Post by: vthompson on July 17, 2010, 03:22:12 AM
I am going to make some jerkey and dehydrate some corn but I was wondering if I could dehydrate peas also. I can't find anything saying I can but I can't find anything saying that I can't either. Can any of you guy's help me out and maybe give me a few pointers?
Thanks for your time.
Post by: Kermit on July 17, 2010, 11:25:03 AM
Post by: snake eyes on July 18, 2010, 05:00:23 AM
seen dehydrated fruits.Bananas and apples especially. You may have to do something to fruit to keep from turning color. Maybe like
soaking in a citrus solution prior to the drying process.
Let us know how yours turn out.
snake-eyes
Post by: vthompson on July 18, 2010, 06:24:25 PM
This afternoon, I put some of each into a cup of hot water and 30 minutes later the corn and peas had plumped right back up. I am totally satisfied in these two vegetables becoming my overnite dinner entrees.
Post by: Fletcher on July 19, 2010, 12:18:17 AM
He sent a mess o' them with the Corps of Discovery. One of the staples was a packaged 'soup' of dried peas, lentils, leeks and salt pork.
If you do it right you can have a trekking meal that is historically correct to the early 1800's at least!
Post by: Kermit on July 23, 2010, 08:46:10 PM
Post by: Three Hawks on November 01, 2010, 06:22:46 AM
There are few dishes as comforting on a gray, rainy, chilly day than a nice large bowl or two (or three) of split pea soup with a pilot cracker or two to go with it.
I like split pea soup made from the liquor left from cooking corned beef with the spices strained out, some left over corned beef cut up, with a carrot or two and an onion diced into it, all simmered until the peas go soft and the onion and carrots are nice and tender. Of course, the old stand by pea soup with a nice smoked ham hock or pork necks with the carrots and onion are wonderful as well.
My ma used to make pea soup a couple times a month, usually on Saturdays. She liked it especially because if extra kids showed up at suppertime it stretched just fine with the addition of two or three cups of water and a buillon cube or two tossed in.
Three Hawks
Post by: Loyalist Dave on November 01, 2010, 07:18:11 AM
Roger's Rangers would make a thick, pea soup, and freeze it, then hack a chunk off of the block and add it to boiling water, but that's not "portable soup", which is a sort of boullion type concoction...,
PORTABLE SOUP
INGREDIENTS.—2 knuckles of veal, 3 shins of beef, 1 large faggot of herbs, 2 bay-leaves, 2 heads of celery, 3 onions, 3 carrots, 2 blades of mace, 6 cloves, a teaspoonful of salt, sufficient water to cover all the ingredients.
Take the marrow from the bones; put all the ingredients in a stock-pot, and simmer slowly for 12 hours, or more, if the meat be not done to rags; strain it off, and put it in a very cool place; take off all the fat, reduce the liquor in a shallow pan, by setting it over a sharp fire, but be particular that it does not burn; boil it fast and uncovered for 8 hours, and keep it stirred. Put it into a deep dish, and set it by for a day. Have ready a stewpan of boiling water, place the dish in it, and keep it boiling; stir occasionally, and when the soup is thick and ropy, it is done. Form it into little cakes by pouring a small quantity on to the bottom of cups or basins; when cold, turn them out on a flannel to dry. Keep them from the air in tin canisters.
Average cost of this quantity, 16s.
Note.—Soup can be made in 5 minutes with this, by dissolving a small piece, about the size of a walnut, in a pint of warm water, and simmering for 2 minutes.
LD
Post by: rickevans on September 25, 2011, 04:18:52 PM
Post by: Bison Horn on September 25, 2011, 04:46:20 PM
Post by: pathfinder on September 25, 2011, 10:41:59 PM
Post by: snake eyes on September 28, 2011, 09:44:35 AM
Quote from: "pathfinder"
While not H/C,I buy the split pea's and bean soup mix along with some rice and olive oil from the store and am good for a couple of meals in the bush. You can add any critter you happen to get to the mix.pathfinder,
I have heard thru the grapevine,that peas,beans,rice and olive oil is about all the wild things you put in the pot.No cats in camp I guess???? :shake
Post by: rickevans on September 28, 2011, 10:37:30 AM
Post by: Fletcher on October 02, 2011, 05:54:05 PM
I have also tried my own versions of 'salt pork' and like my soft jerky better for my version of portable soup.
Anyone have any good recipes for home done salt pork or salt beef that would be good to share? Mine was too salty, too tough and too d@n& much work!
Post by: pathfinder on October 02, 2011, 06:04:38 PM
Double ouch!! Not my fault Swamp hoard's all the squirrels at his place!
Post by: Longhunter on October 03, 2011, 09:03:39 AM
In the late 70's (that's when some of you pups was still in diapers
) a group of a half dozen us use to do a couple treks a year, one in the fall and one in the spring. The fall trek was by land and the spring one was by canoe. We carried dried peas and added any meat we took to the mix. I remember one meal in particular when the hunters brought in a mix of squirrel, porcupine, and coon. The meat was all cooked together in one pot and the dried peas in another. When the meat was done it was de-boned and put in the pot of pea gruel. It was a fine meal and very filling.Someone had brought in a hat full of wild berrys and the cook made a cake of sorts from cornmeal and flour with the berrys mixed in and sweetened with honey. That was fine doins fer sure...
This campfire meal was somewhere along the north shore of Lake Superior on the Canadian side, 1979
(http://www.shrewbows.com/rons_linkpics/Lake_trip5.jpg)
Post by: Loyalist Dave on October 19, 2011, 07:49:27 AM
Quote
This campfire meal was somewhere along the north shore of Lake Superior on the Canadian side, 1979
I wish you guys had been discovered by Canadian border agents..., only to see their expression when they came across a bunch of voyageurs. Yet, for the 1970's, the hair styles were rather correct, so maybe they would've thought you guys were some sort of back-to-nature group.
LD
Post by: sse on October 27, 2011, 12:06:04 PM
Quote
This campfire meal was somewhere along the north shore of Lake Superior on the Canadian side, 1979Being somewhat familiar with the northern shore, I'd be interested in knowing where you put in/out at.......Agawa, would be my guess, since it's not to too far from the Soo.