How To Be Prepared To Cook Emergency Meals

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Today’s post is to help people be prepared to cook emergency meals outside. If and when we have a power outage, and we will, we need to be able to cook emergency meals. Some of you may have purchased packages of food where you just add tepid or boiling water. Well, you will need a way to boil that water. I’m going to give you the choices I recommend because I have used all of these and have them stored ready to cook food for my family. Here’s the deal, you need fuel as well, so I will suggest some fuel options for you to use with your cooking devices.

I have taught classes for several years on how to use the following cooking devices. I will say this, I have cooked inside buildings (for classes) and my own home with a butane stove. I recently saw a box at a store containing a butane stove that stated: “designed to cook outside.” So, I will leave the decision to you whether you feel safe using one inside your home. I gave all four daughters a butane stove with butane canisters. Here’s the deal, you would never cook for several hours on a butane stove, it’s designed to boil water, make coffee, heat up a meal, make some hot chocolate or warm up a can of beans in a pan. Here’s my homemade hot chocolate post: Linda’s Hot Chocolate

Cook Emergency Meals

Butane Stove

Butane Stove

Pro: Inexpensive, uses very little fuel to boil water and you can cook emergency meals

Con: It can only hold a small pan or pot

Fuel: Uses butane fuel, once the fuel is gone it cannot be used with any other fuel Butane Canisters

Kelly Kettle

Here is my post on how to use a Kelly Kettle

Pro: Uses pine cones, leaves or dry twigs, basically free fuel

Con: You may say it’s a little pricey, but you can gather free fuel, in most cases, so for me, it is not pricey

Fuel: Pine cones, leaves or dry twigs

Dutch Oven

I prefer a 6-quart cast iron Dutch oven or smaller because of weight. I can’t handle the 8-quart size, but I know they are popular. I also like to buy the Dutch ovens with the lids with a lip like this one: Dutch Oven because you can stack them when cooking meals.

Pro: They will last forever if treated and stored properly, fairly inexpensive, you can cook emergency meals in these

Con: They will rust if not properly stored and cleaned (but you should be able to salvage any cast iron pot, within reason)

Fuel: Fire pit, wood stove if it has a cooking shelf, directly on charcoal briquettes, or lump charcoal or wood

Lodge Cast Iron gave me permission to print this cooking sheet for Dutch Ovens: Dutch Oven Chart

Volcano Stove

Here’s a post on how to use Volcano Stove: Volcano Stove Pictures by Linda

Pro: You can boil water, cook on a griddle, you can also cook emergency meals in one of these with a tent, if desired, you can use a medium size cast iron pot on this stove

Con: Fairly expensive but it uses three different fuels, wood, charcoal briquettes, propane (make sure you have the right adaptor for the small tanks of propane and/or the larger propane tanks

Camp Chef Stove/Oven Combo

This is a great one because I can bake a casserole or bread in the oven, if I remove one shelf for the bread, anyway. Camp Chef

Pro: You can bake, fry, boil, and make just about any meal on the top of the stove or inside the oven

Con: Uses propane, once the propane is gone you cannot use this stove with other fuels

Fuel: Propane only, make sure you have both adaptors for the large propane tanks or the small canisters

Camp Chef Two-Burner Stove

I love this one because you can cook with fairly large pans. I picture boiling water for spaghetti with this baby when we have a grid down in our neighborhood. Camp Chef two-burner stove

Pro: Extremely sturdy, and somewhat expensive but uses fairly large pans to cook emergency meals

Con: When you run out of propane this unit will not work, fairly expensive

Fuel: Propane only

Barbecue

I really don’t want to talk about the gas barbecues since they will waste so much fuel just to boil water. But it is an option.

