Long Lasting Meats

[robear]

Hey all,<br><br>I was at Wal-Mart today and saw some good food to eat on the road, one was Polar Herring Fillets in hot tomato sauce, it’s good till 2016 and only $1.36 which will make it a nice treat. I grew up in Texas so it’s not as tasty (hot) as I like it, yet it was not bland. Next was Jack Links Beef Steak, a favorite of mine and only $1.68, yet it’s only good till 2012. Both are serving for one and the Jack Links is 23 grams of protein while the Herrings only have 13 grams of protein. While I mostly eat beans and brown rice, I do like a little meat too (mostly fish) and I think these&nbsp; long&nbsp; lasting&nbsp; treats will be nice, and it would be nice to have some canned stuff that will last for a long time.<br><br><img src="http://mikemason.us/van/099.JPG"><br><img src="http://mikemason.us/van/100.JPG"><br><img src="http://mikemason.us/van/101.JPG"><br><img src="http://mikemason.us/van/109.JPG"><br><br>

 

[robear]

nice, I'd like to try them with you on a camping trip someday!<br>

 

[sl1966]

There's a video I saw on youtube. A prepper went through all different kinds of inexpensive canned foods that would keep for a very long time. Some of it I wouldn't eat unless there was nothing left to eat, but a lot of what was listed there was edible. I don't have it in my history any longer, but I'll post it here if I can find it again.&nbsp;<div><br></div>

 

[Wild_E]

spam is yukky..<div>Klick/klik is much better!</div>

 

[Wild_E]

https://encrypted-tbn1.google.com/i...TougUH3TWt3IYyWJIL1vQXTdD0a1_mp8OJN0ZmRHqItKK<div>at least pick this brand it actually tastes good.</div><div>Fry it, BBQ it, put in stews</div><div><img src="https://encrypted-tbn1.google.com/i...TougUH3TWt3IYyWJIL1vQXTdD0a1_mp8OJN0ZmRHqItKK"></div>

 

[akblack10]

x 2 for SPAM, I like the Lite SPAM in those foil packages, one serving!<div>-AK</div><div><br></div>

 

[sl1966]

Blech on the sashimi. I'd seriously much rather have the spam instead. This is why I've gone the route of air rifle hunting. My menu is varied and I only have to rely on the canned stuff should I not kill anything for dinner.<div><br></div><div><img border="0" align="absmiddle" src="https://vanlivingforum.com/images/boards/smilies/smile.gif"><br></div>

 

[Rollin]

Hey robear, Does the herring&nbsp;taste&nbsp;like sardines? Never&nbsp;tried it.<div><br></div><div>Ricekila, Thanks I got a good laugh out of that Spam post.&nbsp;</div>

 

[Rollin]

Since I posted on this thread I have&nbsp;tried the herring. I&nbsp;tried the one in the OP and it was pretty good. I tried a can of smoked and they were very very good IMHO. Also I tried a can of&nbsp;anchovies&nbsp;and all I can say about them is YUK!&nbsp;

 

[Seraphim]

We get a lot of foil packed chicken and tuna. Soups and other canned meats as well.

Sashimi is fine, but mustbe careful in the preparation. I make a nice sushi rice and rolls, but have yet to use raw fish at home. Just cautious.

 

[wilcofan]

I have had really good luck with finding the foil packs of salmon and tuna from dollar tree dollar stores. I have also been experimenting with dehydrating homemade jerky or boiling it with noodles....

 

[wilcofan]

Rehydrating .... sorry autocorrect on my phone.

 

[wilcofan]

BTW the salmon packets make an incrediblebreakfast scramble when cooked with potatoes,green onions, eggs, and a little ginger sprinkled with parm cheese....

