Coffee Tea Tobacco, not really considered food no more but when you are hungry, and game has been scarce it sure helps, and a small tin of lard and a horn of salt can help doctor just about anything, but the real nourishment that comes from seeing parts that man has not had his way with yet, those sights fill the soul and take away the real hunger that slowly robs a man of the years' worth living. A woman beneath a buffalo robe and a cold rainwater shower is powerful medicine.
@@FlintlockOperator I am glad to hear it, I love seeing 18th Century history stuff on RUclips. Especially when concerning mountain men and what life was like on the frontier, when in comparison to the cities and such. Keep up the good work.
I fry the salt pork up then throw ships biscuits/hardtack in the grease. Comes out pretty good. I’m surprised your pemmican wasn’t “better” with the berries. With my parched corn I mix in a little salt, pretty good. I ate a handful one morning at a CW event and wasn’t hungry all day. Another great video.
The pemmican was pretty old and just tasted a bit off because of the inclusion of berries and nuts. I've made a new batch with maple sugar in it and it tases amazing. That's a great idea with the salt pork and hardtack!
I’ve seen recipe videos on pemmican and nuts do have some negative drawbacks. I’ll have to try maple syrup!!! Yeah, bacon/pork grease not only gives a great flavor but softens it up! Lol I cringed when you bit into the ships biscuit!!! lol I could only envision a cracked tooth!!! I guess my recipe is more CW era hardtack? My last two are wrapped in paper and in a tarred bag, at least 8 years old.
@@almartin9500 I had a college buddy who made a batch that we literally could not bite into it was so hard. We had to soak them in hot chocolate and coffee before we could eat them.
LOL!!! So they were made correctly!!! LOL!!! I’m getting ready to make up some jerked meat, some parched corn and peas(peas PC?) and ships biscuit for the upcoming hunting scouts and deer season.
I travel with dried corn, a little rice and jerk. I make the jerk, dry it in a warm oven overnight after adding a little cayenne and Powdered garlic. You can eat them separate or make a soup. Boil some water, add a small handful of rive and corn. Then take a strip or 3 of jerk, tear it up, add it to the soup. Great on a chilly night....
My grandfather taught us to make parched corn when I was a small boy. That was back in the early sixties. He was from down in the hills of S. Ky, along the Tenn border.
The practice of mixing the parched corn with maple sugar was actually also learned from the native peoples, but the proper rendering that would have been learned was to mix the maple sugar with a type of meal made by grinding up the parched corn to a consistency somewhere between a corn grit and proper cornmeal, which was known as rock hominy or rock-a-hominy. With the salt pork, you could soak that as part of a broth for a soup or stew you’re making (if you don’t add it in altogether) to give it its saltiness and also make the pork a little less salty. I’m a little surprised that pocket soup didn’t make the list, although perhaps I haven’t been into the historical source material enough to distinguish that as a foodstuff that was used primarily by common travelers as opposed to the long hunters. Also, for anyone who might be interested, the Canadian dish using pemmican referenced in the video is called rubaboo.
I really enjoyed your video on trail foods and I have a question. Was bannock bread a common food in the US in the eighteenth century? Thanks , and keep up the good work!
Good question! 18th century bannock, as i understand it, was a flat bread made from oat flour or a combo of oat and other flour(s), baked over an open fire. That type of flat bread was extremely common in America during the 18th century but i doubt it was universally known as "bannock", unless you were a Scottish immigrant, though it was probably not made of predominately oats. Wheat, barley, rye, corn, and oat flour would have been available to most people during the 18th century so your flat bread would have been made from what was available/what you could afford. Hope this helps! Townsends has a great older video on making campfire flat bread if you want to check it out!
Thanks! I'm based in the North Texas (Dallas) area. In this video I'm in the Rocky Mountains on the West side of Pike's Peak. I do hope to come out to Idaho sometime in the near future!
Not exactly something that would have been used in early America, but biltong (dry biltong, not wet) is excellent for a trail food that keeps for a long time as well.
