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fugia nihicienis nem esto quibusa ersperr orerore peribus, eium nosandi tempore non et
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Hilliqu recently istiandis spent inciuntia several et days quunteseque at the edge of rehendis the Great ea Smoky vellace rcipide llament, Like medieval sunt monks, the loggers kept silence at the table, in this case
faccaboria Mountains saped National quo te nis Park. et Breakfast digendio. naturally Pa voluptat became eicteca an issue borentiundel if because ipsam the quo cooks and their helpers wanted the men to eat and leave
minisque a day’s ped plan ma included ande prernate hiking. The quis menu quo at omnimagni the restaurant nonem played dolori on ullestis quickly. coria With the volupta amount of food prepared every day, the cooks needed
spicabo the reptae theme enditatur of logging sam which quiatibusam – many people ius, might sita not volore, know ersperi – was quam, to minimize ut et imusdam, the time spent cleaning up.
for the creation of this national park in the first place.
Of course, Paul would have made short work of it. Too bad he was a only
Terribly decimated by huge logging companies and, aided by sawmill
companies, the old-growth forests fell to the logger’s axe over
Ore vel ea con conem idempos ametum fugit quam, sum lat lam, num figment lam invellorrum of the collective imagination. As for me, I shared my Black Bear
quia quam, con excesti alit re dolut eaque cum is maiostruntia nestorunt Camp eaque Skillet ommodit with someone else. And enjoyed every bite.
and over again. Trees that stood for hundreds of years, measuring
et ero excepror
at their base,
in the course of an afternoon.It took a One recipe often served was SAWMILL GRAVY, a version of which I used
Vel lot of inciliqui elbow grease aut elitem to do this rae kind magniet of work, quae requiring eum harchil thousands molor of rem doluptae to eat sit as es a child, quisque made with ground beef and served over rice, not biscuits.
volorit calories qui per consequi day. The food ut amusandite served up in logging eaqui ut camps quatur sounds audae like sera vent. Legend has it that a cookee made it one day with coarse cornmeal, there
Ovid something ut aut impossible faccuptatur, these eliquodis days, when eumet our greatest sum physical imaioribus exertion
est eos being ab ipit no pliquid flour at hand. The men grumbled and noted the mouthfeel
endicta seems to et be fugiae turning vel on maio iPhones eaquamet or iPads. harcient.
resembled sawdust. Hence the name.
Optaqui optatamuscid moloris volorit empeles aut eribus eum labora nos derumquae
Legends and folklore provide wonderful entrées into the heart of many Serves 4
cultures. And in the United States we’ve generated a few of these
1 pound mild sausage, crumbled
delectable tall tales. Take the mythical lumberjack Paul Bunyan, who
stands heads above the Headless Horseman of Sleepy Hollow and 2 ½ T. all-purpose flour
other similar characters. Lumberjacks created Paul and, with each telling,
he grew bigger. And hungrier. Take the story of his birth, for one:
1 cup milk plus 2 T.
… it took five giant storks, working in relays, to deliver Paul to his parents.
And what a baby Paul was; his lungs were so strong that he could empty a
whole pond full of frogs with one holler when he was hungry. It took a whole
herd of cows to keep his milk bottle filled and he could eat forty bowls of
porridge just to whet his appetite.
A lumberjack’s appetite in itself could be the stuff of plenty of legends.
The average man put away 8000 calories a day, in the form of beans
(usually served at every meal), meat, rice, potatoes, bread, biscuits,
cakes, cookies, and pies, according to Maureen M. Fischer in Nineteenth-Century
Lumber Camp Cooking, a book written for elementary
school kids.Obviously the cooks found their work cut out for them.
In 1918-1919, 100 loggers lived and worked in the Scott Bog area of
Connecticut. EVERY DAY the cook there rustled up 75 – 100 pounds
of beef, a bushel of cookies, 3 bushels of potatoes, 30 pies (apple, mince,
cherry, raisin, lemon, and prune*), 21-pound cans of condensed milk, 2 gallons
of tomatoes, 3 gallons of canned apples, 16 – 20 big double loaves of bread,
200 doughnuts, 10 yeast cakes, 40 pounds of sausage, 25 pounds of liver and
two gallons of molasses. (From “Loggers and River Drivers,” Fairbanks
Museum, St. Johnsbury, Vermont, p. 6)
½ t. freshly ground black pepper
Fry sausage in heavy cast-iron skillet until well browned.
