Cooking Basics

One of the best parts of camping and being in the great out-of-doors is the food. From elaborate dutch oven meals to simple tinfoil dinners. But cooking and eating outdoors takes a little advance preparation and the know-how to go along with it. With that in mind, here's a few tips and ideas that can help make your outdoor cooking experience a good one.

First, decide what you will use to prepare your outdoor meal. Will it be a gas powered camping stove, an open fire or something else? Before you decide how to heat your meal, be sure to check any local restrictions in your camping area. Are open pit fires allowed? If not you may need to bring a camping stove or some other alternative.

If open pit fires are allowed and you plan on using one, be sure to only build fires in designated firepits. If there are no designated firepits, find an open area away from low hanging branches, miscellaneous groundcover and dry vegetation. Clear a ten foot circle around the area where you will build a fire and then create a fire bed or fire pit. Fire beds can be made of rocks, silt, clay, sand or any other non-flammable materials available. A small pit, approximately 4 to 10 inches deep can serve quite well as a fire bed. Surrounding your pit with small rocks can provide an extra layer of protection...plus, it's makes your fire pit look official.

Second, set up a cooking fly. An old tarp or heavy fire-resistant blanket strung between two trees, poles, or walking sticks can provide protection from the elements for your cooking area. Always face the fly away from the wind. This will provide you maximum protection from unexpected wind, rain, sleet or snow. Be sure to dig your fire pit about ten feet in front of the fly, far enough from the fire that sparks won't harm the fabric, but close enough that you can step beneath when weather is bad.

If you'll be using a camp stove, be sure to plan ahead. You'll need to pack more fuel than your stove will carry, unless your trip is very short. Be sure to pack flammable fuels in high quality metal containers and always mark them to keep them separate from drinking water and other liquids. Also, be sure that fuel containers are air-tight so that there is no leakage of fuel or fumes. Any leaks might prove disastrous later on. Store extra fuel far away from your cooking area. This will provide extra safety and peace of mind.

You may want to bring a small table or some wooden blocks to put your stove on. Many stoves have their own stands, but others will need to be keep off the ground and away from potentially flammable materials.

When lighting your stove, be sure to follow the manufacturer's recommendations. Never use a stove in or near a tent. Never open fuel containers on or near a hot stove, and never try to refuel a stove that is hot or still burning.

Third, whether you're cooking with a stove or an open fire, it might not be a bad idea to locate your cooking area 30 or 40 yards downwind from any tents or shelters in which you'll sleep. Curious animals might be attracted by the smells of your food and you don't want them sniffing around your tent at night.

Fourth, Be sure to leave the area you camp in better than it was when you found it. Before pulling up camp, thoroughly douse your fire, mix it around with a stick or shovel, then douse it again. Refill you fire pit or scatter your fire bed. Clean up everything...don't ever leave trash in your camping area. When you're all packed up, police the area to make sure that nothing is left behind.

And last of all, no matter how you'll be cooking, be prepared and use your common sense!

Backpacking Food

Backpacking is one of the most enjoyable activities a Scout can have. While it is fun to enjoy nature, take a nap in the warm sun and enjoy a campfire, there is nothing that warms the soul more than a well prepared meal while backpacking. It seems to refresh the spirit more than car camping and cooking. Maybe it's the self reliance of it all, the solace encountered in the woods, or the simple refreshment it provides.

When scouts put together backpacking meal plans for their patrols, Asisstant Scoutmasters have more than the Scouts' immediate health and welfare in mind. The menu is designed to help them learn new skills and practice old skills. It gives them opportunities to try different cooking styles and techniques and to taste new foods.

A daily menu includes, on one side, a food list and duty roster for each meal and, on the other, recipes and tips. As the days go by, the meal sheets include fewer and fewer details, increasing the challenge and opening up creative approaches for adventuresome cooks.

With backpacking, the emphasis is on lightweight foods available at a supermarket - dried and powdered ingredients, a few small tins, no bottles. Foods you can eat without cooking (hard sausage, cheese, fruit leather) are always a good idea. particularly for days when you face a tough trip and could reach your destination very late and very tired.

