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Old 09-10-2012, 19:55   #346
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Re: Shoestring Sailors (Cruising on $500 per month - part II)

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I have a question about food preservation... Since i'm from a farm i have the posibility to buy a small pig, feed it up, and have lots of meat after.. But how would i be able to preserve a whole pig? (in smaller bits ofc) How can i keep the meat from not going bad after a few days/week?
can it, smoke it , salt it..
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Old 09-10-2012, 19:56   #347
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Re: Shoestring Sailors (Cruising on $500 per month - part II)

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I have a question about food preservation... Since i'm from a farm i have the posibility to buy a small pig, feed it up, and have lots of meat after.. But how would i be able to preserve a whole pig? (in smaller bits ofc) How can i keep the meat from not going bad after a few days/week?
http://www.motherearthnews.com/Real-...ning-Meat.aspx
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Old 09-10-2012, 20:44   #348
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Re: Shoestring Sailors (Cruising on $500 per month - part II)

And just FYI File, ground sasafrass leaf, is an additive to gumbo not a major part !! It can do strange things to your system if you are not REAL used to it LOL in most Cajun resturants, it is served in a small paper cup or something of that sort. to be used as salt or pepper would be used ! Remember french is a lot of times backwards to english! File Gumbo in english comes out to gumbo with file ! or thats what my friends down the Bayou explained to me ! Just saying go easy till ya get used to it ! or keep a bunch of rolaids and T paper handy
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Old 09-10-2012, 20:52   #349
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Re: Shoestring Sailors (Cruising on $500 per month - part II)

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Originally Posted by cner View Post
I have a question about food preservation... Since i'm from a farm i have the posibility to buy a small pig, feed it up, and have lots of meat after.. But how would i be able to preserve a whole pig? (in smaller bits ofc) How can i keep the meat from not going bad after a few days/week?
Beef/moose/deer jerky is a staple in my house. Never tried pork jerky, but why not? At least from the lean cuts.

And then of course there is the smoked pork and salt pork of old.
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Old 09-10-2012, 20:54   #350
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Re: Shoestring Sailors (Cruising on $500 per month - part II)

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Originally Posted by cner View Post
I have a question about food preservation... Since i'm from a farm i have the posibility to buy a small pig, feed it up, and have lots of meat after.. But how would i be able to preserve a whole pig? (in smaller bits ofc) How can i keep the meat from not going bad after a few days/week?
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Originally Posted by zeehag View Post
can it, smoke it , salt it..
I forgot about canning it (or as the Newfies say, bottling it). First time I was invited to a Newfie friend's house for 'bottled moose' I just about cracked up, until I figured out it was canned. Actually, bottled is a better description, just not used out west here.
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Old 09-10-2012, 21:26   #351
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Re: Shoestring Sailors (Cruising on $500 per month - part II)

Read about canning (botteling) meat, and it looks like this would be a great way!
Still needs to buy boat, make it ready, learn to sail and lots more, but now i have the 'self suficient sailor' by pardys and a norwegian 'learn to sail' book waiting for me in the mail to read while i'm out working on the big blue I'm so exited till i finaly can start out! (All my work colleagues are sick of me talking about sailing)
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Old 10-10-2012, 00:54   #352
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Re: Shoestring Sailors (Cruising on $500 per month - part II)

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Originally Posted by cner View Post
Read about canning (botteling) meat, and it looks like this would be a great way!
Still needs to buy boat, make it ready, learn to sail and lots more, but now i have the 'self suficient sailor' by pardys and a norwegian 'learn to sail' book waiting for me in the mail to read while i'm out working on the big blue I'm so exited till i finaly can start out! (All my work colleagues are sick of me talking about sailing)
better get a boat with nice high thwarts and a pressure washer,those pigs can make a hell of a mess on deck
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Old 10-10-2012, 01:14   #353
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pirate Re: Shoestring Sailors (Cruising on $500 per month - part II)

