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Survival Foods (Page 4)

By: Dennis Miles

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At the same Eastern as the grub worm meal, I also had the fortune of killing a nice gray squirrel, wich made a great dinner. But the way I fixed it was different than many had seen before and I thought I would add it here as well.

After gutting the critter(saving the heart, lungs & liver) I impailed him on a sharpened green stick and stuck in right in the middle of a good blazing fire, burning all the hair from it, after allowing it to cool I went about the task of scraping the skin well, removing all the singed hair, then roasted him as normal over the coals. By doing this, I did not have to skin the squirrel out and the meat inside the skin was moist after cooked. The head was not overlooked either, the cheeks and brains are good eating. I have done this with other small game as well, including, rabbit, groundhog and muskrat. If you have no use for the skin, it is a fast and easy method. You can also set the animal directly on the coals using this method, as the skin will char without ruining the meat.

The method I prefer, and use all the time for game birds & fish was taught to me by my late running partner, Bob "Duff" Stigler. It is called "mudding". I have since seen it described and used in the series of books by John & Geri Mc Pherson. (I highly recommend these to anyone interested in true wilderness survival) The method is simple. All you do is make a mud "pancake" large enough to entirely wrap whatever you are cooking. The best thing to use is a soil heavy in clay as it is not as likely to crumble on you. Make it somewhat sticky and thick as well. Wrap your food up and make it as airtight as possible and bury it directly in the coals. Your cooking time will vary, depending on what you are having. The main advantage here is when it is done, you just peel the clay off and with it comes all the skin, scales or feathers. It is a great method to use.

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