Really enjoying this series. I'm in the process of doing some 18th century camping and hunting myself, just got my first flintlock, and have made all of my kit. Thanks for posting these videos, looking forward to the next.
Brian , ordered some pork belly today from a nearby farmers market. Gonna freeze half and cure the other. Thanks for the inspiration brother. As far as vitamin c spruce tips made into tea or spruce beer helped ward off scurvy. Washington ordered spruce beer to be brewed to help combat this. Will let you know how it turns out. Thanks again , keep the videos coming.
Real simple and tasty... It's amazing what can with a bit of flour of what ever kind. I do like to practice some of these simple recipe in my backyard... keep the good work...
Let's start with I really enjoy your videos. full of good ideas useful suggestions and you have a voice that is inspires confidence and calm. Coursenesses isn't a word sorry...so whilst it's brilliant and works it is technically just courseness.
shane prosser Yup I know it's not a word yes I looked like a dumbass I can laugh about it. Thanks for the grammar lesson and for stopping in after taking the time to watching my video. Stop in often and share what you like!
Darren Eddings Well Darren that's great and I'm really glad you enjoy it! However this is my series alone on my channel Snow Walker Bushcraft and it's not on pftv so stay tuned here cause there's more coming for sure.
Haha, I blundered that one. I'm subscribed to your channel and PFTV both, sometimes I get backed up and watch several at a time not noticing which channel I'm on. Sorry brother.
yes sir good meal... i have been home curing/ smoking ham and buckboard bacon for the last 3 years love it... i make the cakes but will sometimes add squash to give it a differant flavor Greetings from nc tim
Snowalker13 i usely grate it up but i have sliced it and mashed it before. i have made the corn meal mash and added pumpkin puree too very tasty... Love learnin old timey trickes ....greetings from nc tim
Brian, the mesquite bacon turned out nice , a touch salty but good nonetheless. Will Have some more soon but soaked before cooking. Also had a salt brined a pork loin before cooking that was awesome. Thanks for the instruction and the inspiration. You rock bro!
That looked like you had a blast. Glad you took us a long. I think you nailed the look. That skillet is pretty nice. Where did you get it from and more importantly did it pass your expectations?
Brian , put 4 1/2 hours of mesquite to 3 out of 4 pieces of salt cured belly.gonna compare the 2 and see how the difference is. I thought my chip bag was hickory but 2 hours into I realized it was mesquite. I hope it won't be too pungent. I also smoked a block of cheddar which might be kinda nice. Taste test will be soon . Thanks Brian!
That was a great video Brian. I carry my pork just like you did in the video but I was thinking about cutting it at home before I head out. Have you tried it. I was thinking it might get runny if I didn't use it in one or two days. Thanks for sharing.
RedDogBushCraft here's the problem with that, if you pre-slice you better eat it all within 2 days tops and in one in hot humid weather. I would not trust it past then because once you cut it it has been "opened" per se' and you expose the meat under the cure coating. I like to travel with just enough for the outing i'm on. Thanks for chiming in brother
Up fishing we would always pack out more than we brought. Even in the most littered and hopeless looking spots if folks could take just a few pieces of garbage away the places would soon be clean.
I really like the idea of soaking the bacon to reduce the salt. As for bread I carry bannock premix---but want to try the hoe cake method. Another great vid
Adventure IQ Thanks man, Traditional Bannock or Modern Bannock? There is a difference. As to the bacon yeah I rather like the pre soak, Depending on the recipe for me determines the length of the salt removal lol. Feel free to share the link on your blog if you want bro
Oh wow…now my curiosity is up…. never knew there was a difference. I am probably using modern since I am using crisco in it. Where do I find info on traditional?
What was used for greens in this time frame?Historically scurvy was a big issue for travelers and settlers.If that was your normal everyday meal in the bush.You need something like nettles to stop yourself getting scurvy after a few weeks..What local plants were used if any?