 

[twokniveskatie]

Walmart carries the foil salmon packets, &nbsp;for .98 in case you can't find them at the dollar store.&nbsp;<div><br></div><div>This last road trip I fell in love with Asian food products. I will not call it Asian cooking out of respect for Asian peoples everywhere. When I got to San Antonio I met up with a Vietnamese woman whose phone had fallen in the toilet. Long story, that I drove her to the cellphone store, and she showed me the local Vietnamese market. There I found dried pork floss and brown rice noodles and dried arame seaweed, to name a few things. Way cheaper than stores I normally shop at! oh, and Mongolian fire oil! With dried mushrooms and salmon I make some really great dishes without need of refrigeration. Quick cooking, too.</div><div><br></div><div>So anyhow, yeah, seaweed. Who'd a thought? I love it.&nbsp;</div><div><br></div><div>To top it off, I got to meet Steve and have lunch with him. What a guy, and what a lunch. I'm not certain what I had....Pho Han Ah?......but it was so good you know why I hesitate to call my attempts "Asian cooking".....yet.&nbsp;</div><div><br></div><div>I've been very inspired by Bri- as usual- and am really into the no refrigeration thing. This trip I had no cooler and never regretted it. My first Asian noodle came to me from Bri in the desert somewhere and everything goes on a circle so now I turned him on to dried pork......I love how this works!</div>

 

[Seraphim]

<p style="margin: 0px;">

and am really into the no refrigeration thing.<br>

</p><p style="margin: 0px;">&nbsp;</p><p style="margin: 0px;">We found we stopped using our fridge in the B as it drained the batteries too quickly, and we ended up only using it when we had shore power and wanted cold drinks - or something fresh like eggs and bacon for breakfast. </p><p style="margin: 0px;">&nbsp;</p><p style="margin: 0px;">Refrigeration is no longer a necessity.</p><p style="margin: 0px;">&nbsp;</p><p style="margin: 0px;">Try your hand at sushi rolls sometime. Any fresh veggies or fruit works well, and it only takes about half an hour to make them. </p><p style="margin: 0px;">&nbsp;</p>

 

[twokniveskatie]

I am a recent sushi convert. Never even thought of making them. I'll google it though. Thanks!

 

[Seraphim]

<p style="margin: 0px;">Not difficult: </p><p style="margin: 0px;">&nbsp;</p><p style="margin: 0px;">Add rice to pot, just enough water to cover the rice. Start to boil, then turn down to simmer for 12 minutes (covered). Turn off burner and let rice sit on stove another 12 minutes. Decant warm rice into a bowl and add sushi vinegar, ansalt/sugar to taste. Cover with a warm damp towel and let it cool to room temp on the counter.</p><p style="margin: 0px;">&nbsp;</p><p style="margin: 0px;">All you need for equipment is a bamboo roller ( a couple of bucks) and sheets of seaweed. Put seaweed on roller, a thin layer of rice over seaweed, fillings in the middle, roll and slice. Keep the knife blade wet when cutting.</p><p style="margin: 0px;">&nbsp;</p><p style="margin: 0px;">If making nigeri, wet your hands well and just shape a scoop of rice into a ball and lay the topping across.</p><p style="margin: 0px;">&nbsp;</p><p style="margin: 0px;">When you attempt fish, go to a fresh fish market and request sushi grade.</p><p style="margin: 0px;">&nbsp;</p><p style="margin: 0px;">I like apple slices in the rolls - complements the mild vinegar flavor. The hardest part is finding out how much to season the rice for your taste.</p><p style="margin: 0px;">&nbsp;</p><p style="margin: 0px;">&nbsp;</p>

 

[twokniveskatie]

That definitely sounds doable. Thank-you! Does any rice work?

 

[kappydell]

some dried sausages will last a long time (pepperoni is one). Some summer sausages will last 6 months or more (check expiration dates) without refrigeration as long as you dont cut them open, then you either have to refrigerate or eat the whole thing, so get small ones. i can meat, so my pint jars are a mainstay of long lasting meats. in the stores you can sometimes find canned meats for reasonable prices - the dollar stores are cheapest. the polaner fish is quite good and yes, cheap, and no, it tastes like fish in sauce much milder than sardines. In a pinch I have dehydrated, cooked hamburger put with an oxy absorber in pint jars to make casseroles with. You may process the jars in a canner, too, and they will last several years.

 

[WanderingRain]

Love this topic! Sushi is easy to prepare with only a rice cooker. I make mine with just avocadoes, carrots and cucumber. Those 3 do not need refrigeration and if you have my appetite, I can finish one avocado per sushi session. I also have a water boiler which I use for some instant soup.&nbsp;<br /><br />I do have various tin cans and I do have polar sardines as well! (bought them for 99 cents). I buy mine whenever I come upon them 99 cents or lower --usually at 99 cents stores. &nbsp;I also get my avocadoes slightly unripe and I let them ripen on my shelf. Gives me time until I need it.