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Meat
Oct 28, 2022 12:36:35 GMT -7
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Post by brokennock on Oct 28, 2022 12:36:35 GMT -7
brokennock said, "Why tie the line to both ends and lose that length of line that could be in the water?" The saplings I use for a pole have a tendency to break where branches have been cut off, so it prevents losing the whole line if that happens. Spence This is precisely what I was thinking. But, there is always the possibility of some grander reason I would overlook.
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Post by bushfire on Oct 28, 2022 14:52:48 GMT -7
Thank you for the historical and personal context Spence.
Where I live we have a 12 month deer season (except for one highly regulated species which is one month) but as we're in late spring I won't shoot them being in the fawning and antler growth period. So unless I come on to some beef bones I won't be able to try this until next year.
Id be curious to try it with the HC seasonings. Although I'm on the opposite spectrum from someone such as Jon Townsend in that I'm not big on nutmeg.
I can imagine in the bush cooking up some fresh venison, potato, carrot, barley and this soup mix with a little damper on the side. Bit of a colonial Australian version. Seeing as we weren't settled until 1788 our colonial history is mostly 19th century.
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Meat
Oct 28, 2022 15:53:53 GMT -7
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bushfire likes this
Post by brokennock on Oct 28, 2022 15:53:53 GMT -7
I'm curious as to if adding seasonings or vegetable matter might make the pocket soup "go off," sooner. If not, the only other seasoning I would add would be something that I'm likely to put in anything I make regardless of what or where. Most likely though, no seasoning. Leaving options open.to flavor as I choose at the time I use it.
I use and consume a lot of bone broth, I really need to make some pocket soup to add to the repertoire.
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Post by spence on Oct 28, 2022 16:58:09 GMT -7
For general information, in case anyone decides to tinker with this.... I had a member, Paul Jones, in another BP forum many years ago who posted this:
"As a professional culinarian, I was surprised to learn that "portable soup" is nothing more than "Glace de Veau" or "Glace de Viande" that has been dried. Try adding mirepoix (Carrots, celery & onion) and a bouquet garni (Bay, thyme, parsley stems) to your initial stock. Don't worry, these additions are well documented and accepted as period. Try to not let it boil too hard, you'll get a better gelatin extraction from a long slow simmer. The reason veal works so well is because it is high in collagen which breaks down into gelatin. If you have a grizzly old leg-o-venison, ask your butcher for some split calf's feet, two per ten pounds ought to be enough to bring up the gelatin content without having to cheat and add a pack of unflavored Knox!! Paul Jones"
I've also had it suggested to add pigs feet. Joints of any kind, with their high cartilage content, help the gel develop.
Safety note: In some areas of the US, chronic wasting disease is in the deer herd. The infectious agent, the prion, concentrates in nervous tissue. If I were to make portable soup today, I certainly would not include the spine and spinal cord in the mix as I did back in '94.
Spence
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Meat
Oct 28, 2022 19:39:13 GMT -7
Post by bushfire on Oct 28, 2022 19:39:13 GMT -7
I'm curious as to if adding seasonings or vegetable matter might make the pocket soup "go off," sooner. If not, the only other seasoning I would add would be something that I'm likely to put in anything I make regardless of what or where. Most likely though, no seasoning. Leaving options open.to flavor as I choose at the time I use it. I use and consume a lot of bone broth, I really need to make some pocket soup to add to the repertoire. I would have thought it'd be dependent on what you put in. What I've read of pemmican, adding perishable items like berries will shorten its lifespan by a great deal. A few spices such as pepper, salt, nutmeg, Chili etc I think should be ok.
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Post by hawkeyes on Oct 29, 2022 3:20:12 GMT -7
I made a batch of pemmican long ago and ate it strictly on a weekend excursion. Going without or eating it was a hard decision... I learned making it as a makeshift stew and salting to taste was the most palatable way of consuming it.
I followed an old recipe and rendered the fat from two beef kendneys. Made my jerk from deer and added dehydrated blueberries. Obviously for a true survival scenario that's a different story, but eating it for the "experience" won't happen again!
I still have two bars wrapped up and they pass the sniff test. Can't say what's going on inside but they look as they did from day one. Would I eat them? Nope! π
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Meat
Oct 29, 2022 6:10:54 GMT -7
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Post by brokennock on Oct 29, 2022 6:10:54 GMT -7
I made a batch of pemmican long ago and ate it strictly on a weekend excursion. Going without or eating it was a hard decision... I learned making it as a makeshift stew and salting to taste was the most palatable way of consuming it. I followed an old recipe and rendered the fat from two beef kendneys. Made my jerk from deer and added dehydrated blueberries. Obviously for a true survival scenario that's a different story, but eating it for the "experience" won't happen again! I still have two bars wrapped up and they pass the sniff test. Can't say what's going on inside but they look as they did from day one. Would I eat them? Nope! π Was it a flavor or texture issue that made it unpalatable for you?
