Journal of the Yurt 12

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Tags: Journal of the Yurt 12,Dave Canterbruy,Pathfinder,Survival,Bushcraft,Pathfinder School

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good morning guys so I think about it here this morning's by 45 degrees looking like that maybe a little colder than that yeah ladies 40 degrees anyway it started to heat back up to get the stove ready for some breakfast here come to have a good hot breakfast this morning

get some meat going here I got some salt cured bacon that my buddy Darrin Baird from Tennessee's at me I'm gonna cook up some salt cured bacon in corn fritters this morning so we'll get the stove going get some hot chocolate on the boil here and we ready to go and talk to you guys about a couple things this morning we talked a little bit about multi-purpose sundries in particular we talked about baking soda and also like to talk to you guys about a pretty good little common man hatchet here so stay with me and so I get woke up I'll be back okay so I've got a package of salt cured bacon here smoked salt cured smoked bacon here and there are you know discussions of this and writings about this in the United States as early as 1750 it was a very well established trail type food it was good trading material it was full of fat it lasted a long time on the trail it doesn't have to be pressure sealed like this one is my buddy Darren went ahead pressure sealed this before he sent it to me just so that it would stay good or not or we protect it I think more than anything else while I was traveling in the mail

but this stuff is full of fat I mean you can see the fat just dripping off of that thing I'm going to store this thing in paper when I'm done and that was a very common way of storing it was a cloth or paper you could put this in your backpack

just cut pieces off of it cook it up with some corn meal fritters like I'm going to do this morning there's a lot of different ways different meals that you could make with this but the fact is there's a lot of fat in this there's a lot of good protein in this and there's salt in it it's going to dehydrate you if you don't have a ready source of water

you can't soak this in water for a little bit the slabs before you cook them and that will you know draw some of the salt out of them I'm not going to do that with this initial piece and I'm going to cook this morning for myself for breakfast and I'm just going to cut slab off of here a real thick slab just like a slab of Canadian bacon I don't want to cut too deep on this piece of paper because I'm going to use this piece of paper but store it in this grocery sack here as you can see that's a really nice chunk of bacon right there we're going to put that in the frying pan and the grease that we're going to get off of that is what we're going to use to cook our further in as well and you know this kind of food would be a staple item that you would have carried back in the days of the frontier like I said salt curing was was what salt curing and smoking was well known well established and well written about by the 1750s in the US and with that said you know it's just a good all-around trail food even today so this is what we're going to have a breakfast more you stay with me we'll make up a corn fritter to go with it and we'll have some breakfast there okay guys so don't have this bacon completely fried up but I've got some grease in the bottom opinion I've got some corn flour dough made up here I'm going to go ahead and just get me a fritter in the bottom of this pan yep wipe him out a little bit and we'll let him cook up sea-ice turns out oh man I hear bacon crackle on the fire that's good stuff right there can we eat now we flip our corn fritter over now got frying up in the pan nice where's a breakfast fit for a king with some hot chocolate right there give her a few more minutes make sure that fritters done through and through all right you smell it boy we making me home well I got to tell you we got the temperature up to a mighty fine 66 degrees in here right now 69 degrees in here right now so it's perfectly comfortable in this year I've got my corn fritter here and my salt cured bacon hot chocolate pretty much a breakfast fit for a king here I've got just a wooden fork here that I've carved I've had this for quite a long time but it works real well I'm going to cut this bacon on top of my corn fritter here because I don't want to scratch up the coating on this cook pan we'll see what we got going on here Oh BAM did a good job there oh man now like I said I saw here bacon is is that salt cured and smoked and it's definitely salty so in a situation you got low water you're not going to eat this stuff but you got plenty of water mayor is it good well I'll tell you what you talk about breakfast holy cow ma'am ha mmm bass good you