Remove meat, leave drippings. Stir flour into drippings until
all lumps disappear. Add milk slowly, stirring constantly
until smooth and thickened. Stir in sausage and black pepper.
Serve over fresh hot biscuits.
The lumberjack opens his eyes wearily, body sore from the previous
day’s 16 hours of labor. The air is crisp and thick, weighed down
heavily by the early morning moisture of the forest. There is a
stillness that he loves about this time of day. It’s just before the
others have risen. It’s before the saws begin to feed their endless
appetite of oak, ash, fir, and pine. Lifting the dark, gritty, scalding
coffee to his lips, he mentally counts the days he has been gone from his
family. He silently laments how many
more lay ahead of him before he can
see his wife. Because the job is all
there is. The job means security for
his family. The job means he may
one day own his own mill. But the job
is never done.
Finishing his coffee, he pulls on his
boots and reaches for his single-bitted
axe. It fits in his hand perfectly, the
handle worn and shaped by sweat,
blood, and an incalculable number
of swings. His calloused thumb
passes gently over the edge, checking
for nicks that can be quickly filed off.
His mind begins to prepare for the
day. He pushes all thoughts of family
to the side, suspending actual time
because there is only the job. He joins his crew in the back of the wagon pulled
by the ancient gray draft horse. In an hour they’ll be far from camp, wrestling
with their two-man saws, dancing with death in a ballet of wood chips, falling
giants, and meager pay. This is his life and he would choose no other.
He is a lumberjack.
These days, you’re more likely to see burly, bearded men debating the
amount of citrusy hops in their favorite microbrew, holding their mugs
with soft, unworked hands and dressed in pristine imported flannel
shirts than a real lumberjack. Gone are the vast camps of adventurers,
miscreants, wanderers, misfits, and day-laborers that sought a paycheck
felling timber. Men that reshaped the face of this country with their sweat,
unbreakable backs, and a desire to keep the lumber industry alive and
well. As far as tough trades go,
lumberjacks are near the top of the list.
In the 1800s up through the 1940s,
from Washington State to Maine,
Michigan to Louisiana, hordes of men
would descend upon the endless
forests. With little more than hand
tools, they cleared thousands upon
thousands of acres of land. They
dropped trees of staggering size.
They moved them to the intersecting
network of rivers and tributaries, and
floated them to their sawmill
destinations. At no part of that
process did they not risk their lives,
often for pennies a day,
even by today’s standards.
Across the country, ancient vegetation
like the giant Sequoias of California succumbed to the endless barrage
of saws often wielded by large teams of men. But the epicenter of the
logging world, Bangor, Maine, was known for cutting and shipping more
timber than any place on the planet. As the 19th century wore on and
American expansionism moved ever westward, it was accompanied
by the nomadic lifestyle of the lumberjack.
Long before the mechanized efficiency of heavy equipment, loggers would
make use of horse or cattle drawn grease-laden skidders to transport the
timber to a nearby river. Standing amidst the floating giants, men would
leap from log to log. They pushed, pulled, and relieved the river of jams
using tools like a spear-and-hook-tipped pole called a peavey. These were
the “log drivers” responsible for getting the wood to a downstream mill.
Originally referenced as loggers, the term “lumberjack” was born in
Canada. It typically refers to the old-school badasses that didn’t have the
luxuries of modern equipment. They traveled from camp to camp,
job to job in order to make a living. Some names for specific jobs in the
logging industry contained just as much character as the men that
occupied them. High climbers, river rats, catty-man, chasers, choker
setters, faller, bucker, and hook tenders were but a few of the jobs
available if you had the stones.
But put a bunch of hard working men in the same area, give them
a little Devil Juice, and you know you’re going to get something
dangerously fun. Many of the men would engage in competitions to see
who was the best in the camp; this is a tradition that can be seen to this
day at many modern county fairs or even on ESPN. Two-man saw
competitions, chainsaw speed cutting, axe throwing, log rolling, and
climbing are but a few challenges that have all experienced revivals in the
quest for cash and notoriety.