Instead of carrying mayo, mustard, relish, hot sauce, parmesan cheese, hot peppers,etc. in plastic containers, take packets which can be purchased at Costco or at fast food restaurants. Pre-mix ingredients and carry them in zip-lock freezer bags. This cuts down on weight, trash and the bags have other uses such as holding fish guts or collecting dry moss and twigs for the campfire.

Many of the same principles that are used for car camp cooking also apply to backpack cooking. Here are some helpful hints.

1. Always pack an extra meal or two just in case.
2. Cover your pots when cooking to save fuel.
3. Eat fresh or fatty food first so it doesn't spoil.
4. Eat heavy foods first to lighten load for rest of the trip.
5. To keep weight down, collaborate with other Scouts to share carrying different utensils and food. A spork, knife, pan, water bottle/cup and a pot are really the essentials.
6. Make sure to understand how your stove works and how much fuel it consumes. Spare parts are a godsend if your stove breaks; make sure you have the right spare parts. Want to know more about different types of stoves? Check this out.
7. Calculate a hearty and fulfilling diet for the trail. A well balanced breakfast, lunch and dinner are essential. Make sure to have plenty of trail mix for the times between meals.
8. Fragile items have to be left at home (such as eggs, glass containers, etc.) as no Scout wants to have a mess in his pack!
9. To keep critters out of camp keep food stored away & pick up spills. Never sleep with food (or other attractive items like toothpaste, gum, etc.) in your tent -- hang it in a bag from a high tree limb.
10. What you pack in must be packed out. That means any wrappers, foil, seasoning packets, and food waste.

Hopefully, these tips will help you in trying to figure out what you want to do and how to do it for your next trip into the woods.

Dutch Oven Basics

 

The 150 year celebration of the Oregon Trail has stimulated renewed interest in dutch oven cooking. Die hard dutch oven fans have been competing in cookoffs for years. If you want to give it a try, here are a few tips to help you have success.

Selection

Determine functions and capacity you will probably use most frequently. Choose between cast iron and aluminum. Cast iron ovens are heavier, thus less apt to burn food. Cast iron must be seasoned. Aluminum ovens are lighter, easier to carry, and do not require seasoning, but do tend to burn food easier than cast iron.

Before buying the oven, be sure lid fits level and snug. Check for uniform thickness of sides, bottom, and lid. Avoid large metal runs. A grainy texture and small runs can be corrected with proper seasoning.

Seasoning

Cast iron dutch ovens must be "seasoned" to prevent rusting. Seasoning seals the oven, prevents sticking, and makes oven easier to clean.

1. Scrub oven with hot water and mild soap, rinse, and dry completely.
2. Cover inner and outer surfaces with a thin layer of cooking oil.
3. Place lid and pot on a rack in a conventional oven. Bake at 350F for 30 minutes (or until oil is no longer sticky).
4. Repeat steps 2 and 3 four or five times. Oven should have a shiny, hard finish. allow oven to cool in conventional oven overnight.
5. Be sure oil is not sticky or it may turn rancid. Rancid oil may be removed in a self-cleaning oven.

Cooking

Dutch ovens may be used over charcoal briquets, coals of a camp fire, buried with hot coals, or used on conventional stove burners. Charcoal is the most popular method and is used in competitions. Use good charcoal that burns uniformly and gives consistent results. Charcoals must be spaced and arranged uniformly beneath and on top of the oven. To acquire a temperature of 325F with Lodge ovens, use the diameter of the oven plus 3 for the top number of briquets. Use the diameter of the oven minus 3 for the bottom number of briquets. For example use 17 briquets on top and 11 on the bottom of a 14 inch pot.

For Maca ovens use the diameter of the pot plus 6 for the top number of briquets. Use the diameter plus three for the bottom number of briquets. Example, use 21 top briquets and 18 bottom briquets for a 15 inch oven. Generally, two briquets equal 20-25F. Add or subtract as needed to adjust heat.

After two-thirds the recommended cooking time, remove from bottom coals and finish cooking with top coals only.

Cooking with hot coals from a campfire is less exact and requires trial and error. Move some hot coals away from the main fire (be careful not to bring them into contact with anything flammable). Place oven on the hot coals. Place additional coals on the lid. Use one of the tests below to estimate temperature.