Pro: Just about everyone has a gas barbecue

Con: Once you run out of fuel, the barbecue is less attractive for use, although briquettes can be used, just not as efficient for general use

Fuel: Propane and briquettes, unless you have a pellet one, but once the fuel is gone you’re out of luck

Fire Pit

I bought two different fire pits, one from Amazon and one from Lehman’s. Lehman’s had a great sale one and I had to wait to have it crafted and shipped, but it is so worth the wait.

Cook Emergency Meals

Pro: You can buy different sizes in so many different materials, I opted for a copper one and a steel one. You can build one fairly inexpensive with bricks and adding gravel inside the pit

Con: Expensive if you buy one premade

Fuel: Depending on the material, you can use wood, charcoal briquettes, and lump charcoal

Sun Oven

I actually have two Sun Ovens, I was given one for a review and then I purchased a second one because I love them so much. I live in Southern Utah so sunshine is pretty consistent in our area. Sun Oven 

Pro: Sunshine, if available, is free to cook emergency meals

Con: Fairly expensive and I do not recommend these if you have very little sunshine in your area

Fuel: Sunshine

I hope this post today gets you excited to be prepared to cook emergency meals when you need to after a disaster. Please practice now with any cooking device you may have purchased. Please get them out of the box and learn how to use them if you haven’t already. Practice cooking with them today before an unforeseen emergency hits your neighborhood. May God bless you for being prepared.

My Book: “Prepare Your Family for Survival” by Linda Loosli

Copyright Images:

Firepit: AdobeStock_11610595 by Acik

Dutch Oven: AdobeStock_57870160 by svetlankahappy

The post How To Be Prepared To Cook Emergency Meals appeared first on Food Storage Moms.

Survival Cooking: How to Use a Dutch Oven

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Of all the tools you can use to cook food off the grid, the best one (in my opinion) is the Dutch oven. Every prepper who is concerned about long-term power outages should get a Dutch oven and learn how to use it. Why? Well for one thing, a good cast iron Dutch oven can […]

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Why a Dutch Oven Should Be Part of Your Survival Kit

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If you’re one of those folks without power, heat, or warmth because of the recent snow storms, you probably know that you need a cooking tool that can bake, boil, fry and saute. It should also be able to function with a variety of heat sources, since you don’t know when the electricity might come back on.

My nomination for this wonder implement has been around for hundreds of years. It’s easy to find, cheap and effective. Go get a cast iron Dutch oven. This cooking tool has a proven track record, and it can use virtually any heat source.

Survival with the Dutch oven

Hurricane Katrina was due to hit land in a few hours, and my relatives in Mississippi, about 150 miles north of New Orleans, weren’t sure what was going to happen. I overheard my wife talking on the phone to her sister, Patti, of Clinton, Mississippi. In the middle of the hurricane preparation discussion, they started talking about recipes and what to cook, using a cast iron Dutch oven!

Everyone near Katrina faced a potential power outage that could last indefinitely. There was a discussion of evacuating, versus staying put. Among the urban survival necessities in any natural disaster is a way to cook and purify water by boiling, and a Dutch oven serves this purpose beautifully.

We had given Patti a hand-me-down cast iron camp oven with the lipped lid and three legs. Designed to be heated on top and bottom with campfire coals or charcoal, the camp oven was considered a necessity on the American frontier for at least two centuries. That type oven was taken on the Lewis and Clark expedition, was used by travelers on the Oregon trail, who surely used it to cook foods on this list. The oven was indispensable in countless cabins, lean-tos and soddies.

Firepans are a critical part of your Dutch oven survival kit. They allow you to cook on snow or damp ground without putting out the coals.

Technically, a “Dutch” oven has a rounded top and  no legs and can be used in a conventional oven on top of a stove, or on an outdoor propane fish cooker of grill. Here is an example of this style of oven.

Today, a camp oven is on my short list of tools for my disaster survival kit. And if you’re one of the people stranded at home because of the record snows, or are anticipating some sort of disaster, you need a Dutch oven, too.

