Deer summer sausage

5 lbs ground venison
2.5 teaspoons black pepper
2 teaspoons garlic powder
2.5 teaspoons mustard seed
5 teaspoons Morton tenderquick salt
2 tablespoons liquid smoke

Thoroughly mix all seasonings.Add mixture to the ground venison.Refrigerate for 3 days,mixing once daily.On the 4th day,take mixture out and shape into 5 logs,about 1 lb each.Place logs on a broiler pan so the drippings will drip away.Use a baking thermometer inside the oven to regulate the heat.Check often to be sure the oven maintains an even 175 degrees.Bake at 175 degrees for 4-6 hours.Enjoy!

Basic Bean Soup

It’s healthy, nutritious, and filling. Add some homemade bread to the mix, and you’ve got a very good meal.

I’m going to list the basic recipe, and you can adjust it however you like.

1lb bag of dried legumes. (Any kind will do. Beans, blackeyed peas, whatever)
1 teaspoon garlic powder (real garlic powder is preferable)
1 teaspoon salt or salt to taste

If beans are dried, they will need to be rehydrated. Get a mixing bowl or pan and put the legumes in it and fill the water about 2 inches above the legumes. Let sit to rehydrate overnight.

Drain and rinse the legumes.

Put the legumes in a stock or soup pan and fill the water about 2 or 3 inches above the legumes (depending upon how much ‘soup’ you want to make).

Add the salt and the garlic powder. (Real garlic is good too, if you have some, mince and add.)

Bring contents to a roiling boil.

Stir frequently to make sure it does not overflow and foam.

Once it is boiling for a few minutes, reduce heat to about 4 on a scale of 10 (adjust to your stove equivalent) for 40% max heat.

Cook for approximately 1 hour, or however long it takes for your particular beans to be tender.

Enjoy your soup!

The variations on a theme with this soup are infinite.

Adjust it to whatever you have on hand.

If you have carrots and onions, and fresh garlic, throw them in.

If you have potatoes, or turnips, throw them in.

Got extra potherbs lying around from foraging? Throw them in.

Got any kind of meat (even squirrel or small bird), or any kind of fish available? Cut it up in small pieces, and…THROW IT IN!

Same with turkey, chicken, pork, or beef bones. Anything extra adds flavor and nutrients.

Now you’ve just learned how to make a basic, tasty, and nutritious soup that may save your life one day.

This can also be done over a campfire, with a reduction in heat achieved by letting the fire die down a bit, or by elevating the pan over a grill or grate above the fire.




5 pounds cabbage
3 tablespoons Sea Salt

1. Chop or grate cabbage, finely or coarsely, with or without hearts, however you like it. I love to mix green and red cabbage to end up with bright pink kraut. Place cabbage in a large bowl as you chop it.
Sprinkle salt on the cabbage as you go. The salt pulls water out of the cabbage (through osmosis), and this creates the brine in which the cabbage can ferment and sour without rotting. The salt also has the effect of keeping the cabbage crunchy, by inhibiting organisms and enzymes that soften it. 3 tablespoons of salt is a rough guideline for 5 pounds of cabbage. I never measure the salt; I just shake some on after I chop up each cabbage. I use more salt in summer, less in winter.

2. Add other vegetables. Grate carrots for a coleslaw-like kraut. Other vegetables I’ve added include onions, garlic, seaweed, greens, Brussels sprouts, small whole heads of cabbage, turnips, beets, and burdock roots. You can also add fruits (apples, whole or sliced, are classic), and herbs and spices (caraway seeds, dill seeds, celery seeds, and juniper berries are classic, but anything you like will work). Experiment.
Mix ingredients together and pack into crock. Pack just a bit into the crock at a time and tamp it down hard using your fists or any (other) sturdy kitchen implement. The tamping packs the kraut tight in the crock and helps force water out of the cabbage.

3. Cover kraut with a plate or some other lid that fits snugly inside the crock. Place a clean weight (a glass jug filled with water) on the cover. This weight is to force water out of the cabbage and then keep the cabbage submerged under the brine. Cover the whole thing with a cloth to keep dust and flies out.

