This week’s show 4th April 2019

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The water-to-Go 15% discount offer, The Blizzard Survival 20% discount offer, The Titan Depot 15% discount offer, The Wilderness121 10% discount offer, Now you can get 10% discount on all products at OFF GRID TOOLS, Big5 sauces 10% discount offer, THE WILDERNESS GATHERING, A Possible British Chernobyl, Brexit and Civil Unrest, Pulled Pork and English Muffins, Steak & Cheesy Bacon Potato Hash Foil Packs! The Bug Out Survival Show, BREAK CME’s Detected, Do You Know What’s in Your Tap Water? How to Get 30 Days of Food Preps, What to do when you bring the bacon home? Survival Trapping, Choosing Game.

The Water -to-GO 15% Discount Offer

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Water-to-Go is looking for your support | Water-to-Go is crowdfunding to further their mission)

Water-to-Go seeks to address 2 of the biggest problems facing the world at the moment access to safe, clean drinking water and the pollution caused by single-use plastics.

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Capital at Risk

Blizzard Survival 20% Discount Offer

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The Titan Depot 15% Discount offer

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Wilderness121’s 10% discount

Wilderness121 really mean business, having spoken to the director Rob Williams he has agreed to offer you dear listener a 10% discount just by putting the letters UKPRN into the code box it is that simple.

Now pop along to and check out their great range of survival related products.

Off Grid Tools 10% discount offer

Now you can get 10% DISCOUNT on all products at OFF GRID TOOLS, by using the code word prepare.

BIG5 Sauces 10% Discount Offer

Big5 Sauces are offering a 10% discount using the code UKPreppers10 (its case sensitive), now you have just heard my review, now its your chance to try them out

THE WILDERNESS GATHERING 15th – 18th August 2019 (4 days)

The Wilderness Gathering has over the years become a firm date in the diaries of those who enjoy bushcraft, nature and wilderness survival skills.

The previous eleven years have seen this event grow from a small event in one field with some traders and schools sharing bushcraft skills and knowledge to a festival of wilderness living skills encompassing bushcraft/survival and woodland crafts.

The show has grown into an event with something for all the family with stories and music by the camp fire in the evenings and skills workshops and activities throughout the three whole days of the festival.

The Wilderness Gathering has without a doubt become the premier family event for all those interested in bush crafts and the great outdoors.

The show has bushcraft clubs for all age groups of children to get involved in plus more activities for all including den building and wilderness skills classes for all. 15th – 18th August 2019 (4 days)

There are hands on demonstrations of game preparation, knife sharpening, basha boat building, bowmaking, greenwood working, archery and axe throwing and primitive fire lighting to name just a few. There are talks on survival phycology, classes on falconry and wilderness survival fishing.

All of these skills are there for everybody and anybody to participate in.

You can probably pick up information on nearly all the skills needed to live in the wilderness and prosper at The Wilderness Gathering.

There is a wealth of good quality trade stands that are carefully selected to be in theme for the show selling everything from custom knives to tipis and outdoor clothing to primitive tools.

The organisers have even laid on a free service bring and buy stall where you can bring along your used and unwanted kit and they’ll sell it for you.

There are local scout and explorer groups on site promoting the World Wide Scouting Movement as well helping out with some of the classes and site logistics.

The catering is within the theme of the event with venison and game featuring on the menus plus organic cakes and drinks. The woodland and open field camping facilities (with hot showers) giving you the option to visit for the whole weekend or just to attend as a day visitor.

Check out or call 0845 8387062 you really won’t regret it.

A Possible British Chernobyl

Footage has been released showing some of the hundreds of tiny cracks inside a nuclear reactor in North Ayrshire.

Reactor 3 at the Hunterston B plant has been shut down for 12 months after the cracks were found to be growing faster than expected.

Cracks are expected to form over time in all the UK’s nuclear reactors, but recent close-up filming at Hunterston has revealed around 370 small fractures.

EDF, which runs the plant 35 miles west of Glasgow, said they were 1mm when first seen in 2017.

They are now “opening very slowly”, with an average crack size of 2mm.

Cracks of 10mm on the inside of the fuel channel and 18mm on the outside are still safe, according to EDF.

The company says it has carried out tests, including earthquake simulations, which show the reactor will still work normally and allow control rods to shut down the reactor in case of an emergency.