Maybe one of the most legendary lumberjacks in history was a Maine
native named Albert Lewis “Jigger” Johnson. In fact, remember those
craft-beer swilling phonies mentioned earlier in this article? They would
have been reduced to crumbling messes if they read the first paragraph
on Jigger’s Wikipedia page:
“Albert Lewis Johnson (1871 – 1935), better known as Jigger Johnson,
also Wildcat Johnson, Jigger Jones, or simply Th e Jigger, was a
legendary logging foreman, trapper, and fire warden for the U.S.
Forest Service who was known throughout the American East for
his many off-the-job exploits, such as catching bobcats alive
barehanded, and drunken brawls.”
This is our kind of guy. Hundreds of tales arose about Jigger’s exploits.
Some stories were based in fact considering he was one of the most
respected foremen on logging jobs in the East. However, there were
many more stories about his ferocious nature when wronged (or drunk).
While searching for some employees that left camp without permission,
Johnson stormed into a local pub. He then grabbed a peavey and started
swinging at any man that stood in his way. The pub’s massive Canadian
bouncer tried to stop Johnson, but was no match. Jigger tossed him
across the room, placed him on a hot stove, then after he had warmed
up, Johnson hit him with a kerosene lamp, setting him ablaze. Needless
to say, the rogue employees went back to the job.
Jigger Johnson was an iconic representative of the lumberjack culture
of the day: Work hard, treat people fairly, and stay until the job is done.
Today, logging is still a cornerstone of development in this country.
Clearing land will always be needed. However, jobs that once needed large
crews of men can now often be done with a handful of skilled people
running dozers, feller bunchers, and diesel powered hauling equipment.
Armed with huge chainsaws that would make video game heroes blush,
there is still a vibrant community of men (and of course some women)
with forearms like steel springs, weathered skin, and that thousand yard
stare known only by those that have live a long hard life.
It’s doubtful the world will see another set of men like the lumberjacks
of the 19th century; but this country wouldn’t exist without them. Here’s
to all the fallers, buckers, and river rats that helped to literally build this
country with their bare hands.
The best part about camping with Kampgrounds of America is that we’re your home base to some of the most beautiful and
breathtaking natural wonders in the U.S. That includes hiking experiences you won’t forget, from the east coast to the west coast and
everywhere in between. Depending on your level of hiking expertise, you may be fully outfitted for a memorable all-day adventure,
or you may just be trekking out a mile or two to see some beautiful vistas. No matter what, there are a few essentials that you
don’t want to forget. Comfortable, supportive walking or hiking shoes — check. Water — double check.
However, something some people neglect is an assortment of yummy snacks.
When you’re out there on the trail, your body exerts a lot of enegy. It’s crucial to keep it fueled so that you can keep yourself energized and
moving, no matter how far the winding path takes you. Now’s not the time to skimp on healthy fats, complex carbs and salt. As you chug along, your
body will be sweating and working. Healthy snacks will help you make it that extra mile. Plus, what better way to enjoy a gorgeous waterfall or an
incredible view than with a snack in hand.If you’re looking for a few good snack ideas to take along on a hike, here are eight foods that will make your
snack breaks almost as enjoyable as the trail.
PEANUT BUTTER AND BANANAS
Our old friend peanut butter is chock full of
energizing goodness — proteins, calories
and the healthy kind of fat. These
ingredients act as a natural fuel,
plus they keep you full. Combine
that with potassium-rich bananas,
which provide a sweet contrast
and fight off muscles cramps after
your day of climbing. If you’ve got a
peanut allergy, you can substitute the
peanut butter with any nut butter you like.
Add some granola or one of your favorite whole
grain cereals if you like a little extra crunch!
This protein-packed treat has been a favorite
among hikers for years. Not
only is it delicious and easy to
pack, but it also helps refuel the
muscles that you’ve been using
and the protein can help to keep
your blood sugar at healthy
levels during your trip. Just don’t
overload on jerky, as that extra
sodium could end up making you drink up your
whole water supply. There are many varieties, so
hit your local grocery store and find a jerky that
fits your needs and your taste buds!
365 100% Natural
Creamy Peanut Butter
16 oz | $4.49
There’s a reason this classic snack
got its name. The mixture of dried
fruit, nuts and yes, sometimes
candy, will give you a huge boost
of energy. Just don’t pick out the
sugar-filled chocolate and eat only
that. You have to get the healthy,
protein-packed stuff in you too!