4. Press down on the weight to add pressure to the cabbage and help force water out of it. Continue doing this periodically (as often as you think of it, every few hours), until the brine rises above the cover. This can take up to about 24 hours, as the salt draws water out of the cabbage slowly. Some cabbage, particularly if it is old, simply contains less water. If the brine does not rise above the plate level by the next day, add enough salt water to bring the brine level above the plate. Add about a teaspoon of salt to a cup of water and stir until it’s completely dissolved.

5. Leave the crock to ferment. I generally store the crock in an unobtrusive corner of the kitchen where I won’t forget about it, but where it won’t be in anybody’s way. You could also store it in a cool basement if you want a slower fermentation that will preserve for longer.

6. Check the kraut every day or two. The volume reduces as the fermentation proceeds. Sometimes mold appears on the surface. Many books refer to this mold as “scum,” but I prefer to think of it as a bloom. Skim what you can off of the surface; it will break up and you will probably not be able to remove all of it. Don’t worry about this. It’s just a surface phenomenon, a result of contact with the air. The kraut itself is under the anaerobic protection of the brine. Rinse off the plate and the weight. Taste the kraut. Generally it starts to be tangy after a few days, and the taste gets stronger as time passes. In the cool temperatures of a cellar in winter, kraut can keep improving for months and months. In the summer or in a heated room, its life cycle is more rapid. Eventually it becomes soft and the flavor turns less pleasant.

7. Enjoy. I generally scoop out a bowl- or jarful at a time and keep it in the fridge. I start when the kraut is young and enjoy its evolving flavor over the course of a few weeks. Try the sauerkraut juice that will be left in the bowl after the kraut is eaten. Sauerkraut juice is a rare delicacy and unparalleled digestive tonic. Each time you scoop some kraut out of the crock, you have to repack it carefully. Make sure the kraut is packed tight in the crock, the surface is level, and the cover and weight are clean. Sometimes brine evaporates, so if the kraut is not submerged below brine just add salted water as necessary. Some people preserve kraut by canning and heat-processing it. This can be done; but so much of the power of sauerkraut is its aliveness that I wonder: Why kill it?
8. Develop a rhythm. I try to start a new batch before the previous batch runs out. I remove the remaining kraut from the crock, repack it with fresh salted cabbage, then pour the old kraut and its juices over the new kraut. This gives the new batch a boost with an active culture starter.



2 c flour
1/4 c crisco
1/4 tsp salt
1 egg
3/4 c milk ( powderd milk will work)

mix salt, flour @ crisco, add egg @milk. divide into 2 equal parts.
roll thin, cut in squares. drop in boiling chicken broth 20 minutes.
add boned chicken pieces.

Apple Butter

5 lbs apples, 2 qts apple cider
cook till tender. place in blender
1lb brown suger, 1 tsp allspice(ground)
1 tsp cloves, 1 tsp cinnamon

simmer till desired thickness. pack in sterilized jars. seal. store.

( can use apple juice or water)

Quick griddle bread

1 cup flour – (Self rising makes them fluffy and general purpose makes them flat)
1 tablespoon oil
1 dash of salt
enough water to make it pourable but thick

Mix ingredients and add water last. Mix thoroughly and “quickly”. Pour onto a griddle/hotplate and cook like pancakes.

It makes enough bread for a couple of sandwiches. It is tasty, useful and only takes a few minutes to prepare.


