I grew up in a Hungarian immigrant home, and grew up on stuff like this:

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I have found their cured sausages fantastic for trips, as them come vacuum sealed, hold up well without refrigeration and are about the most delicious stuff on earth.  Anything this guy makes is first rate.

What other meat products do people take?

Andrew

I gotta check these guys out.  I'm like 2 miles from the Glen Ellyn store.  Thanks!

thanks for another backcountry pack idea. what do you recommend? how are the hot ones?

thebutcher

the 'scout' sausages are nice.  You can divide them and individually vac seal them, no need to deep six em. The nice thing is you can simply open it up and eat it, no need to slice or what ever. Hot isn't *terribly* hot, but I'd suggest you get some of each to see which suit your taste best before going.  The larger salamis are nice for bigger groups. The bacon is slab-style and cured.  In my house it was served as is, or diced into other recipes.

Jim's Blue Ribbon summer sausage, beef or garlic - never pork. I grew up on 'em and wouldn't doubt old friends still work there plus they are available in a few stores where I live now. They're hard so don't necessarily NEED refrigeration.

Bacon lasts weeks with a little care as well. If the store keeps it barely refrigerated and the use by date is months from now... Canadian bacon, same deal. Just consider when you opened it and the conditions it experienced.

Heck, I'm gonna take a drive to that Glen Ellen store and get some of the smoked boneless pork loin and some ribs!  Thanks for the info.

Do you have any good goulash recipies?

Some processed meats I take: pepperoni, hard salami, polish sausage, kielbasa, chicken in foil envelope, tuna in foil envelope.
Some recipies:  spagetti with tomato sauce;  boiled dinner with sausage, carrots, cabbage and potatoes; baked beans with sausage; chicken and tuna boxed "helpers"; boxed pasta salads; jambalaya rice meal.

Zups makes a no-refrigeration pepperoni that is exceptional. They call it pepperoni but it's something else entirely, smoked, spicy, coarse ground... keeps forever.

My mom was more of a paprikash than goulash cook.  I make a pretty nice chicken paprikash myself. I do it a little different each time, and I don't think I've ever actually seen it written down. Let me know if you're interested, I can give it my best shot.

a

Any of the foil packed store bought meats are excellent.
I get my wild game sausage from these folks.
Their venison/jalapeño sausage sticks are out of sight!
One of them. some sliced "wax" cheese, rolled in a pita or any flat bread makes a filling a quick paddling lunch.
 Sausage also makes a nice "filler" for dinner meals, like rice/cous-cous or any grain dish. Also good in the Zaterains New Orleans style rice dishes ;D

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wow the smoked sausage looks great, thanks !  I really like the packaged ham from SueBee---but cant find it anymore.last place i found it was Zupps

Spam "Singles" now comes packaged in individual 3 oz. foil packets. Pricey but convenient and conforms to the can/bottle ban.

I've had good luck dehydrating homemade marinara sauce for pasta dishes. It take a half hour or so to rehydrate it in camp. Real nice on a rainy day when cooking under the tarp.

I also take pre-cooked bacon. Saves a lot of time and doesn't attract the bears like frying it in camp. Just put the pre-cooked stuff in a foil wrap and put it next to the fire for a few minutes to warm and re-crisp it

CanoeFly

We bring pepperoni with Bobili pizza crusts singles, pizza sauce in pouches and kraft parmesan cheese in the shaker.Heat crust both sides in frying pan with a little oil .Top with pepperoni, sauce and cheese cover .Makes a great little pizza,Wolf

What other meat products do people take?

I pre-cook most of the meat I take, then I seal them in "foodsaver" bags.  Once cooked, all this meat is safe for quite awhile.  I cook breakfast sausage, brats, and hamburger then seal it this way.  

The meat I don't precook is pepperoni, (for camp pizza) hard salami (for lunch), tuna (the kind that comes in bags), and venison jerky (which I suppose you could say is already "cooked").  

prouboy

with a cooler pack (BWJ type) we bring the kitchen sink. ribeyes and strips, chicken breasts, brats, pheasant, and lump crab have all found their way into the woods on my back. i just can't stand the thought of paddling all day to set up camp and eat anything i wouldn't want to eat at home.

thebutcher

Puckster wrote on Mar 8^th, 2009 at 2:47am:

What other meat products do people take?

Dehydrated taco meat works great.   (don't forget the dehydrated refried beans)

DO NOT get the pre-cooked ground beef from Wal Mart.  Way too salty.

beefman

First or second night I'll eat a 14 or 16 oz. Ribeye from Zups call ahead and have it double freeze wraped and frozen. Then there is the sloppy joes , chili dehydrated at home, pepperoni, landjaegers, dried tuna,  and some smoked sausage.

flpaddler wrote on Mar 12^th, 2009 at 10:45pm:

landjaegers

what are we talking about here?

thebutcher

thebutcher wrote on Mar 13^th, 2009 at 1:09am:

flpaddler wrote on Mar 12th, 2009 at 10:45pm: landjaegers what are we talking about here? thebutcher

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"landjager = landjaeger   Notes:   The name means "hunter," perhaps because this smoked beef sausage needs no refrigeration and is handy to take on hunts.  Look for thin flat sticks in German delis. "

TwistTieCollector wrote on Mar 13^th, 2009 at 3:46am:

[http://www.foodsubs.com/MeatcureSausage.html "landjager = landjaeger   Notes:   The name means "hunter," perhaps because this smoked beef sausage needs no refrigeration and is handy to take on hunts.  Look for thin flat sticks in German delis. "

what a page to start off the day. perahps a mid morning work break to up my sausage intake is due.

thebutcher

We usually take about 1- 1.5 lbs of hot or sweet sopressata or dry cured salami (store bought) to cut up for lunch with hard cheeses (aged gouda, piave - parmesan-like).  This needs simply to be kept cool, and since we trip early season, no problems.  

Some homemade smoked venison hot stick also keeps well for a number of days.  homemade trail bologna is good for a day or two, if kept cool and dry.  

These are my favorites, travel real well even in the heat of summer, fortunately local to me, nice old world German family run business. Summer Sausage and landjaeger excellent stuff.

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fraxinus....thanks for the reference!  I'm making a point of stopping at this place on one of my frequent trips to Madison.

I'm looking for HARD sausage meat...not the mushy, soft kind.  I assume I'll find it at Bavarian Sausage.  

prouboy

Ash- this stuff looks yummy-have to search a local source out.

All of this sausage talk has made me hungry....Quetico Dave gave me some Moose Pepperettes a number of years ago.  I'd sure like to have some of those again!

beefman wrote on Mar 23^rd, 2009 at 4:15am:

All of this sausage talk has made me hungry....Quetico Dave gave me some Moose Pepperettes a number of years ago.  I'd sure like to have some of those again!

Last time I saw QD, he was grilling homemade Moose Brats on his deck grill. Nothing like some cold Canadians and wild game brats too give you that "up north" feel ;D
Its little things like that and his homemade sauna, that make up for his occasional lapses in pick-up and delivery times.

My boyz figured out this year that venison peppersticks heated infront of the Mr. Heater on our ice fishing excursions were tasty too, made the time go faster too....on those days with no hook ups....new lakes U know...

New meat store in Isanti MN! Jalepeno- cheddar beef sticks mmmmmm. Super hard,  hard salami will keep a couple of weeks in summer a month in spring. The best Pork chops I've ever had! It's carnivore heaven!

What's the name of the place?

prouboy

Isanti Retail meats.

marlin55388 wrote on Mar 24^th, 2009 at 2:03am:

My boyz figured out this year that venison peppersticks heated infront of the Mr. Heater on our ice fishing excursions were tasty too...

You mention a good point.  When heated a little, summer sausage and other sausage sticks taste even better...

mad_angler wrote on Aug 21^st, 2009 at 8:31pm:

marlin55388 wrote on Mar 24th, 2009 at 2:03am: My boyz figured out this year that venison peppersticks heated infront of the Mr. Heater on our ice fishing excursions were tasty too... You mention a good point.  When heated a little, summer sausage and other sausage sticks taste even better...

Heating anything cured with spices, releases oils in the spice, which gives you a boost in flavor.
 A little related tip. When pan sautéing/ meat/fish/poultry, instead of adding the spices afterward or sprinkling on while cooking, when you add the cooking oil to pan, sprinkle in the spices. Don't crank up the heat too high, the spices will get bitter, but at a sauté, the dry spice will release its oil, and give a more intense flavor than spice sprinkled in late in the cooking process ;)

YAH just say GAR-leek ;D

I bring Schmidt's german beer sausage, garlic sausage and landjaegers.
These are phenomena; - made in Nicollet, MN, USA (small town near New Ulm - big German area)

Like a few other posts here - it is a faily owned operation that;s been around for a very long time - high quality, amazing stuff. I bring several sticks with me on each trip. They keep well for days and days on the trail.

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Hey Ibfly
This has caught my interest. Sounds like something that would be a great surprise for the first night eats for my crew. I know this is going to sound kind of dopey but doesn't this stuff have to stay refrigerated? :-/ Zero experience with this sort of thing other than running down to the grocery store and throwin a few brats on the grill.

What you have suggested is it like a "summer sausage" or do you put the fire to them?  I wonder if they would they even ship something like that to Michigan? Anyway sounds like the real deal. Care to elaborate further?  [smiley=dankk2.gif]