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Thread: Does anyone know of any gourmet meats that do not need refrigeration Reply to Thread
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  Topic Review (Newest First)
12-03-2009 03:36 PM
14432 In eastern NC, there is something called a Tom Thumb - a sausage product that is encased in the outer lining of a pig's stomach. They are typically stored by hanging in cool damp places. Often mistaken for bats by those who encounter them and are not familiar with them Gourmet? Hmmm.
12-03-2009 01:11 PM
SVlagniappe I used to buy country hams from these folks every time I visited my father who lived near them. I see that you can order online.

Clifty Farm Country Meats • Paris, Tennessee • Order Online
12-03-2009 01:05 PM
tempest Whole cuts of meat that have been dry cured and aged or smoked can be sliced and eaten raw. Westpahlian ham from germany or Serrano from spain are two....prosciutto as has been mentioned..from Parma Italy is considered the best of the Italian variety.

Pickling also preserves meats, Pickeled pigs feed, hocks...if you feel brave.
There are also Polish kielbasas out there that are pretty good..
12-03-2009 12:35 PM
Gourmet Backpacking food is an oxymoron

After hiking 15 miles with a 60 lb pack I have had some top ramen that made an epic meal comparable to my first sampling of Ciopino. It's a matter of perspective, I do not see it being satisfying on a long voyage.

You might want to look in on a river runners forum. I have heard tales of steaks and lobsters for 3 weeks. I believe it calls for freezing, dry ice and a big cooler. It would help to have a 16' raft to follow you to carry all these provisions, but possibly though there are some ideas to be borrowed from there.

Canned Tuna, Chicken, Clams, Salmon are all good, Costco would be a good source for this.
Smoked meats and sausages: Tons of interesting varieties available.

Yes good food is important. I crossed the gulf of mexico surviving on crackers and granola bars, not a lot of fun.
12-03-2009 09:21 AM
LookingForCruiser Gourmet? Withstands the harsh marine environment? SNAP INTO A SLIM JIM!

12-03-2009 09:00 AM
Jasper Windvane Canned food, with addition of spices, dried pasta, rice, et all .
I am not a very good cook, at all. Yet, on a sailboat, with
limited refrigeration, or in the case of my former boat, no refrigeration,
I whipped up a bunch of good meals. Breakfast can be a challenge
with no dairy products, milk/cheese/or fresh bread. I did mix up some
pancakes with the water and flour mix, that came out ok.

Thinking about it .. there really is no reason not to have great food without
12-03-2009 08:16 AM
lenl1540 These are some realy great ideas.
I also appreciate the jokes.

I'm sure this thread will also be of help to other sailors as well.

BTW .. IMHO , sailing w/o some fine dining makes for mizerable admirals, whether permanent or temporary.

Love the responses!!!!!!
12-03-2009 03:46 AM
KeelHaulin Hakarl - Fermented Greenland Shark
Lutefisk - Lye-Cured Cod
Pickled Herring
Pickled Eggs
Corned Beef
Beef Jerkey
Salt Coated hanging meat (meat locker) - scary but it can be done.
12-03-2009 01:00 AM
mawm My cook book (it's on the boat - so no name), a boaties book, tells of singeing (sp?) the outside of the meat with a blow torch to kill all the flies eggs, etc, and then storeing the meat in a cool place (bilge). He says it lasts weeks, even when bought in 3rd world markets, and he has successfully fed the masses without killing them. A bit radical but I thought that I might try it on a short trip as I don't have enough space in the fridge.
12-02-2009 11:06 PM
Meal, Meat, it is a fine line

Originally Posted by josrulz View Post
DUH. I just realized I totally misread the original post. I thought it asked about gourmet MEALS. Totally misread it. Ha ha. Sorry about that!
I did the same thing. For Gourmet Meats, I have some specific ideas.

My favorite no-refrig gourmet meat is really good canned Tuna. If you have only had the normal stuff, you will be amazed what really good canned Tuna is like. The best stuff if Tuna belly. If you eat Sushi, this is what they call "Toro" and sell for $100+ per pound. The Spaniards and Italians, in their infinite wisdom, can this stuff and it is divine. There are several brands, but the can will say "Ventresca" on it. Even if you cannot find the Ventresca, the high end Spanish or Italian canned Tuna in oil is sublime. The most common brands I have seen are Ortiz and As Do Mar.

Another no-refrig option is cured sausage and ham. Go to an Italian or gourmet market and you will see a wide variety of cured meats that require no refrigeration. They can be eaten plain or used as an ingredient to liven up veggies or seafood. Chorizo (Spanish, not Mexican Chorizo) is especially good for the latter. Here are some others: Cured Meats: Salami's just the beginning
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