No sloven can make good butter. The one thing to be kept in mind, morning, noon and night, is neatness, neatness, neatness. The milking should be done in the cleanest place that can be found, and the cows should be kept as clean as possible. Wash the teats and udders thoroughly with plenty of cold water, and wipe with a cloth or towel. Never wash with the hand moistened with milk from the cow. The least impurity taints the cream, and takes from the sweetness of the butter. Milk perfectly clean, (as the last quart is twice as rich in butter as the first,) and the quicker the milking is done the more milk is obtained. The milk-room should be clean and sweet, its air pure, and temperature about 62 degrees. As soon as a pail is filled, take to the milk-room and strain the milk through a fine wire-cloth strainer, kept for the purpose, and not attached to the pail (the simple strainer being more easily kept clean). Never allow milk to stand in the stable and cool, as it absorbs the foul odors of the place. The pans (flat stone crocks with flaring sides are better that tin pans. In winter hot water should be poured into them while milking is being done, and poured out just before straining the milk into them) should be set on slats, rather than shelves, as it is important to have the milk cooled from the animal heat as soon as possible. Skim each day, or at longest within twenty-four hours. Souring does not injure the quality of the cream, but the milk should not be allowed to become watery. Do not use a perforated skimmer, but remove a little of the milk with the cream, as this does not injure the quality or lessen the quantity of butter, and gives more well-flavored buttermilk, which is a favorite and wholesome drink. If there is cream enough each day, it should, of course, be churned, and this plan makes the best butter, although it takes longer to churn it. If not, the cream should be set aside in a cool place, covered, and stirred thoroughly whenever more is added. It ought not to stand more than two days, and must not be allowed to become bitter and flaky. The best plan is to churn as soon as it becomes slightly acid. Scald the churn and dash thoroughly, and put in the cream at a temperature of 58 degrees. The motion of the churn will soon bring it up to about 60 degrees. When the butter comes put a quart or two of cold, soft water (or ice is better) into the churn to harden the butter, and make it easier to gather up. After gathering it as well as possible with the dash, it should be removed to the table or bowl, and thoroughly worked with a flat wooden paddle, (never with the hand, as the insensible perspiration will more or less taint the butter,) using an abundance of cold soft water to wash out the buttermilk and harden the butter. By this process the buttermilk is removed quickly, and there is no need of excessive working, which injures the grain of the butter. This is especially true of that which is to be packed, as it keeps longer when well washed. If to be used immediately, the washing may be less thorough. Another and better plan is to remove the butter to a marble slab and lay on the top of it a piece of ice. As it settles down by its own weight, work it up around the edges with the paddle, and the water from the melting ice will wash out and carry off the buttermilk. Before or during the churning, the bowl (which should never be used for any thing else) in which the butter is to be salted should be filled with scalding water, which should remain for ten minutes; pour out and rub both bowl and

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paddle with hard coarse salt, which prevents butter from sticking. Rinse thoroughly and fill with cold or ice-water to cool. After washing butter free from milk, remove to this bowl, having first poured out the cold water, and (the butter-bowl and paddle should occasionally be scoured with sand or ashes, washed thoroughly with soap-suds, and rinsed until all smell of soap has disappeared,) work in gradually salt which has been pulverized by rolling, and freed from foreign substances. If wanted for use, one-half ounce of salt> to the pound of butter is sufficient, but if wanted for packing, use three-fourths of an ounce or even an ounce of salt. Use only the best quality of dairy salt. After salting, cover with cotton cloth soaked in brine, and set away in a temperature of about 60 degrees for twelve hours. Work the second time just enough to get the remaining buttermilk out. This, however, must be done thoroughly, as otherwise the acid of the buttermilk will make the butter rancid. At the end of the second working it is ready for use, and should be kept in a clean, sweet place, as it soon absorbs bad odors and becomes tainted. The air of a cellar in which are decaying vegetables soon ruins the sweetest butter.
In packing for market, (ash butter-tubs are the neatest and best packages,) soak the package for twelve hours in brine strong enough to float an egg, pack the butter in evenly and firmly, having first put in a thin layer of salt. If the tub is not filled by the first packing, set away until next churning, in a cool place, with a cotton cloth wet in brine spread over the butter, and place cover carefully on the tub. When filled, lay over the butter a cotton cloth (from which the sizing has been washed) soaked in strong brine, nail up the tub, and set away in a clean, cool place until ready to sell.

