1867 German Army “Iron Ration” Erbswurst – DIY Recipe and Story
There’s going to be a critical need for making shelf stable foods like Erbswurst and Pemmican, and its a heck of a good skill to have on top of salt curing meat. How was it done before refrigeration?
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About the Author: NC Scout
NC Scout is the nom de guerre of a former Infantry Scout and Sergeant in one of the Army’s best Reconnaissance Units. He has combat tours in both Iraq and Afghanistan. He teaches a series of courses focusing on small unit skills rarely if ever taught anywhere else in the prepping and survival field, including his RTO Course which focuses on small unit communications. In his free time he is an avid hunter, bushcrafter, writer, long range shooter, prepper, amateur radio operator and Libertarian activist. He can be contacted at [email protected] or via his blog at brushbeater.wordpress.com .
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GUNS N GEAR
I’ll bet adding some Chia seed to this for energy and fiber would also work for this recipe.
I had no idea this was that easy to make. I’ve read about it in historical sense but never its recipe. That would make for a good pemmican substitute / alternative.
Been thinking about adding some Buckwheat into the mix…. to make it stick to ones ribs. Also, been thinking about throwing the bacon & onion into the blender prior to frying it. After frying, adding maybe a stock cube let it cool down, and blending it again and then adding the powdered peas to it, adding the extra fat at the end.
How about a recipe, or a tutorial, on making South African biltong?
There was one, a while back, but I can’t find it now.
Also, organic (if you can find it) brown rice powder is an alternative to peas.