A Dutch oven can be used to boil water, make a stew, bake bread, and cook virtually anything that can be fitted inside. And if you were forced to evacuate an area, a camp and/or Dutch oven is compact and light enough to be easily transported. My wife’s advice to her sister was to go to Walmart and get:

Put the oven, these items, and some basic cooking utensils in a square milk crate for storage, and you’re ready to bug out. If you have more than one Dutch oven (one to use for everyday cooking and another for camping/emergencies), this milk crate system is excellent. Just store it with your other camping/hunting/emergency supplies.

Must-haves for your Dutch oven survival kit

I’ve been cooking with Dutch ovens at hunting and fishing camps for decades, and on many camping trips and Boy Scout and Girl Scout outings. Beginners frequently ask for a list of tools to get started in Dutch oven cooking. So, here’s the basic, bare-bones list of Dutch oven survival kit necessities, proven over the years.

1 12-inch Lodge brand shallow cast iron oven

I like Lodge cast iron best because it is made in America and has a proven quality record, but that’s just personal preference. Other experienced Dutch oven cooks may use different brands, such as Camp Chef, so chose whatever you like. You’ll get what you pay for. A cheap, poorly-made oven won’t work particularly well, and you’ll probably end up replacing it with a quality piece. Sometimes, I take an aluminum oven on outdoor excursions instead of cast iron to save weight.

3 shallow metal pans with lipped rims

These are critical, and common dog food pans work very well. Put one pan underneath the oven to protect the coals from dampness and help regulate heat; and another pan is used to store coals. The third is a spare that is used to cover the oven and protect it from rain or snow while cooking. Here is an example of this type of bowl. See the video below to see how these pans are utilized.

1 Lid lifter

In a pinch, a pair of channel lock pliers will work. Don’t underestimate the weight of the Dutch oven filled with food or how hot it gets! A lid lifter gives you plenty of distance from the heat source when you want to check on your food or stir it.

1 Trivet or tripod

This is a wire or metal rack that holds the lid while you stir the contents of the oven or adjust seasonings. It keeps the lid out of the dirt and clean, and if you’re cooking outdoors, you may not have a nearby, heat-proof surface.

1 Knife

You probably don’t need a tactical or survival knife, (even though, in an emergency, any  knife you have is a “survival knife”), but you will need something that will work for food preparation.

1 Nylon spatula and nylon spoon

This is used for cooking, serving, and cleaning the oven.

Sources of heat and organizing your gear

Charcoal is easy to use, and generally, in good supply. But when the charcoal runs out, you can use firewood, driftwood, coal, wood scraps from a dumpster, etc. Shipping pallets, generally found about anywhere, burn quite well. If the pallets are made of hardwood, which many are, then you’ll get great coals! You can also prepare for disaster by integrating an outside heat source into your normal cooking routine. My propane fish cooker stays operational year-round on my patio because it is used constantly. Even when there is snow on the ground, we still go outside to fry bacon or cook fish.

If your plan is to use mostly charcoal briquettes with your outdoor cooking, a Chimney Starter will make life much, much easier for you. It heats up the briquettes super quickly so you have coals for cooking in no time.

This Lodge camp oven and propane fish cooker will work very well for cooking and boiling water, even when the power is out.

The lid lifter, trivet, “survival knife,” spatula and spoon all fit inside the oven. All these items fit into a nylon commercial Dutch oven holder. Another great way to carry everything is in a square milk crate. Put the metal pans on the bottom, and the oven won’t tip over. The loaded crate stacks nicely.

Cleaning a Dutch oven is easy. Take the spatula, scrape out any food residue, and fill it with water. (Never put cold water into a hot oven. It might cause it to crack.) Put the oven back on the coals, and boil the water. Usually this will be enough to clean the oven, and all that remains is to scrape out the softened food debris and wipe it dry. Rub the cast iron with a light film of oil to protect against rust.