Estimating Oven Temperature

Two old-fashioned methods of estimating heat may still be used today. Hold your hand close to cooking surface. Count the number of seconds it takes for the heat to become unbearable.
 

Hand Estimation of Temperature
Time in Seconds	Temperature
6-8	250F-300F
4-5	350F-400F
2-3	400F-450F
less than 1	greater than 500F

A second method uses flour. Sprinkle a small amount of flour on cooking surface and allow to brown five minutes. Color of remaining flour indicates oven temperature.
 

Flour Color to Estimate Temperature
Color of Flour	Temperature
unchanged	less than 250F
light brown	300F
golden brown	350F
dark brown	400F
black	greater than 500F

Burying the Oven

To bury the oven, prepare the food for cooking. Brown meat, add vegetables and liquids, heat over fire until very hot or boiling. Cover tightly with lid. Dig a hole approximately four to six inches deeper than oven height. Be sure no roots or other flammable items are in or around hole. Place a layer of coals one to two inches thick in hole. Add the oven with contents. Cover with a layer of coals. Then cover with dirt. Contents will simmer and stay hot several hours. When ready to eat, unbury the oven, brush dirt and coals off lid before opening the oven.

There is no limitation as to what may be made. Soups, stews, and casseroles may be prepared by browning the meat, adding other ingredients and liquid, and cooking for recommended time. Meats, chicken, cornish game hens, and baked products may be prepared by using a rack which elevates the product and prevents scorching. Other baking dishes may be placed on the rack and foods baked as though in a conventional oven.

Dutch ovens may be used to raise yeast doughs. Place the dough in the oven and place the oven in a warm place, such as on a rock in the sunshine.

Cleaning

Wipe excess food from oven immediately. Food deteriorates seasoning. Cool the oven to prevent cracking. Cold water on a hot oven or hot water on a cold oven could cause cracking. Many people think you must use sand to clean the oven. The easiest way to clean a dutch oven is to wash it with a mild detergent, rinse, and dry thoroughly over low heat. never set an empty aluminum oven over direct flame as it may melt. You may need to reseason cast iron ovens periodically, but you will not contaminate food with microorganisms found in dirt and sand.

Planning Camping Menus

 

First of all think of the planned activities and adjust the menu accordingly. Choosing dishes that can be prepared with the gear that will be available, keeping in mind trash disposal facilities, is the first step. Of course you can be more exotic with meals prepared on a car camping trip vs. backpacking. The other main concern is any special dietary requirements for the individuals participating.

The main nutritional item to worry about is energy. Carbohydrates, proteins and fats are the primary energy sources to consider. Carbos and proteins are about equal, but fats carry about 2.25 times the calories per pound. On most typical Scouting trips that would not be important but I've read of climbers on extreme mountaineering treks who took 70% of their daily caloric intake as margarine (yuck). Carbos are easier to digest and "come on line" faster than fats which often take a few hours become available.

Energy requirements increase with activity, of course, but one should also take cold weather and water sports into account. In both cases the body burns a lot of fuel just keeping warm.

Now a few rules of thumb for camp menu planning:

1. Remember the 13th point of the Scout Law: "A Scout is hungry."
2. For high activity outings like backpacking in mild weather figure figure 4 oz (110 or so grams) of DRY carbos per person per meal. That would include rice, dehydrated potatoes, oatmeal, or pasta. Include anything like spagetti sauce that accompanies the bulk carbos as a condiment. You can cut back slightly with meals that have extra fat like macaroni and cheese, but not too much. Bulk is important particularly for the evening meal.
3. If a protein source is to be the main course of the meal again figure about 4 oz of cooked meat or dry beans/peas as a portion. For a trail lunch a total of 4 oz of summer sausage or luncheon meat and cheese along with bread or crackers make a good portion.
4. Meals should be planned around the "core" entry but just like buying a car it's the extras that make it enjoyable. Most boys like sweets and including candy or a few cookies on the menu. When backpacking the guys I've camped with really enjoy a cup of hot soup or bullion as a prelude to dinner. As soon as a campsite is selected fire up the stove and get some water boiling. A quick hot drink perks everybody up while camp is being set up. This can make the difference on how enjoyable camp meals can be.

