Gram Zdrowia

Home Stimuli Food storage Sustainability of meat in the field (summer)

Sustainability of meat in the field (summer)

Print
We are accustomed to eating meat. In the wild it is often the only way to provide the body with adequate amounts of energy. However, in our Polish conditions typically use the inventories carried in a backpack. 

I will not write about setting traps and snares - if you will, you will find plenty of material on the subject. I have to put my hand is not. 
You'll write about how to turn the meat in the diet of the expedition. 

A lovely sentence that I'm in trouble so put it in a table: 
Form meat 

Persistence under field conditions (summer) 

Benefits 

Disadvantages 
Raw meat for one day. Longer if you wrap them such as nettles and horseradish. The meat is fresh, cheap and can do almost anything it can not be eaten raw - they need to be prepared before eating, and we need to know. 
Meat Poultry Meat Ditto is fresh, cheap and easily convert them for quite a tasty dish. They must be prepared before eating. 
After catching the fish an hour. If it cleans up - until the next day. No need to carry or store - just caught. And the taste ... In order to eat you have the equipment, skills and a bit of luck (by angling the card will not mention). 
"Wild protein" 
snails, frogs, insects as fish. Just like snail gut? It is better to keep him alive.No need to carry or store - just caught. Taste - we try. Well, cost nothing. 1.Loss of time to catch 
2. Most people must be overcome for such food 
Smoked bacon, etc. 1-3 days cheap and caloric Not everyone likes the taste 
Ham or sausage, a few days. Hold out longer if vacuum packed. It is at once seasoned, so you no longer taste better. You can eat the bread, toss it into soups, bake on the fire, fry sliced ... "She keeps a" little bit longer than raw meat. 
Canned food - luncheon meat armor to 2 weeks (just watch out for "bloated" cans) You can eat straight out of metal, "if someone does not interfere with zinc atoms. Taste - always the same regardless of the name. Also, preservatives, and the need to carry (or disposal) of the plates interfere with its users. 
Ready meals, canned and bottled Weeks are delicious. Just heat and enjoy.Cans weigh more than the cans. So why wear the water contained in the sauce? 

Freeze-dried ready meals are tasty without end. Just add boiling water and you can eat. They are terribly expensive: 20-30 zł for a meal 
Soybeans - dry meat substitute Months or even years, provided that it will be dry or pre-packaged. Do not spoil the first Before consumption need to be prepared (soak, boil) 
2. And so it tastes like sawdust. 
3. I guess that it firmly przyprawimy. 
4. Or throw in the soup as a thickener 
Pemmikan (dried meat, mixed with fat and spices) Former trappers to store their supplies after several years (but probably not in the tropics?) No spoils 1. A lot of work to take the 
2. Taste and it is not unusual 
3. Recipes for cooking pemmikanu you invent yourself 
Dried meat, Polish peasants ate meat, even after three years drying reduces the weight to 1 / 3. You can eat raw and cook. The meat is tough - you have to chew them well, soak or grind on. Well, quite a large volume. 
Dried sausage week or two in your backpack. It must be properly dry yourself. At home this ususzona can wait months. Taste - like sausage that much harder - it can bite the same or chop and toss in cooked dishes. Too hard on sandwiches (unless shredded), and baking over the fire. 

From this it follows that the type of meat that people take a trip you need to adjust to: 

* The duration of the expedition and the ambient temperature, 
* The planned trip and shopping opportunities on the route, 
* Transport capacity of the backpack and strength back, 
* Amount of money you want to spend on food, 
* Skills and approach to cooking - you want to cook or do you prefer cash? 
* Approach to survival and the wild-protein " 

A few tips for meat: 

* Guys! Chicken is really easy to cook! They can be fried or grilled over an open fire. Try it! 
* Sausage can be dried in a refrigerator - just put on the shelf and do not wrap it in foil. 
* The meat can easily dry in the house. 
* Food vacuum-packed can be stored for longer but when you open it you need to eat quickly. If you can not eat it at one sitting - it is best to open the evening and end up in the morning. 
* Food must be stored in a cool, protected from dirt and animals. 
* Recently I went to the page where I found your Lyofood offer freeze-dried food - one serving lunch cost around 20 zł (+ shipping), so I do not think outside the alpine expeditions, they found many enthusiasts. 
* If someone leaves a tin box in the woods - there is a chance that this year someone at her wdepnie. If you bury the same box - it wykopią archaeologists in the XXV century. If you burn it first and then buried - should przerdzewieć within several years. What if we flatten it and learn from the forest? 

What do I pick myself? 

* For weekend trips I take a "battleship" and dried sausage (hunting or dried pork sausage). 
* On the basis of longer trips in the meat supply is the storefront lottery: luncheon meat, chicken, sausages (what will). My reserves are: dried meat (jerky or ground) and dried sausage removed from the home. 

Source: http://www.survival.strefa.pl/mieso.htm
Sustainability of meat in the field (summer)
 

Menu główne


Ostatnio na forum

No posts to display.

Komentarze

  • Flax oil - Polish Gold 1/4 Omega-3

    LeenLife E - Omega 3 w najczystszej postaci... Jedyny zarejestrowany w Polsce i na świecie nutraceutyk ...

    Read more...

Gościmy

We have 230 guests online