Primitive skills weekend – Part 2

After lunch there were more workshops including cordage making

Prim skills-18 (Medium)

and by mid afternoon we were preparing food for our evening meal.  On both days the main meal was cooked in a pit.  A pit had already been dug and into this we made a fire.

Prim skills-19 (Small)

Once there was a good bed of embers a layer of wet hay was put over the embers (on Sunday Nick cut a large amount of Stinging Nettles which were used instead) and the meat, having been wrapped in hay was then placed in the pit (we had Roe and Muntjac deer and some Wild Boar)

Prim skills-20 (Medium)

Another layer of wet hay/Stinging Nettles were then added and finally another fire was made on top

Prim skills-21 (Small)

The pit was then left for four hours.

A piece of lean meat from the Roe Deer was held back, sliced into thin strips and hung by the fire to make jerky.

Prim skills-22 (Small)

After 14 hours by the fire with the smoke keeping insects away, it had dried just right as venison jerky.

Prim skills-25 (Medium)

As dusk approached the meat was removed from the pit

Prim skills-23 (Medium)

Everyone enjoyed the evening meal and afterwards there was a primitive fancy dress competition

Prim skills-24 (Small)

and the rest of the evening was spent eating more and drinking some very strange concoctions.

On Sunday morning after breakfast there were more activities and I ran a bow-drill and wet tinder workshop for a small group.

Prim skills-26 (Medium)

Hannah from Natural Pathways was keen to try the wet tinder oven.

Prim skills-27 (Small)

I spent a lot of time chatting with Hannah and her assistant instructors Lief and Sal.  I would highly recommend there survival and nature awareness courses held in Kent.

By early afternoon people were starting to leave and after the final workshop I also headed home


2 thoughts on “Primitive skills weekend – Part 2

  1. Fenlander,

    Here’s a little trick if you are low on hay or stinging nettles.

    On this side of the pond, I have wrapped a hog’s roast in a layer of brown paper, like a grocery bag. Then I take newspaper and I wrap it a good 8mm thick. I’ve wrapped it as thick as a half an inch but it doesn’t seem to make a difference. Wet it down thoroughly, and after cleaning up your fire hole, lay the package down carefully. Put your coals and embers in place around and on top of the package. I add some more fuel like twigs and thumb sized branches at this point making a good layer of it, and when it has caught well, I cover that with another layer of wet newspaper. Take a foot long, sharp, thumb sized stick and poke it through the center of the newspaper all the way to the roast. now finish it by piling the dirt back over the paper. It doesn’t hurt to dribble a little water around the stick you just poked in before you carefully pull it out.

    By wrapping the roast you effectively insulate it from the direct heat of the coals. The paper chars and doesn’t burn. Your roast cooks t perfection in 4 to 6 hours without turning dry and unpalatable.

    When you dig it out, all you need is a stiff, small whisk broom to brush the carbon dust off!

    Best Regards,
    The Rasch Outdoor Chronicles.
    The Range Reviews: Tactical.
    Proud Member of Outdoor Bloggers Summit.

    • What a detailed and informative response. I will have to try this method. Thank you very much :>)

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