In packing for family use, work into rolls, lay in large stone crocks, cover with brine strong enough to float an egg, in which a level tea-spoon of saltpeter and a pound of white sugar to each two gallons have been added; over it place a cotton cloth and a weight to keep the butter under the brine, and tie a paper over the top of crock. Or pack in a stone jar, pressing it solid with a wooden pestle, cover with a cloth wet in brine, and sprinkle over it salt an inch thick. When ready to pack the next churning, remove the cloth with the salt carefully, rinsing off with water any that may have been scattered in uncovering it, pack butter as before, replace cloth with salt over it, and repeat until jar is filled to within two inches of the top, cover all with cloth, add salt to the top of crock, tie paper over the top and set in a cool place. In removing for use each churning comes out by itself.


Bannock is a bread that you can cook using little more than a fire and a stick though it can also be baked or fried. Names for bannock include bushbread, trail bread, grease bread and galette.

Bannocks origins are lost in the mists of time, but some believe bannock was first made by the Scotts from the same oat flour that gave their horses great strength and endurance. With stomachs fed with hearty oat bannock those who became explorers and mountain men in the new world introduced the bannock recipe to the Native Americans and other outdoorsmen who lived in the wilderness.

The most simple bannock recipe consists of just flour of nearly any kind and water. Kneaded into a dough and wrapped around a green stick, this most basic bannock cooks into a fine tasting bread that can be eaten alone or used as a basis for a full course meal.

The following recipe provides enough bannock for one day. Stored in a waterproof bag, it is easy to carry a week or ten day supply.

1-cup whole wheat flour
1 teaspoon baking powder
¼ teaspoon salt
3 tablespoons butter
2 tablespoons milk powder

Mix all the ingredients well, making sure the butter is evenly distributed throughout. Sometimes I will melt the butter before adding it to the mixture. Then slowly add water while mixing until a dough ball is formed.

Make the bannock dough into a cigar shape and wrap it around a green stick. Try to keep the thickness of the dough about ½ inch.

Slowly roast the bannock over a hot fire, rotating occasionally until it turns a golden brown.

Multi-flour Bannock Recipe

This combination of flours, spices, and dried fruit makes the bannock a delicious meal of itself and makes me hungry just thinking about it. It can be cooked over an open fire on a green stick or formed into a loaf and baked and makes a 3-day supply:

1 Cup Barley flour
1 Cup Wheat flour
1/2 Cup Rolled Oats
1 Cup White Sugar
1/2 to 1 Cup Raisins or other dried fruit
1 1/2 Cup Buttermilk
1 teaspoon baking powder
1 tbsp. Coarse Ground Salt
1 tbsp. Cinnamon
1 tbsp. Cloves
1 tbsp. Nutmeg

Fried Bannock

If you like fried foods then you need to try fried Bannock.

4 cups flour
2 tbsp baking powder
2 tbsp sugar
1/2 cup milk

1/4 cup margarine/butter
2 eggs
1/4 tbsp salt

Mix all the ingredients so a dough ball is formed. Break off pieces and flatten into rounds about ½ inch thick. Fry to a golden brown in the oil of your choice.

Mush Bread:

To a quart of very thick mush, well salted, add three fresh eggs, breaking them in one after the other, and beating hard between. When smooth add half a cup of rich milk, and half a cup melted butter. Stir hard, then add one teaspoonful baking powder, and bake quickly. Bake in the serving dish as it is too soft for turning out, requiring to be dipped on the plates with a spoon. Hence the name in some mouths: “Spoon bread.”

Ash Cake: (Pioneer.)

This is possible only with wood fires–to campers or millionaires. Make dough as for plain bread, but add the least trifle of salt, sweep the hot hearth very clean, pile the dough on it in a flattish mound, cover with big leaves–cabbage leaves will do at a pinch, or even thick clean paper, then pile on embers with coals over them and leave for an hour or more, according to size. Take up, brush off ashes, and break away any cindery bits. Serve with new butter and fresh buttermilk. This was sometimes the sole summer supper of very great families in the old time. Beyond a doubt, ash cake properly cooked has a savory sweetness possible to no other sort of corn bread.