When Power Fails, This Dense Survival Block Will Save Your Family. Lasts 5 Years.
When Power Fails, This Dense SURVIVAL BLOCK Will Save Your Family. Lasts 5 Years. is a medium Survival recipe that serves 20. 375 calories per serving. Recipe by Survival Kitchen 1930 on YouTube.
Prep: 3 hrs 7 min | Cook: 9 hrs 30 min | Total: 13 hrs 7 min
Cost: $36.91 total, $1.85 per serving
Ingredients
- 2 lb Duck Hearts (fresh, cleaned)
- 2 tbsp Sweet Paprika (smoked or regular)
- 2 tbsp Secret Survival Spice Blend (homemade blend of herbs and spices)
- 1 cup Coarse Salt (for curing)
- 3 Large Onion (finely chopped for frying)
- 3 tbsp Olive Oil (high quality extra‑virgin)
- 4 oz Unsalted Butter (cut into a thick chunk)
- 4 Garlic Cloves (smashed)
- 1 tsp Whole Black Peppercorns (hand‑cracked)
- 2 Pig Trotters (cleaned, bones attached)
- 3 Carrot (whole, for broth and drying)
- 1 Onion (whole, for broth)
- 1 Garlic Head (whole, for broth)
- 1 tsp Allspice Berries (whole)
- 1 tsp Salt (for broth and final seasoning)
- 4 cup Water (enough to cover ingredients in pot)
- 1 Zucchini (finely chopped for drying)
- 1 cup Mushrooms (fresh, sliced)
- ½ cup Fresh Parsley (chopped)
- 1 Additional Onion (pureed and dried separately)
Instructions
Cure the Duck Hearts
Pat the duck hearts dry, rub them thoroughly with sweet paprika and the secret survival spice blend, then coat them generously with coarse salt.
Time: PT15M
Rest and Cure
Place the salted hearts in a shallow dish, cover, and let them cure at room temperature for 2 hours.
Time: PT2H
Temperature: 20-22°C
Prepare Fried Onions
Finely chop three large onions. Heat a large skillet over medium‑low heat, add olive oil, and slowly fry the onions until they turn a deep, rich golden brown.
Time: PT20M
Temperature: Medium‑low
Rinse Cured Hearts
After curing, rinse the duck hearts under cold running water to remove excess surface salt. Pat dry with paper towels.
Time: PT5M
Sear the Hearts
Heat the skillet until screaming hot, melt the butter chunk, add smashed garlic cloves and whole peppercorns, then add the rinsed duck hearts. Fry quickly over high heat until a dark crust forms.
Time: PT10M
Temperature: High
Blend Hearts with Fried Onions
Transfer the cooked hearts to a cutting board, chop them into smaller pieces, then place them in a heavy‑duty blender together with the caramelized onions. Blend until a uniform thick paste forms.
Time: PT7M
Make Pig Trotter Broth
In a large pot, combine the two pig trotters, 2 whole carrots, 1 whole onion, 1 whole garlic head, allspice berries, a pinch of salt, and enough water to cover. Bring to a gentle boil, then reduce to a low simmer for 3 hours, skimming occasionally.
Time: PT3H
Temperature: Low simmer
Strain and Process Broth
Strain the broth through a fine mesh strainer, reserving the liquid. Collect any meat and connective tissue left on the bones, add them to the blender with the strained broth, and blend into a sticky gelatinous liquid.
Time: PT10M
Dry Vegetables
Finely chop zucchini, carrots, mushrooms, and parsley. Spread them in a thin layer on parchment‑lined baking sheets. Also puree one additional onion, spread it thinly on a separate sheet. Place both sheets in a 120°F (49°C) oven with the door slightly ajar for 3 hours until completely dry.
Time: PT3H
Temperature: 120°F
Combine All Components
In a large bowl, combine the heart‑onion paste, the dried vegetable pieces, the dried onion puree, a final pinch of salt, and the gelatinous collagen liquid. Using clean hands, knead until a single uniform heavy mass forms.
