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Bucanned or Barbacoas: Preservation of Food for the Trail

 
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Jason
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Joined: 14 May 2007
Posts: 579
Location: Gallatin, TN
Real Name: Jason W. Gatliff

PostPosted: Tue May 22, 2007 10:58 pm    Post subject: Bucanned or Barbacoas: Preservation of Food for the Trail Reply with quote

both vegetable and animal food was treated in such a manner ,,you all know of jerk but .. persimmons , plums ,grapes ,pumpkins,squash,wild berries,par boiled sliced sweet potatoes ,wild root foods ,and par boiled oysters : for the fruits they cut them into long circling slices which they bucan as you do jerk ,,, the potatoes would be par boiled then sliced and bucan'd ,and a treat i love is the oysters after par boiling drain and skewer with cane slivers then bucan making sure to smoke one side then turning over to smoke the other side till a nice yellow or golden color ... if your new to living history or enjoy the easier aspect of being authentic you can use your dehydrator .. the tribes of the south east had a greater variety of foods to carry on the trail than just parched corn and jerked venison .. elvas ai'nt dead his writtings live on ,, along with adair,bartram,strachey,romans,swanton,timberlake, and many others ... enjoy, hope this serves someone well .. till forest or glen watch you top knot ...

Submitted by: murculu - intotheemist@aol.com on November 17, 2002

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