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Trail spice for meat, beef or venison

 
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longwalker
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Joined: 09 Nov 2009
Posts: 18
Location: Arkansas
Real Name: Darrell Lynch

PostPosted: Tue Nov 10, 2009 9:15 pm    Post subject: Trail spice for meat, beef or venison Reply with quote

This uses the berries from the American spicebush. First, obtain the berries in late August, or very early September. Dry them until they are hard, like a peppercorn. They can then be stored ( in a dry place) indefinitely. When making a stew or just boiling your meat, crush up several and put them into the water as it is cooking the meat. Gives a wonderful spicey flavor to the meat. It is called American allspice, but, to me at least, is a bit closer to a mild black pepper flavor. You can use them whole, but it takes less when they're ground.
The young leaves make a great spring tonic, also. They too, can be dried. The tea is best with honey, or natural sugar, as it has a good flavor, but is a bit bitter.
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