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IndependenceTraining.COM

Independence Training is one of new training affiliates and their course will qualify you for membership tabs effective immediately! Who they are: Independence Training was created to train you how to react swiftly and effectively in emergency situations – whether you are an average citizen, a law enforcement officer, or a military service member. We offer training courses for beginner to experienced level students in firearms, emergency medical, defensive tactics, and youth education, and we do it at a cost that is highly competitive.

Meet one of CAGs newest training affiliates!

Independence Training is one of new training affiliates and their course will qualify you for membership tabs effective immediately! Who they are:

Independence Training was created to train you how to react swiftly and effectively in emergency situations – whether you are an average citizen, a law enforcement officer, or a military service member. We offer training courses for beginner to experienced level students in firearms, emergency medical, defensive tactics, and youth education, and we do it at a cost that is highly competitive.

Join CAG and earn tabs for your skills!

We are based out of Prescott Valley, Arizona, and have training and range locations all over the southwest. We are available to teach your family, social group, civic organization, or operational team wherever you might need quality emergency response training. [caption id="attachment_3044" align="aligncenter" width="588"]Capture Click here to learn more[/caption]
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Everyday Carry (Defender series)

https://youtu.be/w14WwYwRU4Q ‎Defender‬ Series Chapter 1: Profiles of Readiness Episode 1: Everyday Carry This video will discuss the various pros and cons on different gear that one may need for an everyday carry situation. This applies to LEO, Mil and civilians as well. Facebook ‪#‎earlyviewing‬ of the Defender series. There are a thousand ways to skin this cat, but here at Crisis Application Group we like to keep it simple. Select 2 maybe 3 critical pieces of gear that you are willing to wear daily, even on a quick trip to the gas station. Don't over load your carry and really make it a "most days" carry. Keep your load out consistent and rehearsed, carry your gear in layers. Sponsors: Defender Series: www.ArizonaDefenseSupply.com Chapter 1: Profiles in Readiness: www.jedburghtargets.com Episode 1: Everyday Carry: www.strategicrescueproducts.com Link to EDC/BugOut Bag video: https://youtu.be/NBqnSyTp9Rg Links to gear: WARRIOR ASSAULT SYSTEMS Covert Plate Carrier MSRP $99 WARRIOR ASSAULT SYSTEMS GRAB BAG STANDARD MSRP $143 Gen7 CAT Tourniquet MSRP $28.99 (Battle Belt) CTOMS M-Harness QRPS- MTC MSRP $ 811 Crisis Application Group Ready-Sure-Secure www.CAGmain.com Instagram@ crisis_application_group

Firearms, Tactical & Defense Training

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CAG Business group

The CAG business group consists of veteran owned small business interested in fostering the relationship between highly trained professional instructors or retail managers and a proactive mature audience. Our business group is perfect for small businesses looking to create or expand their brand using our National/international membership to engage with potential clients directly. CAG training affiliates: Membership affiliates service our clients by offering their catalogs, directly to our highly motivated and proactive members. In return, our members get to take part in your training and we at CAG will recognize this relationship by issuing the appropriate skills tabs for the course received. Click here for more. Advertise with CAG: The Crisis Application Group pools resources to obtain national advertising space on major radio and television spots to draw customers to our membership program. This level of exposure is generally cost prohibitive to start ups and small businesses, and we areoffering you a chance to take advantage of our investment. Click here for more. Check out our list of growing partners: CAG business roster.

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Hog Processing on the Homestead

