Archive for the ‘Jerky’ Category

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 meat turn people on? How does my daughter spit roast chicken on her plate, yet pound back the uncooked, dried game meat that she’d otherwise never

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, very tough 09 moose]:

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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 think people would prefer to hear that I have an

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 elk sliced up, and am doing it two ways: