Meats in Camp

[Kayak Jack]

Well, fresh lamb or goat would sure beat hell out of canned, smoked salmon. But DRIED smoked salmon is a camp meat par excellant'e! It is so dry - "How dry is it?? - it's so dry, that it takes a lot of beer to wash it down.

Beat THAT with your fresh meat!

(Dang! these Aussies are tenacious :lol:

 

[jimsong]

Long ago, in Seward, Alaska, there was an Aleut lady that would take all the salmon you could bring her, and make a sort of jerky from it on the halves. I took her all the salmon I didn't eat fresh.
It was smoky, salty, and sweet.
I generally don't like sweetness, but her version of smoked salmon , in my experience, has never been surpassed. And believe me, I have tried!
She also smoked and dried hooligan, candlefish, and spanish mackeral. Other than the hooligan, they were forgettable. (But the candlefish did have a delightful aroma when used as a candle.)

 

[oldsparkey]

We have a little sea food place over at the cape (anyway I sure hope it is still there) that smokes kings and mullet the good old fashion slow way.

Anytime I would be over there I would get me a batch of them , good eating and even better for snacks. If I ever get a chance to be in that area I will check and see if they are still in operation. A good mess of Atlantic smoked mullet would be good.

Plus they would be something different to have when out camping. Snacking on them makes you smell like a smoke house , which we end up smelling like after sitting around a campfire.

The fresh water ones are like eating cotton , no good at all. :evil:

Chuck.

 

[Swampy]

In the Upper Michigan along the highway there running east and west ( M-41) just out side L'Anse stood a small shop ( white) and a very old Objibay sold small amounts of food. Among the delicacies was smoked whitefish made locally by Indians around there.

Talk about GOOD!!! Now the Indian and that shop are long gone. Most Indians now live off the casino profits and have quit much of the "old life'... sure miss those tastes of long ago ...

swampy

 

[Kayak Jack]

As much as I love the smoked fish, I wonder about the wisdom of taking it to camp. It would attract critters. And, with the smell on our hands, they'd follow right to our tent/hammock. (I drizzled a trail of honey over to Chuck's tent, with a sign reading "Free Cracker meat here. Acme brand fish sauce included." just like ol' Wiley dun.)

Indians had dogs, and kids w/ bows and arrows to guard from critters. Probably a Griz could walk in as unconcerned as Mike Mulligan in a sportin' house, and take any fish he wanted.

(Only bear we have to worry about down here is that one from Mississippi..Chuck.)

 

[oldsparkey]

Jack...

Shame on you , this is unforgivable slander , I'm thinking of taking you to court , maybe a good lashing, "O" the shame of it , all of it.......

YOU ......... Forgot ...GRITS. Man ... I thought I told you a long time ago , camping without grits is just not camping. :roll:

No one eats cracker meat without some grits on the side , it is just unnatural , unheard of , forbidden , never thought of....... TABOO.

Chuck.
PS. Friends , please forgive Jack , he must of been having a geezer moment or is that movement ?

 

[BEARS BUDDY]

Grits are at least as welcome as sand fleas, black flies and personal water craft on a paddle trip. :lol:

( WHO .... Let this Yankee on here ???? Chuck.)

 

[hairymick]

Jimmy,

The goats and ducks are not mine mate. They belong to the hippy geezer neighbours in the house immediately behind my place. They are pets. The ducks visit from time to time and the goats torment my dogs through the fence :lol:

Re the fruit, Citrus is a winter crop here. I don't recall it ever getting as cold as 25f here though in a real cold spell, it can reach down to around 30f or so for about a week a year, even then, by around 0930 the days warm up to around 65 -70 or so. I guess we don't even get a true winter by your standards. There are dwarf cultivars of orange now, that grow very well in pots and produce quality, full size fruit that might suit your area.

I used to grow pumpkinns here too. We use them as a vegetable - different cultivars to yours, but the vines used to go mad and take over the whole house yard. These are very sweet and good food, boiled, steamed or baked. They store well and are very suitable to dutch oven cooking and camping.

 

[bearridge]

those look like acorn squash

 

[oldsparkey]

Yep... Looks like them to me ... Definitely not our Pumpkins.

Chuck.

 

[Kayak Jack]

Butter cup or butter not squash. Mick's pumpkins snuck around the corner and mated with free-running seeds one evening, I think.

I hope he doesn't show us a picture of his Jackolantern! Probably made of a cucumber?

These Aussies will try anything.

 

[hairymick]

We call then a Queensland Blue. One of my favourite vegetables. I guess they do resemble a squash - only bigger. Average size is 3 or 4 pounds.

Taste a bit like a butter-nut pumpking if ours are the same as yours, only sweeter. They also go very well in soups and stews.

I have tried those huge pumpkins you guys grow and don't much like them. Is it true you use them for stock feed?

 

[Kayak Jack]

the hard squash you are eating there are referred to as a type of "winter squash". Meaning, they can be stored for a while, and eaten in the winter. Storage in a root cellar - cool and dark - extends shelf life.

I often simply nuke them, let it cool for easier handling, and scrape it out of the skin. I also put some on plastic wrap and dehydrate it. Katie & I had some on the Au Sable last month.

 

[oldsparkey]

I have tried those huge pumpkins you guys grow and don't much like them. Is it true you use them for stock feed?

Our large ones make a really good pie , pumpkin pie , also can be made into a soup.

Chuck.

 

[jimsong]

Mick, I don't have any in the ground this year, but I've grown that veggie. It named more generally here, it's called the "Austalian Blue Squash." I liked it,but I didn't have room for everything I wanted this spring. Now that the Spring crops are coming out, I may plant some.
It is better than the regular old pumpkin. It even makes a good pumpkin pie. The queen of all pies!

 

[Kayak Jack]

...It even makes a good pumpkin pie. The queen of all pies!

NEGATIVE! That title is reserved for rhubarb pie. AHHhhh JARVIS good eatin'!

 

[jimsong]

WRONGO,BONGO! Rhubarb is good, especially when the rhubarb is mixed with strawberries, but there is no pie better for breakfast!
A quarter of a deepdish pumkin pie, eaten out of hand, with a cup of Cajun black coffee, strong enough to float a horseshoe. Even Jarvis(whoever he is), would climb over a mountain of rhubarb pies to get a slab of pumpkin pie! Or it's distant cousin, sweet potato pie.)

 

[Kayak Jack]

Rhubarb is good, strawberries are great. I never mix rhubarb and strawberries. I also never mix cocoa and tomato juice.

 

[Lee Schneidermann]

Here I am thinking I'll be reading about meats!!
Getting back to the subject, I like to use what I catch, and in Iowa that means Carp.
The best reciepe I've come acrossed is this...
Pre heat your oven to 350 degrees F. Place a gutted, scaled carp on a cedar shingle and place on the center rack for 25 minutes.
Remove the fish and shingle from the oven and let stand on cooling rack for 5 minutes.
Remove carp from shingle, throw it in the garbage, and eat the shingle with tartar sauce. Delicious!! :lol: :lol: :lol:

Lee

P.S. I've tried smoking carp, but I couldn't keep the butt lit while sucking on thier heads!! :roll: :roll: :roll: :wink: