For meat lovers who enjoy meat on the grill or over the campfire, learning how to pack the meat will assure it stays fresh and is ready to cook when the time is right. For those who are using coolers with ice, planning meals is beneficial for easy cooking flow. Because it cannot stay frozen very long in a cooler, choosing the smallest pieces of frozen meat to cook first is the best alternative. Depending on how many pounds the meat is will likely depend how fast it will thaw. Large pieces of meat such as tenderloin, whole chickens and roasts will take the longest to thaw. Smaller frozen meats such as chicken sections, fish fillets and thin steaks should be eaten first or early the second day. Larger meats can be eaten on the third day. Packaged meats such as bacon, hot dogs or bratwursts can keep longer as they remain on ice. Frozen food should never be unthawed in direct sunlight. Use an area of the cooler that is not on ice to allow the food to thaw slowly.
One of the best ways to have food readily available is to create premade meals. This can be done by chopping vegetables, and slicing meat and condiments, then storing them in Ziploc bags or plastic containers that can be easily accessed. The key is to keep foods organized. Meals such as hobo dinners can be premade at home, wrapped into aluminum foil packets and stored until ready to cook. Hobo dinners can be made by placing a raw hamburger patty and layered vegetables in 6 oz. to 10 oz. serving packages of foil, then crimped. Biscuit dough with bacon or sausage patties can also be placed in an aluminum packaging, then kept cool until ready to cook.
Dry Goods and Prepackaged Foods
Dry goods and prepackaged meals are great nonperishables to have. These types of foods can be implemented as snacks or substitutes for meals throughout the camping trip. Granola bars, trail mix, beef jerky and canned nuts are examples of prepackaged foods. Canned foods also act as meal additions and supplements. Canned vegetables, beans and soups can be heated and served alone or with a meat dish.
Article Written By Julie Boehlke
Julie Boehlke is a seasoned copywriter and content creator based in the Great Lakes state. She is a member of the Society of Professional Journalists. Boehlke has more than 10 years of professional writing experience on topics such as health and wellness, green living, gardening, genealogy, finances, relationships, world travel, golf, outdoors and interior decorating. She has also worked in geriatrics and hospice care.