Howling Dingo THe same thing we used today bro if you check the trade lists, they had oranges, and different citrus fruits, there was pine needle tea whether they knew it to have Vitamin C I couldn't tell you. However they did have many of the same items we have. The Bayton, Wharton, and Morgan trade lists show it as well the William Johnson Papers
Snowalker13 Interesting.. Citrus fruits must of been kind of high end foods at that time.My dad told me that in the 40's and 50's a orange was rare treat.On settlements of course you would have some kind of garden.On longer scouts into the woods they must have a knowledge of local wild edibles.Scurvy or Vitamin C deficiency was not fully understood it the 1920's .But folk would of just known if you don't eat any kind of green stuff or fruit you get very sick.
Howling Dingo Obviously the did not have year round citrus because of time, and length between delivery, however of course there were wild berries such as strawberry and cranberry, Cabbage and brussel sprouts were also available. Let's not forget melons, potatoes and sweet potatoes so I think they just ate what they had even though they did not fully understand how beneficial it was at the time
Good looking period lunch! On your salt cured bacon, I searched your channel for a tutorial but may not have searched the right terms. You got one up for that? Thanks for sharing. I'm hiking the Eagle Rock Loop (3 days) the first part of July and wanted to know if I'd have time to make my own. Plan on taking my pemmican, jerky, dried fruit, and parched corn but would love to add BACON!
Todd Walker I will add the recipe to the description Todd remember where you got it now, it took all of 12 days and I smoked it for 6 hrs. as well after the fact. After the smoking I let it dry in the air for several days.
Snowalker13 Appreciate that brother! Just bought some pork belly today. I'll definitely give you a shout on the blog for the recipe and plug your channel. Added you to our Trusted Resources Page under Outdoor Self-Reliance Skills. About how long did you let it hang after smoking?
Todd Walker It doesn't matter that's the secret you can leave out. Now what i did was cut them down and froze them and I pull out what i need for any given excursion. Thanks very much the plug will do me good send me a link when it's up!
Good video any thing with cooking. Yeah you got to soak the cured meat and I love cured bacon or ham that you can cut to what ever size you need. I never had Hominy flour but I like hominy grits or hominy in the can. Thanks. atb Opal
Opal Preston Shirley Well I actually will be doing more cooking but i am looking for different recipes that will fit in the trekking aspect of things although some modern stuff will pop in too, thanks bro
How do you feel about using the water you soaked the bacon in to make the how cakes? Make use of the salt coming out for some extra flavor to the corn meal?
JCrook1028 I don't see a problem with, I mean you can use it to season greens and things in soups and stews, but the grease from was suffice for me. Good question thanks!
Really enjoying this series. I'm in the process of doing some 18th century camping and hunting myself, just got my first flintlock, and have made all of my kit. Thanks for posting these videos, looking forward to the next.
northpostman Well alright! Good for you man, have fun with it thanks for stopping in
I was raised on a farm and cured pork was our staple for sure. Thanks for sharing.
MrOldclunker Hey there thanks for stopping by!
Always interesting stuff sir, other channel's may have more flash but yours has substance and quickly became one of my favorites. Thank You
steelers90802 Well thank you very much! I wish more shared that thought, please share where you can and i appreciate the compliment
Brian , ordered some pork belly today from a nearby farmers market. Gonna freeze half and cure the other. Thanks for the inspiration brother. As far as vitamin c spruce tips made into tea or spruce beer helped ward off scurvy. Washington ordered spruce beer to be brewed to help combat this. Will let you know how it turns out. Thanks again , keep the videos coming.
Cool man let me know it turns out
well done..made me want to pull my flinter down and go do a walkabout..thanks for sharein safe journeys
blackoracle69 I'd walk the woods with ya any time Blackie!
thank you my friend..i just might take ya up on that..safe journeys
Nice video, especially enjoyed the Smokey Bear message.
Gator Smith That was for you my fire fighting friend nice to see you're home with the family
Snowalker13 Merci, it is good to be back home. Now to start planning that trek and getting ready for the frolic
Love your vids! I learn a lot from them. And I especially love that folding handle skillet! Looks like I have another project!
Jojo Diver Thanks Jojo glad you liked it please stop in and comment always dude. Yes the folder is a great little item good luck making one
Real simple and tasty... It's amazing what can with a bit of flour of what ever kind. I do like to practice some of these simple recipe in my backyard... keep the good work...
+Elvin A Millan some of thier recipes could also be quite involved as well. It's fun to research!