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Post by spence on Oct 29, 2022 8:17:22 GMT -7
Here's the best description of the making of Pemmican I've found. It's from _David Thompson's Narrative of His Explorations of Western America, 1784-1812_.
Thompson 1810 at Cumberland House, Saskatchewan:
βOn the west side of these alluvials is Cumberland Lake, on the east bank of which is situated Cumberland House in Latitude 53Β°.56'.45" N Longitude 102.13 West. This House was the first inland trading post the Hudson's Bay Company made, remarkably well situated for the trade of fine Furrs: it serves as the general Depot for all the dried Provisions made of the meat and fat of the Bison under the name of Pemican, a wholesome, well tasted nutritious food, upon which all persons engaged in the Furr Trade mostly depend for their subsistence during the open season; it is made of the lean and fleshy parts of the Bison dried, smoked, and pounded fine; in this state it is called Beat Meat: the fat of the Bison is of two qualities, called hard and soft; the former is from the inside of the animal, which when melted is called hard fat (properly grease) the latter is made from the large flakes of fat that lie on each side the back bone, covering the ribs, and which is readily separated, and when carefully melted resembles Butter in softness and sweetness. Pimmecan is made up in bags of ninety pounds weight, made of the parchment hide of the Bison with the hair on; the proportion of the Pemmecan when best made for keeping is twenty pounds of soft and the same of hard fat, slowly melted together, and at a low warmth poured on fifty pounds of Beat Meat, well mixed together, and closely packed in a bag of about thirty inches in length, by near twenty inches in breadth, and about four in thickness which makes them flat, the best shape for stowage and carriage. On the great Plains there is a shrub bearing a very sweet berry of a dark blue color, much sought after, great quantities are dried by the Natives; in this state, these berries are as sweet as the best currants, and as much as possible mixed to make Pemmecan; [saskatoon berry, service berry, june berry, Amelanchier alnifolia (Nutt.)] the wood of this shrub, or willow is hard, weighty and flexible, but not elastic, and wherever it can be procured always forms the Arrow of the Indian, the native name is Mis-sars-cut; to which mee-nar is added for the berry; we call it by the native name, but the french who murder every foreign word call the Berry, Poires, and Pim-me-carn; Peemittegar. I have dwelt on the above, as it [is] the staple food of all persons, and affords the most nourishment in the least space and weight, even the gluttonous french Canadian that devours eight pounds of fresh meat every day is contented with one and a half pound per day: it would be admirable provision for the Army and Navy. It is at Cumberland House all the Pimmecan, and dried provisions of all kinds procured from the great Plains are brought down the Saskatchewan and deposited here, and which forms the supply for the furr Traders going to, and coming from, all the trading Posts;β
Spence
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Post by Black Hand on Oct 29, 2022 11:57:06 GMT -7
I'm curious as to if adding seasonings or vegetable matter might make the pocket soup "go off," sooner. I added celery, carrots and onions to my "portable soup" batch. I did avoid adding any additional salt. Once dried, it is very unlikely that the soup will "go off" unless it becomes damp and then it would likely become moldy.
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Joe
City-dweller
Posts: 170
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Post by Joe on Oct 29, 2022 19:02:35 GMT -7
I'm curious as to if adding seasonings or vegetable matter might make the pocket soup "go off," sooner. I added celery, carrots and onions to my "portable soup" batch. I did avoid adding any additional salt. Once dried, it is very unlikely that the soup will "go off" unless it becomes damp and then it would likely become moldy. An illustration for thought. www.youtube.com/shorts/It-Wac5OrT4.
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Post by hawkeyes on Oct 30, 2022 3:40:15 GMT -7
I made a batch of pemmican long ago and ate it strictly on a weekend excursion. Going without or eating it was a hard decision... I learned making it as a makeshift stew and salting to taste was the most palatable way of consuming it. I followed an old recipe and rendered the fat from two beef kendneys. Made my jerk from deer and added dehydrated blueberries. Obviously for a true survival scenario that's a different story, but eating it for the "experience" won't happen again! I still have two bars wrapped up and they pass the sniff test. Can't say what's going on inside but they look as they did from day one. Would I eat them? Nope! π Was it a flavor or texture issue that made it unpalatable for you? For me it was both, very different. It certainly wasn't a horrendous experience consuming but difficult when your body truly isn't "hungry" and in a dire state. Obviously with the tables turned it's a proven survival food which we know. I'd potentially make it again and try a different animal fat or reduce the amount.
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