Obviously, there are other “nice-to-have” cooking items that could be included, but this basic Dutch oven survival kit will get you by. Check out these Dutch oven no-fail recipes for getting started or even if you’re an experienced outdoor cooke!

For more information about Dutch ovens and cooking outdoors, contact:

The International Dutch Oven Society

Lodge Manufacturing

Camp Chef

by Leon Pantenburg of SurvivalCommonSense, and updated by Noah, 1/7/17. All photos by Leon Pantenburg.

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15 Secrets to Dutch Oven Cooking

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15 Secrets to Dutch Oven Cooking Cooking with a dutch oven is not only just pure awesomeness, it’s a great way to have better tasting food. I have to agree that if you have never used or only cooked in one of these for a short amount of time it’s pretty intimidating. Over at designmom.com they …

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The Iconic ‘Old West’ Cookware That Lasts (Pretty Much) Forever

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The Iconic 'Old West' Cookware That Lasts (Pretty Much) Forever

Image source: Wikipedia

One of the iconic images of the Old West is, of course, the cowboy. It is not hard for one to imagine a group of cowboys herding large groups of cattle across the western prairies, toward a far-off destination.

I remember viewing as a young man a photograph taken in the Old West, sometime around 1886. In the picture, a group of roughly a dozen or so cowboys are sitting around a campfire, eating a meal. There is a man standing in the middle with an apron on, dishing out beans and steak. He was the “cookie,” the man who handled the chuck wagon, provided the meals and always pointed the tongue of his wagon north every night so the cowboys would not lose their way. His equipment often consisted of an old Army Civil War surplus wagon — rebuilt into a mobile kitchen – along with a banged-up collection of utensils and metal plates and silverware, also often surplus. He always had cookware made from cast iron.

Iron was first used for cookware by the Chinese, starting around 200 BC. Before the advent of the modern oven, cooking over hearth was the most common method in homes. A large iron pot was the “tool” of choice.

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Fast forward to today. For outdoor cooking, cast iron is still one of the most common and popular methods. Cast iron holds up very well, especially if you are cooking over hot coals. It heats evenly, and does not require as thorough a washing as other forms of cookware.

The Iconic 'Old West' Cookware That Lasts (Pretty Much) Forever

Image source: Wikipedia

A well-used cast iron skillet or pan has a non-stick service that develops over time. You can recognize these well-used implements easily by their shiny black patina. A new pan or Dutch oven will not look like this, and will lack the non-stick service found on well-used cookery. To use your new cast iron, you first must “season” it.

To season a new pot, pan, skillet or Dutch oven made of iron, rub the entire object with a nice thick layer of cooking oil. Place the pan in your oven at 350 degrees for at least an hour and a half. When it is done, dry off gently with paper towels. Your pan will not have the deep patina that older implements have, but it will be ready for cooking. You can re-season cast iron as necessary.

When washing a cast iron pot or pan, use hot water — as hot as you can stand. Do not submerge the pan in soapy water but scrub off all of the food. If needed, you can use a small amount of dish soap to wash the pan or pot. After it is washed, dry with a towel.

There are really only two cast iron implements needed for outdoor cooking, and even most indoor cooking arrangements. The first is the Dutch oven; the next is a frying pan.

The Dutch oven is perhaps one of the most common pieces of cast iron cookware, and certainly the most iconic. It can be used for a variety of tasks, from stews to dinner rolls. The Dutch oven, in its most basic design, goes back 300-400 years. In America it was improved with a flat, ridged lid to hold coals on top for more even cooking. The three pronged stand helps keep the oven above the coals. On some Dutch ovens, the lid can be flipped over and used as a skillet.

Indoor Dutch ovens are much more popular, but are not ideal for outdoor cooking because of the domed lid and flat bottom. The domed lid has spikes on it, designed for either allowing condensation to drip down back onto the food, or to force the juices back into the meat. Indoor Dutch ovens are limited in their usefulness outside. You can’t stack hot coals on top of the lid, and you can only really cook with them over a camp stove or suspended over a fire for stews and such.

The other implement for camp cooking is the frying pan. The frying pan has a variety of uses, from frying eggs or bacon, to being used to grill a steak. An 8- or 10-inch frying pan, combined with the Dutch oven, is all you need to feed your group on a camping trip, and can be used in tandem to prepare meals.

I also strongly suggest that when you buy cast iron, make sure you buy something solid, such as a Lodge cast iron piece of cookware. Lodge has been producing cast iron for more than 100 years, and I’ve never had a piece of their cookware fail me.

What advice would you add on using cast iron? Share your thoughts in the section below:    

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Corn Pone, a Pioneer Staple

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corn pone recipeCorn Pone is a form of cornbread normally made without milk or eggs. It is normally baked or fried. Where corn pone came from is contested in the history books. It is well documented that it was used by both armies during the Civil War, so both the North and the South at least agreed on one thing! It’s also something that was cooked and eaten by pioneers.

Most of the modern recipes we see for corn pone use milk and eggs. This is really just corn bread. Older recipes for corn pone leave out the milk and eggs. The people were poor and often just scraping by.

Here is an old corn pone recipe.

4 cups ground white or yellow cornmeal
1 tablespoon salt
2-3 cups of very hot, but not boiling, water
Up to 1/2 cup bacon grease or other oil

corn poneIn a large bowl, add the hot water to the corn meal and mix into a thick batter. Cover with a dishcloth and let it sit for 15 to 20 minutes. The batter should still be soft enough to mold into a small cake about the size of the palm of your hand. If not add a bit more water. Take your cake and shove three fingers into the middle, if the batter holds the fingerprints, the batter is just right. If not, adjust the water or corn meal as necessary.

Take your cast iron skillet and put it over a medium heat on the stove or over your fire, add the bacon grease or oil. When the oil is hot lay the cakes into the pan. Cook them until they are browned on one side, this should take about 3 minutes. Turn each and brown on the other side. Drain the fat and serve.

Corn pone can be fried as above or baked in a Dutch oven. If you have ham, bacon, or chili peppers, they can be added as an option. I love it with chopped up jalapeno peppers mixed in the batter.

As one old boy said, “This was a get-by recipe, when you had nothing else. If you were lucky enough to have butter or jam it tasted plenty good.” In the days of the Great Depression, sometimes this would be a meal in itself.

Howard

UPDATE FROM NOAH: Pioneer and Great Depression recipes are very popular among preppers and homesteaders. Over the years, Howard provided quite a few of these and over the coming days, I’ll be updating and posting them. They shouldn’t disappear into the archives.

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A Field Guide to Dutch Oven Cooking at its Best

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Dutch ovenDutch oven cooking is an art.  The pioneers used it extensively and many considered their Dutch oven one of their prized possessions.  Now I have been involved in some Dutch oven cooking with some success and I have several of the Lodge Dutch ovens, but is has not been a real passion.

The other day I encounter a book published by Lodge.  It is the Field Guide to Dutch Oven Cooking.  One of my sons likes to use his Dutch oven and after reading this book, I am starting to see what I have been missing.

This book tells you everything you need to know to start using a Dutch oven.  It has recipes from novice to champion.  In addition, it covers the care and handling of the ovens.  There is information on how to roughly determine the cooking temperature of your stove.

The recipes in the book are amazing and I intend to try some in the next few days.  They cover everything from meatloaf to fancy cakes.  We have some other books on cooking with Dutch ovens, but this is the best that I have seen.  The price is good, it can be found on Amazon for under $12.00.

Dutch ovenNow my son won’t use anything but Lodge Dutch ovens and other than a few older brands, you may encounter in garage sales, they have by far the best reputation.  Everybody I talk to that has had much experience with cast iron ovens says avoid all the new ones that are being manufactured in China.

