I got an email this morning from Throwback at Trapper Creek regarding my previously posted jerky recipe, which led me to responding with a couple recipe tweaks – one of which is pretty key in my mind, so I figured I should post those thoughts here as well. First. On my first elk jerky batch of the winter, I had … Read More
Jerky Pleasing All Parties
Jerky has become a repertoire item around our home – something that reappears over, and over, and over – like bacon. At risk of offending all parties, jerky pleases food snobs, picky eaters, and red necks equally – and I actually don’t quite understand why. Not many foods can transcend those gaping holes in preference, so why does dried raw … Read More
Jerky – A Recipe Worth Sharing
I’ve made a fair whack of jerky, both in the oven and over wood fire, sweet-glazed versions, plain versions, smoked and unsmoked. I’ve recently come across a recipe that’s worth sharing. Not only is it dang tasty, it avoids the onion/garlic powder route which even ‘Charcuterie’ suggests [a rare shortcoming of the book]: per pound of meat [in this case, … Read More
Yes, I have a smoker
In response to my serving anything I’ve smoked: “Oh, you have a smoker? What kind do you have?”. I then answer, knowing the answer will create an assumption of half-assedness. “I use my BBQ”. End of conversation, typically. Despite my desire to reassure them it is not half-assed and actually does a fine job, I just let it go. I … Read More
Jerky Day.
Jerky day. I actually can’t remember the last time I made jerky, but sadly, I think it’s been over a year. Why? Sometimes, I’m just not that smart, what can I say. But I got inspired by my moose-bacon, and was driven to do another cured and smoked game product right away. So I’ve got 5lbs of calf moose and … Read More