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Meat
Jan 11, 2020 10:43:24 GMT -7
Keith likes this
Post by Black Hand on Jan 11, 2020 10:43:24 GMT -7
Any favorite recipes for dried meat or other meats brought on the trail?
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Keith
City-dweller
Bushfire close but safe now. Getting some good rain.
Posts: 990
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Post by Keith on Jan 11, 2020 13:49:53 GMT -7
Any favorite recipes for dried meat or other meats brought on the trail? No, I mostly just carry dried meat, no additives. I keep my trail foods pretty basic & simple. Keith.
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Meat
Jan 11, 2020 14:00:29 GMT -7
Post by Black Hand on Jan 11, 2020 14:00:29 GMT -7
Mine is much the same though I season with sea salt, fresh ground pepper and red pepper flake. I have occasionally marinated with liquid smoke to impart a little woodsy flavor prior to seasoning and drying. The seasoning/flavoring adds a little, but isn't anything like the flavor of commercial jerky, which is not an issue.
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Meat
Jan 11, 2020 20:06:09 GMT -7
Post by Sicilianhunter on Jan 11, 2020 20:06:09 GMT -7
Any favorite recipes for dried meat or other meats brought on the trail? I have had good luck with salt/sugar cured bacon. I must admit mine doesn't produce as much grease as you would think when fried (to be used to cook other things) but boiled its very nice in a stew when cut into cubes.
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Meat
Jan 11, 2020 20:26:38 GMT -7
Post by Black Hand on Jan 11, 2020 20:26:38 GMT -7
Make it yourself or purchased?
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Meat
Jan 12, 2020 7:25:12 GMT -7
Post by Sicilianhunter on Jan 12, 2020 7:25:12 GMT -7
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Meat
Jan 12, 2020 8:22:49 GMT -7
Post by Black Hand on Jan 12, 2020 8:22:49 GMT -7
He's got good info - but listening to him is as exciting as watching paint dry...
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Meat
Jan 12, 2020 15:21:29 GMT -7
Post by Sicilianhunter on Jan 12, 2020 15:21:29 GMT -7
He's got good info - but listening to him is as exciting as watching paint dry... I don't know why he quit making videos but I got a lot out of the ones he did make. I forgot, that I've also made boiled beef. I like the way it came out but I froze it after I made it so I wouldn't call that experiment trail worthy just yet.
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Meat
Jan 14, 2020 20:42:51 GMT -7
Post by Sicilianhunter on Jan 14, 2020 20:42:51 GMT -7
I haven't made any sort of dried meat harvested on the trail, A La Mark Baker, as I have yet had the chance to be out in the bush for that long in a period manner for it to have been practical just yet. Have you? If so, what game did you use to make the dried meat?
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Meat
Jan 14, 2020 23:07:41 GMT -7
via mobile
Post by brokennock on Jan 14, 2020 23:07:41 GMT -7
I haven't made any sort of dried meat harvested on the trail, A La Mark Baker, as I have yet had the chance to be out in the bush for that long in a period manner for it to have been practical just yet. Have you? If so, what game did you use to make the dried meat? I've made dried meat from game I've harvested. From "squirky," (squirrel jerky), to venison jerky and biltong, smoked trout dried almost to the point of being trout jerky. Does your question refer to where the meat was obtained, or where it was dried? I have not had much opportunity to dry large amounts of game while in the field. But, it doesn't take a super long time to dry a small amount of meat if it is cut thin enough and conditions are right, which they rarely are here in New England. Smoke generally must be employed because if it is sunny and breezy enough, it is often too humid, or too humid and not enough breeze, when it is dry enough, there is usually not enough hours of good sun.
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Meat
Jan 15, 2020 2:43:34 GMT -7
Post by Sicilianhunter on Jan 15, 2020 2:43:34 GMT -7
Nock, Squirkey (LMAO!!!) sounds interesting and it was actually what first came to mind although trout dried to jerk hardness might a great thing to add to a soup along with other forest offering foraged along the trail. I just meant that it would be a good exercise to practice that skill that would seem like one of the common chores of a woods runner. You mention Biltong, which is an excellent example. It was made from the wild game and almost never the beef that the South African settlers were driving because the game was plentiful and beeves were a source of income and an investment
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Post by hawkeyes on Jan 18, 2020 9:07:11 GMT -7
Any favorite recipes for dried meat or other meats brought on the trail? I'm one for fresh fish... I'll usually carry the usual dried venison no salt. However I will go out of my way to catch some fish while out and season up the meal with some wild mustard garlic and wild onion. I have tried drying salmon but you've got to be careful due to all the fatty oils, goes bad quickly. Dried perch is excellent, low fat and keeps well.
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Meat
Jan 20, 2020 14:09:36 GMT -7
via mobile
Post by Sicilianhunter on Jan 20, 2020 14:09:36 GMT -7
Any favorite recipes for dried meat or other meats brought on the trail? I'm one for fresh fish... I'll usually carry the usual dried venison no salt. However I will go out of my way to catch some fish while out and season up the meal with some wild mustard garlic and wild onion. I have tried drying salmon but you've got to be careful due to all the fatty oils, goes bad quickly. Dried perch is excellent, low fat and keeps well. Hawk, Is that white or yellow perch?
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Meat
Jan 20, 2020 14:35:37 GMT -7
Post by Black Hand on Jan 20, 2020 14:35:37 GMT -7
Please freeze your fish solid for at least 1-2 weeks to kill any parasites/parasite cysts. If you can do this for fish destined for sushi, your can do it for other fish...
Not a bad idea to freeze your meat for jerky first either. The meat is easier to slice if partially frozen too.
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Post by spence on Jan 20, 2020 15:19:51 GMT -7
On one of my favorite outings I caught a largemouth bass using my period fishing kit and roasted it on a stick. First class camp chow and a very satisfying experiment Spence
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