Rendering Suet

https://bumblebeeapothecary.com/how-to-render-and-purify-tallow-so-that-it-is-odorless-and-white/

Candied Citrus Peel

 

2 oranges, peeled with veggie peeler. Scrape any pith off with a spoon. Then cut into 1/4” strips

As for the simple syrup, see if 2 cups water/2 cups sugar is enough. If not, add one more cup of each.

On day one, simmer the peels in the simple syrup until they are completely saturated. Set pan on the back burner, let it completely cool down, and then cover it.

On days 2-4, bring the mixture to a simmer. Simmer for 10 minutes. Set pan on the back burner, let it completely cool down, and then cover it.

On day 5, drain the peels, and on a foil-lined sheet pan, dust with a cup of sugar, and let it dry uncovered until the peels looks grainy/frosty inside when you twist or tear it. Maybe 1-2 days?

Traditional Mincemeat

 

• Make on October 1
• 
  
• 8 ounces (225g) dark raisins*
• 8 ounces (225g) dried cranberries 
• 4 ounces (110g) golden raisins, (sultanas)*
• 1 large, firm apple; unpeeled, quartered, cored, and diced
• 2 ounces (55g) candied orange peel, chopped
• 4 ounces (110g) suet, grated or finely-chopped
• 1 cup (215g) packed light brown sugar
• 1/2 teaspoon each ground cinnamon, cloves, nutmeg & allspice (adjust amounts)
• zest and juice of one lemon
• zest and juice of one orange
• 3 tablespoons brandy
• maybe try adding 1/8 tsp salt?

*THIS YEAR TEST OUT 6 OZ OF DARK RAISINS & 6 OZ OF SULTANAS

• Mix all the ingredients together, except for the brandy.
• Heat on the stovetop until the suet has completely melted and the mixture is heated through.
• Remove from heat, cool, then stir in the brandy. Pack into a jar and refrigerate.

Campfire Skillet Cornbread Notes

Start fire 2 hours before you want to start cooking (this worked for Caseville and the nice, dry wood there)

At 1:30 put cast iron on concrete hotspot to preheat some.

At 1:45 add grill grate to the fire and heat for 3-4 minutes before adding the bacon.

Wrap foil tightly over the cast iron & and make 3 small slits for steam to escape.

Rotate skillet 1/4 turn every 10 minutes.

Baking time: 50 minutes

Beef Souvlaki

• 1 lb top sirloin steak, cubed
• 1.5 TBSP lemon juice 
• 1/2 TBSP balsamic vinegar
• 1/8 cup olive oil (30 g)
• 1/2 tsp sugar
• garlic, pressed (2 large cloves/3 small cloves)
• 1/2 TBSP dried Greek oregano 
• 1/8 tsp dried rosemary, chopped up
• Thyme, 4 sprigs fresh
• 1/2 tsp salt 
• Pinch-1/8 tsp msg
• 1/8 tsp pepper
• 5 8-inch wooden skewers

Marinate for four hours then place meat on skewers. Once the meat has been skewered, salt it. Heat Foodi grill on high and set for 8 minutes. Grill for 4 minutes, flip, and grill for an additional 4 minutes.