The cost of the outing should be what that outing costs. Our troop usually charges a few dollars for gas and the patrols buy their own food from a menu that is planned by them and approved by one of the asisstant scoutmasters of that patrol. That approval hinges primarily on whether the menu is safe for the Scouts and the environment we'll be in, not whether it sounds good (or even tolerable) to the adult. Usually the adults function as their own patrol for meals and supervise the Scouts from afar as much as safety will allow. Therefore, what the guys plan, buy, eat and cook is pretty much their choice. Scouting, after all, is supposed to be a learning experience.

Jank

No one know where jank recipes come from. But they seem to be everywhere. Must mean that they either taste really good or are really easy to make. Regardless, this is a basic jank recipe and there is plent of room to improvise to suit your taste. Jank is great for backpacking.

Ingredients:
Instant Mashed Potatoes
Instant Stuffing (like for thanksgiving)
Cheddar Cheeze-Its crackers, or the like

Cookware:
plastic bag

Instructions:

1. In the plastic bag, at home, combine Instant Mashed Potatoes, Instant Stuffing, and Cheeze-Its crackers etc.

2. On the trail, heat hot boiling water, and add to dry mixture slowly and carefully as to not melt the plastic bag. Eat!!If higher fat content is desired, add instant (powered) milk and/or solid (clarified) ghee butter at any time.

Mountain Man Breakfast

They call this recipe "Mountain Man Breakfast." But I have found that it doesn't matter what gender you are. On those cold camp mornings, this is a dish that will please any mountain or valley people!

 

Ingredients:
1 lb bacon
1 large onion, chopped
1 32oz bag O'brian potatoes
12 eggs, beaten
1/2 lb pepper cheese, grated
1 jar salsa
1 1/2 lbs grated cheddar cheese

Cookware:
12 inch Dutch Oven

Instructions:

1. Pre heat Dutch oven.

2. Cut bacon into small pieces and cook bacon and onion until clear.

3. Remove mixture and add O'brian potatoes. Do not drain bacon drippings.

4. Fry until golden brown. Stir bacon mixture back in, then add eggs. Cover and cook until eggs are almost solid.

5. Sprinkle with cheese and continue cooking until eggs are set and cheese melted. Serve with salsa.

Note: Fire Mountain style -- add 1 tbs chili powder, 2 tsp red pepper, and 1 tsp tobasco sauce to egg mixture before cooking.

Poulet L'Onion

This is a great lunch recipe because it's so easy to make. And, with the French translation it sounds like the high cuisine that is so representative of our troop outings. It's the perfect lunch when you want something warm and have some time to sit down. Poulet L'Onion is different than the typical camp sandwich for lunch. I suggest this recipe for your next backpacking trip.

 

Ingredients:
1 small can chicken (about 5 oz.)
1 cup dry instant rice
1 packet onion soup mix

Cookware:
small pot

Instructions:

1. Mix the dry ingredients at home and store in a recycled plastic bag.

2. In camp add enough boiling water to prepare the rice (about 1 cup) plus another 1/2 cup (so about 1 1/2 cup in all).

3. Stir in the chicken and warm the rice/soup/chicken over the stove burner.

Note: The packet of onion soup mix can be substituted with potato soup mix or even a broccoli cheddar soup mix. Of course, you'll have to have the appropriate French translations. Poulet avec du Fromage de Broccoli et de Cheddar for the chicken with the broccoli cheddar soup mix and Pomme de Terre et Creme de Poulet if you using the potato mix. Those are harder.

Backcountry Chili

How about chili? Serve with Dutch oven cornbread, yum. Vegetarian chili mix is available in many health food stores n bulk or by package and supermarkets. This recipe is set up for backpacking, but if you are in a campground, you can skip dehydrating the beans and substitute a 14-ounce can of diced tomatoes for the dried tomatoes.

Ingredients:
6.4 ounces vegetarian chili mix
2 15-ounce cans of kidney beans
2 ounces sun-dried Tomatoes
4 ounces cheddar cheese
40 corn chips (baked, not fried)

Cookware:
12 inch Dutch Oven or camp pot

Instructions:

1. At home, drain and rinse kidney beans, then spread them in an even layer on a non-stick cookie sheet. The beans may touch, but should not be heaped. Put the tray in theoven and turn the heat to its lowest setting; use an oven thermometer to keep the temperature around 135 degrees. Crack the oven door to allow the moisture to escape.