Lodge has the following statement on their website about where their products are manufactured.

“All of our foundry Seasoned Cast Iron and our Seasoned Carbon Steel products are manufactured in the USA and always will be. All Enameled Cast Iron products are made in China to our strict quality standards and overseen by an American owned 3rd party inspection company. Our accessories come from multiple sources, some of which are American, and some overseas. Our in-house Quality Assurance Department constantly inspects all items we produce and sell.”

If you are interested in Dutch oven cooking you need to get a copy of this book.  In the near future, I will be trying some of these recipes and I will post the results.

Howard

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Dutch Oven Fish Fry (Video & Transcript)

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Video By Backwoods Gourmet
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Transcription provided by American Preppers Network

Number of speakers: 1 (Backwoods Gourmet)
Duration: 11 min 36 sec

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Dutch Oven Fish Fry (Video & Transcript)

BG: “Hey folks what we have here is something that most people in Florida consider a trash fish. This is Southern chain Pickerel. Okay, it’s lost a little color because I just brought him off the ice. He’s a predator fish, he’s got pike. Look at the mouth on that joker. He can eat a lot of stuff. Old timers use to just knock these guys in the head, kill em and through em back in the water. This ones got something big in his belly. We’ll try and see what that is. He’s eaten something very larger. For his size he can wolf down a huge fish. Like I said, most people either just through these guys back or just kill them or leave them out there for the gators. The old timers call this fish in Florida a Fresh Water Jack. It is a cousin to the northern pike. Much smaller. This one is average size but they get much bigger than this. Maybe 3-4 pounds. I’ve even seen a few around 6 pounds but this is a very good fish to eat.”

 

“Skin off. Like I said, those look like 2 beautiful fillets of fish. The problem is just like every other pike there are those Y bones running the entire link of the fish. Now that we have this filleted you can go down this middle and you can feel the Y bones and may be able to see the little tips of them. They extend down like your spread fingers all the way through that filet. So we are just gonna try to find the edges of them all the way down there and let the knife just kind of follow them. I can feel the pressure of them as I go down and take this strip off you’ll be able to actually see them. This is, believe me, I would never go through this trouble with this particular fish if this was not worth it. You can see there is the Y bone there, but that piece right there is completely boneless. You can feel it with your fingers. Beautiful piece of fish right there so we’re gonna save that one. Now it does the same thing on the bottom side. I see a few bits of the bones, a little piece of the rib left. Down here at the tail end we are gonna kind of do the same thing. We are gonna cut down until we feel that Y bone. Let the knife follow it. Even if these pieces are very small, they are delicious. “

 

“We got a couple nice crappy today to. We are just gonna go head and filet them out. Another tutorial filleting we are just gonna go ahead and get these guys ready for the Dutch oven and go ahead and cook these guys on an open fire for you guys today. I try to do the least wasted meat as possible. Fish is ready to go on the fire and the Dutch oven warming up with the oil.

 

 

“What we are gonna do is a very simple hush puppy mix. One cup of corn meal, one teaspoon of baking powder. So dry ingredient’s a teaspoon of garlic, a teaspoon of pepper and salt. Boom. Combine the dry ingredients alright. Next thing we got is about a half a cup of finely chopped sweet onion. Optional. It’s really good in hush puppies though. Throw that in and then we’ve got one beaten egg and a little bit of water to bring it up to ¾ of a cup. Pour that in and incorporate that. While we are looking here our consistency we are looking for on this is a little thicker than corn bread. We want it to be able to hold together enough that we can drop it into hot oil. That’s about right. Really thick cake batter or pancake batter. Not as soupy as corn bread. We’ll just let that sit a minute and we’ll be ready to make hush puppies.”

