7 Primitive Cooking Methods You Still Need to Know Today
If you’ve ever checked out a whole chicken spinning slowly on a rotisserie, you’ve already seen spit cooking firsthand. There are both horizontal and vertical spits and if you want the metal rods equipped with teeth that help hold the meat, you’ll likely have to already be carrying this as you won’t find anything like it in nature. But, you can create your own spit just by finding a strong, long, and sturdy piece of wood.
While tying a piece of meat onto a piece of wood and turning it over an open fire sounds easy, spit cooking does come with its own unique set of issues. To begin with, any meat that can be tied to the spit must be tied to the spit. This will keep the meat sturdy on the spit and will keep it from bouncing around. Also, it’s important to remember that meat shrinks when it cooks, so even if you think you’ve tied the meat closely to the spit, it still might not be close enough. Use wire, vines, or twine to really secure the meat onto the spit. If you’re roasting a whole animal, also be sure to tie up the limbs. If you don’t the center of gravity will be thrown off and the meat will once again bounce around the spit instead of clinging to it.
Remember too that if you don’t turn the spit, you’re broiling, not spit cooking. Out in the wilderness, and especially in survival situations, you likely won’t have a spit that automatically turns for you, so you’ll have to sit by the fire and manually rotate it yourself.
Some think that our earliest ancestors cooked in clay, but that’s just not the case. By the time clay tools were introduced, humans had already been cooking for generations. But you don’t need to carry around a clay pot that’s prone to breaking while backpacking – dig far enough and you’ll find it. Just make sure that the area you dig for the clay wasn’t once the place of toxic chemicals – such as being the former site of a gas station.
Once you’ve found your clay, you can add a bit of water to mold it into shapes such as bowls and pots, although these will take hours to dry. You can also simply pat the clay onto and around the wrapped piece of food. Be sure when doing it this way that the clay is in an even layer, to promote even cooking. Then, just simply lay the clay-covered package over hot coals and allow it to cook. The time of cooking will depend on not only the size of the food being cooked, but also the thickness of the clay.
Serving food that’s been cooked in clay is one of the most exciting parts of clay cooking. Because the heat will harden the clay around the food, use a small hammer or rock to break open the clay. It will crack and fall apart, and make meal time that much more enticing.