You should hit a South African shop and try the biltong (similar to jerky, only better) or the droewors (dried sausage). They last for weeks, if not months. The only problem I see is they make you crave a cold one.
Yep, home made biltong has to be better than anything with sodium nitrites in which is implicated in bowel cancer.
Now I just need to find a South African shop to try it.
Got lucky on the NWC. Tender juicy venison for tea and wild pork bacon for breakfast. Gotta love those hunters!
We take fillet steak that has been vaccum packed! We try and take it frozen and then eat it on day 2 or 3. Works a treat and the vac packing stops the blood leechen out every where!
Has anyone tried taking smoked chicken on a trip. The that you buy vacuum packed. Also, how long will smoked fish last? How long can it last?
I reckon the smoked chicken would be good for a few days. You could always freeze it first to get another day out of it.
I've eaten tuna which I've opened the day before quite often as I found the pouches supplied enough tuna for 2 days.
The tuna/salmon pouches seemed to have disappeared from the shops. Does anyone know where to get them from?
Vacuum packed meats as mentioned work fairly well, yes... and nobody has thought to mentioned tinned meat!
Just for interest' sake, it's really easy to dehydrate mince or chicken in a fan bake oven. I moved on to that after my dehydrater became broken. If you cook it first, then have the oven on a very low setting (50C if you can) then it will dry the meat fairly quickly, maybe 6 hours max. If you can get it really low heat, perhaps up to 8 hours. You need to keep an eye on it so you don't overdry it which is easy to do in the oven.
I used to make up the whole stew/casserole at home then dry it, now it's just much easier to boil the meat, dehydrate it and add packet flavouring at the hut. Remember of course, the meat comes out best when it is allowed to soak in water for most of the day before you have it.
Yum. Easy and cheap... and light.
Ps... this is referring to small bits of meat. So break it up first, to dry. (Don't try doing a big solid lump of chicken breast).
The tuna and salmon pouches have been of the market for ages. It's a real shame as they saved quite a bit of weight and space when compared to the tins.