2. After 3 hours, check the beans every half hour. To determine dryness, remove a few beans from the oven and let them cool 2 or 3 minutes. If the beans are hard and dry, they are done.

3. Cut tomatoes into small pieces. Pack chili mix, dehydrated beans, and tomatoes in one plastic bag. Pack the corn chips separately and don't worry if they get crushed. Also pack 4 ounces of cheddar cheese.

4. On the trail, place dry mix in pot and add: 7 1/2 cups water (add more as needed) Mix well. Bring to a boil and simmer 15 minutes or until done; stir to prevent sticking.

5. Meanwhile, grate cheese and crush corn chips. Serve chili in bowls, sprinkling cheese and corn chips on top.

Note: The amount of briquets that you will use varies depending on the ambient air temperature. Also, be extremely careful that you do not place too many briquets under the oven as this will cause the bottom of the cake to burn. Most of the heat should be from the oven's lid.

Beef Bangkok

If beef is to your liking, then how about some Bangkok Beef? You don't have to go to the nearest Thai restaurant if you pack this dish with you. It's pretty exotic for the trail.

Ingredients:
Summer sausage slices
One cup dry instant rice
1 packet Hot Sweet and Sour Sauce Mix

Cookware:
camp pot

Instructions:

1. Mix the dry ingredients at home and store in a recycled plastic bag.

2. In camp add enough boiling water to prepare the rice (about 1 cup) plus another 1/2 cup (so about 1 1/2 cup in all).

3. Stir in the summer sausage slices and warm the rice /sauce/sausage over the stove burner.

Note: Summer sausage is heavy (depending on how much you buy) so you might want to have it for lunch and dinner the first day out.

Ham DeLeeks

This recipe is similar to many backpacking recipes. Can meat is added to instant rice and a soup packet for flavoring. This is prepared in small baggies before the trip. This type of menu is handy because it stores and carries easily.

Ingredients:
1 small can lean ham chunks (about 5 oz.)
1 cup dry instant rice
1 cup dehydrated Knorr Potato Leek Soup

Cookware:
camp pot

Instructions:

1. Mix the dry ingredients at home and store in a recycled plastic bag.

2. In camp add enough boiling water to prepare the rice (about 1 cup) plus another 1/2 cup (so about 1 1/2 cup in all).

3. Stir in the ham and warm the rice/soup/ham over the stove burner.

Note: See what other combinations you can come up with. Main Ingredients are canned meat, instant rice, and soup mix.

Chicken Diablo

This recipe is similar to many backpacking recipes. Can meat is added to instant rice and a soup packet for flavoring. This is prepared in small baggies before the trip. This type of menu is handy because it stores and carries easily.

Ingredients:
One small can chicken (about 5 oz.)
1 cup dry instant rice
1 packet tomato soup mix
1/2 teaspoon chili powder
Some other spices you may have in your cupboard (be wild and crazy)

Cookware:
camp pot

Instructions:

1. Mix the dry ingredients at home and store in a recycled plastic bag.

2. In camp add enough boiling water to prepare the rice (about 1 cup) plus another 1/2 cup (so about 1 1/2 cup in all).

3. Stir in the chicken and warm the rice/soup/spices/chicken over the stove burner.

Note: See what other combinations you can come up with. Main Ingredients are canned meat, instant rice, and soup mix.

Fruit Leathers

by Steve Yee

Do you have fruit in your kitchen that's ripening quicker than you can eat it? Puree it and use in for fruit leathers. You can also freeze the purreed fruit in a plastic freezer zipper bag and use it later on.

Select ripe or slightly overripe fruit. Wash fresh fruit or berries in cool water. Remove peel, seeds, and stem. Cut fruit into chunks. Use 2 cups of fruit for each 13-inch by 15-inch fruit leather. Purse fruit until smooth. Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid (375 mg.) for each 2 cups of light-colored fruit to prevent darkening.

If you choose to sweeten the leather, add corn syrup, honey, or sugar. Corn syrup or honey is best for longer storage because they do not crystallize. Sugar is fine for immediate use or short storage. Use 1 1/4 to 1 1/2 cups sugar, corn syrup, or honey for each 2 cups of fruit.