We recently processed two sows here on the homestead. Traditionally "hog killin'" is done in fall when the temperature drops and stays that way. Thanks to modern refrigeration, we do it whenever we are about to run out of pork. Screenshot_2015-11-29-11-25-50 It is a time consuming process to take a larger animal from the hoof, to something the average person would recognize in the supermarket, especially of there are products that require further processing. To start off, plan accordingly and gather all necessary supplies. Setup and cleanup are the most time consuming parts of this type of endeavor. Ensure the animal is healthy and isolate it from the others. I withhold food (not water) for 24 hours to lessen the volume in the digestive tract. This helps avoid accidental contamination of the carcass with bowel contents and makes the gutting process a little easier. Since I like to cure bacon, ham and fat with the skin on, I scald the hogs then scrape the hair off. This adds more work but I feel it is worth it. It makes better use of the all the animal. We render the fat into lard for cooking and occasionally making soap. It's also good to have some cubed up fat to grind into lean meat such as venison. BTTL header Scalding requires a vessel large enough to accommodate the size of the hog and a heat source. I use a propane burner to keep extra hot water handy and use wood to get the scalding barrel up to temperature. Around 150 degrees will loosen the hair from the follicle and make it easier to pull out. If it gets to hot it will set the hair and you will be forced to skin it or shave the hair, which is even more labor intensive and leaves unsightly hairs in the follicle (this is why production pigs are white). I also use pine tar to make the hair sticky and lye to help remove the "scurf" and get a good clean scrape. [gallery ids="2805,2812" type="rectangular"] You are also going to need some knives, a sharpener, soap, water, some coolers with ice to cool and transport the meat. I also like to have a large pan to catch all the offal (guts) in. This keeps them of the ground and clean so you can sort through and harvest any organ meats and do an internal health inspection. The whole process can be done on a table by pouring the scalding water onto the  carcass with burlap covering it to hold in the heat, but I assure you it is much easier if you have a rope and a tree or a tractor with a front loader to lift it up and down and dip it in the scald tank. Once I have everything ready, I dispatch the pig  and cut its carotid artery, I  hang it by its Achilles tendons on a gambrel and let it bleed out. Then it's time for the scald. I use bell scrapers to remove the hair and it takes some elbow grease, about 30 minutes worth. Once it is dehaired I gut it and then lay it on a table to part it out.  If I am going to saw it up into chops I will leave the loin whole and put it in the chest freezer to harden and run it through the meat bandsaw. [gallery ids="2814,2813" type="rectangular"] With these two pigs, I made 25lbs of hot andouille sausage, 5lbs each of breakfast sausage, Italian sausage and peperoni, 40lbs of bacon, jowls, and fatback, one prosciutto and one country ham, 8lbs of capocola, two quarts of lard,  and used 10lbs of fat and lean mixed with 20lbs of venison for 30lbs of summer sausage. I still have a Boston butt and two picnic shoulders in the freezer. [gallery ids="2889,2811,2810,2815" type="rectangular"] I could have easily taken them to a slaughter house but for the price they charge to do what I did myself, it's not worth the time and energy saved. I bought these as piglets 2 years ago for $70 and raised several litters from each which I sold, ate or bartered. They have been on pasture and here recently, left over milk and whey. The bacon is so good, I can't believe I let myself trade/sell/give some of it away, but I'll make more. Don't forget to stop by CAG Main, we offer this as a class as well. Stay tuned for how I built my smokehouse, how to cure bacon and other affairs of plain livin".

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Buckets of Wheat: What are you going to do with them?