Time: PT10M
Form and Dry the Block
Press the mixture onto parchment paper to a thickness of about ½ inch. Cut into a rough rectangle, then place the sheet back in the 120°F oven (door cracked) for another 3 hours until the block is completely dry and hard.
Time: PT3H
Temperature: 120°F
Portion and Double‑Wrap
Remove the dried block, let it cool, then cut into 20 equal squares (≈1½ inch each). Wrap each square tightly in parchment paper, then seal with a sheet of heavy‑duty aluminum foil, pressing out all air.
Time: PT10M
Nutrition Facts
- Calories
- 375
- Protein
- 30 g
- Carbohydrates
- 5 g
- Fat
- 25 g
- Fiber
- 2 g
Dietary info: Gluten-Free, High-Protein, Low-Carb, Keto-Friendly, Paleo
Allergens: Dairy, Pork, Mushrooms
Ingredient Substitutions
- Instead of Duck Hearts: Chicken hearts, Beef heart
- Instead of Sweet Paprika: Regular paprika, Ancho chili powder
- Instead of Secret Survival Spice Blend: All‑purpose seasoning, Old Bay
- Instead of Coarse Salt: Kosher salt, Sea salt
- Instead of Large Onion: Yellow onion, Sweet onion
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Unsalted Butter: Ghee, clarified butter
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Whole Black Peppercorns: Ground black pepper (½ tsp)
- Instead of Pig Trotters: Pork hocks, Chicken feet
- Instead of Carrot: Parsnip
- Instead of Onion: Leek
- Instead of Garlic Head: Garlic cloves (10)
- Instead of Allspice Berries: Ground allspice (½ tsp)
- Instead of Salt: Sea salt
- Instead of Zucchini: Yellow squash
- Instead of Mushrooms: Dried mushrooms (rehydrated)
- Instead of Fresh Parsley: Cilantro
- Instead of Additional Onion: Shallot
Equipment Needed
- Large Mixing Bowl
- Knife
- Cutting Board
- Large Skillet or Frying Pan
- Heavy‑Duty Blender or Food Processor
- Large Pot with Lid
- Fine Mesh Strainer
- Baking Sheet
- Parchment Paper
- Aluminum Foil
- Oven
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Rinse cured duck hearts thoroughly to remove surface salt.
- Maintain oven temperature at 120°F with the door slightly cracked for proper dehydration.
- Blend the meat and vegetables into a completely smooth paste to eliminate hidden moisture.
- Use the gelatinous collagen broth as a natural binder; insufficient binder leads to crumbly bars.
- Double‑wrap each portion with parchment and foil to create an airtight barrier for 5‑year storage.
Chef Tips from the Video
- Use a kitchen scale for precise ingredient ratios; consistency is key for long‑term storage.
- If you lack a 120°F oven setting, set the oven to its lowest temperature and monitor with a thermometer.
- A wooden spoon wedged in the oven door works well to keep it slightly open.
- Wrap each bar in parchment before foil to prevent the foil from sticking to the food.
Troubleshooting
The final block is too soft or sticky.
Increase drying time in the oven or sun; ensure the oven door remains cracked for proper airflow.
Bars are overly salty.
Rinse the cured hearts longer and taste the paste before adding extra salt.
The block crumbles when cutting.
Add a bit more gelatinous broth to the mixture and knead thoroughly before the final drying.
Storage
Refrigerator: Not required; store in a cool, dry pantry.
Freezer: Not recommended; the block is designed for ambient storage.
Room temperature: Keep in a sealed container away from direct sunlight, humidity, and pests. Shelf‑life up to 5 years.
Make-Ahead Tips
- Cure the duck hearts up to 24 hours in advance; keep them refrigerated if you have power.
- Prepare the pig trotter broth a day ahead and refrigerate the gelatinous liquid.
- Dry the vegetables in a solar dryer or on a sunny balcony to save oven time.
- Store the blended heart‑onion paste in the freezer for up to 1 month before final drying.
