Survival

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The 'think out of the box' uses of the simple 2l plastic bottle....

View attachment 397905

And at the end of the process, you can scrape the sea salt out of the can, and that is full of needed minerals in that situation as well!
 

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Campfire eggs in baked potatoes..

You’ll need fully baked potatoes for this recipe.
This is a great use for leftovers!
You can bake them ahead of time, or right before you need them.

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Take a little melted butter and brush the inside of the potato all over. You could also just toss a little pat of butter in there, but you could also coat the whole thing.
Sprinkle in a little salt and pepper in the bottom as well.

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Choose any fillings you like, here bacon and cheddar cheese is used..

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Fill it up about 3/4 full, and then crack an egg right on top.

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Sprinkle on a little more salt and pepper to your own taste.

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It’s helpful to not load the very top of your potatoes with so many toppings that you can’t see the egg.

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The only way to really know how it’s cooked is to keep an eye on it and touch it for softness after about 20 minutes.
 
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Cooking/Baking some Bacon and Eggs in a brown paper bag.

Put the greasy Bacon in the bottom and the broken Eggs on top.
The paper bag will get 'wet', and that line is your indicator for keeping the soft flames below the 'dry' top part of the bag.
Remember to close the top of the bag by folding it.
All you need is a paper bag, a couple eggs, some thick-cut bacon slices, a sturdy stick and a small campfire.
Slather the bottom of the paper bag with the bacon grease.
Then pour the raw eggs into the bag, and poke the stick through the top of the bag.
Roast/bake the bag over a low fire for about 20 minutes minutes.
[Partly Borrowed]

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Some bone tipped cane fishing arrows and the yucca string on a stone age built hickory bow.
This = Tilapia

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Another easy way to cook a meal outdoors when you do not have any pots or pans with you.

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Take the onion, slice it into two pieces.
Carve the inside onion pieces out and place a raw egg into them.

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Put the onions with eggs directly on a nice bed of hot coals.

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Wait until the eggs are cooked. [+_10-20 minutes]
 

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"Traditional" Pemmican
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Pemmican is pretty much the original "survival food" of North America. This is the recipe/instructions for "traditional pemmican", which the Native Americans were making long before Leif Erikson even thought about crossing the North Atlantic. I am posting the first few paragraphs for a pemmican manual and the link for the manual in case anyone is interested. Pemmican is a very good long lasting source of protein and fat in an emergency.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The PEMMICAN Manual
by
Lex Rooker
Pemmican is a concentrated nutritionally complete food invented by the North American Plains Indians. It was originally made during the summer months from dried lean Buffalo meat and rendered fat as a way to preserve and store the meat for use when traveling and as a primary food source during the lean winter months.
When pemmican was discovered by our early Frontiersmen (explorers, hunters, trappers, and the like) it became a highly sought after commodity.
The Hudson Bay Company purchased tons of pemmican from the native tribes each year to satisfy the demand. The basic unit of trade was an animal hide filled with pemmican, sealed with pure rendered fat on the seams, and weighed about 90 pounds. As long as it was kept away from moisture, heat, and direct sunlight, it would last for many years with no refrigeration or other method of preservation.
There appeared to be two types of pemmican.
One was a mixture of 50% shredded dehydrated lean meat and 50% rendered fat by weight. The other mixture was similar but contained 50% rendered fat, 45% shredded dehydrated meat and 5% dried and ground berries by weight.
The berries were typically Saskatoon berries which grew in abundance in the Great Plains area, and are similar to blueberries.
There is much controversy as to whether the natives included the dried berries in the pemmican they made for themselves or whether they added it only to the pemmican they sold to the Hudson Bay Company “because the White Man preferred it that way”.
I’m of a mind that the natives consumed it both ways.
The Journals from the Lewis & Clark expedition clearly state that the Indian tribes they encountered consumed some berries, fruits, and tubers as part of their diet.
It seems reasonable that the inclusion of some dried berries would not be out of character for the batches of pemmican made in late summer when ripe berries were available.
Berries do not appear to be a nutritional requirement and they increase the chance of spoilage, so the pemmican formula in this document is for meat and fat only, and does not include them.

This is the link to the rest of the manual:
http://www.traditionaltx.us/images/PEMMICAN.pdf

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