BREAD IN A BAG

PREP TIME: 20 mins         COOK TIME: 30 mins

TOTAL TIME: 50 mins

Serves: 2 mini loaves or 1 full size loaf

INGREDIENTS

3 Cs all purpose flour, divided

3 Tbsps. white sugar

1 (.25) package rapid rise yeast (2¼ tsps.)

1 C warm water

3 Tbsps. olive oil or vegetable oil

1½ tsps. salt

INSTRUCTIONS

In a resealable plastic bag place 1 C flour, sugar and yeast and add in warm water.

Squeeze air out of the bag and seal.

Squish with your hands until well mixed together.

Let it rest for 10 minutes at room temperature. Bubbles will form.

Open bag and put in 1 C of flour, oil and salt.

Seal bag again and squish until well blended.

Add last cup of flour and continue mixing in the same manner until well blended.

Remove dough from bag and put onto a lightly floured surface.

Knead for 5-10 minutes or until smooth.

Divide dough in half and place each half into a greased mini loaf pan  Or make one large loaf

Cover with a towel and allow to rise for about 30 minutes.

Bake in a 375 degree oven for 25-30 minutes or until bread is golden brown.If you are in the bush and you do not have any pans; wrap around a stick and roast over the damp fire.

Braised Hare or Rabbit:

Braised Hare or Rabbit:

1. Skin and clean rabbit, taking special care not to puncture the bladder.

2. Place rabbit in braising pan, and cross the hind legs. Season with onion, salt and pepper, cover with fat and add a small amount of water.

3. Braise very slowly with cover on, for 3 hours.

4. To brown, turn heat up and remove cover the last 1/2 hour or so of cooking.

Other Smokers,to Smoke Fish or Meat:

To Smoke Fish or Meat: Think about it, the process of smoking fish or meat is very simple--you require smoke and some sort of cover to stop the smoke from dispersing too rapidly--you do not have to be a genius. 
Cut red willow; put into a hibachi or into any old metal can with a vent hole cut in it (this is not absolutely necessary, see next older post, General or Basic Process of Drying and Smoking Meats). Sprinkle water over flames if necessary to keep them down; keep feeding the smoker with willow, being careful at all times not to let it burst into flames. You can use a blanket , piece of canvas, sheets of metal or plywood, even evergreen boughs, most anything as a cover. Dried or smoked foods are not usually cooked. Your purpose is not so much for flavour; but, to prevent spoilage and/or insect infestation, and to render the product easier to store or transport.  Most bacterial caused spoilage and insect infestation requires the presence of water. Smoking and drying reduces the amount of water and thus makes the food less susceptible to either-- because it weighs less, it is also easier to store or transport.

Elk (North American Moose), Jerky (Oven Dried), can be Smoked

No 1

2-1/2-3 lbs. round steak cut 2 ins. thick (flank steak or rump is also used)

2 large onions, finely minced

2 tsp. oregano or sage

2 cloves garlic, mashed and minced

2 tsp. salt

1/2 tsp. pepper

1. Trim and discard all fat and gristle.

2. Slice meat thinly, 1/8 inch, across grain.

3. Layer meat in a large crock or bowl, spreading onion and sprinkling seasoning over each layer; cover and chill at least overnight, or up to 24 hours.

4. Arrange meat in shallow pans (fills 3, 10 by 15) or stretch the meat directly over the oven racks, allowing the meat to touch but not overlap.

5. Let the meat dry at 200 F for 6-7 hours or at 150 F for 11 hours or overnight, until it is dry and hard.

6. Remove meat from oven; cool; store in airtight freezer bags.

No. 2 3-5 lbs. lean: beef, moose (elk) or other venison 2/3 cup Worcestershire sauce 2/3 cup soy sauce 1Tbsp. pickling salt 1 tsp. black pepper 1 tsp. garlic powder (not salt) 1 tsp. onion powder (not salt) 1 Tbsp. liquid smoke (optional)

1. Cut the meat into strips about 1/4 inch thick and 1 inch wide. Remove fat.
2. Mix together all other ingredients.
3. Put meat and marinade in big ziplock bag; or ceramic or stainless steel bowl, or plastic container.
4.  Set in refrigerator for anywhere from a few hours to overnight. The longer you leave it in, the more marinade it will absorb, meaning more flavour.
5. Lay strips on wire rack and pat dry.

Drying can be done in a smoker or in the oven at lowest heat setting and the door cracked open. If using the oven, add liquid smoke to the recipe if desired (optional) or if you won't be using wood chips in the smoker. SLOW drying is the key to a good jerky so be patient. Like hard-tack, jerky must be perfectly dry-all moisture removed.The above are modern recipes, but they work very well and are a heck of a lot less work than the traditional methods. I very much prefer recipe No 1; but they are both good.

Campfire Style Planked Salmon

**This same prehistoric, broiling, method can be adapted and used for other meats, game, any larger fish, or poultry. It is not barbecue**

1. First fillet the fish then lash it to driftwood or other slab of wood or bark.

2. Next, prop the plank over a fire. While it is cooking, watch carefully to see that the fire is hot enough to a first sear the flesh and seal in the juices, then let the fire burn low to cook the fish slowly and smoke it all the way through.

3. When the fish is done, it will be charred slightly on the outside but succulent and moist, with a rich smoky flavour on the inside.

Or even simpler.

Fish on a Stick- Other meats can be cooked using exactly the same method. You could call this the American "wiener" roast done Canadian Style.

1. First, using a filleting knife, or by simply using your thumbs to separate flesh from ribs and backbone, de-bone but do not skin the fish

2. Place a green willow pole on the fish (some people prefer to use a forked pole for greater stability, but it is not really necessary.)

3. Using green willow sticks long enough to ensure the fish can not slip off (again, some people layer the fish and original pole between two sticks, but this is not really necessary) go through the skin and flesh of the fish over the pole and back through the flesh and skin of the fish thus securely fastening it to the pole. Do this top and bottom.

4. Broil the fish over hot coals until done.