Frequently Asked Questions
What is the cultural significance and history of the 1930s Duckheart Pemkin in American survival cuisine?
During the 1930s and earlier, rural families often cured off‑cuts like duck hearts and pork trotters to create nutrient‑dense, shelf‑stable foods that could sustain them through harsh winters and economic hardship. The pemkin method combines traditional curing, dehydration, and the use of collagen‑rich broth, reflecting a pragmatic, zero‑waste approach to survival cooking.
What are the traditional regional variations of duck heart preservation in American frontier cooking?
In the Appalachian and Mid‑South regions, duck or chicken hearts were commonly salted, smoked, or sun‑dried and later ground into meat pies or pemkin‑style blocks. Some families added maple syrup or molasses for sweetness, while others used local herbs like sage or thyme instead of the paprika‑based spice blend shown in the video.
How was the 1930s Duckheart Pemkin traditionally served in survival situations?
The pemkin was typically broken into bite‑size squares and eaten straight as a high‑energy ration or crumbled into hot water to make a quick broth. It was often paired with hardtack or dried beans to round out a meal during long journeys or power outages.
What occasions or celebrations was a duck heart pemkin associated with in early 20th‑century American homesteads?
While not a celebratory dish, pemkin blocks were prepared before winter or during harvest festivals as a precautionary food reserve. Families would gather to cure and dry the meat together, turning the process into a communal activity that reinforced self‑reliance.
How does the 1930s Duckheart Pemkin fit into the broader American survival food tradition?
It exemplifies the core principles of American survival cuisine: using inexpensive animal parts, maximizing nutrition through collagen and organ meat, and employing low‑tech preservation methods like salt curing and low‑temperature dehydration. These techniques are still taught in modern prepper circles.
What are the authentic traditional ingredients for the Duckheart Pemkin versus acceptable modern substitutes?
Traditionally the recipe relied on coarse sea salt, locally grown paprika, and pork trotters for collagen. Modern cooks can substitute kosher salt, smoked paprika, or even beef shank for the trotters, but the flavor profile and gelatin content will change slightly.
What other American survival dishes pair well with the Duckheart Pemkin?
Pairs nicely with homemade hardtack, dried bean stews, or a simple cornmeal mush. The high protein and fat content of the pemkin balances the carbohydrate‑rich sides commonly stored for emergencies.
What are the most common mistakes to avoid when making the 1930s Duckheart Pemkin?
Common errors include under‑rinsing the cured hearts (resulting in an overly salty final product), not keeping the oven door cracked during dehydration (which steams rather than dries), and skipping the gelatinous broth binder, which leads to a crumbly block that spoils quickly.
Why does this Duckheart Pemkin recipe use a low‑temperature 120°F oven instead of a higher heat for drying?
Low heat preserves the delicate nutrients in organ meat and prevents the outer layer from cooking too quickly, which would trap moisture inside. A gentle 120°F environment allows water to evaporate evenly, creating a truly shelf‑stable product.
Can I make the Duckheart Pemkin ahead of time and how should I store it for long‑term use?
Yes. After the final drying step, cut the block into squares, double‑wrap each in parchment and heavy‑duty foil, and store them in a cool, dry pantry. Properly sealed, the bars remain safe for up to five years.
What does the YouTube channel Survival Kitchen 1930 specialize in?
The YouTube channel Survival Kitchen 1930 focuses on historical and modern off‑grid cooking techniques, teaching viewers how to prepare nutrient‑dense meals using minimal equipment, no electricity, and traditional preservation methods.
How does the YouTube channel Survival Kitchen 1930's approach to American survival cooking differ from other prepper channels?
Survival Kitchen 1930 blends authentic 1930s recipes with modern food‑science explanations, emphasizing zero‑waste, whole‑animal utilization, and detailed step‑by‑step demonstrations, whereas many other prepper channels focus mainly on canned or freeze‑dried foods without the historical context.
Last updated: August 21, 2026
