Survivalism & Self Sufficiency Topics > Food Preps

Making Your Own Wild Food and Chicken Stock Bouillon Cubes

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pascal:


If anyone is interested, a cool way to preserve food is to make your own bouillon cubes. Sure you can buy some at the store but nothing can beat what you can make at home.

In this case I also use wild food (free and organic).

The cubes can last for a very long time and I use them as soup stock when making soup in the wilderness with wild edibles.

I've posted a step by step tutorial on my web site:

http://www.urbanoutdoorskills.com/wildfoodlab.html

Pascal

Morning Sunshine:
SWEET!!!!

I have been making my own chicken/turkey broth for years, and pressure canning it.  but I have wanted to get into making some bouillon cubes.  I just haven't quite figured out how to go about doing it.  thanks!

so, question, in my stock, I use veggies and herbs already.  should I still add the dried stuff to help solidify it?

I wish I could give you a plus 10!  but a +1 will have to do.

pascal:

--- Quote ---in my stock, I use veggies and herbs already.  should I still add the dried stuff to help solidify it?
--- End quote ---

Yes, you need the dry stuff to solidify it. When making the chicken stock I don't use spices and herbs. They're added later to solidify the broth and create the cubes.

Note that a bouillon cube comes under the category of "salt preservation"

You can also make vegetarian dehydrated soup cubes with no meat/gelatin or salt such as those:



Here is how to do it:

http://www.urbanoutdoorskills.com/wildfoodsoupcubes.html

idelphic:
Niffty..  Something else to try and blow up the kitchen with..

: ;D

archer:
excellent! i'll have to try that. saves space over frozen stock in the freezer.

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