I primarily use a short land pattern brown bess, which is around .74 caliber. I also use a .50 caliber Pedersoli occasionally. Calibers were not standardized back then but were measures by how many roundball could be made from a pound of lead. That being said, from what I've seen the rifle's diameters could be anywhere from .45 to .58 calibers, earlier guns would be on the upper end on that spectrum. With the right load development you can get a .50-.54 caliber ball to go over 2100 fps, which is pretty stinking fast for black powder. I'd say go for a .50 caliber as finding commercially made roundball, molds and accessories is easy and it's a good all-around caliber for versatility and historical correctness.
@@FlintlockOperator The reason I asked, was I was toying with idea of doing a little reenacting. I got just about everything except a set of clothes and a flintlock. My rifle is a percussion, 50 cal Renegade. I didn't want to show up with an 1836 or so when percussion came out. It would be out of step.
@@outdoorlife5396 That would be fantastic! I highly recommend the Jim Kibler rifle kits! The "Woodsrunner" or the "Colonial" would fit your needs perfectly!
Coffee Tea Tobacco, not really considered food no more but when you are hungry, and game has been scarce it sure helps, and a small tin of lard and a horn of salt can help doctor just about anything, but the real nourishment that comes from seeing parts that man has not had his way with yet, those sights fill the soul and take away the real hunger that slowly robs a man of the years' worth living. A woman beneath a buffalo robe and a cold rainwater shower is powerful medicine.
This guys deserves to have his channel get bigger and bigger if you ask me.
Well thank you! We're slowly working towards that!
@@FlintlockOperator I am glad to hear it, I love seeing 18th Century history stuff on RUclips. Especially when concerning mountain men and what life was like on the frontier, when in comparison to the cities and such. Keep up the good work.
Couldn’t agree more!
Love living history channels. Been following Townsends for a while and Tasting History with Max Miller since he started! New Sub!
I fry the salt pork up then throw ships biscuits/hardtack in the grease. Comes out pretty good. I’m surprised your pemmican wasn’t “better” with the berries.
With my parched corn I mix in a little salt, pretty good. I ate a handful one morning at a CW event and wasn’t hungry all day.
Another great video.
The pemmican was pretty old and just tasted a bit off because of the inclusion of berries and nuts. I've made a new batch with maple sugar in it and it tases amazing. That's a great idea with the salt pork and hardtack!
I’ve seen recipe videos on pemmican and nuts do have some negative drawbacks.
I’ll have to try maple syrup!!!
Yeah, bacon/pork grease not only gives a great flavor but softens it up! Lol I cringed when you bit into the ships biscuit!!! lol I could only envision a cracked tooth!!! I guess my recipe is more CW era hardtack? My last two are wrapped in paper and in a tarred bag, at least 8 years old.
@@almartin9500 I had a college buddy who made a batch that we literally could not bite into it was so hard. We had to soak them in hot chocolate and coffee before we could eat them.
LOL!!! So they were made correctly!!! LOL!!!
I’m getting ready to make up some jerked meat, some parched corn and peas(peas PC?) and ships biscuit for the upcoming hunting scouts and deer season.
I travel with dried corn, a little rice and jerk. I make the jerk, dry it in a warm oven overnight after adding a little cayenne and Powdered garlic.
You can eat them separate or make a soup. Boil some water, add a small handful of rive and corn. Then take a strip or 3 of jerk, tear it up, add it to the soup. Great on a chilly night....
My grandfather taught us to make parched corn when I was a small boy. That was back in the early sixties. He was from down in the hills of S. Ky, along the Tenn border.
I am about your age, how do you make parched corn? I have ate it and like it.
Excellent content my friend
Good stuff. I am especially intrigued by the corn and the salted pork!
I'll give you some next time you're in town!
Outstanding content
Just found your channel, new subscriber. I like it.
@@bobscar327 Thank you for watching and subscribing! Welcome aboard!
