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  • Mountain House: Nearly 50 Years of Freeze-Dried Excellence

    We strive to bring you emergency food that will stand the tests of time, in quality, taste, and health. So when we were looking for a company to partner with, these high standards played a key role in our selection of Mountain House as our freeze-dried food partner.

     

    A Lasting Legacy

    Mountain House has been creating delicious freeze-dried meals for nearly 50 years. This legacy of excellence began during the Vietnam War when the United States military requested better tasting, longer lasting, and lighter food than the K and C rations they were currently using. Mountain House (known as Oregon Freeze Dry at the time) was awarded the opportunity to be the military’s supplier, and has been ever since. For more details on how they came into being, check out their video below.

     

     

    Proven Quality

    Creating freeze-dried food for almost half a century means Mountain House has been around long enough to actually test their 25-year-old food that has aged in real-time, as opposed to accelerated lab tests done by other companies. This makes their claim of their food having up to a 25 year shelf-life a proven fact. But what about food older than 25 years, you ask? According to Mountain House, it’s still good! The flavor might change a little bit, but it will still be safe to eat.

    There’s more that goes with this proven shelf life, however. Mountain House has what they call a “Taste Guarantee,” meaning if your food doesn’t taste as good as it would have the day it was packed by 25 years, they will replace your food for you, no questions asked. That’s a confidence that can only come from decades of quality production.

     

    3rd Party Testing

    Mountain House doesn’t just believe you will love their food; they know you will. By taking advantage of third-party testers, Mountain House has evidence to back up their claims that people really do prefer their food over that of other brands. With our quest for the best in freeze-dried food, it’s little wonder we’re the largest suppliers of Mountain House around. We carry every Mountain House product they produce, and sell them at the lowest prices anywhere!

     

    Mountain House Overall Liking Summary for Chili Mac via Oregon State University Mountain House Overall Liking Summary for Chili Mac via Oregon State University

     

    Mountain House has Variety

    Emergency food doesn’t just have to be for storing and never eating. Mountain House expects you to eat their food, whether in an emergency, while hiking or camping, or just as an easy-to-fix dinnertime meal. They want you to enjoy their recipes, and they’ve provided you with many options to do just that.

     

    Mountain House Chili Mac Mountain House Chili Mac

    Breakfast, Lunch, Dinner, and Meats

    Mountain House has a plethora of meal options from breakfast dishes, lunch and dinner entrees, and meats. From scrambled eggs and breakfast skillets for breakfast to chili mac and beef stew for lunch and dinner, your options for meals stay as fresh as the food itself. With cans of meat – such as chicken or beef – you can add extra bulk to your meals or use them in your own recipes.

    These freeze-dried entrées are prepared by professional chefs and are then freeze-dried so when they are reconstituted they revert back to the ready-to-serve meal they started out as. Boring and tasteless camping and emergency food is a thing of the past. Mountain House gives you the power to eat what you want, wherever you are.

    You can find every Mountain House option by clicking here.

     

    Sides and Desserts

    A meal just isn’t complete without a side and dessert. Sides help round out your meals with vegetables and fruit, and Mountain House’s delicious desserts really are the cherry on top. Choose from raspberry crumble or freeze-dried ice cream (just to name a few) to really turn your outdoor or emergency meals into something special.

    Mountain House Raspberry Crumble Mountain House Raspberry Crumble

    Buckets and Kits

    The Mountain House buckets and emergency meal kits are easy to carry and easy to store. Depending on the bucket, you get either 12 or 16 Mountain House food pouches. As for kits, you can combine various kits to create multiple combinations of meal options. For example, the 2-Day case of emergency food has different food options than the 5-Day Emergency Food Supply, and the 3-day is different from the 4-Day, as well as the others. So when it comes to having a variety of meals, mix it up with these Just-In-Case Emergency Food Supplies. Combine the 5-Day case with a 2-Day case for 7 days of Mountain House meals. Combine others for even more days’ worth of food! It’s up to you how you mix it up, but you can guarantee a varied supply of your favorite meals.