NUTS AND SEEDS
Nuts are another great option if you’re looking Forest Berry Trail Mix
14oz | $9.99
for a lot of protein. Nuts and seeds are easily
portable, plus there are tons of options available.
After you down a handful of cashews or chomp on
some pumpkin seeds, your tired muscles are sure to thank you.
Have a variety of favorites? Combine them to make your own nutty mix!
Fruit, with its naturally occuring
sugars and an extra dose of
hydration, will always make the
perfect snack for any occasion.
May we suggest cutting up your
favorite fruit and mixing it with a
little cinnamon or cayenne pepper
for an added kick? You could even
EPIC PROVISIONS freeze some grapes the night before to give
Bison Bacon Cran Bar yourself a fun frozen treat that’ll keep you cool.
1.3 oz | $2.99 If you’re afraid of your fruit getting too squishy
or going bad, you can always opt for energy- MAVUNO HARVEST
Organic Dried Mango
Rolled oats, nuts and a little bit of
dense dried fruit like raisins, craisins,
2oz | $3.49
sweetness — there are so many
banana or apple chips.
things to love about granola. It’s
easy to find, full of flavor and won’t
go bad no matter how long your
hike lasts. If you want to bypass
Vegatables may be the thing you
extra ingredients or sugar that
avoided on your plate when you
your body doesn’t need, avoid the
were a kid, but veggies are packed
store-bought granola, and make your
with nutrients that boost your
own instead. It’s easy to make, and you
immunity and help with digestion.
can fill it with your favorite assortment
Hearty vegetables like carrots, celery
and broccoli keep well on the trail
without having to be refrigerated. You
NATURE'S PATH can also bring along cucumbers, which are
Pumpkin Seed and Flax mostly water and will help keep you hydrated.
Granola Add a little hummus for added protein to any
11.5oz | $3.49 of these options, and you’ve got a powerhouse
9 snack for your hike.
Recipes to Fuel your Next Adventure
This truly is the BEST beef jerky recipe! It’s full of awesome savory
flavors, includes no added sweeteners, and it’s irresistibly delicious!
• 2 pounds flank steak (or eye or round or top round steak)
• 1/2 cup low-sodium soy sauce
• 2 tablespoons worcestershire sauce
• 2 teaspoons coarsely-ground black pepper
• 1 teaspoon liquid smoke
• 1 teaspoon onion powder
• 1 teaspoon seasoned salt
• 1/2 teaspoon garlic powder
1. Thinly-slice the steak into 1/8-inch thick strips, either with the grain
(which will result in a chewier beef jerky) or against the grain (which
will be more tender). I recommend popping the steak in the freezer
for 15-30 minutes before slicing so that it is easier to cut. (Or the
butchers working behind the meat
counters at most grocery stores will also do this for you if you ask.)
2. Transfer the strips of steak to a large ziplock bag*. This will make the
marination process a lot easier.
3. In a separate small mixing bowl, whisk together the remaining
ingredients until combined. Pour the mixture into the ziplock bag
with the steak, seal the bag, and toss until the steak is evenly coated.
4. Refrigerate for at least 30 minutes, or up to 1 day.
5. If you’re making the jerky in a dehydrator, lay the strips out in a
single layer on the trays of your dehydrator. Then follow the
dehydrator’s instructions to cook the beef jerky until it is dry and
Prep Time: 8 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Yield: 20-24 servings
firm, yet still a little bit pliable. (With my dehydrator, that meant
cooking the jerky on medium heat for about 8 hours. But cooking
times will vary based on the thickness of your meat, and the
heat/brand of your dehydrator.) Remove jerky and transfer
to a sealed container. Refrigerate for up to 1 month.
6. If you’re making the jerky in the oven, heat oven to 175°F. Adjust
the racks to the upper-middle and lower-middle positions. Line two
large baking sheets with aluminum foil, and place wire cooling racks
on top of each sheet. Lay the strips out in a single layer on the wire
racks. Bake until the beef jerky until it is dry and firm, yet still a little
bit pliable, about 4 hours, flipping the beef jerky once about halfway
through. (Cooking times will vary based on the thickness of your
meat.) Remove jerky and transfer to a sealed container.
Refrigerate for up to 1 month.
a slightly-sweet granola bar made with good-for-you ingredients
including rolled oats, sunflower seeds, pumpkin seeds, walnuts,
almonds, banana and dried fruit. No sugar, no weird stuff.
