Subject: File: "SCOUTS-L XCLEANUP"
Date: Wed, 9 Feb 94 17:05:39 EST
From: email@example.com (Michael C. Horowitz)
No Clean-up Recipes
by Mike Horowitz, T681
On my first backpacking trip with T681, here in Falls Church, VA, I ended up at Hawksbill Gap hungry,
tired and cold. I had planned a meal of soup, some main course, a warm drink and maybe a dessert. I
barely had the energy to fix the soup and hit the sack. From this experience, I've generated what I call
my "I'm-cold-I'm-tired-I'm-hungry-I-wanna-eat-and-go-to-bed" recipes. Feel free to distribute as you
wish; if you have some you'd like to contribute, I expect I'll be around SCOUTS-L for several years, or
you can reach me at firstname.lastname@example.org.
Some notes: HDZB= heavy-duty zippered freezer bag (oops, I almost mentioned the brand name). It's
not a bad idea to write down the cooking instructions and place in the HDZB with the ingredients. It is
recommended you remove the instructions before adding water. These are for one serving. I've never
tried feeding more than myself with these meals. Try it, maybe it will work.
Before we go too far, go make some beef jerky. Why? Because it's so simple, you'll be thrilled by the
results, and then you'll believe everything else I tell you! Also, you'll see how simple it is to dry food. In
fact, dried beef isn't in any of these recipes, we just need to get you use to the idea that drying food is
simple and easy.
Go to the market, ask for two pounds of the cheapest cut of beef available, insuring only that it is LEAN,
and get the butcher to cut it in strips for you, 1/8"-1/4" thick, either with or across the grain (next time
you decide which gets less meat strands between the teeth). Salt and pepper both sides (if in the end it's
too salty or peppery, use less next time!), and drape the strips (or not) over the oven rack. Prop open the
door so moisture can vent, and set the temperature to 120-140 degrees. About 8 hours later (not brain
surgery here) take a piece and bend it. Should bend like a