The cracks cannot be repaired because it is too dangerous and in the near future the reactor – like others around Britain – will have to be decommissioned.

The company is planning to ask permission from the nuclear watchdog, the Office of Nuclear Regulation, to restart the reactor.

The 10m-high, 1,400-tonne reactor is made up of 3,000 graphite bricks and the plant provides electricity for 1.8 million homes when all the reactors are running.

In early 2018 a higher rate of new keyway root cracks than modelled was observed in Reactor 3 during a scheduled outage, and EDF announced in May 2018 “While Hunterston B Reactor 3 could return to operation from the current outage, it will remain offline while the company works with the regulator to ensure that the longer term safety case reflects the findings of the recent inspections and includes the results obtained from other analysis and modelling.

In December 2018 EDF pushed back their estimated return to service date to March 2019 for Reactor 4 and April 2019 for Reactor 3, to allow for further modelling work and a new seismic analysis.

In March 2019 pictures of the cracking were released with EDF stating that it intended to seek permission from the ONR to restart reactor 3 by raising the operational limit for the number of cracks.

About 370 fractures have been discovered, on average 2mm wide, in about 10% of the graphite bricks in the reactor core. This was above the operational limit of 350 fractures, and EDF intends to present a new safety case for an operational limit of 700 cracks.

This is bloody foolish and in persecute of profits at the rick of our lives.

Brexit and Civil Unrest

Police chiefs could be forced to call on the military to tackle civil disorder in the event of a “no-deal” Brexit, according to a leaked document.

Contingency plans drawn up by the National Police Co-ordination Centre warn that a possible shortage of medicine could “feed civil disorder” and a rise in the price of goods could see “widespread protest which could then escalate into disorder”.

There could also be a rise in acquisitive crimes such as theft, along with massive traffic queues at ports, leading to “unprecedented and overwhelming” disruption in the wider road network.

But Home Secretary Sajid Javid said the public need not worry and that departments had to “prepare for all possible outcomes”.

He told BBC One’s The Andrew Marr show: “I don’t expect a no-deal outcome but we need to prepare for all contingencies and it’s absolutely correct… I’m not going to go into what the situation may or may not be but I think it’s fair to say we’re preparing for all contingencies.

The document was obtained by The Sunday Times and will be considered by the National Police Chiefs’ Council later this month.

It focuses on the potential consequences for the police service if a Brexit Britain turns sour.

Among these are:

EU police officers losing their legal right to carry a warrant card. This would potentially affect 750 officers in the Metropolitan Police alone

Increased data costs hitting the budgets of forces which rely on mobile communication

Disruption potentially lasting for three months either side of Brexit day, rather than the six weeks planned for by the government

A perceived lack of communication between the Home Office and the Brexit department

The impact of the Operation Stack (used for queuing traffic at Channel ports) needing to be used at docks around the country

NPCC lead for operations Chief Constable Charlie Hall told The Sunday Times: “The police are planning for all scenarios that may require a police response in the event of a no-deal Brexit.

“At this stage, we have no intelligence to suggest there will be an increase in crime or disorder.

“However, we remain vigilant and will continue to assess any threats and develop plans accordingly.”

And do not forget Javid has plans in place for martial law and curfews too.

If there is unrest, which would have been caused by the governments betrayal of the peoples vote, and would be entirely down to the GoV and it’s inability to sort Brexit out in 2 1/2 years.

Pulled Pork and English Muffins

It’s spring dear listener and that means one simple thing…it’s camping season!

Perhaps like me you have been slowly working our way through your winter kit and replacing certain items for spring/summer, and at the same time doing a kit and battery check.

Once you get out into the woods there is nothing like the smell look and of course taste of your first campfire breakfast as you all know.

I think that the trick to campfire food is to keep it super simple and super tasty.

This recipe is just that.

I use leftover BBQ pulled pork from the night before which was slow cooked over the campfire, or brought from home.

This recipe uses English Muffins but of course bread buns will do.

Butter the muffins and toast them on your skillet.

Reheat your pulled pork.

Fry your eggs.

It’s sweet and smoky bbq drippy egg goodness. Seriously one of the most delicious things that you can eat while you are camping.


Steak & Cheesy Bacon Potato Hash Foil Packs!

Cheesy potato hash, tender-juicy-charred steak –> grilled Or simply cooked how ever you like in garlic butter for the ULTIMATE flavour combination!

And if thats’s not enough, it all gets topped with bacon. CRISPY BACON.

I’m so excited to share these extremely versatile Recipe caters for both medium and well-done steaks.

Foil Packets

These packs can be cooked anywhere.

Personally, I recommend grilling for the best results, but what if you don’t have a grill? Get your skillets out and cook them on your campfire in a really hot cast iron skillet, or your packets will simmer and boil on the inside.

To get the steak to char on the inside, you can flip your packets half way through cooking time.

Beef Cuts

Good quality cuts of meat yield the best results that stay tender during cooking.

Whole eye fillet

Rib eye

Strip (or Porterhouse)

Cheaper cuts WILL produce a tough and chewy result.

Steak should be at room temperature.

Pat them dry with a paper towel to prevent the meat from releasing too much water and steaming in the packets while cooking.

Yes, the meat does char through the foil when grilling!


This method works better for well done steaks. If you prefer medium rare or medium, I don’t recommend this option.

You’re going to slice it into 2-inch rounds that are at least 1-inch thick to guarantee even cooking with the potatoes.

Cut your fillet into 4-inch long and 3-inch thick pieces. The bigger and thicker you cut them, the juicier the steak will be once its done. For rarer steaks, cut them bigger (5-inch pieces and 4-inch thick).


At this time of the year I would you use baby potatoes and cut them into 1-inch pieces to ensure they cook through. Baby potatoes are really good for these foil packs.

Any other potato, I suggest par boiling them for 5-10 minutes depending on what potato you are using.

Top with cheese bacon.

The Bug Out Survival Show

The B.O.S.S is here again on May bank holiday 4th to the 6th.

This is the show that beginning the years prepping weekends and survival shows.The B.O.S.S. Is different though, here you can learn from instructors at no extra cost. You can try archery. Crossbows, air rifles, you can enjoy a group B.B.Q. For £5 extra per head, well worth it I can tell you.

For full details


CME’s Detected

On last Sunday at 12.00 my mobile phone sounded like an air raid was taking place with this very loud siren going off.

My real time Gamma Pix app was signaling gamma radiation was present.

The reading was 0.4msv

On Monday at 11am again the alarm sounded this time the reading was 0.2 msv

So onto the space weather website and found what I had expected there have been two solar flares CME’s that had hit the earth.

For occupational exposure, the limit is 50 mSv in a single year with a maximum of 100 mSv in a consecutive five-year period, and for the public to an average of 1 mSv (0.001 Sv) of effective dose per year, not including medical and occupational exposures.

There is no safe dose of radiation exposure, but there are dose levels that will definitely cause you harm and there are dose levels that will kill you.

So I was of course not affected by this very small dose if you got a dose of 250 mSv within one day you won’t even have any symptoms.

What it does do however is reinforce my confidence in the Gamma Pix app.

Do You Know What’s in Your Tap Water?

Water-to-Go filter bottles are not just for preppers and survivors they are for everybody, they make dodgy water in holiday destinations safe to drink in fact you can drink from any water source.

Tap water is treated with a large number of chemicals in order to kill bacteria and other microorganisms.

Here’s a list of just a few of the chemicals:

Liquified chlorine

Fluorosilicic acid

Aluminium sulphate

Calcium hydroxide

Sodium silicofluoride

Don’t forget that once your water leaves the water treatment plant it travels through pipes, some of which may have been underground since Victorian times.

It is almost impossible for the water not to become contaminated by something undesirable.

How many of us still have lead pipes feeding into our houses? You can pretty much guarantee that if your house was built before about 1970 it’s probably still fed by a lead pipe at the very least from the water main in the street to your stop tap, so there’s every chance of heavy metal contamination.

Over 300 different man-made chemicals have now been detected in British tap water.

Water companies only test for around 20 of these chemicals.

These twenty chemicals are all present in varying amounts for example DDT, Simazine, Atrazine, and 3,4 Benz pyrene, (weed killers).

I can go on and on here, a recent study by Brunel University showed levels of benzotriazole and tolytriazole in UK tap water – these chemicals are found in dishwasher tablets and are used to make our cutlery shiny, yet are finding their way into our water supply.