The practice of mixing the parched corn with maple sugar was actually also learned from the native peoples, but the proper rendering that would have been learned was to mix the maple sugar with a type of meal made by grinding up the parched corn to a consistency somewhere between a corn grit and proper cornmeal, which was known as rock hominy or rock-a-hominy. With the salt pork, you could soak that as part of a broth for a soup or stew you’re making (if you don’t add it in altogether) to give it its saltiness and also make the pork a little less salty. I’m a little surprised that pocket soup didn’t make the list, although perhaps I haven’t been into the historical source material enough to distinguish that as a foodstuff that was used primarily by common travelers as opposed to the long hunters. Also, for anyone who might be interested, the Canadian dish using pemmican referenced in the video is called rubaboo.
Great video! Very informative, and well presented....as always. Looking forward to trying some of these on my next outing. Thanks for posting!
Outstanding video my friend and thank you for sharing your information and adventures
I really enjoyed your video on trail foods and I have a question. Was bannock bread a common food in the US in the eighteenth century? Thanks , and keep up the good work!
Good question! 18th century bannock, as i understand it, was a flat bread made from oat flour or a combo of oat and other flour(s), baked over an open fire. That type of flat bread was extremely common in America during the 18th century but i doubt it was universally known as "bannock", unless you were a Scottish immigrant, though it was probably not made of predominately oats. Wheat, barley, rye, corn, and oat flour would have been available to most people during the 18th century so your flat bread would have been made from what was available/what you could afford. Hope this helps! Townsends has a great older video on making campfire flat bread if you want to check it out!
@@FlintlockOperator Thanks for the reply! I'll check out the Townsends video!
In addition to parching corn, I've also heard of parching peas. Maybe those would provide more nutrition.
It probably would.
Great information, great presentation.
Thank you so much! You and your channel has been a great inspiration for me!
@@FlintlockOperator I’m flattered, sir!
That was awesome buddy!! Thanks for sharing this with us, your content is amazing!!!
Thank you! I appreciate it!
@@FlintlockOperator any time buddy!
Pepperoni.. salami.. summer sausage.. hard cheeses.. loaf breads.
Parched corn, pemmican, jerk, ship's biscuit, dried berries. Struggling to guess #6. Maybe nuts?
Gotta watch and find out!
Awesome video. Thank you
Thank you for watching!
great video! Where are you located at? I thought you were out east, but this looks a lot like the mountains in Idaho where I'm at.
Thanks! I'm based in the North Texas (Dallas) area. In this video I'm in the Rocky Mountains on the West side of Pike's Peak. I do hope to come out to Idaho sometime in the near future!
Not exactly something that would have been used in early America, but biltong (dry biltong, not wet) is excellent for a trail food that keeps for a long time as well.
Where I am it's hard to find tallow, no one sells it and there are no butchers up here to get some rendered fat from anywhere.
I get mine from Walmart.
Just looked on Amazon. They sell a 7 lb bucket for 45$. Much better price than the jars at walmart.
Broke a tooth on ships bread at an event years ago
Question, what caliber is your flintlock? What calibers were common with the over the mtn men?
I primarily use a short land pattern brown bess, which is around .74 caliber. I also use a .50 caliber Pedersoli occasionally. Calibers were not standardized back then but were measures by how many roundball could be made from a pound of lead. That being said, from what I've seen the rifle's diameters could be anywhere from .45 to .58 calibers, earlier guns would be on the upper end on that spectrum. With the right load development you can get a .50-.54 caliber ball to go over 2100 fps, which is pretty stinking fast for black powder. I'd say go for a .50 caliber as finding commercially made roundball, molds and accessories is easy and it's a good all-around caliber for versatility and historical correctness.
@@FlintlockOperator The reason I asked, was I was toying with idea of doing a little reenacting. I got just about everything except a set of clothes and a flintlock. My rifle is a percussion, 50 cal Renegade. I didn't want to show up with an 1836 or so when percussion came out. It would be out of step.
@@outdoorlife5396 That would be fantastic! I highly recommend the Jim Kibler rifle kits! The "Woodsrunner" or the "Colonial" would fit your needs perfectly!
@@FlintlockOperator Thanks
I just saw were Kibler just starting to make a smoothbore.
.