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#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.

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#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.

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

Registered: 08/26/06
Posts: 6648
Loc: southern Cal
What is your recommended recipe/procedure for pemmican?
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#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.

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#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: 3600
Loc: Ontario, Canada
Always wanted to make pemmican. Going to try these:


Traditional Trail Foods
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#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: 3600
Loc: Ontario, Canada
We got rain, hail, snow and a cold wind today. Cabin fever continues. Tomorrow's food projects: haupia and pemmican.
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#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
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Adventures In Stoving

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#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.

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#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.

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#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...


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