Studies have also revealed that high levels of the female hormone estrogen contaminate water supplies as it returns to our waterways from the millions of women on the contraceptive pill or HRT (hormone replacement therapy) and also from contamination from some industrial chemicals.

As estrogen is not filtered out on a large scale anyone drinking water straight from the tap without a water filtration system is in essence consuming small quantities of the estrogen hormone!

One of the biggest issues currently being researched around the estrogen levels in tap water is it’s link to male fertility problems, it is thought the levels of estrogen found in tap water lead to testicular dysgenesis syndrome and fertility issues!

The Environment Agency also recently revealed research showing large quantities of male fish in rivers and waterways are actually changing sex – all because of the high estrogen levels being found in water.

High levels of estrogen in women can lead to fat storage around the bottom and thighs too!

Next up comes fluoride.

Fluoride is added to around 10% of the UK’s water supply, its purpose is to help prevent dental decay, however the problem with adding fluoride to water in my opinion greatly out way the benefits .

The thyroid gland is particularly affected by fluoride exposure because its store of iodine is depleted.

Lack of iodine depresses the thyroid’s metabolic and immune functions by shuting down production of thyroxine, the thyroid prohormone that controls metabolism resulting in hypothyroidism and lowered immunity.

The resulting hypothyroidism causes weight gain, cold intolerance, dry and prematurely aged skin, depression, constipation, hair loss, memory loss, irritability, increased cholesterol levels, heart disease and loss of libido. Pretty scary stuff yeah?

Isn’t it any wonder the fluoridation of water is banned in all other European countries? …just saying!

And finally…

Research by Birmingham University showed that the “chlorination” process that tap water goes through to kill germs and dangerous bacteria could be a problem for pregnant women.

Researchers found that chemicals formed during chlorination called trihalomethanes, or THM for short were found to affect pregnant women more and cause a higher incidence of three birth defects (hole-in-the-heart defect, cleft palate) very scary stuff!

All of the above reasons are the reasons why I drink from my Water-to-Go Filter Bottle rather than tap water! Plus it also removes any odors too.

How to Get 30 Days of Food Preps

Fancy 30 days’ worth of food? well here is what I recommend for beginners.

The idea is to simplify the beginning stages of storing food and to get you to a minimum of 30 days of stored food as quickly and as cheaply as possible.

As you know I am not a fan of those big cases of Mountain House or Wise food. Although prepared foods like this absolutely have a place in your overall food preps, you should not be relying completely on these foods to make up your entire stockpile.

Your food preps should be as normal as your daily food intake already is, if you wouldn’t eat Mountain House every day of the week now, why would that change in a long-term disaster scenario?

Another trap new preppers experience is “price-shock” when looking at the prices of these foods.

This can lead to newer preppers taking far too long to even get to 30 days of stored food, which is the bare minimum everyone should have on hand, right now, no matter what.

This survival prep list is a cheap way for a new prepper, or someone rebuilding their stockpile from scratch to make a few trips to the supermarket and walk out with 30 days of long-term storable food that will last for years to come for a fraction of the cost of 30 days of freeze-dried prepared meals.

This list is developed based for a typical family of 4 with an average daily calorie count of about 2000 calories per day.

5 pounds of wheat flour – Flour can be used to make literally hundreds of different foods including bread, pasta, tortillas, pie crusts, biscuits and desserts.

Flour can also be used to thicken soups and sauces. Be sure to keep in mind any wheat or gluten allergies you might have in your family.

A good alternative to wheat flour would be corn meal.

I suggest wheat flour above white flour simply because wheat flour contains more fibre and nutrients than white flour, which gives you more bang for less.

10 pounds of brown rice – Rice has been the staple food source in many areas of the world for centuries.

It takes on other flavours very easily and is a great carbohydrate addition to most meals.

Brown rice is suggested over white for the same reason as wheat flour.

Brown rice still has the rice hull attached which is packed with protein, fibre and other nutrients.

It does take a little more care when cooking but once you get the hang of it, brown rice actually tastes much better than white.

100 (8oz. tins) of tinned vegetables – It is important to have a well-balanced diet within your stored foods.

You can’t live off of rice and beans alone.

Tinned vegetables do have a slightly lower nutrient value than fresh, but they store very well.

