Voyaging on $500 per month - Page 52 - SailNet Community
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post #511 of 2834 Old 01-29-2014
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Re: Voyaging on $500 per month

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This drying sounds real interesting. We've been doing dinners in the crockpot then freezing them in square bricks to line the bottom of the freezer on the boat. Easy meal underway but down to what comes out of a can if the freezer ever breaks. ?any favorites? is that the book to buy to get started.
Here's one that helped get us going: The Hungry Hiker's Book of Good Cooking. I just looked it up. Great book which covers how to build your own dryer, how to dry, and then has tons of good receipts.
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Why go fast, when you can go slow.
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post #512 of 2834 Old 01-29-2014
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Re: Voyaging on $500 per month

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That looks like a good winter project -- preserve your food & warm the house at the same time. If you can use smaller buckets, they're here.
That's exactly what I'm doing.

We're going to leave for our extended cruise this summer, but during the long, cold winter I've been drying food. My goal is to have at least 6 months dried and stored on our boat. I figure this will be our food buffer as we learn how to voyage on $500/month.

Why go fast, when you can go slow.
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post #513 of 2834 Old 01-29-2014
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Re: Voyaging on $500 per month

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All depends on how its prepared prior to canning also home canning is done in jars not time so there's no metal contamination taste. As far as spam I'm sure there are still lots of Brits who can remember being glad to have it after all it was developed as a way to get meat to a besieged england in the early days of the war

My problem with tinned meats and vegetables is that invariably they have been way overcooked. Quite possibly home canning/bottling would solve that problem but to be honest I cannot see me going down that path unless we were no longer boating and were living out in the country.

That the Brits could stomach the stuff and were grateful for it means sweet f all to me. If indeed I was starving then I'd more than likely eat it as well but that does not mean I am ever going to like it. I was forced to eat the much when I was a kid. I didn't like it then, I don't like it now and nothing is going to change that.

Mike O'R mentions that in drying meat you need to get the fat out. Therein of course lies the problem. Its the fat that gives meat the flavour. Remove the fat and you remove the taste. I appreciate however tat if the meat is to be used in stews or casseroles than it is likely to be the herbs used that will create the flavour not the meat as such.

One questions aimed at Mike ..... don't know your planned cruising grounds but why do you see the need to try and stock your boat with six months supply of food ? Is that purely the dollars talking ? If so then I guess I can understand.

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post #514 of 2834 Old 01-29-2014
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Re: Voyaging on $500 per month

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Mike O'R mentions that in drying meat you need to get the fat out. Therein of course lies the problem. Its the fat that gives meat the flavour. Remove the fat and you remove the taste. I appreciate however that if the meat is to be used in stews or casseroles then it is likely to be the herbs used that will create the flavour not the meat as such.

One questions aimed at Mike ..... don't know your planned cruising grounds but why do you see the need to try and stock your boat with six months supply of food ? Is that purely the dollars talking ? If so then I guess I can understand.
Q#1. You're right about the fat being flavourful. That's why all dried meats usually require processing of some sort. For jerky (beef or chicken) the meats are marinated and dried in the sauce. For beef mix, the lean meat is lightly cooked to remove the fat, then flavoured with a mixture of flour, garlic, onions and dried stock.

Q#2. Yes, it's mostly about the money. If money were no issue I'd be playing in the "$3,000/month" thread . In our specific case we are leaving jobs and income when we move on board. So we have some income now, but will have none in a few months. Having a food buffer will take some of the pressure off as we try and figure out how to make life-a-float sustainable.

But beyond that, I really am a fan of drying as preservation method. It's simple, and done right, allows food to last for years. But best of all, you end up with food that is nearly as fresh and flavourful as the day it was bought. I'm with you on most canned food. Much of it is less than appetizing. Not so with food you've dried yourself.

Why go fast, when you can go slow.

Last edited by tdw; 01-29-2014 at 06:49 PM. Reason: Correcting my own poor typing.
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post #515 of 2834 Old 01-29-2014
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Re: Voyaging on $500 per month

Speaking of dried food, I recall a dish I had up to Eastport, Maine called a "dryfish dinner" which is a specialty of the Canadian Maritimes. I had never had dried codfish before and it was delicious. Also had a Spanish dish of fried dried codfish fritters which was great!

