A meal shared with friends around a campfire is one of the great pleasures of living in nature. The recipes included here have been used by us and enjoyed by students at base camps or in Animal Processing Workshops.
When we strive to use all of an animal we process, we typically will consume the parts that will spoil the quickest, the organs. It is a wonderful bonus that the organs are higher in nutrition than the meat, so the organs allow us to supercharge our bodies. This basic recipe is quick to prepare and provides plenty of energy as the first meal from the animal.
This very simple recipe came to me from my father-in-law who grew up in Columbia. He remembers as a child having grilled lung simply seasoned right off the grill.
I was introduced to this saucy recipe by Tobias, a very able field instructor I have worked with for many years. It instantly became a favorite for my Animal Processing Workshops. It is simple to prepare, utilizes sinewy portions of meat and it is scrumptiously delicious.
Cracklin’s is a by-product of rendering fat. With a sprinkle of salt it is a delightful treat while working hard to process an animal. This simple dish is addictive.
Stock is a nutritious base ingredient made from what is often discarded. The collagen from the cartilage and connective tissue and the calcium from the bones are vital to our bodies functions. Long slow cooking of these parts releases these nutrients into the broth and using the broth in soups allows the nutrients to be delivered to our joints and bones.
Hominy is a base ingredient for various recipes such as posole and tamales. The process of making hominy dates back nearly 10,000 years in ancient Mesoamerican cultures.
Posole is a very traditional recipe that was prepared in the region now consisting of Central America. The common ingredient of the soup for thousands of years is corn which is prepared as hominy.
Barbara loves experimenting in the kitchen. If you have been in the kitchen long enough, then the experiments tend to be successful. Barbara “experimented” with a gluten free stomach bread recipe at two different workshops and both were excellent. This is her recipe from the December workshop at her Bean Tree Farm. Try this recipe in the oven as well.
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