You want outdoor extras? We’ve got outdoor extras …
Gear of the week
Gear name: Fire Making
Company: The Experiment (https://theexperimentpublishing.com/)
Gear type: Book
Product description: Subtitled “The Forgotten Art of Conjuring Flame with Spark, Tinder and Skill,” this 250-page hardcover book isn’t for the casual campfire maker. But if you want to know how to make fire using the most primitive of techniques, ones that have been around since about the time mankind first harnessed flames, this will teach you how to do it. Readers learn to use everything from the fire plow to the fire piston to chemicals and the sun, with illustrations and photos.
Available options: Just for fun, a portion of the book is devoted to fire myths and legends.
Suggested retail price: $19.95.
Notable: The author of this book, Daniel Hume, has serious credibility when it comes to fire. He’s an instructor at Ray Mears, the Woodlore School of Wilderness Bushcraft in the United Kingdom and has traveled the world studying fire.
Tip of the week
When deciding where to pitch a tent, lots of people look closely at the ground, to spot rocks, tree roots and puddles that will make sleeping uncomfortable. But don’t forget to look up, too, for the sake of tent camping safety. Dead limbs and leaning trees that could fall – especially if things get windy – and come crashing down on you or your tent can cause serious problems. They’re called widow makers for a reason, after all.
Recipe of the week
Turkey with sausage dressing
- 1 12- to 14-pound turkey
- ½ teaspoon thyme
- 8 cups stale bread crumbs
- ½ cup butter
- 1 pound sausage
- ¼ cup orange juice
- 2 cups diced celery
- ½ teaspoon marjoram
- 1 onion, chopped fine
- ½ teaspoon sage
- 2 teaspoons grated orange rind
- ¼ cup chopped parsley
- Salt and pepper
- ½ teaspoon grated lemon rind
Here’s an old but good recipe from one of the Pennsylvania Game Commission’s cookbooks for all the turkey hunters out there.
Wash and dry the turkey, seasoning the inside with salt. Cook the sausage – your choice of flavors – until brown. Mix with the bread crumbs and celery, Saute the onions, then add to the sausage mix, along with the remaining ingredients.
Stir in ¼ cup of sausage fat. Stuff it all into the turkey.
Roast at 425 degrees for about 4.5 hours, or until the turkey is tender.