"Primitive" Cooking & Food Preparation

dog nutrition

feeds@yuku.com (BCbud) — Mon, 09 Nov 2009 00:04:57 GMT

I was wondering if anybody knows about dog nutrition and what is required for a healthy balanced diet. I assume all they need is meat but I hate to assume. any suggestions?

agave

feeds@yuku.com (panbreaux) — Sun, 08 Nov 2009 07:36:06 GMT

is agave still good to eat after it flowers?

Grubs in hickory nuts

feeds@yuku.com (WIoutdoorguy) — Thu, 29 Oct 2009 14:58:23 GMT

I was wondering if anyone knows what kind of grubs are in shagbark hickory nuts and if they are edible.
They are yellowish in color and are between 1/4 inch and 1/2 inch long with black heads.

Rob

Our way of processing acorns

feeds@yuku.com (Coyotlviejo) — Tue, 20 Oct 2009 18:52:09 GMT

I'm looking forward to RocksInHead's upcoming post on how they process acorns, but in the meantime, here's our method.

First of all, this year is a GREAT acorn year!� We've gathered from a number of spots, but the best has been a tree in town that has lots of BIG acorns.

We try to get them cracked and shelled before drying them.� Here the kids are using my...

food prep for pemmican

feeds@yuku.com (aquatex003) — Thu, 15 Oct 2009 09:43:27 GMT

I am attempting a jerky pemmican recipe. I was looking online for some sort of food grinder. when I google it I get everything from meat grinders to electric processors.I came across a food mill for making corn meal and flour. Is that what I need ? What do you guys use?

Just thought I would share this.

feeds@yuku.com (aquatex003) — Wed, 14 Oct 2009 12:55:35 GMT

A couple of months ago I found an interesting plant in a field that I had never seen before. The field had cattle on it for years and ,as far as I know had not been cultivated for many years. We had some dozer work done on it and all kinds of plants that I had never saw started coming up. I posted some pics of this particular here on PP and immediatly got a name for it. Queen Annes pocket melon. After reading the story behind the name I found out its also called a Plum granny ( if I remember...

Pemmican Preperation

feeds@yuku.com (aquatex003) — Wed, 14 Oct 2009 12:32:28 GMT

I have been reading up on different pemmican recipes and would like to try the basic jerky and tallow recipe. I am not quite clear on the difference between suet and tallow. Alot of the directions recommend deer meat but call for beef suet. Is suet and tallow the same? I have skinned alot of deer and thought I knew where the tallow was. Can someone explain to me where it is and if I can use it like beef tallow. If so is the rendering process the same or do I have to use beef tallow. Does it...

Sloes

feeds@yuku.com (Altulus) — Mon, 12 Oct 2009 08:56:21 GMT

Here in Sweden the fall is coming with haste, and as I was walking home I came across some sloes...
Long story short I decided to make me some sloes juice or as you say in Sweden " saft "

I took some pictures during the whole process and though why not put them here

I picked about 2 liter berries. I got about a little more than a liter of juice ( which you then mix with water )

Now I...

Fermenting honey and pomegranate juice...

feeds@yuku.com (MoonCat) — Sun, 11 Oct 2009 00:32:54 GMT

So I started a batch of pomegranate honey wine (mead, or in this case a melomel for those technical folks) almost a week ago and while I noticed that a lot of people here on the forums do not partake in any fermented or distilled drink of any sort, I was wondering if anyone would like to be kept posted on this particular project.

I consider myself quite knowledgeable in this particular area (mead brewing, not necessarily beer, specifically) as I've done extensive research on...

Gord Canteen

feeds@yuku.com (wolfsire) — Wed, 07 Oct 2009 13:54:29 GMT

Here are some photos of a gord canteen I received a while ago coyotlviejo that he auctioned off for this years European Paleo Planet meet.

Preserving/drying animal organs

feeds@yuku.com (phatdave) — Wed, 07 Oct 2009 12:14:24 GMT

Hi everyone at PaleoPlanet, hope you are all well...

I have some experience gently drying meat to make jerky, and similarly rendering fat to make pemmican.

