The 2-Year Meat Cube: A Forgotten Survival Secret for the Upcoming Crisis.

Ingredients

• 1.5 lb Pork Tenderloin (cut into ½‑inch cubes; keep cold until used)
• 2 large Onion (finely chopped; about 300 g total)
• 2 Tbsp Unsalted Butter (natural butter, cut into pieces; provides animal fat and preservative qualities)
• 1 tsp Whole Wheat Flour (helps bind fat and juices)
• 1 medium Carrot (peeled and cut into ½‑inch cubes; source of beta‑carotene)
• 0.5 tsp Black Pepper (ground, to taste)
• 1 tsp Sweet Paprika (generous amount for color and flavor)
• 2 cup Water (hot water, just enough to slightly cover meat)
• 1 sheet Parchment Paper (lines baking dish to prevent sticking and waste)
• 1 sheet Heavy‑Duty Aluminum Foil (wraps each frozen cube tightly)
• 1 large bag Heavy‑Duty Freezer Bag (stores all wrapped cubes together)

Instructions

1. Prepare Meat and Vegetables

   Trim the pork tenderloin and cut it into ½‑inch cubes. Finely chop the onions and dice the carrot into similar‑sized cubes.

   Time: PT15M

2. Melt Butter

   Preheat the skillet over high heat and add the butter pieces, allowing them to melt completely.

   Time: PT2M

   Temperature: high

3. Caramelize Onions

   Add the chopped onions to the pan and fry, stirring occasionally, until they reach a deep golden crust.

   Time: PT10M

   Temperature: high

4. Sear Pork

   Add the pork cubes to the pan and sear over maximum heat for 7‑8 minutes, turning to brown all sides.

   Time: PT8M

   Temperature: high

5. Add Flour and Carrot

   Sprinkle 1 tsp whole‑wheat flour over the meat, stir quickly, then add the carrot cubes and fry together for another 5 minutes.

   Time: PT5M

   Temperature: high

6. Add Water and Seasonings

   Pour hot water into the pan just enough to slightly cover the meat. Season with black pepper and a generous teaspoon of sweet paprika.

   Time: PT2M

   Temperature: high

7. Simmer

   Cover the pan with a lid, reduce heat to low, and let the mixture simmer for 50 minutes until the pork is fork‑tender and the broth has thickened.

   Time: PT50M

   Temperature: low

8. Blend to a Smooth Paste

   Transfer the entire contents to a blender and blend until completely smooth and homogenous.

   Time: PT5M

9. Portion and Freeze

   Line a baking dish with parchment paper, pour the smooth paste in, smooth with a spatula, and press down to eliminate air pockets. Aim for a ¾‑inch (≈2 cm) thickness. Tap the dish gently, then place it in the freezer for at least three hours until firm.

   Time: PT5M

10. Cut Frozen Block into Rations

    Remove the solidified block from the dish and cut it into 24 equal cubes, each about 1½ × 1½ inches.

    Time: PT5M

11. Wrap Individual Rations

    Wrap each cube first in a piece of parchment paper, then in heavy‑duty aluminum foil, squeezing out as much air as possible. Place all wrapped cubes into a large heavy‑duty freezer bag.

    Time: PT10M

12. Rehydrate a Serving

    Unwrap one frozen cube, place it in a bowl, pour 8‑10 oz of boiling water over it, and stir with a spoon for exactly 20 seconds until fully dissolved.

    Time: PT0M20S

    Temperature: 212°F

Nutrition Facts

Calories

150

Protein

12 g

Carbohydrates

5 g

Fat

9 g

Fiber

1 g