Another of my recent acquisitions is a little folding Coleman Shovel and Pick.
I keep in my truck and it’s small overall size and ability to be easy assembled and disassembled means that it takes up practacilly no room whatsoever.
It’s small size also makes it suitable for most survival situations and you could easily throw one in your Bug Out Bag without having to worry about it taking up a large amount of room or weighing you down.
•Small carrying pouch with belt loop included
•Can be used as a pick, shovel
•Positive locking collar which hold the blade firmly in configuration
•Open length 58 cm (23″) , folded length 25 cm (10″)
•Breaks down easily to a 10″-long compact kit
All and all I think the Coleman Camping Shovel/Pick is of very good quality.
I find the compact belt size package to be quite useful especilly if you want to strap it to your Bug Out Bag, belt, webbing, etc.
If you want a small camping/hiking/Bug Out Bag shovel then this is a great package, but it you are looking for something to dig trenches with then look elsewhere.
The other day I was in the gun shop picking up some supplies and I spotted a roll of Camo Form® Protective Camouflage Wrap.
I’ve heard some good reviews about this stuff so I bought it and it’s been sitting in my desk drawer ever since!
But today I’m stuck inside due to the weather so I thought I’d grab it and camo my Ka Bar knife handle.
It worked out pretty well.
I mean I certainly didn’t do a perfect job but it gives my knife a good grib and it look quite nice.
Here’s the official camoform tutorial which also shows you how to camo your gun with Camoform.
It’s always a good idea to know how to make fire with flint and steel or by rubbing sticks together but that doesn’t mean you shouldn’t pack a lighter for when you need a quick flame with minimal fuss.
The Windmill Delta Stormproof Lighter lets you make a quick fire without having to burn those precious calories you need to survive if TSHTF.
Designed to light in winds as high as 80 miles per hour, this survival lighter will also work in temperatures down to 40 degrees below zero F!!
The Delta Storm proof lighter utilizes a platinum catalyzer coil to ignite butane fuel via piezo-electric ignition. This allows it to make a flame even when damp(very handy in a survival situation).
The manufacturer claims the lighter will perform thirty thousand ignitions. With a full tank butane (one gram) , you can expect about 300 three to five second ignitions, easily enough for several week long expeditions.
The Delta Shockproof Series has a large fuel window that makes it easy to check on fuel levels.
Two other handy features are it’s adjustable gas flow which allows for usage at varying elevations and O-ring seals that keep water out when the cap is closed.
All in all I find it too be a very robust, strong and powerful little lighter than will definately be your best friend in a survival situation.
I haven’t gotten a chance to run a feild test with this lighter yet due to a Fire Ban currently being in effect in my area but as soon I can I will conduct one and post it on the site.
Bleed the animal by cutting its throat.
If possible, clean the carcass near a stream.
Place the carcass belly up and split the hide from throat to tail, cutting around all sexual organs (Figure 8-25).
Remove the musk glands at points A and B to avoid tainting the meat.
For smaller mammals, cut the hide around the body and insert two fingers under the hide on both sides of the cut and pull both pieces off (Figure 8-26).
Note: When cutting the hide, insert the knife blade under the skin and turn the blade up so that only the hide gets cut.
This will also prevent cutting hair and getting it on the meat.
Remove the entrails from smaller game by splitting the body open and pulling them out with the fingers.
Do not forget the chest cavity.
For larger game, cut the gullet away from the diaphragm.
Roll the entrails out of the body.
Cut around the anus, then reach into the lower abdominal cavity, grasp the lower intestine, and pull to remove.
Remove the urine bladder by pinching it off and cutting it below the fingers.
If you spill urine on the meat, wash it to avoid tainting the meat.
Save the heart and liver.
Cut these open and inspect for signs of worms or other parasites.
Also inspect the liver’s color; it could indicate a diseased animal.
The liver’s surface should be smooth and wet and its color deep red or purple.
If the liver appears diseased, discard it.
However, a diseased liver does not indicate you cannot eat the muscle tissue.
Cut along each leg from above the foot to the previously made body cut.
Remove the hide by pulling it away from the carcass, cutting the connective tissue where necessary.
Cut off the head and feet.
Cut larger game into manageable pieces.
First, slice the muscle tissue connecting the front legs to the body.
There are no bones or joints connecting the front legs to the body on four-legged animals.
Cut the hindquarters off where they join the body.
You must cut around a large bone at the top of the leg and cut to the ball and socket hip joint.
Cut the ligaments around the joint and bend it back to separate it.
Remove the large muscles (the tenderloin) that lie on either side of the spine.
Separate the ribs from the backbone.
There is less work and less wear on your knife if you break the ribs first, then cut through the breaks.
Cook large meat pieces over a spit or boil them.
You can stew or boil smaller pieces, particularly those that remain attached to bone after the initial butchering, as soup or broth.
You can cook body organs such as the heart, liver, pancreas, spleen, and kidneys using the same methods as for muscle meat.
You can also cook and eat the brain. Cut the tongue out, skin it, boil it until tender, and eat it.
To skin a snake, first cut off its head and bury it.
Then cut the skin down the body 15 to 20 centimeters
Peel the skin back, then grasp the skin in one hand and the body in the other and pull apart.
On large, bulky snakes it may be necessary to slit the belly skin.
Cook snakes in the same manner as small game.
Remove the entrails and discard. Cut the snake into small sections and boil or roast it.
After killing the bird, remove its feathers by either plucking or skinning.
Remember, skinning removes some of the food value.
Open up the body cavity and remove its entrails, saving the craw (in seed-eating birds), heart, and liver.
Cut off the feet. Cook by boiling or roasting over a spit.
Before cooking scavenger birds, boil them at least 20 minutes to kill parasites.
You must know how to prepare fish and game for cooking and storage in a survival situation.
Improper cleaning or storage can result in inedible or potentially dangerous (food poisoning is a risk) fish or game.
Do not eat fish that appears spoiled. Cooking does not ensure that spoiled fish will be edible.
Signs of spoilage are–
· Sunken eyes.
· Peculiar odor.
· Suspicious color. (Gills should be red to pink. Scales should be a pronounced shade of gray, not faded.)
· Dents stay in the fish’s flesh after pressing it with your thumb.
· Slimy, rather than moist or wet body.
· Sharp or peppery taste.
Eating spoiled or rotten fish may cause diarrhea, nausea, cramps, vomiting, itching, paralysis, or a metallic taste in the mouth.
These symptoms appear suddenly, one to six hours after eating.
Induce vomiting if symptoms appear.
Fish spoils quickly after death, especially on a hot day.
Prepare fish for eating as soon as possible after catching it.
Cut out the gills and large blood vessels that lie near the spine.
Gut fish that is more than 10 centimeters long.
Scale or skin the fish.
You can impale a whole fish on a stick and cook it over an open fire.
However, boiling the fish with the skin on is the best way to get the most food value.
The fats and oil are under the skin and, by boiling, you can save the juices for broth.
You can use any of the methods used to cook plant food to cook fish.
Pack fish into a ball of clay and bury it in the coals of a fire until the clay hardens.
Break open the clay ball to get to the cooked fish.
Fish is done when the meat flakes off.
If you plan to keep the fish for later, smoke or fry it.
To prepare fish for smoking, cut off the head and remove the backbone.