sealed product and it's a particular recognizable product, that's a big plus when it comes to bartering exchange. Hey, BK? Yes. You know, the person to ask about, Dad, how long does it take to make turkey jerky from baked turkey? It will run in an evening if you have a good drive. It can be longer depending on how big your cuts are. If you want to do the sliver sheet stuff, that would be in an evening and you might even get a second batch started by the end of the evening. If you are doing thicker pieces and you want it to be rather succulent, then it could take more than an evening to do that. A full day cycle. Again, you may not want to dry too fast. That's the other thing. Remember you have temperature settings in a lot of your systems. That's one thing to take advantage of. If you want to make it a little richer, a little softer, then you work at a lower temperature longer. Does the average dryer have a light bulb in there or some such? Or is it just relying on ambient temperature and air flow? There's a mix. The ones that are the circular tray type actually have a heating element. The cheapest ones, which actually have lasted longer for us, have no variation whatsoever. It's just one size fits all. It stays on and air just naturally passes through. The more sophisticated ones that are being built right now, but we have found that they don't seem to last long because they're a China sport, have both the thermostat control, which is a good thing, like I said, and a fan system along with the heating element. But the heating element is probably, I'd be wanted to bet, a hair dryer system. So you know how that works. The elements and the cards and everything, the way they're built overseas, it may pass away sooner. Now what I'm doing with the one is I've got a couple of 12 of the computer fans. I've got another heating element that's off of another piece of equipment and I'm going to reconfigure the original top for one and we're going to test that out. I know it will work. Light bulb, like you just said, light bulb and convection works. That's a heat source. The light bulbs are common. The fixture is easy to find. I've actually got one here that one of our friends built that used an old stove element. It was actually a toaster stove element down below. Unfortunately, because of age, it's disintegrated. But that was a neat idea and it works quite well. Did you ever pick up any of those radio fans that were on sale at one point? I got some of them. I haven't had a chance to even play with them yet to see what we can do with them. Those things are kind of neat little fans, but they're spooky. The connector is insanely small. What you want to do is cut those four wires and the two outer wires get plus 12 and the two inner wires get ground. If anybody has bought those fans, that came out of Apple computer stuff. They are kind of cute little 12 volt radio fans, kind of funny looking sculpted and so on, but that connector is a crime. Practically human hair required to get into that connector. I even went down to the real electronics store that all the TV repair guys and stuff like that patronize in town and he couldn't find a connector that would match that. So you just cut the wires, the two outer ones are plus 12, the two inner ones are ground and that will get that one running. Well interestingly enough, as we pointed out before with computer fans too, if you've got stuff where people are tearing things apart, there are some pretty nice different sized systems that are blower units or either push or pull that are being built for cooling down the processors and what's really neat is they're about the size of what we're talking about for these tray type dryers. Well yeah any little lags you don't want. A fan like that will do the job because you're not working against the high pressure, you know back pressure in that case. So anything you have. And the advantage here again is we're looking at being able to build something at home. If you've got any access to any sweet wood of any kind, it'd be nice to build it out of maple or do it in cherry. It sounds weird, but there's guys that have frame shops nearby with unfinished wood. They make little pieces. They cut pieces, they cut frames, they have a part that's useless. If you check with them, you can end up with some really nice fruit wood to use to make your trays with. And they don't have to all be the same. I mean, remember that. It can be some cherries, some can be maple, whatever you got. But you just stack the trays and you can use plastic, standard plastic window screen. for your tray surface in between each layer. When they go bad, just replace them. It's not a problem. The big thing is keeping it clean, obviously. That's where it's an advantage. The fruit wood, of course, what you do is you oil it. If you're going to use wood, again, use vegetable oil. Oil it. If you're not familiar with the process, look it up. It's the same as treating your cutting boards. treat your frames if you're going to make them out of wood just like you would your cutting boards and everything will be fine. The advantage of having a little air passing through is the things do dry faster. It pulls the moisture and nature takes its course. And this time of year of course your interior air will tend to be fairly dry if you're heating so that will help the process. Yep and dehumidify things. We're at the top real quick here guys. We've got a bunch of people on the road this evening. A little slick in the bottom of the state, like I've always said. If you see shiny, it's probably slippery. And while it's been fairly dry, it's real light dusting of snow, it's been just melty enough at the intersections it's causing some accidents, so beware out there. Well, let's put it this way, if it's white it's snow and you should be cautious about it. If it's black it might be ice and you ought to be cautious about it. So, just be cautious about it. It's that time of year. Yeah, no, not everybody has their snow breaks yet. So, we'll just remind everybody, so we're not part of the formula for failure. We don't want to be part of that situation. Another thing here, real quick, Center Fire Systems guys and jgsales.com have got a few, more than a few really good buys at Center Fire Systems. They have the $39 up lower receiver, that's the papered part in the white. Actually, $39, forgive me, did I say that right? I think it was, yeah, $39, I'm pretty sure. $40 is what it comes down to. They have them apparently in stock. They have them for the best price in the country so far, unless we can find a better deal somewhere and then you can let us know. But it's right there on the front page. you go to www.centerfiresystems.com yep 39, 99 so 40 dollars is what it costs. The Canix they have to $230 for the 55 TP9. The TP9 has a 17 shot magazine and comes with another 17. That makes that a pretty nice little fistful of hand cannon. just because again for suppression fire which we talked about and last but not least before we leave today they have some Sega 410 shotguns we've come full circle that's the first Sega that came into the country was the 410 And while nobody has any 12s and nobody has any 20s, there's a little clutch of 410s over at Centerfire. They're not the only ones that have them. You can find some used ones that may be laying around. But 410, $400 a piece. and they do have them on the shelf. I don't think they're out yet, but if they are, they won't get any more. I will tell you that. I don't know if it's reasonable. I find the idea of a semi-auto 410 kind of an attractive one, the magazines are kind of nasty, though, on cost. Well, the thing is, like I was saying this morning, the one good thing is that there's been a couple companies building mags for the Sega's, and now the Sega's are not available, but there's lots of mags laying around. So you might be again, shop and compare. Don't just buy in one place. But the idea is it's kind of funny. When the SAGUS first came in, the only thing you could get was this 410 model. and now we're at the other end of the cycle and this is the only one you can get is the 410 model. It's actually a biter. It's a nice little gun when they first came out. I think the reason they chose the 410 was for that reason because it was very reliable. Being in the smaller cyclic case, you know, it easier to deal with and it gave everybody a chance to experiment because, yeah, I'll try a 410. And so everybody went pop, pop, boom, boom and the rest for the Sega line is history, guys, for the shotguns. Well, yeah, and the 410 is kind of an interesting caliber to start with, because it'll take three balls of bak, you know, stacked up. Or you can go with the standard fine bird shot, and you've got a utility gun. If you're out there, you know, trying to get the raccoons in the dark or whatnot, you know, that'll do that too. Well, still, buddy. I got him, and we're eating tonight. What is it? I don't know, but we're eating tonight. Or at least we kept him out of the chicken coop. Yeah, the chickens will eat tomorrow. Well, there are a couple other things there on the page guys and but that Sega jumped out at me because I was thinking about that after we did the morning program, you know, that was the only thing you could get in a Sega for the longest time and then the rest of the rest came in.