Pick out a good variety of canned vegetables but make sure that you’re picking ones that you actually like and keep in mind how you are going to prepare them and what flavourings you will add to them.

5 pounds of pasta – Pasta is another great carbohydrate that takes on other flavours very well, stores essentially forever if done correctly and packs a lot of calories.

5 (jars) of pasta sauce – Pick out a good variety of different sauces but pay attention to the expiration dates on them.

Most sauces can store unopened for several years, however some types of organic sauces do expire much quicker.

Pasta sauce is also very versatile and can be used with various vegetables and carbohydrates.

10 pounds of beans – It wouldn’t be a survival food list without beans!

There are hundreds of varieties of dried beans that are great for long-term storage. Be sure to experiment with different varieties to find the kinds that you like.

Also keep in mind that beans do require a significant amount of water to hydrate and cook.

3 large jars of peanut butter – Peanut butter is a great survival food because it stores for a very long time, is fairly resistant to temperature changes and is a great source of protein and fat.

Just make sure to keep in mind any possible nut allergies. An allergic reaction in a survival scenario could be a death sentence.

2 (packs) of yeast – Yeast is extremely versatile.

It can make anything from breads to alcohol. If you have never worked with yeast before, buy some and do some experimenting.

3 boxes of baking powder and baking soda – These are important ingredients in baking and open up a whole new set of foods that you can make.

5 pounds of sugar – Sugar is just one of those staples that is necessary when making foods from scratch and is the easiest flavouring ingredient you can use.

White sugar stores much better than brown.

Brown sugar goes bad quicker and will turn solid quickly.

100 tins of tinned meats – In a survival situation protein should be your biggest concern.

Protein fills you up faster, keeps you full longer, typically has the highest calorie count and gives you the most long-term energy.

Be sure to try out as many canned meats as you can for both variety and preference.

What to do when you bring the bacon home?

As good as mass-produced bacon is, curing and smoking your own at home kicks things up to a whole new level.

Once you master the technique, the flavour options are endless. Like your bacon with a kick? Bump up the red or chilli powder.

Like it sweeter? Try extra honey, brown sugar, real maple syrup or sorghum or molasses or treacle in your cure.

While the curing process takes some time, the recipe itself is a simple one. Any smoker will work, but electric models make it easier to maintain the necessary low smoking temperatures needed to get the bacon just right. Wood choices can be as varied as you want them to be, but hickory and apple are the two most popular.

Curing bacon at home is so simple that the hardest part of the whole process can be procuring the pork belly itself.

Bacon made from wild pigs is a bit leaner than its store bought cousin, but it tastes pretty good.

Prep Time

7-9 days

Cook Time

6-8 hours on the smoker


A whole pork belly from the butcher shop normally runs
around 10-12 pounds. A belly from an adult wild pig around 4-6. The
following recipe is enough cure for 5-6 pounds, if you buy a whole pork belly,
just separate it into two, more or less equal, pieces.

5 pound piece of pork belly, skin on or off, your choice

1.5 teaspoons pink salt (cure also known as Prague Powder
number one, available on the internet at around £4 for 250g)

1/2 cup Maldon salt

1/2 cup dark brown sugar

1/2 cup sorghum molasses, if you can’t find that then use
molasses or treacle

1 Tablespoon ground black pepper

1 teaspoon red pepper flakes

2 gallon Ziplock bag

Cooking Instructions

Begin by mixing all dry ingredients into a small bowl. Rub the cure into the exposed surfaces of the pork. Really work it in, make sure the belly is well coated with the cure. Place the pork into a two gallon Ziplock bag and pour sorghum over the top of the meat (honey works well too) and seal the bag. Place the belly flat into a pyrex dish (the bag will leak a little, they always do) and put it in the fridge. Flip the pork once per day for 7 to 10 days.

I often get asked, “How do I know when it is finished curing?” The answer is, when it tastes right to you. After day seven or eight, open the bag and slice a tiny sliver from one side.

Rinse it well under cold water and fry it like you would bacon. If you like the flavour, it is finished. If you would like the salt and spice to be a bit stronger, let it soak another day or two. Remember that the outer surface is always quite a bit saltier than the inner slices will be.

Now that the bacon is fully cured, remove it from the bag and rinse thoroughly under running water. The next step is to let the bacon dry completely to form a sticky pellicle.

I prefer to do this by placing the bacon on a wire cooling rack and running a low speed fan over it for six to eight hours.

Your bacon is now ready for the smoker. A good remote meat thermometer comes in handy at this point.

I like to start my smoker at 175 degrees. Maintain this temperature for 3-4 hours then bump it up to 200 degrees to finish.

You are looking for an internal temperature of 150 degrees on the pork belly. Once you reach this point, the bacon is finished. Remove from the smoker and let the bacon cool completely before slicing.

I like to let mine come to room temperature, then place it into the freezer for an hour or two. The freezer helps to firm the bacon and makes slicing easier.

The fastest way to slice bacon is on a deli style meat slicer. A good sharp knife works too. Cured bacon will keep up to a year when vacuum sealed and kept in the freezer.

Use your homemade bacon just like you would bacon you buy from the supermarket. It makes a fine breakfast, wraps nicely around a pigeon breast or chunk of deer or steak, and seasons a pot of campfire baked beans like nothing else. After you get the basic recipe down, try flavours to make your own perfect blend.

Survival Trapping

Trapping or snaring is a simple process. Your goal is to hold, contain, or kill the intended target species.

Without real traps or snares, you have to use your head. The
better your understanding of wildlife, the better trapper you will be.

I have a friend who just started trapping and she told me she used to think you just put traps anywhere in the woods and the animals would be caught!

This is a very important statement if you are a beginner. To understand trapping, you have to understand what estate agents say all the time
– “Location, location, location.”

To become an expert trapper, you must study every piece of written material on the target animals. I am not just talking about trapping books and videos, but wildlife studies.

Have you seen the movie with Alec Baldwin and Anthony Hopkins called “The Edge”? I think that is what it was called, anyway.

This is the movie where they are stranded up in Alaska. They make that little cage trap out of sticks and twine to catch the squirrel.

Then they catch a squirrel. The funny part was the squirrel the movie shows getting caught in the trap doesn’t even live in Alaska!

I have seen animals in traps, and I laughed my head off when I saw that part! A trapped squirrel would have jumped and pushed at the cage.

That cage, having no weight on it would have fallen open,
and the squirrel would have escaped. Don’t rely on Hollywood to teach you any
survival skills!

Pine Sap and Birch Bark Trap. I will now discuss some different emergency trapping techniques. One of my favourites is a century old way of trapping birds. For centuries, the Indians knew that trapping fed them better than hunting, and they developed this trap.

Form a cone like an ice cream cone, and tie strips of inner bark around the cone to keep it together. Score a pine tree by cutting off a 4 x 4 inch square in the bark, until you can see the inner bark. The sticky sap will flow out.

Take a stick and get a good glob of sap, then smear it onto the inside of your cone. Using whatever the birds – like grouse or pheasants – are feeding on (berries, corn, etc…), make a small trail leading into the cone, and fill the inner cone with the bait.

The bird will eat the bait and follow the trail right into the cone! Once they stick their head in, the pine sap will stick to their feathers.

The bird is now blind. But, just like a bird in a cage that you place a cover over, these trapped birds will lay down, thinking it is night time, and go to sleep.

It is very important to make sure no light can be seen inside the cone.

Approach the trapped bird slowly and quietly. Once you grab the bird, hold on tight, because it is going to freak out! Quickly grab it and wring its neck.

Stove pipe Bird Trap.

The stove pipe game bird trap is so simple, it makes me laugh every time I think about it.

The principle behind it is that birds can’t back up. Have you ever seen a bird walk backwards? Neither have I!

A friend told me about it when I was in school. There was a farm inside the village limits loaded with pheasants! He used to train his dogs there. The pheasants were just too tempting for me, so I had to try it.

So, I made a trap, baited it with corn, and the next day, sure enough, there were fresh pheasant tracks going right into the pipe!

Man! This is great, I thought! I lifted the pipe, expecting the weight of a bird, only to be disappointed upon finding it empty.

Mice must have stolen the bait, I thought. After two more days of tracks going into the pipe and no pheasants, I figured it out. I was using an 8-inch pipe, and the birds could turn around.

I went back to the scrapyard, found some 6-inch pipe, and the next day, the pheasant was waiting!

