Slice bacon as thin as possible and place a layer over the bottom and around the sides of the Dutch oven like a piecrust. Slice venison, moose meat or bear steak, or plain beef, medium thin and put in to the depth of 23 1/2 inches, salting each layer. Chop a large onion and sprinkle it over the top, cover with another layer of bacon and one pint of water and put on the lid. Fill the hole half full of hot embers, place the Dutch oven in the center and fill the space surrounding the oven full of embers. Cover all with about 6 inches of dirt, then roll yourself up in your blanket and shut your eyes— your breakfast will cook while you sleep and be piping hot when you dig for it in the morning.
The bean hole is far from a modern invention and the dried droppings of animals, like "buffalo chips," were used for fuel away back in Bible times; in ancient Palestine they stewed their meat in a pot set in a hole filled in with stones over which burned a fire of "chips" gathered where the flocks pastured.
When the wood is of such a nature that it is difficult to obtain a bed of live coals for toasting, meat may, in a pinch, be cooked upon a clean flat stone (Figs. 116, 117 and 128). Be certain that the stone is a dry one, otherwise the heat may burst it. If satisfied that it is dry, heat it good and hot and spread your thick slice of venison, moose, bear or sheep or even beef upon the very hot stone; leave it there about twenty minutes and allow it to singe, sizzle and burn on one side, then turn it over and burn the other side until the charred part is one-quarter or even a half inch deep. Now remove the meat and with your hunting knife scrape away all the charred meat, season it and toast some bacon or pork on a forked stick and, after scoring the steak deeply and putting the pork or bacon in the cuts, the meat is ready to serve to your hungry self and camp mates.