2. Black pepper (w/grinder)
3. Some kind of "Season All"
4. Garlic powder
The only seasonings or condiments we typically pack are:
- salt, pepper, and sugar (in those little single-serving paper packets one finds in fast food restaurants)
- 3 tiny Nalgene bottles for olive oil, butter, and maple syrup.
This may sound like it would make for very bland cuisine, but when camping, or even on a day trip where we'll be eating a hot meal in the bush, my wife and I pack meals we've cooked at home and dehydrated ourselves, and so our meals are all pre-seasoned. Even when we bring in fresh steak, - which we eat within the first day or two on a canoe trip - the raw steak is pre-seasoned with Montreal Steak Spice and then it's wrapped in cheesecloth that's been soaked in vinegar. This vinegar wrap ensures the raw meat will not spoil even after several days in our food barrel.
We've found that making and dehydrating our own pre-seasoned meals makes camp cuisine simpler and faster, takes the guesswork out of how much seasoning to bring (none), but also reduces weight and bulk. Carrying in little ziplocks or plastic bottles for spices just adds needless weight and volume to our pack weight.
Hope this helps,
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Crushed Red Pepper (aka Pizza Hots)
Hmmm good thread idea!
1. Lemon Pepper
3. Montreal Steak Rub
I think the only one that is out of the ordinary is the steak rub but this stuff is like new lingerie for your red meat haha.
Last edited by OzarksNative; 11-28-2012 at 09:39 PM.
1- Kosher Sea Salt (nice big flakes)
2- Black peppercorns.
1. Sea Salt
2. Black Pepper
3. Habenero Powder
4. Garlic Powder
5. Tony Chachere's
These are the ones I carry now, I carry them for there taste and they have many medicinal purposes that will work well in the bush.
3. Cayenne Pepper
3. Curry powder
But why only 5? You can make portable spice kits with straws and take many more.
3 Mrs Dash garlic and herb
4 whatever else I need for what I have planned to eat
Bush Class Basic Certified
My special BBQ Blend