Equipped To Survive Equipped To Survive® Presents
The Survival Forum
Where do you want to go on ETS?

Page 3 of 5 < 1 2 3 4 5 >
Topic Options
#259525 - 04/20/13 03:59 PM Re: Fruit roll-ups [Re: ]
spuds Offline
Old Hand

Registered: 06/24/12
Posts: 822
Loc: SoCal Mtns
Originally Posted By: Snake_Doctor
been mking pemmican and pinole. ever try apple sauce with mint flakes for your fruit leather?
Reading my mind,I was going to add applesauce to a batch but it wasnt at hand so didnt.Heard it makes a great fruit leather.

Still havent made pemmican.

Top
#259541 - 04/20/13 07:26 PM Re: Fruit roll-ups [Re: spuds]
Snake_Doctor
Unregistered


Use straight applesauce. You can add lemon juice or vitamin c to help prevent browning. It's fast and easy. Somewhere I read to dust the finished product with arrowroot powder to prevent sticking but waxed paper is cheaper, works just as well and makes a good fire starter. Pemmican is easy and lasts forever. I make mine in small cakes so it's easier to eat. Pinole actually works, if you don't mind waiting for it to swell up in your belly.

Top
#259604 - 04/21/13 01:47 AM Re: Fruit roll-ups [Re: ]
hikermor Offline
Geezer in Chief
Geezer

Registered: 08/26/06
Posts: 7705
Loc: southern Cal
What is your recommended recipe/procedure for pemmican?
_________________________
Geezer in Chief

Top
#259616 - 04/21/13 02:44 AM Re: Fruit roll-ups [Re: hikermor]
Snake_Doctor
Unregistered


well the standard I've been exposed to is equal parts powdered jerky, powdered bitter berries and rendered lard. Be sure to render slowly and until all water is out of the lard. I go a little heavy on the jerky and use hard dried fruit like apples, powdered and mixed in with the berry powder.

Top
#259620 - 04/21/13 03:20 AM Re: Got Any Food Projects Going on? Part 2 [Re: spuds]
bacpacjac Offline
Carpal Tunnel

Registered: 05/05/07
Posts: 3601
Loc: Ontario, Canada
Always wanted to make pemmican. Going to try these:


Traditional Trail Foods
_________________________
Mom & Adventurer

You can find me on YouTube here:
https://www.youtube.com/channel/UCT9fpZEy5XSWkYy7sgz-mSA

Top
#259622 - 04/21/13 03:26 AM Re: Got Any Food Projects Going on? Part 2 [Re: spuds]
bacpacjac Offline
Carpal Tunnel

Registered: 05/05/07
Posts: 3601
Loc: Ontario, Canada
We got rain, hail, snow and a cold wind today. Cabin fever continues. Tomorrow's food projects: haupia and pemmican.
_________________________
Mom & Adventurer

You can find me on YouTube here:
https://www.youtube.com/channel/UCT9fpZEy5XSWkYy7sgz-mSA

Top
#259626 - 04/21/13 04:00 AM Re: Got Any Food Projects Going on? Part 2 [Re: bacpacjac]
Hikin_Jim Offline
Sheriff
Pooh-Bah

Registered: 10/12/07
Posts: 1804
Loc: Southern California
Haupia? I had to look that one up.

I bet ESBIT baking would be a good rainy day project. wink

HJ
_________________________
Adventures In Stoving

Top
#259659 - 04/21/13 05:41 PM Re: Fruit roll-ups [Re: ]
spuds Offline
Old Hand

Registered: 06/24/12
Posts: 822
Loc: SoCal Mtns
Originally Posted By: Snake_Doctor
Use straight applesauce. You can add lemon juice or vitamin c to help prevent browning.
Absolutely straight would be good,have done tons of fruit with vitC powder,got at health food store.

Roll ups turned out tasty.

Top
#259660 - 04/21/13 05:42 PM Re: Fruit roll-ups [Re: spuds]
spuds Offline
Old Hand

Registered: 06/24/12
Posts: 822
Loc: SoCal Mtns
Look forward to your projects folks,take pictures,Im one who a picture REALLY helps when I try to follow a recipe.

Top
#259838 - 04/24/13 06:25 PM Re: Canning Bacon [Re: spuds]
spuds Offline
Old Hand

Registered: 06/24/12
Posts: 822
Loc: SoCal Mtns
So we made 2 versions,a raw pack and a paper wrapped semi cooked version.We will start with the raw pack.....


First roll up 5-7 slices,depending on thickness....



Kind of important edges stay flat....



This is layer 1....Pack those rolls so they fit TIGHTLY,as they will shrink during canning....



This is three layers in,note one on left has ragged edges,this caused those edges to burn/dry during canning....



===============

The next batch is almost cooked,dont cook fully but say 3/4 cooked,this is a time consuming process for sure....




Lay strips on parchment paper,for pints make strips 4 inches long,and paper 12 inches wide by 24 inches long,will hold one pound,some strips may overlap others. Dont worry about grease on strips,its a good thing when canning....

We painted them with real maple syrup...



Fold the top and bottom edges over bacon...



Note its 4 inches wide...


Top
Page 3 of 5 < 1 2 3 4 5 >



Moderator:  KG2V, NightHiker 
March
Su M Tu W Th F Sa
1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30
31
Who's Online
0 registered (), 324 Guests and 6 Spiders online.
Key: Admin, Global Mod, Mod
Newest Members
GallenR, Jeebo, NicholasMarshall, Yadav, BenFoakes
5367 Registered Users
Newest Posts
What did you do today to prepare?
by dougwalkabout
Yesterday at 11:21 PM
Zippo Butane Inserts
by dougwalkabout
Yesterday at 11:11 PM
Question about a "Backyard Mutitool"
by Ren
03/17/24 01:00 AM
Problem in my WhatsApp configuration
by Chisel
03/09/24 01:55 PM
New Madrid Seismic Zone
by Jeanette_Isabelle
03/04/24 02:44 PM
EDC Reduction
by EchoingLaugh
03/02/24 04:12 PM
Using a Compass Without a Map
by KenK
02/28/24 12:22 AM
Newest Images
Tiny knife / wrench
Handmade knives
2"x2" Glass Signal Mirror, Retroreflective Mesh
Trade School Tool Kit
My Pocket Kit
Glossary
Test

WARNING & DISCLAIMER: SELECT AND USE OUTDOORS AND SURVIVAL EQUIPMENT, SUPPLIES AND TECHNIQUES AT YOUR OWN RISK. Information posted on this forum is not reviewed for accuracy and may not be reliable, use at your own risk. Please review the full WARNING & DISCLAIMER about information on this site.