Boiled beef

Discussion in 'Camp Cooking' started by jackley, Apr 12, 2019.

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  1. May 11, 2019 #41

    Sicilian Hunter

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    Nock,
    That was in reference to the rock hard salt pork that both Jeff and I have come up with.
    My boiled beef was trimmed of fat before boiling
     
  2. May 11, 2019 #42

    Brokennock

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    Ah. That's what I thought about the beef.
     
  3. May 11, 2019 #43

    Sicilian Hunter

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    The damn salt/sugar cured pork came out so "cured" it will require some "reconstitution" by either boiling or soaking.
    Preserved, YES. Palatable, yet to be determined...
     
  4. Aug 2, 2019 #44

    Sicilian Hunter

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    So it has finally come to fruition!!!
    I came back from 4 days at the Cache Le Plew event last Tuesday and had a great time!!
    I tried some other camp foods but more to the point of this thread I tried the boiled beef that I had made and kept frozen since 4-21-19.
    I sliced it and fried it in olive oil and served it with eggs as a bacon alternative and it was DELICIOUS!!!
    I could see it being one of those preserved meats that could eaten as various meals but most of all it would make a good chipped beef style of dish although I doubt that is period accurate.
    However, fried until slightly crispy was divine!!
    I would make it again.
    Any ideas how to carry it in a PC/HC fashion in the field ?
     
  5. Aug 2, 2019 #45

    Poboy

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    I actually have that....it involves 3 weeks of briing and not really to preserve it, but to rot it for eating, but the best damn thing I ever ate!
     
  6. Aug 2, 2019 #46

    Brokennock

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    Wrapped in paper or cloth and dropped into your waxed cloth haversack? At the time, probably not even wrapped in anything, just dropped into the bag.

    How is it if you just slice it and eat it?

    Thanks for sharing.


    Hope you post this elsewhere.
     
  7. Aug 3, 2019 #47

    Sicilian Hunter

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    In all honesty its vinegar that is the first thing you taste, then the beef flavor.
    Sliced thin right off the chunk its tasty!
    If I were concerned about longevity I would've kept it in the brine even longer than I did.
    Some of the inner core or the chunk was still pink so I'm not sure if that would contribute to a faster spoilage rate of if that is just its natural color.

    I will post else where as well
     

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  8. Aug 4, 2019 #48

    Brokennock

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    Mmmmm. Me hungry now
     
  9. Aug 4, 2019 #49

    Sicilian Hunter

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    I must say, I have tested it one some of the most particular pallets and its been a hit every time
     
  10. Aug 5, 2019 #50

    jackley

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    Glad it worked for you. I've always liked the taste of vinegar. I have kept it in 70 degree temps for up to 5 days with no spoilage.

    I wrap it in brown wax paper that I make. Brown paper bags with beeswax melted in using an iron. That is about as water tight that I have found. Tied up with hemp twine and stored in game bag.
     
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  11. Aug 6, 2019 #51

    Sicilian Hunter

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    I will have to try making up some of that paper.
    I can see a thousand uses for it!
    Thanks!
     
  12. Aug 8, 2019 #52

    jackley

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    Just an update on making the wax paper. Use a piece of plywood on top of the ironing board or at least 3 old towels. Then the paper and wax. DO NOT use your wife's new expensive iron for this. Go to salvation army and get a $2 iron for this. It takes along time to clean all the bees wax off the the ironing board and her new iron. Don't ask how I know.
     
  13. Aug 8, 2019 #53

    nhmoose

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    Sorry but got to ask. You boiled it and then froze it.

    Time you defrosted it before taking it to camp. Temp it was when not put in a cooler or any other type of storage.

    Temperature at storage without coolers still partial frozen etc.

    How many through up later or had food poising symptoms?

    Tastes don't really count.
     
  14. Aug 9, 2019 #54

    Sicilian Hunter

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    Not sure what you’re asking.
    I only took core temp when I cooked it.
    Nobody got even remotely ill.
    Nice try though.
    BTW, it’s “threw up” not through just in case English isn’t your first language
     
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  15. Aug 9, 2019 #55

    nhmoose

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    What I was asking is,
    Did you defrost it before going to camp?

    Was it defrosted before putting it into the article you stored it in for camp storage?

    Did anyone get sick from eating it?

    All serious inquiry no need to get upset about them. Gheesh folks are touchy here.
     
  16. Aug 9, 2019 #56

    Pioneer flinter

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    I was at the rendezvous with Sicilian hunter, that boiled beef was delicious , with no problems.
     
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  17. Aug 9, 2019 #57

    Brokennock

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    My mom used to tell me (very, very, often), "it's not what you say, but how you say it,,,,,,,." I guess I still don't have that lesson down pat.
    Your question about throwing up and food poisoning was phrased in a very presumptuous way, implying that people getting sick was an assured outcome.
    I did understand where you were going with the other questions about thawing and transport temperature, could effect the length of time the meat stayed edible.

    Of course, there are many places in the world where meat and fish that's a little past it's prime is the norm on the dinner table. Many hot climates and places with no refrigeration (hat's where all those great spices come in to play). And the folks don't generally get food poisoning from it.
     
  18. Aug 9, 2019 #58

    nhmoose

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    I am not the best writer by far. I asked was the meat frozen when taken or not I guees that is the simple question.

    If it was frozen there is no kind of test IMHO as I have taken frozen meat stored insulated in just clothes an cloth They were good 2-3 days after as they were STILL frozen the first day and a half

    So what does that prove you boiled it in vinegar water then froze and it was good when used but the question remains how long thawed?

    Then it tasted good is not an answer to did anyone get sick?

    Then the Grammar Nazi answer.

    I learned don't eat High meat it may get you sick. I have had food poisoning and do not wish it on anyone.

    I asked to find out if it is a good method and so far I am saying no answer.

    Last post here and to any of the posters items.
     
  19. Aug 10, 2019 #59

    tenngun

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    I have found cooked meat can stay good for at least several days even in warm weather and not cause any trouble. People can get sick on ‘made dishes’ like tuna salad or potato salad that’s been left out, but I think it’s more of the mayo then the meat.
    I have dyslexia my self and my spelling really sucks, if it weren’t for spell check I’d be getting the spelling ribbing a lot.
    But.... my spelling is so bad that even spell check can’t figure it out and often substitutes a comply wrong word. Most of the time I don’t notice until after posted
     
  20. Aug 10, 2019 #60

    Brokennock

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    That whole spell check putting in the wrong word happens to me all the time when I try to text message someone in a hurry. I'm such a poor speller that I can rarely complete a crossword puzzle even if I know the answers, because I can't spell the correct answer.
    And I read, a lot. Thought it was supposed to make one a better speller. ???
     

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