I was curious however as to whether you can dry offal like liver, kidney, heart, tongue and any others.

I should imagine that heart might be quite possible, and that maybe kidney and liver might need longer times because they are wetter (?) I have also heard that leaner cuts work better and I was wondering why...

wild persimmon

feeds@yuku.com (panbreaux) — Wed, 07 Oct 2009 11:46:31 GMT

found a nice little stand of wild persimmons, picked a few that were quite soft, but they are just a bit too bitter to stomach and i have a stomach. any suggestions for making them more palatable???

question about gator meat

feeds@yuku.com (bearpoo) — Fri, 02 Oct 2009 18:03:59 GMT

A few days ago a friend gave me some gator meat, seeral pounds of ribs. My question is....... are the ribs good meat? I cut the meat off the bone and there was a lot of tendon with it, it made the meat real tough and chewy. I soaked it overnite in water with vinegar and salt, then poured melted butter on it and dipped it in cajun seasoning and pan fried them. Some of it was quite tasty but most turned out tough.
Dan

how to get rid of "gamey" taste from...,...in prim. sit.?????

feeds@yuku.com (sandhills tracker) — Wed, 30 Sep 2009 02:15:38 GMT

hey folks,

ok,your iN A TRUE SURVIVAL OR TOTALL primitive situation= whats the most sure way to rid or kill that "gamey "flavor of wild: 1.squirrel 2. rabbit 3. turkey 4.geese/ducks 5. deer.

i have heard--clean certain ways--then salt water soak-overnite{primitive situation limitations}----buttermilk soaking{again prim. sit.}

so besides the fact that --"if ur starving-either anything will taste good or---eat or die--or u will get use to...

Just back from goose hunting got ?

feeds@yuku.com (bannerstone) — Mon, 28 Sep 2009 11:16:29 GMT

Yep I got 4 Canada geese, most times I just skin and take the breast/ legs. This time I want to pluck (for roast goose) the feathers how do I get the feathers to loosen for easier plucking. The last time I tried this I gave in to frustration with the skin ripping and ended up skinning any how.
Diane

making jerky and drying fish

feeds@yuku.com (irock) — Wed, 16 Sep 2009 18:54:18 GMT

Can anyone share there process for making jerky and dried fish?

Salt

feeds@yuku.com (prehistoric2009) — Wed, 09 Sep 2009 22:40:04 GMT

I got a question. Salt is an essential for the health, for trapping animals, for preserving meat and to dry food. However, when we are in the middle of the ocean, basically lost in a raft. we can't drink the salty water because it will dehydrate us faster, and it will also result in hallucination, hearing things that are not there, and extreme action like swiming in shark infested water to an imaginary land. Then, how come salt is esential on land, however, in water its not?

Freezer Burn

feeds@yuku.com (jwellsy) — Mon, 31 Aug 2009 18:49:11 GMT

I hate it when meat gets freezer burned, the stench and taste is terrible. Is there anything freezer burned meat is good for? I found a dozen packages of beef and buffalo that have been in the freezer for at least 3 years maybe 5. If we had bears around here I'd take it out and use it for bear bait. I wonder how it would work for catfish bait. Do you have other uses for freezer burned meat other than holding down the trash can?

Fermenting Cucumbers

feeds@yuku.com (mrdave100) — Sun, 30 Aug 2009 06:08:40 GMT

Hello,
A few weeks ago I fermented some cucumbers using Body Ecology's Starter. After about 5 days, it smelled fine but there was a while film on top of the veggies. I wasn't sure if this was some bad bacteria or what? I didn't think good and bad bacteria could live together but I wasn't sure. Any thoughts if it would have been okay to eat?

Anyone ever make acorn flour?

feeds@yuku.com (Huey Tlatoani) — Thu, 27 Aug 2009 07:53:38 GMT

Here's my plan:
I have access to a small year-round stream, so I am going to pound acorns to little bits with a heavy, blunt ended 5 foot log, then float the shells off, load the mush into pillowcases or somesuch fabric bag, tether the bags in the water at a constricted point in the stream and then leave them there for 2-3 days. I think this should work, anyone ever try leaching large quantities of acorn mush?