Maybe dried fish might just be a delicious option although fried SPAM is still better than sex!
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post #516 of 2834 Old 01-29-2014
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Re: Voyaging on $500 per month

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although fried SPAM is still better than sex!
saddest thing I've read in a long long time

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post #517 of 2834 Old 01-29-2014
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Re: Voyaging on $500 per month

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Speaking of dried food, I recall a dish I had up to Eastport, Maine called a "dryfish dinner" which is a specialty of the Canadian Maritimes. I had never had dried codfish before and it was delicious. Also had a Spanish dish of fried dried codfish fritters which was great!

Maybe dried fish might just be a delicious option although fried SPAM is still better than sex!

Bacalao I believe it is called and even I will admit that reconstituted dried cod will make a very tasty dish indeed but the Iberians are masters of the art. If you are going to dry fish you do need to make sure you choose the right species. Cod is good cos it is a good solid fleshy critter.

I'm not going near your sex life but I do know that I'd not swap the worst sex I've ever had for fried Spam.
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Last edited by tdw; 01-29-2014 at 06:55 PM.
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post #518 of 2834 Old 01-29-2014
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Re: Voyaging on $500 per month

Nice post on all the dry foods ! I have not tried to dry any for myself. I should start .
I have been buying and trying some of the freeze dried foods. I have to say the instant mashed potato choices are excellent. I like to try some meals before I pack them. This way I find out if the meal is not as good as the picture. A good way to taste a few is to have a family style dinner. Everyone gets an different dinner and shares with each other.
I like to camp and hike and weight is weight. Cans add weight and I go with the leave no trace so I pack my cans out. Empty weight even worse. I use this idea on the boat as I am in a lake not out in blue water.
One thing a can has going for it is durability. Let me bring up tuna as a point of reference. Tuna in the foil pouch is lighter but you need to use a little care as to how you pack it.
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post #519 of 2834 Old 01-29-2014
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Re: Voyaging on $500 per month

One of the freeze dried meals in a bag I like is the beef stroganoff. The bag also makes a good dish. Be sure to let it steep or sit for a few minutes after you add the water.
I am not sure this kind of meal is the best for a low budget ? If you buy it at a camping or sports store. Even in the big box stores a bag of food can get pricey. The instant potato bags are main stream so they are not as pricey. I find them to have good value. Making your own food cost time but less $
Any thoughts ?
good day, Lou
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post #520 of 2834 Old 01-29-2014
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Re: Voyaging on $500 per month

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My problem with tinned meats and vegetables is that invariably they have been way overcooked. Quite possibly home canning/bottling would solve that problem but to be honest I cannot see me going down that path unless we were no longer boating and were living out in the country.

That the Brits could stomach the stuff and were grateful for it means sweet f all to me. If indeed I was starving then I'd more than likely eat it as well but that does not mean I am ever going to like it. I was forced to eat the much when I was a kid. I didn't like it then, I don't like it now and nothing is going to change that.

Mike O'R mentions that in drying meat you need to get the fat out. Therein of course lies the problem. Its the fat that gives meat the flavour. Remove the fat and you remove the taste. I appreciate however tat if the meat is to be used in stews or casseroles than it is likely to be the herbs used that will create the flavour not the meat as such.

One questions aimed at Mike ..... don't know your planned cruising grounds but why do you see the need to try and stock your boat with six months supply of food ? Is that purely the dollars talking ? If so then I guess I can understand.
The French like their meat undercooked ,in fact raw, slightly browned, on the outside only. The result is they have 30 times the food poisoning rate of the rest of the world.

I was given some canned pork. 90 minutes at 280 degrees had floated all the fat off it, and it was easily removed before eating.

I have accidentally dropped a bit of canned venison on the floor and it dried rock hard. Maybe drying after cooking would be an option.

I have read that you can dry eggs by cooking them first, then breaking them up ,drying and crumbling the cooked ,dried eggs.
Drying oysters is easy, and they keep forever ,for stews etc.
I have dried a lot of fish at sea.

Brent Swain, Boat designer, Builder, and author of "Origami Metal Boatbuilding"
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