The field & stream wilderness cooking handbook: how to by J. Wayne Fears

By J. Wayne Fears

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Extra info for The field & stream wilderness cooking handbook: how to prepare, cook, and serve backcountry meals

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Cover the trench with flat rocks and bank it with dirt to keep the smoke from escaping. At the end of the trench, which should be four or five feet long, build Cooking Without Utensils 23 The smoke hole cooking technique. the smokehouse by cutting and notching saplings and putting them together log-cabin fashion until three or four feet high. Another method is to drive four saplings into the ground to form the corners and cover them with aluminum foil. Bank the bot­ tom of the smokehouse with dirt so no smoke escapes.

Into the bottom of the hole, he would put two or three shovelfuls of glowing red coals from the campfire. Then, he would place the stew ingredients into the warm Dutch oven, replace the lid, and lower it into the hole of coals. He would then shovel in enough hot coals to cover the oven and loosely shovel an inch of dirt on top of the coals for insulation, being careful not to smother them. Throughout the day the stew would simmer, but not burn, and that night's dinner was ready whenever the hunters returned.

Bring up foil and seal tightly. Cook in coals for 10 minutes. Serves 4 . Hoao STEW Cut tender beef into I-inch cubes. Place sufficient meat cubes for an individual serving in center of sheet of aluminum foil. Add 1 small ripe tomato, green pepper rings, 1 sliced carrot, 1 medium onion, 1 potato (quartered) to each packet. Season with salt, pep­ per, and a pinch of oregano. Add a pat of butter or margarine to each. Seal foil with a double fold to make a tight package. Cook in coals approximately 45 minutes.

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