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Started By
Message
How long will smoked/cured meats keep on the trail?
Posted on 11/7/12 at 12:43 pm
Posted on 11/7/12 at 12:43 pm
I'm thinking stuff like Tasso specifically.
You think it can last 2-3 days as an ingredient for a meal cooked on a hike?
I'm dubious for obvious reasons, but I'm looking for good meat sources to give me some variety.
SPAM can only be used so much
You think it can last 2-3 days as an ingredient for a meal cooked on a hike?
I'm dubious for obvious reasons, but I'm looking for good meat sources to give me some variety.
SPAM can only be used so much
5
Posted on 11/7/12 at 1:49 pm to Siderophore
re vaccum pack it in some salt if you are worried.
as lond as you cook it you should be fine. I would eat it.
as lond as you cook it you should be fine. I would eat it.
Posted on 11/7/12 at 1:52 pm to Siderophore
People have been spoiled by how easy it is to run down to the store mentality. Old "cookie" the cowboy chef had smoked hams hanging in a covered wagon for weeks out on the trail. If it is bad you will know it when you start cooking.
Posted on 11/7/12 at 2:34 pm to Siderophore
quote:
You think it can last 2-3 days as an ingredient for a meal cooked on a hike?
quote:
smoked/cured meats
No problem.
Posted on 11/7/12 at 3:35 pm to Choirboy
quote:
Old "cookie" the cowboy chef had smoked hams hanging in a covered wagon for weeks out on the trail.
Old cookie was probably hanging salted pork for that long, and it was a far leaner cut than tasso typically is.
I'm more than familar of old school ways of perserving meats, but they tend to be very detail sensitive.
Posted on 11/7/12 at 3:41 pm to Siderophore
Are you making your own or buying it?
Posted on 11/7/12 at 4:22 pm to Nodust
Bought from a store or meat market.
I am mostly looking to see if anyone has any experience of bringing meat with them unrefrigerated crosscountry backpacking, and if so, what.
I am mostly looking to see if anyone has any experience of bringing meat with them unrefrigerated crosscountry backpacking, and if so, what.
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