Ingredients:
ripe or slightly overripe fruit
2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid
Corn syrup or honey

Cookware:
13-inch by 15-inch cookie pan
plastic wrap

Instructions:

1. For drying in the oven, a 13-inch by 15-inch cookie pan with edges works well. Line pan with plastic wrap, being careful to smooth out wrinkles. Do not use waxed paper or aluminum foil.

2. Pouring the Leather - Fruit leathers can be poured into a single large sheet (13-inch by 15-inch) or into several smaller sizes pieces. Spread puree evenly, about 1/8-inch thick, onto drying tray. Avoid pouring purse too close to the edge of the cookie sheet. The larger fruit leathers take longer to dry. Approximate drying times are 6 to 8 hours in a dehydrator, up to 18 hours in an oven, and 1 to 2 days in the sun.

3. Drying the Leather - Dry fruit leathers at l40 degrees F. Leather dries from the outside edge toward the center. Test for dryness by touching center of leather; no indention should be evident. While warm, peel leather from plastic and roll. Then, allow the leather to cool and rewrap the roll in plastic.

Gorp

Long before there were those fancy trail mixes you see in the supermarket, there was gorp. Trail mix or gorp is something every camper puts on the food supply list. But why buy when gorp is so easy to make?

Putting together your own gorp lets you include your favorite ingredients and allows you to vary the recipe. Does variety matter? Emphatically, yes. A couple I know (no names, please) made 10 pounds of gorp for a backpacking trip and managed to eat 1 1/2 pounds between them before they hit the boredom barrier. They carried the rest home.

Gorp consisting of just raisins and peanuts won't pass muster on the trail these days. Almost everyone wants chocolate (chocolate chips melt, M&Ms; don't), and interesting flavors (almonds, cashews, dates, dried pineapple, whatever appeals). If you make several kinds of gorp and alternate, your taste buds always have something new on the horizon.

Actually, gorp can be a mixture of pretty much anything you like. Here are some ideas:

Ideas: Chances are the fruit leather won't last long enough for storage. If it does, it will keep up to 1 month at room temperature. For storage up to 1 year, place tightly wrapped rolls in the freezer.

Make your own sun dried tomatoes. They're great for backpacking. Turn oven on lowest setting. Halve or quarter tomatoes and sprinkle with equal parts salt and sugar. Bake until shriveled and slightly tough - about 12 to 14 hours.

Jerky

By Steve Yee

Drying is the world's oldest and most common method of food preservation. A nutrient-dense meat that has been made lightweight by drying is called jerky. A pound of meat or poultry weighs about four ounces after being made into jerky. Because most of the moisture is removed, it can be stored without refrigeration. It's it a handy food for backpackers.

Jerky is a food known at least since ancient Egypt. Humans made jerky from animal meat that was too big to eat all at once, such as bear, buffalo, or whales. North American Indians mixed ground dried meat with dried fruit or suet to make "pemmican." "Biltong" is dried meat or game used in many African countries. Our word "jerky" came from the Spanish word "charque."

Temperature Is Important When Making Jerky

There is no single way to make jerky and there is as many recipes as ther are BSA troops. The USDA Meat and Poultry Hotline's current recommendation for making jerky safely is to heat meat to 160 degrees F before the dehydrating process. This step assures that any bacteria present will be destroyed by wet heat. But most dehydrator instructions do not include this step, and a dehydrator may not reach temperatures high enough to heat meat to 160 degrees F.

After heating to 160 degrees F, maintaining a constant dehydrator temperature of 130 to 140 degrees F during the drying process is important because the process must be fast enough to dry food before it spoils; and it must remove enough water that microorganisms are unable to grow.

Additionally, safe handling and preparation methods must always be used, including:

• Always wash hands thoroughly with soap and water before and after working with meat products.
• Use clean equipment and utensils.
• Keep meat and poultry refrigerated at 40 degrees F or slightly below; use or freeze ground beef and poultry within 2 days; whole red meats, within 3 to 5 days.
• Defrost frozen meat in the refrigerator, not on the kitchen counter.
• Marinate meat in the refrigerator.