 

 

“Alright we’re gonna go ahead and dredge our pickerel strips, this is a half cup corn meal, half cup flour, and a good couple tablespoons of butt rub. Go ahead and dredge those and get em good and coated. We got a couple of good fillets there. Crappy or as we call them here in Florida, speckled perch. Dredge em up and let em set over here on the pan and get em ready. Got a couple people to feed. (Dropping in hot oil)”

 

 

“Okay folks, as usual we’re gonna plate this up backwoods gourmet style. Got some fresh Romain from the garden here. Gonna go ahead and place that on the bottom of the plate as part of our garnish and also a nice, fresh cool component. Over the top of that we are gonna squeeze a sour orange. These are all over Florida where peoples trees have frozen and they don’t make sweet oranges anymore. It is a lot like a lemon, very sour. Gonna go ahead and arrange a couple fillets here. A couple pretty ones cooked in the Dutch oven. And then strip of our pickerel. Most people call it trash fish. Then we got three beautiful hush puppies to go with that and then a couple of wedges of the sour orange segment’s to compliment the dish. Alright so another beautiful plate cooked on an open fire. You can do this and it is delicious.”

 

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Survival Bread In a Dutch Oven (Video & Transcript)

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Video By Backwoods Gourmet  
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Transcription provided by American Preppers Network

Number of speakers: 1 (Backwoods Gourmet)
Duration: 11 min 36 sec

Survival Bread In a Dutch Oven

Survival Bread: getting startedHey folks, Backwoods Gourmet here, ready to show you another survival recipe. You can do it on an open fire, we’re probably going to do it on some all natural charcoal here today threatening rain it’s summertime Florid, rains every day. So it is real simple and a very few steps so will get it okay.

As I told you, this is about the most basic recipe you can make this is going to be for some survival bread and you only need a few things. You need a bowl, something to mix in and you need a couple teaspoons a salt. You need some warm water and some yeast or the mother of the bread that you used before, will explain that later. You need uhh some cast iron cookware cause we’re gonna cook over coals. I like this big deep pan right here, gives it a lot of room for it to rise but if you don’t have that a 10 inch lodge skillet is good. We’re probably gonna try to do this one the dutch oven. These (skillets) only work if you’re doing it in a conventional oven okay because you need heat from the top. So if you wanna do this at home because this is really really great do at home also but you’re gonna need a Dutch oven, number 10 or number 12.

Just a few ingredients, its three cups of all-purpose flour or bread flour its whatever you got. Even if you’re some of my prepper friends out there subscribers um if you grind your own flour, whatever you have is gonna work. We’re gonna use about a teaspoon of salt that’s it. We’re going to take our dry yeast we’re gonna add that straight to the flour and here we have this is just warm tap water you didn’t have warm water obviously just heat it up a little bit.

Survival Bread: Making the doughFor water the optimal temperature is 105 degrees so it should feel warm to the touch. If you take it straight out of the tap it’s at 120 and will cool to 105 almost immediately so just warm tap water. And we’re just going to slowly add warm tap water into the flour and just try to get that incorporated and will keep adding it till we have the medium consistency dough. It’s not rocket science here okay. We just brought that together with just enough water to bring the flour and water yeast mixture together to where it’s reasonably smooth not like falling apart into different segments. It is consistent so that’s what you want at this step.

What we’re gonna do now is leave it in the bowl no fuss no muss we’re gonna put a dish towel over and we’re gonna set that Joker aside. If it’s cool where you live try to keep it in a warm place. Now if you’re camping near the fire optimal temperatures bout nineties to a 100 degrees. And a humidity level great. If you’re in a desert area you might want to just dampen the towel on top to keep the humidity level up inside the bowl so it doesn’t dry on the crust outside a bit. Here Florida summertime it’s already ninety percent humidity so all we’re gonna do is cover with a towel and this is the Saturday afternoon we’re gonna let that guy do its thing. Let that magic yeast do their thing until tomorrow.

