TIPS FROM THE AUTHORS
FROM JERRY MINNICH:
A large, bone-in precooked ham can produce many meals. Heat it up for dinner, carve off slices for sandwiches and make pea or bean soup. During the day, people can grab a slice for a snack. The ham will last a week to 10 days in the refrigerator.
Minnich is the author of "North Woods Cottage Cookbook" (Trails Books, 2005; $16.95) and 11 other books on gardening and food.
FROM TERESA MARRONE:
For easy packing and cooking, make your meat marinade at home and combine it with the meat in a plastic freezer bag. Press out all the air before sealing. Freeze for one to seven days. Pack the frozen bag in your cooler and then thaw the package in the refrigerator on the day you plan to cook the meat. You'll find the marinating is already done.
Marrone is the author "The Seasonal Cabin Cookbook" (Adventure Publications, 2001; $16.95) and other outdoor books