Jerky Pleasing All Parties

KevinBig Game, Charcuterie, Cooking w/ Fire, Elk, From the Cellar, From The Wild, Jerky, Smoking w/ Fire16 Comments

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

KevinBig Game, Charcuterie, Cooking w/ Fire, From The Wild, Jerky, Moose, Smoking w/ Fire13 Comments

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