Interesting.
http://www.mredepot.com/servlet/the-364/Yoder%E2%80%99s-Celebrity-Canned-Bacon/Detail
September 20, 2011 at 8:42 pm
#1241985
Canned Bacon
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September 20, 2011 at 9:00 pm #996249
Hmmmmmm…..Would be nice for those that horse it into the wild for a few weeks.
September 20, 2011 at 9:09 pm #996251Going on a three week tour of the BWCA next summer. Will have to give this a try.
September 20, 2011 at 9:22 pm #996255September 20, 2011 at 9:42 pm #996258Cans = no problem IF you carry them out…
September 20, 2011 at 10:34 pm #996267
Quote:
Cans = no problem IF you carry them out…
Wrong.
My dad was busted on this at his campsite. He’s never been the kind to litter. Only way to prevent cans from being left in the BWCA is to not bring them in.
Bad advise.
September 20, 2011 at 10:39 pm #996270Quote:
Cans are a big no-no in the BWCA….
http://www.bwca.cc/tripplanning/rules.htm
-J.
Forgot all about that, JJ. I see a way to get bacon on a trip and my mind goes blank. I’m a “play by the rules” type so I’ll need to look elsewhere for my bacon fix.
September 20, 2011 at 10:49 pm #996273I like my bacon big guy!!! In fact, it’s BLT’s tonight with that good stuff from Grand Champion! Lucky me
-J.
September 20, 2011 at 11:28 pm #996282That brings back memories from camping days of my youth. Thanks
September 21, 2011 at 12:11 am #996292I stand corrected. I was a guide at Sommers and we traversed BWCA on our way to Quetico.
Cans weren’t a problem, except that you had to carry them out. BUT that was mid-late 60s…
September 21, 2011 at 1:13 am #996304couldnt you take it of the can and vacuum seal it to take it into the BWCA?
September 21, 2011 at 1:52 am #996307I have carried good slab bacon unsliced on canoe trips of several weeks. Wrap in cheese cloth soaked in vinegar, that keeps the mold off. Well cured, well smoked bacon keeps fine. Slice a few pieces off and MMMMMMM. Hard salami works the same way. Remember to leave them unsliced, less surface area for the bad bugs to enter. Enjoy!
September 21, 2011 at 1:55 am #996309Quote:
couldnt you take it of the can and vacuum seal it to take it into the BWCA?
That might work if you would knock out the whole supply in one day. My trip next summer is with one other guy (can’t find anyone else willing crazy enough to go for three weeks) so we wouldn’t eat much at a sitting. If you had a big group and could eat a can’s worth in a sitting I’m sure it would be fine.
September 21, 2011 at 1:56 am #996311Quote:
I have carried good slab bacon unsliced on canoe trips of several weeks. Wrap in cheese cloth soaked in vinegar, that keeps the mold off. Well cured, well smoked bacon keeps fine. Slice a few pieces off and MMMMMMM. Hard salami works the same way. Remember to leave them unsliced, less surface area for the bad bugs to enter. Enjoy!
Very cool tip. With only two backs to pack in/out gear we’re going to need to be very creative with provisions.
September 21, 2011 at 2:11 am #996315Quote:
Quote:
couldnt you take it of the can and vacuum seal it to take it into the BWCA?
That might work if you would knock out the whole supply in one day. My trip next summer is with one other guy (can’t find anyone else willing crazy enough to go for three weeks) so we wouldn’t eat much at a sitting. If you had a big group and could eat a can’s worth in a sitting I’m sure it would be fine.
Can’t you vacuum seal single meal size???
September 21, 2011 at 2:13 am #996317Quote:
Quote:
Quote:
couldnt you take it of the can and vacuum seal it to take it into the BWCA?
That might work if you would knock out the whole supply in one day. My trip next summer is with one other guy (can’t find anyone else willing crazy enough to go for three weeks) so we wouldn’t eat much at a sitting. If you had a big group and could eat a can’s worth in a sitting I’m sure it would be fine.
Can’t you vacuum seal single meal size???
Of course. That would be an option.
But it really wouldn’t make a lot of sense when one can buy Hormel ready to eat shelf stable bacon (or other similar products) in the vacuum sealed packages that already are available in smaller quantities. If I read right these cans are equivalent to 3# +/- of uncooked bacon. I didn’t catch the quantity when I first checked out the product. I was expecting a lot smaller quantities.
September 21, 2011 at 7:18 am #996329We used to eat canned meat – on the farm.
Great in stew or over taters.
Dog
September 21, 2011 at 1:09 pm #996356Quote:
Going on a three week tour of the BWCA next summer. Will have to give this a try.
We take the hormel shelf stable bacon into the BWCA. Works just fine.
I’ve been wanting to try the dry cured stuff from Broadbent though.
Broadbent’s Hickory Smoked Bacon
Broadbent Country Bacon is a dry cured product. It does not require refrigeration. It has a shelf life of three months. Refrigerating or freezing upon receipt will extend quality and life of the product. All products are USDA inspected and meet all USDA shipping requirements for safety.
September 21, 2011 at 1:37 pm #996361Quote:
Quote:
Going on a three week tour of the BWCA next summer. Will have to give this a try.
We take the hormel shelf stable bacon into the BWCA. Works just fine.
I’ve been wanting to try the dry cured stuff from Broadbent though.
Broadbent’s Hickory Smoked Bacon
Broadbent Country Bacon is a dry cured product. It does not require refrigeration. It has a shelf life of three months. Refrigerating or freezing upon receipt will extend quality and life of the product. All products are USDA inspected and meet all USDA shipping requirements for safety.
The Hormel pre-cooked stuff is convenient but doesn’t rank high up the flavor scale. At least in my opinion, anyway. Thanks for the link. I can see I’ll need to tap into the knowledge base here as we get deeper into planning this trip.
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