• 360 g mashed ripe banana
about 3 large
• 1 teaspoon vanilla extract
• 200 g porridge oats / quick
• 90 g dried fruit apricots,
raisins, cranberries, etc
• 50 g walnuts chopped
• 75 g sunflower seeds
• 80 g pepita seeds
• 60 g sliced almonds
• 35 g flax seeds
• 1 teaspoon cinnamon
• 1/4 teaspoon fine sea salt
1. Preheat the oven to 180°C / 350°F. Lightly grease a large
rectangular baking dish (approximately 9" x 13" / 23 x 33 cm)
and line with a piece of parchment paper (with overhang so the
bars are easier to remove.)
2. In a large bowl, mash the banana until smooth. Stir in the vanilla.
This will add some sweetness rather than sugar.
3. Add the remaining ingredients to the banana mixture and stir until
fully combined. You'll end up with a heavy thick mixture.
4. Spoon the mixture into the prepared dish. With lightly wet hands,
smooth out until even and uniform. Press down on the dough
5. Bake for 22 to 26 minutes, until firm and lightly golden along the
6. Place the dish on a cooling rack for 10 minutes, then carefully slide
a knife to loosen the ends and gently lift out. Place the slab on a
cooling rack until completely cool.
7. Once cool, slice into bars. I like to use a pizza slicer as it easily
cuts through the dried fruit and nuts. A bread knife also works well.
Leftovers can be wrapped up and stored in the fridge for a week, or
stored in the freezer for 4 to 6 weeks.
Approximate nutritional info (per bar, based on 14 large bars): 186
calories, 8.7 grams fat, 22 grams carbs, 4.7 grams fibre, 6 grams
sugar, 6.6 grams protein.
Cooked on Coals to serve 8—If you want to try your hands at baking
bread outdoors, this campfire flatbread recipe is a great place to start.
No fancy wilderness oven required; the flatbread gets cooked straight
on the coals! Seriously, cooking bread on coals is a game changer.
The char adds the most delightful smoky flavour. And it’s not hard.
• 500 g plain white flour plus extra for dusting
• 500 g strong white bread flour
• 10 g powdered dried yeast
• 20 g fine salt
• 325 ml warm water
• 325 ml natural yoghurt warmed
• 2 tbsp good olive oil plus extra for coating
• Sturdy bowl
• Silicon mat or other clean surface to roll the breads on
• Rolling pin - or a wine bottle
1. To make the dough in a food processor: Place the flours, yeast,
and salt in the bowl of a food processor. In a jug, combine the
water, yoghurt, and olive oil and mix well. Start the food processor.
As it's running, pour the liquid ingredients into the shoot and
let the food processor run for a bit, until everything is well mixed.
Remove the dough from the food processor, knead a couple times
to form a ball. Place the dough in a clean bowl.
2. To make the dough by hand: Mix the flours, yeast, salt, water and
yoghurt in a bowl to form a sticky dough. If it seems really dry, and
you’re having trouble working all the flour into the dough, add more
water, a little bit at a time. Add the oil, mix it in. Knead until smooth
and silky. Shape the dough into a round, then place in a clean bowl.
3. Leave the dough to rise, covered with cling film or a plastic bag,
until doubled in size.
4. Deflate the dough, then if you have time, leave to rise a second,
third, even a fourth time (this improves the dough but is by no
5. While all of this is happening. Get your fire going with some high
quality hardwood. Let it roar. Wait for a good amount of wood to
burn down into embers. This can take a couple hours so make sure
you have something nice to drink and enjoy the fire while you wait!
6. Tear off pieces the size of small lemons (or smaller, or larger, if you
like) one at a time, shape into a round, then using plenty of flour,
roll out to a 3-4mm thickness.
7. Arrange your fire so that you have a nice pile of embers ... I usually
create a pile of embers with the main fire burning next to it. Place
the rolled dough directly on the coals. After a short while you'll see it
start to bubble up. Before it goes really crazy, flip it over to cook the
other side, removing any embers that may have stuck to the dough
(see video). If all goes well your flatbread will puff up like a balloon!
Remove the bread from the fire, brush with olive oil (this isn't
essential but it sure is nice), and place in a teatowel while you
make the remaining flatbreads. Keep stacking the flatbreads in the
teatowel as you go which will keep the breads soft and warm.