 

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Now, here are a few jerky recipes:

Beef, Deer, Elk or Moose Jerky

Ingredients:
2 lbs. of flank steak
2/3 cup of soy sauce
2/3 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon garlic powder
2 teaspoons of seasoning salt

Instructions:

Slice flank steak diagonally with the grain of the meat into very thin slices (If slightly frozen it slices more easily). Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces are covered (coated) with marinade. Drain excess marinade. Place meat on paper towels to soak up marinade. Meat should be squeezed as dry as possible in paper towels. Place individual pieces of meat on rack in oven at 140 to 160 degrees for seven to 12 hours, or until meat is dry throughout. Leave oven door ajar (slightly open) during the drying process. Meat can also be hung in the oven by placing a wooden toothpick in each piece and strung from the rack. Store finished jerky in an airtight container. It keeps for several months, but it is likely that it will be consumed by the master hunter, kids, or the cook within a few days.

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Chinese Jerky

Ingredients:
3 lb Steak
3 Garlic cloves, minced
1 tb Ginger, fresh, minced
2 tb Sesame oil
1/2 c Soy sauce
2 ts Red peppers, dried, crushed
1 tb Honey
1/2 ts White pepper
4 tb Dry Sherry (optional)

Instructions:

Cut meat diagonally crosswise into 1/4" thick, 2" wide strips. Trim away any fat or gristle. Transfer to a non-metallic pan. Add the other ingredients and marinade 24 hours. Preheat oven to 225. Line two large baking sheets with foil and set wire racks on top. Arrange the meat on racks in single layer. Bake 15 minutes. Reduce heat to 175 F and continue drying meat another 4 hrs or more. Leave meat on racks to cool and continue drying for several hours before bagging it.

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Barbecue Jerky

Ingredients:
3 lb Beef loin tip; paper thin, or
3 lb Beef brisket; paper thin, or
3 lb Tenderloin; 1/8" to 1/4"
Barbecue sauce
Onion salt; to taste
Garlic salt; to taste

Instructions:

If necessary, roll out meat slices as thin as possible. Trim off fat. Set oven at 220 degrees and line cookie sheets with foil. Brush one side of meat with sauce. Put slices on cookie sheet; Do not stack. Sprinkle lightly with onion and garlic salts. Cook for 8-9 hours. Turn meat after six hours of cooking and brush with sauce. Cool and store in a tightly covered jar or sealed in a plastic bag.

"Little Chief" Beef and Game Jerky

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Ingredients:
3 lb Steak
1/3 c Sugar
1/4 c Salt
2 c Soy sauce
1 c Water
1 c Red wine
1/2 ts Onion powder
1/2 ts Garlic powder
1/2 ts Tabasco sauce

Instructions:

Trim all fat from meat. Slice meat with the grain to about 1/4" to 1/2" thick. The meat slices nicely when semi-frozen. Place meat in the cool marinade and leave overnight, or for no less than 8 hours. Remove from brine and allow to air dry without rinsing. Smoke in your smoker for 12 to 16 hours or until jerky has dried out to your liking. Use your favorite fuel for smoking.

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"Frontier Jerky

Ingredients:
4 lb Lean meat; thinly sliced
1/4 c Salt
1 ts Pepper
4 ts Garlic powder
8 tb Worchestershire sauce
8 tb Liquid smoke

Instructions:

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass or stoneware, plastic or stainless container, spooning liquid smoke mixture over each layer. Cover tightly. Marinate 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Follow directions for drying and storing. Makes 1 lb. jerky.

Tropical Mix - Combine equal parts dried pineapple, dried papaya, coconut, and cashews; add a less-than-equal portion of candied ginger.

Desert Mix - Combine equal parts chopped dates, shredded coconut, toasted sliced almonds, and pistachios; add a pinch of ground cardamom.

Garden Mix - Combine equal parts dried pineapple, dried papaya, coconut, and cashews; add a less-than-equal portion of candied ginger.

Granola Mix - Combine 4 cups old-fashioned oatmeal and 1 cup each of dried fruit like pitted dates, prunes, raisins etc., then pine nuts or walnuts, then shredded coconut, and then wheat germ. Add 1/3 cup sesame seeds, 1/2 cup honey, and 1/2 cup oil.

Snip fruit into small pieces and set aside. Combine dry ingredients in a large bowl. In a sauce pan, stir together honey and oil and heat to boil. Pour over dry ingredients, and mix.

