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The Wilderness Survivor, Issue #015 - Wilderness cooking
July 20, 2005
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Table of contents

- Editor's Notes
- Wilderness cooking
- Content has been updated

Editor's Notes

Hello ,

I hope all is going well with you. Please, take a couple of minutes out from your busy schedule and read this issue of the Wilderness Survivor and learn two simply methods to cooking food.

Enjoy your reading!

Have a safe and fun wilderness trip - Respect and protect the wilderness !

Wilderness cooking

Cooking is a skill of great importance for all wilderness travelers. Cooking not only makes many foods more appetizing to taste but also ensure that parasites and bacteria are killed.

But how to prepare food in the wilderness if you have no cooking utensils available? There are methods of cooking, that you should know, which not require any cooking equipment. Here are a two simply cooking tips:

Cooking with hot rocks

Simply light a fire above a bed of non-porous rocks. Donít use soft, porous stones with high moisture content which might explode on heating.

Let the fire burn for half an hour or more. Meanwhile, prepare your food. Brush away fire and embers with, for example, a handful of long grass.

Cook food directly on the hot rocks. Use it in the same fashion as you would a frying pan. This metod is ideal for fish, thin meat slices and frying eggs.

Cooking in mud

Wrap your meat in fresh grass. Tie the grass off using natural cordage, completely covering the meat. Cover the package in at about 3 cm (1") of wet clay or mud with no grass showing through. Place the package on a deep bed of embers and build a fire above.

A good sized fish take around an hour to cook. A small game, such as a rabbit, takes about 4 hours.

Get some tips how to find food in the wilderness.

Content has been updated

New more good content have been added or updated to the Wilderness Survival Skills website the last month:

Basic concepts of outdoor survival

The Wilderness Survival Skills website was built with SiteBuildIt!

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Written by Erik C. Falk

(c) copyright 2005

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