Replies

http://plantinfo.umn.edu/

Welcome to Plant Information Online! Use Plant Information Online to discover sources in 1081 North American nurseries for 108464 plants, find 379337 citations to 142530 plants in science and garden literature, link to selected websites for images and regional information about 13599 plants, and access information on 2540 North American seed and nursery firms. Plant Information Online is a free service of the University of Minnesota Libraries.

[Find a source for rare seeds...LOL such as Naked Oats...]

a snippet from 1637 American Indian article. [all a coppice wood, ]

Of Their Custom in Burning the Country, and the Reason Thereof: The savages are accustomed to set fire of the country in all places where they come, and to burn it twice a year, viz.: at the spring, and the fall of the leaves. The reason that moves them to do so, is because it would otherwise be so overgrown with underweeds that it would be all a coppice wood, and the people would not be able in any wise to pass through the country out of a beaten path. The means that they do it with, is with certain mineral stones, that they carry about them in bags made for that purpose of the skins of little beasts, which they convert into good leather, carrying in the same a piece of touch wood, very excellent for that purpose, of their own making. These mineral stones they have from the Piquenteenes (which is to the southward of all the plantations in New England), by trade and traffic with those people.

The burning of the grass destroys the underwoods, and so scorches the elder trees that it shrinks them, and hinders their growth very much; so that he that will look to find large trees and good timber, must not depend upon the help of a wooden prospect to find them on the upland ground; but must seek for them (as I and others have done), in the lower grounds, where the grounds are wet, when the country is fired, by reason of the snow water that remains there for a time, until the sun by continuance of that has exhaled the vapors of the earth, and dried up those places where the fire (by reason of the moisture) can have no power to do them any harm; and if he would endeavor to find out any goodly cedars, he must not seek for them on the higher grounds, but make his inquest for them in the valleys, for the savages, by this custom of theirs, have spoiled all the rest; for this custom has been continued from the beginning.

http://www.fordham.edu/halsall/mod/1637morton.html

http://www.homesteadingtoday.com/showthread.php?t=35072

This is a salami recipe my mom made when we were growing up.
2 lb. lean ground beef
1/4 tsp. pepper
1 TBSP. mustard seed
2 TBSP. Mortons TenderQuick salt
3/4 c. water
1/4 tsp. salt
1/8 tsp. garlic powder
1 TBSP. liquid smoke

Mix well and roll like a salami. WRap with foil and seal ends. Refrigerate for 24 hours. Bake 1 hour in foil and 350 degrees in a pan to catch drippings. Tilt pan and open lower end of foil for complete drainage. Cool. Ready to serve.
I’m sure venison could be used and I know this can be frozen also.
Dawn

http://www.eldonsausage.com/InfoPages/RecipesSpec.htm#Dried/Smoked%20Beef%20(Venison)

Dried/Smoked Beef (Venison) - Makes 5 lbs.

Dried beef or venison is excellent chipped (sliced thin) and served with white gravy and potatoes.

Ingredients:

4 to 5 lbs. boneless beef or venison round, trimmed
1 teaspoon curing salt (pink)
3 tablespoons salt
2 tablespoons garlic granules
2 tablespoons dextrose
1 teaspoon white pepper
2 quarts ice cold water

Top of Page
Products

December 15, 2001 by request.

Directions:

1. Combine all ingredients (except meat) in a non-metallic brining vessel; mix well.
2. Pump meat to 10% of its own weight and submerge in brine solution.
3. Refrigerate submerged meat for 7 days stirring and turning meat every other day or so.
4. Skim mold from surface of brine if necessary.
5. After 7 days remove the cured meat from the brine solution and pat dry. Do not rinse!
6. OVEN: Place cured meat on rack in oven, crack open oven door, turn oven to 150 degrees or lowest setting for one hour or until the outside of the meat is nearly dry. Close oven door, increase oven temp. to 175 degrees and hold until the internal temperature of the meat reaches 152 degrees (fully cooked). Remove and cool.
7. SMOKER: Place cured meat on rack in smoker, open damper wide open, set smoker temperature at 130-40 degrees, for one hour or until the outside of the meat is nearly dry. Close damper. Add smoke chips, smoke according to individual tastes, increase the smoker temperature to 175 degrees and hold until the internal temperature of the meat reaches 152 degrees (fully cooked). Remove and cool. (Or you can take up to 48 hours or longer if you want truly old-fashioned dried beef. Simply start at a 125 degrees and hold for 12 hours, drop the temperature to about 115 degrees, smoke up to 10 hours (I prefer a couple of hours) and hold for a couple of days, without smoke, until the meat is dry. Expect about 40% shrink if you dry it all the way.

http://www.eldonsausage.com/InfoPages/RecipesSpec.htm#Sweet%20Italian%20Sausage

[recipes and instructions for curing]

Only The Best Sausage and Jerky Making Supplies

Some Of Eldon’s Best Recipes.