Spread onto two 10"x15" baking sheets. Bake 25 minutes at 325o F, stirring occasionally. Add fruit once the granola is cool.

 

Apple Delight

By Steve Yee

One thing to remember about scout cooking is to try to make as little cleanup as possible. The simpler the better. Here's a simple recipe that newer and experienced scouts all will enjoy. For upmost efficiency, I suggest serving this dessert in the aluminum foil. Less mess and less cleanup. That's what makes this recipe such a delight.

Ingredients:
12 Large Apples
4 Tbsp Sugar
3/4 Cup Biscuit Mix
Raisins
3 Tbsp cinnamon (or to taste)

Cookware:
heavy duty aluminum foil
spatula or tongs

Instructions:

1. Core and chop 1 apple in fairly large pieces. Peeling if desired

2. Mix 1 tsp. Sugar, a few raisins and cinnamon to taste with 1 Tbsp. Biscuit mix; stir into chopped apple.

3. Wrap in a piece of greased aluminum foil, leaving sufficient space for steam.

4. Cook in the embers approximately 30 to 45 minutes (The juice of the apple moistens the dough sufficiently.)

Dutch Oven Doughnuts

by Steve Yee

One of the most easy and fun recipes the Cobra Patrol has tried are Dutch Oven Doughnuts. I learned this recipe from an Elk Grove scoutmaster at Scoutmaster training. Later, our patrol cooked them for breakfast at a Camporee. In no time at all a crowd of scouts surrounded around our campsite. They all wanted to make Dutch Oven Doughnuts. Warm and delicious!

Ingredients:
1 box: Pillsbury Yellow Cake Mix with Pudding in the mix
1 (11-ounce) can buttermilk biscuits
1 quart vegetable oil
1 cup sugar

Cookware:
campfire or propane stove or regular stove or grill
dutch oven
ladle
plates for doughnuts and toppings

Instructions:

1. Heat the oil until a drop of water added sizzles.

2. Everyone makes their own doughnuts. Have each doughnut maker wash their hands and give them their bisquit(s). Using a finger or thumb, make a hole in the middle of the bisquits and shape into a doghnut.

3. GENTLY place the doughnuts into the oil with the ladle, three or four at a time to cook. Too many makes them stick together. Remove from heat in a minute or two when puffed and browned. Transfer to plate and roll in desired topping or eat plain. (We put ours in a paper bag with the sugar mixture and shook until coated.)

Ideas: Have your scouts bring along their favorite topping or filling for a Dutch Oven Doughnut contest. Have each scout create funny doughnut shapes. Make churros. These crispy, cinnamon-and sugar-coated treats are the Spanish equivalent of a doughnut.

Pineapple Upside Down Cake

By Jon Zeh

In the world of scouting, there are many traditions and one of the most favorite traditions is the Pineapple Upside Down Cake. Dick Forehand, past Assistant Scoutmaster and Master Outdoor Chief handed down the Pineapple Upside Down Cake torch to me. Now it is my turn to pass on the torch. My limited culinary experience has taught me that there is no substitute for quality ingredients. Therefore, I have listed the brand names of most of the ingredients that I use.

Ingredients:
1 box: Pillsbury Yellow Cake Mix with Pudding in the mix
1 can: Dole Pineapple Slices in syrup
1/2 Box: C & H Brown sugar
1 Small Jar: Maraschino Cherries (Optional)
1 Cube: Challenge Butter

Cookware:
12 inch Dutch Oven

Instructions:

1. Start the briquets. I use Kingsford because they last longer. Also stay away from the self-starting types - they burn to fast.

2. Place two layers of aluminum foil in the dutch oven. Make sure that it overhangs the oven's rim by at least 4 inches. You will use this extra foil as a handle when the cake is done. Use heavy-duty foil about 18 inches wide.

3. When the briquets are ready, place about 5 or 6 briquets under the oven and 12 to 16 briquets on the oven's lid. Preheat oven.

Note: The amount of briquets that you will use varies depending on the ambient air temperature. Also, be extremely careful that you do not place too many briquets under the oven as this will cause the bottom of the cake to burn. Most of the heat should be from the oven's lid.