Survival Bread: working the doughAll right folks, next day on the bread here been sittin over there all night most of the day today couldn’t get back to it. It’s a nice airy gooey kinda because it’s risen up quite a bit the gluten in the flour just nice and stringy. This gonna give us a nice texture for the bread. Scrape that out on floured piece of wax paper and we’ll start working it a little bit. Roll it over on itself if it starts sticken you’re gonna have to get in there if ya don’t have all your paper covered but it’s now very soft, pliable and as soon as we work a little flour into it its gonna get stretchy like pizza dough. Work it back to the middle keep your hands floured very uh stretchy a soft. Paper helps contain the mess but definitely not necessary if you don’t have it. So now that I’ve got it kinda in a ball it’s starting to take shape keep my hands floured here and I’m just turning it back around itself and keep dustin it just enough to keep it from sticken to ya. Rollin it what I’m doing is on stretching it out stretching out the glutens. We’re gonna dust that off a little bit and keep it from sticking to us use a little more flour here. Just grabbin up new flour right now to feed this yeast and let it continue the rising process. So anyways got into a pretty nice ball there and what we’re gonna to next is move it over Dutch oven here. I did grease this with lard. I like to grease with lard its more a natural product has a higher burning rate than butter. And looking for kinda smooths surface on this guy right here and we gonna put it right in the middle.

Survival Bread: Cutting the doughWhat we will do next for is take a very sharp knife and we’re gonna cut right through the top of the dough razor blade works really good for this too cut through the top that dough. Might have to put some flour on the knife cause this was particularly sticky. That’ll give it place to expand so what he needs now is more time till it at least doubled this volume.

It’s been about an hour we just had the Dutch oven sittin out here with the bread in the sun. We’ll can see it’s in pretty big is very close doubled so its time to get your fire ready. Maybe another fifteen minutes. So fire ready and we’ll bake her off. All right here we’ve got our backyard set up you know this is in lieu of campfire. We’ve got by volume we’re trying to hit 375 about the same as 9 coals, these are natural coals. Survival Bread: cooking in the dutch ovenThe rain did hold off for us so we were able to get her going. So we’re going to go ahead and get our pot on and take the rest of the chimney of home maders. We want more heat on top of tis obviously than on the bottom. So get a hold of this one down here that got away. We just kinda scoot those to the outside and we’ll keep rotating that lid.

Alright we got that set up now and most of our bottom coals around the bottom edge and the and the top coals around the top edge. We’ll come out here every 5-10 minutes and rotate that, actually every five minutes. Wanna look at about a 15-20 minute bake time to bake this bread. So we’ll just keep rotating that lid

Survival Bread: Golden BrownOk we turned that lid one time there and like I said it’ll be short cooking time we are gonna go ahead and take a peak and look at it. Uhhh that’s pretty much perfect. Golden brown bread so we are gonna go ahead and take that guy off the fire.

Alright we took him off and the first thing we do is pop him out of that pot. A very hot pot. The way I like to check the bread is thump it. If it sounds hollow that means it’s gonna be pretty good. So we will serve this guy up with some chicken and rice we made. We’ll show you how it looks once we slice it. I guarantee it taste awesome.

We are gonna go ahead and cut into this guy for ya. A bread knife works real good here. Gonna get a nice little wedge of it. Cut it out. You can see the bottom is just a little dark but not to bad. Gets nice and crispy on the bottom. It’s a hardy bread, it’s meant to be that way. Gonna go ahead and take uhh some soften butter. If you’re looking up ahead at that its real butter to btw, not margarine. Survival Bread: Ready to eatGive it a good slather of that and put that right there with the chicken and rice homemade and believe me, try this, you’re gonna love it.

Very warm day here in Florida in the back woods. I hope you guys enjoyed this video. Try this recipe yourself; it does take a while to perfect it. I’ve been trying myself for a couple of months now. Made it probably a dozen times. Like everything else it does take some practice. But it is something that is very simple, very few ingredients. You can make it in the woods, campin, whatever you wanna do with it.

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