Let's start with I really enjoy your videos. full of good ideas useful suggestions and you have a voice that is inspires confidence and calm. Coursenesses isn't a word sorry...so whilst it's brilliant and works it is technically just courseness.
shane prosser Yup I know it's not a word yes I looked like a dumbass I can laugh about it. Thanks for the grammar lesson and for stopping in after taking the time to watching my video. Stop in often and share what you like!
Enjoyed this.
These types of videos really interest me.
Thanks. John.
OKBushcraft Thank you John I will be doing more cooking later on this year!
i normally use my bacon grease to make gravy, but this is an excellent cooking scheme as well. TY for posting, SW!
+animusauthor Yeah man no problem nothing wrong with gravy for some sausage and biscuits!
Good stuff Brian. I've really enjoyed having Shadows in the Forest back on pftv.
Darren Eddings Well Darren that's great and I'm really glad you enjoy it! However this is my series alone on my channel Snow Walker Bushcraft and it's not on pftv so stay tuned here cause there's more coming for sure.
Haha, I blundered that one. I'm subscribed to your channel and PFTV both, sometimes I get backed up and watch several at a time not noticing which channel I'm on. Sorry brother.
Darren Eddings lol no worries bro
yes sir good meal... i have been home curing/ smoking ham and buckboard bacon for the last 3 years love it... i make the cakes but will sometimes add squash to give it a differant flavor Greetings from nc tim
homesteadinarental Thanks Tim do you mash the squash or slice it?
Snowalker13 i usely grate it up but i have sliced it and mashed it before. i have made the corn meal mash and added pumpkin puree too very tasty... Love learnin old timey trickes ....greetings from nc tim
Gotcha I will try this thanks very much!!
Brian, the mesquite bacon turned out nice , a touch salty but good nonetheless. Will
Have some more soon but soaked before cooking. Also had a salt brined a pork loin before cooking that was awesome. Thanks for the instruction and the inspiration. You rock bro!
Awesome sounds yummy
That looked like you had a blast. Glad you took us a long. I think you nailed the look. That skillet is pretty nice. Where did you get it from and more importantly did it pass your expectations?
+Bikes and Bushcraft My buddt Chris Wick made it for me and it works great
Brian , put 4 1/2 hours of mesquite to 3 out of 4 pieces of salt cured belly.gonna compare the 2 and see how the difference is. I thought my chip bag was hickory but 2 hours into I realized it was mesquite. I hope it won't be too pungent. I also smoked a block of cheddar which might be kinda nice. Taste test will be soon . Thanks Brian!
great video .good eaten there
phyllis mulkey Yup there was filled me up quite well too. Thanks
Great cooking! I am going to the kitchen and cook bacon right now..
Paul Phillips Good on you enjoy! Thanks for stopping in
That was a great video Brian. I carry my pork just like you did in the video but I was thinking about cutting it at home before I head out. Have you tried it. I was thinking it might get runny if I didn't use it in one or two days. Thanks for sharing.
RedDogBushCraft here's the problem with that, if you pre-slice you better eat it all within 2 days tops and in one in hot humid weather. I would not trust it past then because once you cut it it has been "opened" per se' and you expose the meat under the cure coating. I like to travel with just enough for the outing i'm on. Thanks for chiming in brother
That sounds like wise words, I'll leave it and cut as I need it. Thanks
nice video
Ed Reese Thank you Ed!
What a amazing looking knife. I wish I could get something similar myself
+Jako Thanks you can check around lots of makers or research and make one yourself!
Up fishing we would always pack out more than we brought. Even in the most littered and hopeless looking spots if folks could take just a few pieces of garbage away the places would soon be clean.
madisonelectronic I agree with you for sure!!!
I love salt bacon myself. Yes it's salty, but dang it's gewd :)
Good video my Friend. Thanks for sharing!~~John
WORRO01 Yes it is John but I can do without the salt lol!
I really like the idea of soaking the bacon to reduce the salt. As for bread I carry bannock premix---but want to try the hoe cake method. Another great vid
Adventure IQ Thanks man, Traditional Bannock or Modern Bannock? There is a difference. As to the bacon yeah I rather like the pre soak, Depending on the recipe for me determines the length of the salt removal lol. Feel free to share the link on your blog if you want bro
Oh wow…now my curiosity is up…. never knew there was a difference. I am probably using modern since I am using crisco in it. Where do I find info on traditional?
