If you eat meat, you’ve probably got some questions about storing and using meat on your boat. I know I sure did! Actually, I was lucky as much of what I’d learned from my one-time butcher dad and on numerous camping and canoeing trips really carried over.
These days, most of us are used to buying meat all nicely butchered into the exact cuts we want, and we have large refrigerators with a meat storage drawer — not to mention a good-sized freezer. On a boat, you may not have any of this . . . but you can still have great meals with meat. Yeah, even if you don’t have a refrigerator.
“Meat” questions have always been a big topic here on TBG, so I’ve put together a mini-series on the topic:
- Using Canned Meat
- Canned Meat Meal Ideas
- Keeping Meat on a Boat
- Holiday Meal: Roast Chicken Recipe
- Meat or Yogurt Thermometer
- Adding Flavor to Meats
- FREE Beef Information for Cruisers
- How to Grill Guides: FREE PDF Downloads
- How to Cut Up or Bone a Chicken: FREE PDF’s
- Pork: FREE Downloads
- Kitchen Shears
- Food Safety 101
- Tenderizing Beef
- No-Added-Fat Sauteing and Browning
- Tattler Re-Usable Canning Lids
- Boning and Skinning a Chicken Breast (Video)
- Vacuum Sealed Meat
- Chata Chilorio
- Vacuum Sealers
- Instant Read Thermometer Temperatures
- Freezer Burn?
- Meat Wrappers in the Trash
- Last Minute “Marinating”
These days, Dave and I eat less meat than we used to for health reasons . . . but we haven’t totally given it up. And I continue to learn little tips . . . please add any of your own in the comments!