Of course you know that Michigan, especially the Upper Peninsula is the pasty capital of the US. In the UP, they are not exactly "little".
http://www.upper-peninsula-now.com/pasties.html
http://www.pasty.com/
http://chowhound.chow.com/topics/121733
http://kenanderson.net/pasties/index.html
And no, you you never make them with cherries. That would be evil.
I always order the "with". If you have to ask what that means, then you obviously are not for da UP, eh?
Anyway, I always made pasties when we were car camping with the family. I made them in the afternoon when we are getting ready to go. I would wrap them in foil and then in newspaper. They would stay nice and warm until we get camp set up and then we can eat with no cooking. If you want them hotter, you can throw them on the coals of the fire (still in foil), or heat them up on your miners shovel over your miners lamp (old school).
I have never backpacked one in. Not exactly an UL food option. They are good in the woods, but perishable, so you would want to eat on the first night. You would also want to pack in some gravy and/or ketchup to go with them. Putting a little extra lard in the crust will give you a good calorie boost for backpacking,
Just so you don't lose sleep wondering, "with" in pasty jargon means with rutabagas (aka turnips in Scotland or swedes in Europe), along with the beef, onions, carrots, and taters.
So Rocketsocks, it's only about 900 miles from NJ to Lehto's (on US 2 just west of the bridge). If you leave now you could be there for dinner on Monday.
http://www.upper-peninsula-now.com/lehto.html
Originally Posted by Odd Man Out
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