We have had quite a run on homesteading supplies at the Back to the Land Store since the beginning of the stock market’s giant swings. When folk begin to realize that life as they have known it might not be their future, they often start to purchase items that they never thought necessary before. It seems that the very first thing they want is a non-electric water pump, the second is a wood cook stove and the third is sealed buckets of wheat berries. As I see them leave the store with their new found treasures, I often wonder if they know what to do with that wheat. With the internet close at hand, recipes and techniques are readily available, but bread making is one of those skills that you really “knead to get to get your hands into”. Much of it is technique that only experience will teach, but it surely helps to work closely with someone who has already experienced the glorious triumph of a perfectly baked loaf and the disappointment of a failed one. One “knead” not reinvent that wheel. Let the CAG know when you are interested in attending a bread-making class so that we can schedule it. When I teach bread baking, I usually start with quick breads like biscuits, cornbread and popovers and then move on the yeast breads and sourdough. Each type has its own chemistry and techniques which are surely worthy to learn, but, times being as they are, I think learning to make sourdough bread is the most practical skill to learn. To explain why I chose sourdough, I knead (there it is again) to point out that the characteristics that separate the types of breads are the types of grains and the types of leavening agents. While quick breads are simpler and easier to make, most depend on baking powder, a combination of baking soda and cream of tartar. Baking powder is inexpensive and easy to use. However, it has a relatively short shelf life. It should last 6 months after opening and longer if not opened, but it loses its potency over time. Packaged dry yeast will also lose its potency as it ages. Keeping it in the freezer helps, but it also has a finite life span. Sourdough cultures, on the other hand, can survive forever with very little care. Now, pay attention! I am not talking about what the Amish call sourdough or what was called Friendship Bread when it was all the rage in the 80’s. That bread, although “friendly” to the palate, will drive you crazy. It has to be fed well and often. Potato flakes are usually used to keep it going and unless you have a lot of friends and cousins with whom to share a cup of kindness, you find yourself having to discard a quantity of your stash every week - not to mention the stress of having to remember to feed the baby and bake every week whether you want to or not. I am talking about the kind of culture originally derived from the combination of flour, water and wild yeasts that are present in the air. In older times bakers kept their culture alive by adding some of the dough from an earlier batch to a new batch of bread and thus the culture stayed alive and active. Although they didn’t understand the chemistry behind it, the old timers knew that it worked. Today we can start with a dehydrated, dormant version of an ancient culture, turn it into an active culture and keep it long enough to pass it on in our wills. If the word “sustainable” did not generate such negative feelings in me, I would use it to describe sourdough bread. Establishing a culture and learning to make artisan bread from stored wheat can assure that you and your family will always be stocked with bread without having to visit the grocery store. Artisan Sourdough Bread 1 cup sourdough culture 6-8 cups all purpose flour, divided (depends on the flour) 4 ½ cups water, divided 1 ½ Tablespoon sea salt The process looks like this. The night before you intend to bake, remove your saved culture from the refrigerator.
  1. Take out 1 cup of your stash and combine it with 3 cups flour and 3 cups water. Mix and cover to “work” for about 12 hours. Add a cup each of flour and water to your stash and put it back in the refrigerator for the next baking.
  2. The next morning add 1 ½ cups each flour and water to the mix and allow to rest for an hour.
  3. Add more flour and salt until a soft dough is formed. I use a stand mixer. When the dough cleans the sides of the bowl, I have added enough flour. Knead for 10 minutes on medium speed or by hand, if you prefer. Sourdough will be slightly softer dough than those made with yeast, but it should hold its shape without slumping.
  4. Place the dough in a large, covered straight sided container which has been sprayed with cooking spray. I use a semi-transparent bucket with measurements so I can calculate how much the dough has risen.
  5. After it has doubled in size, gently punch it down and divide evenly. Round it. Rounding is a technique that forms the smooth “cloak” on the outside. Place the loaf on parchment paper that has been sprinkle with coarse cornmeal or grits. Believe me, this is the easiest way to handle it. I have tried all the other methods just so you won’t have to.
  6. Allow to rise about an hour depending on the temperature in the room. Sourdough may not double in size. About 40 minutes before baking, set your oven to 450 degrees. If you have a baking stone, place it on the middle shelf and a jellyroll pan on the bottom shelf.
  7. With a razor blade, slash the tops in some artistic design, but be sure to make the slashes deep enough to allow the loaf to open up and all the way down to the bottom. Otherwise, it will bulge out in places that you did not plan. Paint the loaves with an egg-wash made by beating one egg with 1 tablespoon water.
  8. I use a peel (like the pizza man) to transfer the loaves to the baking stone. Not only does it keep me away from the oven and support the loaves, it makes me look like I know what I’m doing. As soon as the loaves are in, pour one cup of water into the pan on the bottom and quickly close the oven door. Steam is sourdough’s friend.
  9. Bake 30 minutes or until a thermometer reads 200 degrees. Cool completely on a rack.
  10. Enjoy.
There is a lot more to making bread than mixing some four, yeast and water then tossing it in an oven. As Al over at CAGmain says, "We can provide you the 80% solution on the internet, the other 20% requires hands on experience, otherwise, it's all just theory."
I hope you enjoyed my first article in this collaboration between The Back to the Land Store and the Crisis Application Group. We look forward to developing this relationship as a training and education venue that one might call a "Readiness University".
Mrs. Pam
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US Soldier Paralyzed After Trying to Save Girl

Army Ranger Sergeant First Class Tim Brumit of the 7th SF group risked his life to save a drowning girl when he heard her screams. Even though he couldn't tell what he was diving into and others told him not to because of the storming waters, Tim Brumit dove in anyway and met his fate. What he didn't realize was that the wave he was diving into pulled back just before he hit the water and he ended up diving into just a foot of water. As soon as Brumit dove into the water he knew he was in trouble, he felt his head connect with the ground he felt his neck snap Sources: www.opposingviews.com www.dailymail.co.uk www.abcnews.com
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