     

    Pouches

    Mountain House Breakfast SkilletEach pouch has approximately 2.5 servings full of delicious Mountain House food. One of the perks of pouches is their small, personal-sized contents. If you’re out on a campout, you may not want to haul around a #10 can of your favorite entrée. Pouches allow you to pack your food in convenience. The pouches can also be used to reconstitute the contents without even having pour it into a separate container. This makes it so you don’t have to carry plates around, either. When it comes to quality and convenience, these Mountain House pouches definitely deliver.

     

    After all is said and done, however, the most important thing about Mountain House meals is whether or not you like them. Of course, their track record in creating mouth-watering meals is above expectation, so we’re confident you’ll love them, too.

    Throughout the entire month of March, we’re throwing out all the stops to give you some of the best deals ever on all things Mountain House. Visit our Mountain House page by clicking here and take advantage of some great deals on amazing freeze-dried food!

  • The Spoils of the Hunt: Venison

    Venison can be used for a variety of delicious, flavorful meals.

    One of the first meals my husband-to-be ever made for me was a deer roast (followed closely by elk sloppy joes). I had never had venison before and was leery of anything acquired outside my trusty, sanitized grocery store meat department. But this boy I was dating had killed the deer himself and he was as anxious to impress me by cooking as I was to impress him by eating it. I didn't tell him at the time, but I was shocked to find I liked it. And years later, I've learned that pretty much anything he brings home and puts over hot metal is going to be delicious.

    While I didn't know it at the time, deer is a fairly tricky meat to get right. Naturally very lean, a deer’s low fat content can make it drier than a nice, fatty steer. And because hunters prize large racks, most kills are older (read “tougher”) bucks. On the hunting end, there are ways to ensure better-tasting venison. Young females are fattier and more tender. A quick kill minimizes the adrenaline in the muscles, which is largely responsible for the bitter, gamey taste of deer. And the longer the carcass sits in its skin before it’s cleaned and processed, the tougher it’s going to be. (Read here for more!) Whether you’re looking for a wall trophy or a way to stock your freezer, there are a few ways to get the best culinary bang for your (ahem…) buck.

    First, save the very best cuts for steaks. Backstrap (also known as “loin” or “tenderloin”) is considered the prime cut of venison. While it’s the most tender cut, venison steaks still require some tenderizing, like a marinade or a few quality minutes with a meat tenderizer.

    The second best cuts—usually the rump and the round (leg muscles just below the rump)—should be reserved for roasts. Slow cooking in liquid, whether in a crock pot or covered in a roasting pan and cooked at low temperature, infuses venison with much-needed moisture and results in a tender, melt-in-your-mouth texture.

    After roasts and steaks, the rest of the meat is—in my hunter-husband’s expert opinion—best put to use as summer sausage. Venison’s natural toughness makes deer jerky hard to chew, and ground venison (while yummy) can only be preserved frozen. Summer sausage is already cured, which makes it far longer-lasting than any raw cut in your freezer. Summer sausage also tends to mold, rather than spoil, minimizing the risk of eating contaminated meat. And, because it’s cured, it stays palatable and safe outside a refrigerator longer than other meats, making it a great choice for hiking, camping, and food storage.

    My husband’s favorite preparation is fairly basic: cover a venison roast 2/3 of the way with beef broth in a crock pot, add a packet of onion soup mix and a tablespoon of Worcestershire sauce, and cook on low for 6 or 7 hours. If you want to get more adventurous in the kitchen, you can check out HuntingPA’s extensive recipe list or Hank Shaw’s fantastic gourmet site, honest-food.net.

    However you prepare it, venison can make an exciting variation to your food storage—and knowing how to prepare it can be a useful tool in your prepper skill set.

    Tell us about your favorite venison dish!

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