Meat.

multihullsailor6 said:
Well, for one I use my sails for propulsion!
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have you noticed the two masts?

The piccy of Englander is a bit deceptive, she looks longer in that piccy than she really is! The program s t re t c h e d her.

I cant sail without an engine, unless the wind is favourable and strong enough, which is a rarity in the meddy, but she can sail and I get the sails up as much as I can, we can cruise at 6.5 knots, burning 1 gallon an hour, motor sailing which is not bad, with a favourable wind, it goes down to 1/2 gallon an hour, hardly "gin palace" consumption.

Plus of course, my post wasn't directed at you.
 
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'never heard of packing raw meat in fat or oil.'

A friend of mine did a transat with no fridge and had fresh meat all the way. He had the meat (steaks/Chop) inside vacuum bags which were filled with olive oil before being evacuated. It was his butcher's idea.
It was certainly fresh after 20 days.
 
oldvarnish said:
'never heard of packing raw meat in fat or oil.'

A friend of mine did a transat with no fridge and had fresh meat all the way. He had the meat (steaks/Chop) inside vacuum bags which were filled with olive oil before being evacuated. It was his butcher's idea.
It was certainly fresh after 20 days.
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Now that is a good idea, glad somebody has seen it actually working, so vacumn packled in oil, and no fridge, fantastic! I have ordered a new vacumn sealer!
 
ccscott49 said:
Now that is a good idea, glad somebody has seen it actually working, so vacumn packled in oil, and no fridge, fantastic! I have ordered a new vacumn sealer!
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It is very diffacult to vacuum pack meat with a liquid as the liquid would get sucked out
We used to marinate meat and then vacuum pack the meat only,you can seal a bag of marinated meat to preserve it
top tips buy the best quality vacuum bags possible and check weekly for damaged bags store at 0 to 5 degrees in an ideal world.Do not attempt to vacuum pack meat on the bone unless they are overwrapped with tissue to prevent punctures
We used to blast freeze vacuum packed meat to extend its shelf life when not stored at ideal temps
You could also make some biltong although its an aquired taste and needs to be kept dry
store indefinately
 
JKay said:
It is very diffacult to vacuum pack meat with a liquid as the liquid would get sucked out
We used to marinate meat and then vacuum pack the meat only,you can seal a bag of marinated meat to preserve it
top tips buy the best quality vacuum bags possible and check weekly for damaged bags store at 0 to 5 degrees in an ideal world.Do not attempt to vacuum pack meat on the bone unless they are overwrapped with tissue to prevent punctures
We used to blast freeze vacuum packed meat to extend its shelf life when not stored at ideal temps
You could also make some biltong although its an aquired taste and needs to be kept dry
store indefinately
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I love biltong, (jerky) so thats not a problem, however it's not easy to make a stew with it! Only joking of course!!
I take yiour points about on the bone etc, thanks very much for all this input, great forum this, lots of experience to draw upon!
I dunno what "blast freezing" is??
 
Biltong can be made into stews or anything that you can use freshmeat for. I've got a dutch oven, South Africans call them Poitjies (poykey). Open fire on the beach and cook whatever you have. Cost £15 and you can cook biltong for about three hours to perfection.
I think I'm becoming South African, I can now open a beer bottle with a plastic lighter!
 
When you can open a beer bottle with your teeth you'll become an afrikanner(clutchplate)
Jerky and biltong are very different one is smoke dried the other is air dried
If you make a bland biltong mix eg just salt,pepper,sugar and vinagar and then dry you can as Bob suggest use it in normal cooking
as an aside you can vacuum pack biltong as long as you protect the meat from pricking the bag
Blast freezing is just a commercial way of freezing very quickly
 
JKay said:
It is very diffacult to vacuum pack meat with a liquid as the liquid would get sucked out
We used to marinate meat and then vacuum pack the meat only,you can seal a bag of marinated meat to preserve it
top tips buy the best quality vacuum bags possible and check weekly for damaged bags store at 0 to 5 degrees in an ideal world.Do not attempt to vacuum pack meat on the bone unless they are overwrapped with tissue to prevent punctures
We used to blast freeze vacuum packed meat to extend its shelf life when not stored at ideal temps
You could also make some biltong although its an aquired taste and needs to be kept dry
store indefinately
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What about botulism?
Stu
 
Some years ago, I seem to remember seeing someone on TV storing meat in oil filled kilner jars. Before they put the meat in the oil, they sealed the outside in a hot frying pan to kill any bacteria.
Allan
 
Sorry to sound stupid but when you say canned do you actually mean canned???
Do you have a way of canning your food, if so how
 
BrendanS; said:
On the taste test, they have a video of someone actually eating one cold!

:eek: :eek: That's it I'm off ! Come on Teddybear, bedtime.:D :D
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