From Wikipedia, the free encyclopedia

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For other uses, see Gumbo (disambiguation).
Gumbo
A bowl of shrimp gumbo, served over riceOriginPlace of originUnited States of AmericaRegion or stateLouisianaDetailsMain ingredient(s)Roux, okra, filé powder, meat and/or shellfish, celery, bell pepperGumbo is a stew or soup that probably originated in southern Louisiana during the 18th century. It typically consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers, and onions (a trio known in Cajun cuisine as the "holy trinity"). Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either the Bantu word for okra (ki ngombo) or the Choctaw word for filé (kombo).
Several different varieties exist. In New Orleans, what is known as Creole gumbo generally contains shellfish, tomatoes, and a thickener. Cajun gumbo varies greatly, but often has a dark roux with either shellfish or fowl. The Creoles of Cane River make a gumbo focused much more on filé. Sausage or ham are often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers for a minimum of three hours, with shellfish and some spices added near the end. If desired, filé powder is added after the pot is removed from heat. Gumbo is traditionally served over rice. A third, lesser-known variety, the meatless gumbo z'herbes, is essentially a gumbo of slow-cooked greens sometimes thickened with roux, with rice served on the side.
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Old 10-10-2012, 04:03   #354
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Re: Shoestring Sailors (Cruising on $500 per month - part II)

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And just FYI File, ground sasafrass leaf, is an additive to gumbo not a major part !! It can do strange things to your system if you are not REAL used to it LOL in most Cajun resturants, it is served in a small paper cup or something of that sort. to be used as salt or pepper would be used ! Remember french is a lot of times backwards to english! File Gumbo in english comes out to gumbo with file ! or thats what my friends down the Bayou explained to me ! Just saying go easy till ya get used to it ! or keep a bunch of rolaids and T paper handy
Well, isn't that something? I've only made file gumbo about a dozen times so I'm no expert but I've never had a problem with it. I use the file in the gumbo as a thickener instead of okra, not as a seasoning so maybe the cooking does something to it.

Anyway, good to know. Thanks.
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Old 10-10-2012, 04:11   #355
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Re: Shoestring Sailors (Cruising on $500 per month - part II)

Maybe bobconnie justplain can't cook bayou style.

Gumbo never bothered my innards either.
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Old 10-10-2012, 04:22   #356
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Re: Shoestring Sailors (Cruising on $500 per month - part II)

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Maybe bobconnie justplain can't cook bayou style.

Gumbo never bothered my innards either.
Well, BobConnie is from Louisiana and I'm from Ontario Canada. I'm gonna put some faith in what they say.
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Old 10-10-2012, 04:44   #357
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Re: Shoestring Sailors (Cruising on $500 per month - part II)

Well I dunno. Plenty of Louisiana people are strictly franks and beans. Sure won't put me off my gumbo. I never had a bowl I didn't like.
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Old 10-10-2012, 06:55   #358
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Re: Shoestring Sailors (Cruising on $500 per month - part II)

shoestring sailor...One who can actually enjoy living and sailing w/o having all of the land based amenities.. How is that possible???
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Old 10-10-2012, 06:58   #359
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Re: Shoestring Sailors (Cruising on $500 per month - part II)

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The dish likely derived its name from either the Bantu word for okra (ki ngombo) or the Choctaw word for filé (kombo).

.
So far away and with the same "ombo" in the name.

The groups must have been mixed long before we thought huh?
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Old 10-10-2012, 07:00   #360
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Re: Shoestring Sailors (Cruising on $500 per month - part II)

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Originally Posted by cner View Post
Read about canning (botteling) meat, and it looks like this would be a great way!
Still needs to buy boat, make it ready, learn to sail and lots more, but now i have the 'self suficient sailor' by pardys and a norwegian 'learn to sail' book waiting for me in the mail to read while i'm out working on the big blue I'm so exited till i finaly can start out! (All my work colleagues are sick of me talking about sailing)
They'll get over it when sitting in their easy chair as it blows like hell outside and they're NOT out in it...
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