Poor Man's Steak & Rice: 1930s Survival Meal That Lasts 2 Years

Ingredients

• 1.2 lb Pork Loin (hand‑chopped into small minced pieces; choose cuts with thin walls and a bit of fat)
• 2 Tbsp Salt (table salt)
• 2 Tbsp Homemade Meat Seasoning (see Survival Kitchen 1930 video for the exact blend)
• 1 large Onion (firm onion, sliced then minced; juice acts as natural tenderizer)
• 3 slices White Sandwich Bread (crust removed, soft center torn into small pieces)
• 2 large Eggs (beaten; acts as binder)
• 2 Tbsp All-Purpose Flour (light dusting to keep patties from sticking)
• 2 Tbsp Olive Oil (for high‑heat frying)
• 6 Tbsp Brown Rice (rinsed in cold water to remove excess starch before layering)
• 1 medium Carrot (roughly chopped; placed on top as protective barrier)

Instructions

1. Hand‑Chop Pork

   Keep the pork cold and cut it into very small minced pieces using a sharp chef's knife.

   Time: PT10M

2. Season the Meat

   Add 2 Tbsp salt and 2 Tbsp homemade meat seasoning to the chopped pork and mix thoroughly in the bowl.

   Time: PT5M

3. Prepare Onion

   Slice the large onion, then mince it finely. Add the minced onion to the meat mixture and combine.

   Time: PT7M

4. Add Bread and Eggs

   Remove crusts from 3 slices of white bread, tear the soft centers into small pieces, add to the bowl, then crack in 2 beaten eggs and mix by hand until fully incorporated.

   Time: PT5M

5. Dust with Flour

   Sprinkle a light coating of all‑purpose flour over the work surface and your hands to prevent the mixture from sticking.

   Time: PT2M

6. Shape Patties Using Jar Lid

   Press the meat mixture firmly into a clean canning‑jar lid to form six equal thick patties; release each patty onto a plate.

   Time: PT5M

7. Fry Patties for Crust

   Heat a skillet over high heat, add 2 Tbsp olive oil, and fry each patty 5 minutes per side until a deep brown crust forms. Do not cook through.

   Time: PT10M

   Temperature: high heat

8. Sterilize Jars

   Pre‑heat the oven to 225°F, place clean jars on a rack, and heat for 20 minutes to sterilize the glass.

   Time: PT20M

   Temperature: 225°F

9. Assemble Jars

   In each jar, layer a fried patty, then 1 Tbsp rinsed brown rice, repeat until three patties and three rice layers are placed. Top with roughly chopped carrot.

   Time: PT5M

10. Water‑Bath Canning

    Place lids on jars loosely, lower them into a large pot of boiling water ensuring jars are covered by at least 1 inch, and boil for exactly 4 hours.

    Time: PT4H

    Temperature: boiling

11. Cool and Seal

    Remove jars with tongs, let them cool for 20 minutes. Then tighten lids fully; a vacuum seal should form as they reach room temperature.

    Time: PT20M

Nutrition Facts

Calories

430

Protein

25 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g