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Eating is a standing requirement.\u00a0 <\/span><\/p>\n To that end, the science of economics has been described by some as \u201ca wrap around the food chain.\u201d\u00a0 The dismal 1:1 ratio of subsistence agriculture, hand-to-mouth existence or foraging through rubbish heaps to eat never yields any sort of surplus.\u00a0 Without surplus, there can never be any buffer in daily life where one does not have to spend all day searching for food\u2014home economics 101.\u00a0<\/strong> If a person needs 2,000 calories to survive and they only can collect 2,000 calories in a day, then there stands a 1:1 ratio of food required and food collected.\u00a0 As soon as someone can collect 4,000 calories in a day, and consume 2,000 now a surplus is available and an economics outside of the home takes over.<\/span><\/p>\n \u00a0Economics in the house is widely defined as anything from stretching a dollar by coupon clipping, to cooking, to sewing, to processing deer; necessity will dictate which happens at what time, but the self sufficient homestead must be prepared for all situations.\u00a0<\/strong> It also follows that the caloric buffer, the food savings account (\u201cpantry insurance\u201d if you will) should exceed typical consumption by many fold\u2014this is how I have always heard my Grandmother talk about it.\u00a0<\/span><\/p>\n \u00a0<\/span>\u00a0Hunting<\/a> is one of the oldest means for humans to increase the food buffer.\u00a0 Deer processing, the truly messy and labor intensive part that people often pay others to do, is the method from taking a whole animal to putting the steaks in the freezer.\u00a0 If the problem is a knowledge gap, then I recommend books like Storey’s Country Living Skills<\/a> or the book title: A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game <\/a>as they are both great places to start.\u00a0<\/span><\/p>\n \u00a0But maybe you were like me and you did not need to be convinced that it was a good idea, but wanted to see it actually accomplished. \u00a0I referenced another great book in Part 1<\/a> called Gut it, Cut it, Cook it<\/span>\u00a0<\/em> by Eric Fromm and Al Cambronne; I secured permission to reproduce this awesome graphic in that book to show what parts of the animal produce what when processing deer:<\/span><\/p>\n \u00a0 http:\/\/www.shopdeerhunting.com\/gut-it-cut-it-cook-it<\/span><\/a><\/p>\n \u00a0<\/span><\/p>\n While thousands of cows can contribute to one pound of ground beef that you buy in a store, the venison burger that you grind<\/a> and put in your freezer will only come from the deer that you process.\u00a0 This is peace of mind and good insurance<\/strong> against an Escherichia Coli O157:H7 outbreak in your house.\u00a0 While industrial might does drive price down, it does not drive the quality up (Pink Slime anyone?). \u00a0<\/span><\/p>\n \u00a0Filling your own freezer with a buck allows you to save a few dollars, have peace of mind that the food is clean, and it will give you the satisfaction that you can independently start to feed your family apart from the current food system\u2014this is home economics at its finest. \u00a0Consider adding the book title Raising a Calf for Beef<\/a> as it will deepen your respect for life as you live out the circle through its conclusion, and you will nourish the lives for whom you are responsible sitting around your dinner table.<\/span><\/p>\n \u00a0Wilson<\/span><\/p>\n Pro Deo et Patria<\/span><\/p>\n \u00a0![\"Value](\"https:\/\/pantryparatus.com\/wp-content\/uploads\/2013\/01\/Value-of-a-Buck-part-1-300x169.jpg\")
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