Trail spice for meat, beef or venison

[longwalker]

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.