Adventure IQ Flour and water thats all
OK--easy -- got it and will try this weekend…thx!
Adventure IQ Sure thing
What was used for greens in this time frame?Historically scurvy was a big issue for travelers and settlers.If that was your normal everyday meal in the bush.You need something like nettles to stop yourself getting scurvy after a few weeks..What local plants were used if any?
Howling Dingo THe same thing we used today bro if you check the trade lists, they had oranges, and different citrus fruits, there was pine needle tea whether they knew it to have Vitamin C I couldn't tell you. However they did have many of the same items we have. The Bayton, Wharton, and Morgan trade lists show it as well the William Johnson Papers
Snowalker13 Interesting.. Citrus fruits must of been kind of high end foods at that time.My dad told me that in the 40's and 50's a orange was rare treat.On settlements of course you would have some kind of garden.On longer scouts into the woods they must have a knowledge of local wild edibles.Scurvy or Vitamin C deficiency was not fully understood it the 1920's .But folk would of just known if you don't eat any kind of green stuff or fruit you get very sick.
Howling Dingo Obviously the did not have year round citrus because of time, and length between delivery, however of course there were wild berries such as strawberry and cranberry, Cabbage and brussel sprouts were also available. Let's not forget melons, potatoes and sweet potatoes so I think they just ate what they had even though they did not fully understand how beneficial it was at the time
Snowalker13 Centrally folk where pretty skilled and knowledgeable back then..
Brian, Really enjoyed this video, Very informative, Learned there is more than one description for Hoe Cakes, LOL
ben terwellen Thanks Ben I like to think the bacon was the star!
thanks for the idea to dry cure my bacon. My grandparents did it, so why not revivethe tradition.
ATB Markus
couchcamper-q1qeu Great! let me know how you make with it!
Sure am looking forward to more videos!!
Good looking period lunch! On your salt cured bacon, I searched your channel for a tutorial but may not have searched the right terms. You got one up for that? Thanks for sharing. I'm hiking the Eagle Rock Loop (3 days) the first part of July and wanted to know if I'd have time to make my own. Plan on taking my pemmican, jerky, dried fruit, and parched corn but would love to add BACON!
Todd Walker I will add the recipe to the description Todd remember where you got it now, it took all of 12 days and I smoked it for 6 hrs. as well after the fact. After the smoking I let it dry in the air for several days.
Snowalker13 Appreciate that brother! Just bought some pork belly today. I'll definitely give you a shout on the blog for the recipe and plug your channel. Added you to our Trusted Resources Page under Outdoor Self-Reliance Skills.
About how long did you let it hang after smoking?
Todd Walker It doesn't matter that's the secret you can leave out. Now what i did was cut them down and froze them and I pull out what i need for any given excursion. Thanks very much the plug will do me good send me a link when it's up!
Roger that.
Good video any thing with cooking. Yeah you got to soak the cured meat and I love cured bacon or ham that you can cut to what ever size you need. I never had Hominy flour but I like hominy grits or hominy in the can. Thanks. atb Opal
Opal Preston Shirley Well I actually will be doing more cooking but i am looking for different recipes that will fit in the trekking aspect of things although some modern stuff will pop in too, thanks bro
Really enjoyed the video nice and relaxing, chow always tastes better cooked over a camp fire Leave no trace, Barry
mrmtman146 Yup filming it was fun I admit but it's always better without the camera lo. Thanks for watching
Great video, bro.
Galen Long Thanks Galen!
YEAH shadows are back man that looked tasty been a while since I had fry bread
kabaruser Stop typing and make brother for PA
Snowalker13 lol will do
Yeah I kinda banged that up but you knew what I meant
Lol
How do you feel about using the water you soaked the bacon in to make the how cakes? Make use of the salt coming out for some extra flavor to the corn meal?
JCrook1028 I don't see a problem with, I mean you can use it to season greens and things in soups and stews, but the grease from was suffice for me. Good question thanks!
This may sound ridiculous because I know you make a lot of your own stuff, but did you make the canteen?
Nope not this one a buddy did
Hello. I made some salt bacon, but I'm not sure it's done correctly. Will the fat layer still be greasy?
No it won't