Many cruisers don't use the fridge cause it's expensive & requires a lot of energy.
So, if a cruiser were to catch a big fish
, how could he preserve it in tropical climates, in the boat?
I've spent days trying to find an answer to this, and it's absolutely rediculous that I haven't found an answer yet. The one most promising post on one cruising forum that should have had all the answers was mysteriously removed. Lets get to the bottom of this solution here & now.
I've been reading that Jamaican jerk using scotch bonnet peppers & smoking is one way of preserving meat & obviously Jamaica
has a hot climate, but they're recipes
have been Americanized & most all preservation recipes
say to store the meat in the fridge - nonsense. There must be an authentic way of doing this without a fridge.
One promising looking article mentioned laying strips of meat in layers of salt
, in a bucket, and just repeating layers. What's the maximum thickness for either the meat or the salt
? Does the bucket need to be air-tight, or would an air-tight seal cause spoilage? Most sites say to use cheesecloth to keep the flies out (& this would allow it to breat fresh air)
Some sites write about making salt brine, but 99% of those sites won't give ratios of salt to water
. If a potato floats, it's good, or if an egg floats, it has enough salt. That's what one article mentioned.
I've tried the salt brine method. It worked for a few days, but in my boat, we're talking temperatures of 90 degrees. It's uncomfortable in this oven
, and after a few days, the whole vat of salt-water brine smelled terrible.
Most articles that mention brining meat, also say you have to smoke it after it's been sitting in the brine for about 3 days. Some say, just patting it down w/ a cloth & hanging the meat to dry is sufficient to preserve it, but then you have to store it in a cool place. I just doubt my bilge
would count, as hot as this cabin
gets. Besides, the 100% moisture in the air further makes preserving meat difficult.
One poster mentioned laying the meat cut in salt, and then replacing the salt once it turns to slush. It tuns to slush, cause it absorbed moisture. This sounds like a good strategy to try next, but, I'm concerned that I cannot find one good article that tells how to preserve a fresh catch, like shark, or tuna, in hot & humid weather
without ice or refridgeration.
Anyone have any real-world experience with this?
I'll put a disclaimer in here for all the following posts, as well as this one. Experiment
w/ eating preserved meat only in emergency
situations & at your own risk. Don't do it w/out consulting a medical
doctor and put your life insurance
in my name.