Anyone tried making a savoury flavored osm bar? Kind of sick of all the sweet things that I have when out in the Bush.
Cheers.
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Anyone tried making a savoury flavored osm bar? Kind of sick of all the sweet things that I have when out in the Bush.
Cheers.
yeah they are far too sweet
I just get musley bars from the supermarket
Or salami/dried meat. that seems to keep me going longer
An interesting idea. Maybe you should patent that, quick.
I'd be keen on a bacon one! mmmmm... BACON! And Chips. Definitely Bacon and Chips. Maybe with egg. Bacon, egg and chips. Now we're talkin'.
Or you could try making Jerky perhaps?
Biltong goes a long way towards solving this problem. Unless you are a vegan. You can grate it and requested it to use it in a stew with dehydrated veg or mix into a trail mix with nuts and tortilla chips. I don't know how you could bind such a mix and convert it into a savoury bar though. There must be a way though...
Yeah it works out cheaper to buy protein bars from the supermarket. And jerky from reduced to clear.Quote:
Originally Posted by Bill999
I will experiment with my mother in laws dehydration machine.Quote:
Originally Posted by planenutz
I will research it. Yours sounds like a good ideaQuote:
Originally Posted by Bol Tackshin
I have seen mince flavored then rolled with a rolling pin between gladwrap and dried in an oven that came out looking pretty tasty, you can adjust the thickness to get the consistancy you want
then just cut into your prefered square or strip
Im not sure how to add chips and eggs but that would definitly add some carbohydrate and fiber and really if It is prepaired the week of the hunt it should taste fresh or could be frozen if food safety was a concern
I think mincing the meat first will cut down on the chewyness so id have to try it both ways to see how i like it
I hunt with a bloke that mixes a tonne of dried bacon bits and bhuja mix with peanut butter, then wraps them into squares about the size of a osm with wraps from the supermarket and individually vac seals them. They last a few days easy, fill you up, and are actually not bad despite what I was expecting
I asked this same question of my wife, who is in the restaurant trade and pretty clever in a kitchen. She has promised to make them. Her biltong came out commercial quality and I have destroyed it all. I will see if I can prod her into action. You don't actually feel too great on OSM bars. Too sweet. There is a talk on Radio New Zealand right now about how the dietary minimum intake values are nonsense. Research from the 1890s.
bacon and egg pie is also another winner you can cut it into a square if it helps, expect it to be mush after you have fallen over twice and used your backpack as a rest tho
If you choose dehydrated and salty you will need to carry a great deal more water
I think these cans have been recently banned in New Zealand, they are scary.
Just dip your OSM in curry power or Soy source.....simples.......:ORLY: :sick:
I wait till its a couple of years past use by date they arent as sweet then
Thta sounds like a great idea. I will try it!Quote:
Originally Posted by Ryan_Songhurst
Peanut slab = rocket fuel that's what I use and apple and oranges
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Lot of sugar. Last hunt I drank so much water I felt like I was either pre diabetic or just something really wrong.Quote:
Originally Posted by NRT
All i take for a day hunt is 1 osm and 1 apple and water it keeps me going different story when mrs northdude comes its like a delux picnic she thinks of everything
Not a bad idea. Get her to carry the food lolQuote:
Originally Posted by northdude
Yep and i carry it out :)
Yep, Mrs MB said she would pack a few snacks for a trout fishing trip.Quote:
Originally Posted by northdude
http://i68.tinypic.com/10mt21i.jpg
looks like what mrs nd would pack for lunch
I’ve been making pemmican. Super easy, very nutritious and FULL of energy. And Keto.Quote:
Originally Posted by Russian 22.
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That's a good idea!Quote:
Originally Posted by kiwi39
Dried lean beef in the dehydrator overnight.Quote:
Originally Posted by Russian 22.
Dried blueberries in the dehydrator
Purchased 2 kg of suet from the butcher. Minced it and vacuum packed it and then rendered it in the sousvide for 4 hours at 60 degrees.
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this also spurred me on to make a few kilo of meat into jerky
making a meusley bar out of seasoned mince and tenderised bbq home grown beef
Both have been great but I eat the lot once its ready
you guys are lucky men to have them make nice food for your trip together
its almost as good as her not coming to begin with