Of course, I had to try it on the grouse, and found that a 4-inch pipe works for them. My guess for quail would be the 2- or 3-inch pipe.

Materials needed:

6-inch diameter, 24-inch long stove pipe

A piece of chicken wire, about 12-inches square and some duct tape

That’s it. You take the chicken wire, form it around one end of the pipe, and duct tape the overlay nice and tight around the pipe. Place a trail of corn going into the pipe, and a pile or cob in the back.

This has to be the easiest trap to make, and man does it work! Be careful when you pull the pheasants out. They are a feisty bird, and you had better have a good hold on them. Otherwise, they will fly off.

A Pit Trap.

This is a neat trap. A friend who enjoys (poaching) told this me about this one, on
catching pheasants.

You take a coke bottle, or a small shovel, and dig a hole 6 inches in diameter, 10- to 12 inches deep. Make a trail of corn leading to the hole, and cover the bottom with corn.

The pheasant, or grouse, will come up and reach down to get
the corn.

Then, they fall into the hole. Their wings are stuck at their sides, and their feet are hanging up in the air! You just pull them up by the feet, and wring the neck.

Fish Trapping.

One of the oldest methods of catching fish is used in small rivers and streams. You find a shallow spot next to a deep hole. At night, the fish come out to feed, and will swim in the shallows.

To take advantage of this, you can narrow down the opening into a “V”. Behind the “V” is a solid wall of rocks.

The fish will swim in and get caught or confused, and lay in the trap until daylight.

When you go to check the trap, approach quietly from the front. Place a large rock, or rocks, blocking the hole in the “V”. This is to keep any from escaping.

Netting is the best way to catch the fish in the containment area. If you don’t have a net, make a spear. Clubbing fish is a waste of time in the water.

All that happens is you get very wet, and the fish could get so scared they will jump over the back wall to escape. Yes, I found that one out first-hand.

If you are serious about trapping, get real equipment, and real snares. Real traps and snares will always catch more than these home made traps.

Trapping is a skill that takes practice. You have to learn to walk into the woods and recognize what type of animal lives there.

Then you need to learn where they travel for food, water, and shelter and set your traps and snares accordingly.

Choosing Game

Choosing and cooking game isn’t difficult with a few guidelines and a little information about Game.

Game is the term for wild animals and birds hunted and caught for food.

Game has been a favourite British food forever, as it was once the main source of meat for many being wild and more importantly, free.

Today many animals and birds, which were once wild, are now raised on farms including quail, deer and rabbit.

Game falls into two types; feathered and furred.

The season for wild feathered game starts officially on the 12th August, known as the Glorious 12th, and runs through to late February; furred game from August 1st until late April.

Dates vary throughout the UK and Ireland for different types of Game and precise details can be found on the Shooting UK website.

Buying Game

Many supermarkets now sell oven-ready game with cooking instructions but if you want to know more about where your meat came from then it is best to go to a specialist game dealer.

A game dealer will be able to tell you where and when the bird or animal was shot and advise on cooking methods.

Knowing the age of the game is very important, as this will determine the cooking method.

Young birds can be roasted whereas older birds are better suited to a casserole or pie.

If you are lucky to have been given a brace of birds, young birds if un plucked will have smooth legs, and the beak and feet will still be pliable.

Fresh game can only be bought in season unless frozen, whereas farmed game is not subject to the seasons and can often be bought year-round.

Farmed game is tenderer and less gamey in flavour than from the wild; which you choose is down to personal preference.

Hanging Game

Birds and animals caught in the wild have a tendency to be dry and tough and the way to counteract this is to hang them.

Hanging tenderizes the meat and allows flavour to develop.

The test of when a bird or animal had been hung sufficiently used to be waiting until the head and tail feathers fell off, or maggots appeared in the gut is no longer used – thank goodness.

Ripeness is now judged by the smell.

A high bird will smell powerfully gamey; a bird that is rotten smells bad, as any meat that has gone off.

Pheasant, partridge and grouse should be hung by the neck, wildfowl including geese by the feet. This helps the meat to mature slowly and retain moisture – very important to avoid the game being dry when cooked.

We have about two months left to obtain some game; quite often game butchers will offer a deal on locally shot game, my local butcher has an offer of 10 oven ready pheasants for only £20.

But I ask you if you have not tried it to do so this year, you will not regret it.

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