The catch-all ingredient list of this minestrone soup makes it perfect for
backpacking. All the veggies offer a feeling of freshness, the white beans
serve up the protein, and the rich vegetable broth brings it all together.
• 1 small onion
• 1 medium zucchini
• 1 celery stalk
• 1 carrot
• 1 (15oz) can cannellini beans,
• 1 (15oz) can diced tomatoes
• ½ cup elbow pasta shells
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon sea salt
• ¼ teaspoon red pepper
• 2 vegetable bouillon cubes
• 2 tablespoons olive oil
1. Slice carrots, onions, celery, and zucchini into small, thin, uniform
pieces. Place the vegetables onto dehydrator trays making sure
none of the pieces overlap.
Prep Time: 15 minutes
Cook Time: 10 minutes
Dehydrating Time: 10 hours
Total Time: 10 hours 125 minutes
Yield: 2 servings
2. Drain the canned beans and spread in an even layer on
a dehydrator tray.
3. Spread the tomatoes in an even layer on a dehydrator tray.
4. Dehydrate at 135F for 10-12 hours, until the veggies are
5. Divide the dehydrated vegetables, pasta shells, garlic powder, oregano,
thyme, salt, red pepper flakes between two resealable bags or
containers along with 1 veggie bouillon cube per serving. Place olive
oil in a small sealable container.
6. In camp, add the contents of the bag to a cook pot along with 2 cups
water per serving (enough to cover the pasta). Bring to a boil, then
simmer for 8 minutes, or until the pasta has cooked through and
the veggies have rehydrated, adding more water if necessary.about 4
hours, flipping the beef jerky once about halfway through. (Cooking
times will vary based on the thickness of your meat.) Remove jerky
and transfer to a sealed container. Refrigerate for up to 1 month.
Dried weight: 2.1 oz per serving (not including olive oil or packaging)
Calories: 483kcal | Carbohydrates: 69g | Protein: 20g | Fat: 14g |
Fiber: 21g | Sugar: 9g
Yield: 4 servings
You can cook this chilli on a campfire in a dutch oven or make it at home
in your kitchen then dehydrate. I almost always have a couple portions of
dehydrated vegetarian chilli around for those impromptu wild camping
trips. Guaranteed deliciousness on the trail.
• 2 tablespoons coconut oil or olive oil
• 1 medium red onion chopped
• 1 red pepper chopped
• 1 green pepper chopped
• 1 carrot chopped
• 4 cloves garlic minced
• 2 teaspoons sea salt
• 1 to 2 large sweet potatoes peeled and cut into cubes
• Zest and juice of 1 lime
• 2 tins diced tomatoes
• 3 tins black beans drained
• 1 jalapeno chili pepper seeded
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 teaspoon cocoa powder
• 1 tsp cinnamon
• 1 tsp Mexican oregano
• 1 tsp brown sugar or more to
• Warm the oil in a large pan over medium heat (this can be done on a
stovetop or in a dutch oven set over your hot embers of a campfire)
and add the onion, red pepper, green pepper, carrots, garlic, and
salt. Saute until soft, about 4 minutes.
• Add the sweet potato and lime zest, and cook 10 to 15 minutes
more, continuing to stir occasionally.
• Add the jalapeno, cumin, chill powder, cinnamon, cocoa and
oregano, stir and cook for a minute or two.
• Add the tomatoes, black beans, lime juice and sugar.
Bring to a simmer, cover, and cook for 20-40 minutes,
until the sweet potatoes are very soft.
• For dehydrated Veggie chilli
• Let the chilli cool thoroughly.
• Spread the chilli on dehydrator trays covered with non-stick sheets
or parchment paper.
• Dehydrate at 63C/145F for 8-10 hours, until totally dry (to speed
things up a bit, you can check the chilli after a few hours, peel the
partially dried chilli off these sheet, and finish drying on the mesh
• Once totally dry, pack the chilli into zip lock bags or use a vacuum
sealer which will allow for a longer shelf life.
• Put the veggie chilli in a pot and pour water over to cover.
• Place the pot on your stove and heat until boiling.
Let simmer for 5-10 minutes.
• Remove from the heat and cover. Let sit for another 5-10
minutes to rehydrate completely. Cover with garnishes and enjoy!
makes it taste
better than the same
21 For Educational Purposes Only