{"id":3081,"date":"2010-08-10T21:57:00","date_gmt":"2010-08-11T04:57:00","guid":{"rendered":"http:\/\/www.pursuetheoutdoors.com\/field-journals\/2010\/08\/10\/jerky-2\/"},"modified":"2011-03-06T21:31:00","modified_gmt":"2011-03-07T05:31:00","slug":"jerky-2","status":"publish","type":"post","link":"https:\/\/www.outdoorblog.net\/pnwbowhunting\/2010\/08\/10\/jerky-2\/","title":{"rendered":"Jerky!"},"content":{"rendered":"

Who doesn’t like jerky?  Ok, vegans and vegetarians put your hands down.<\/p>\n

I make a lot of jerky throughout the year.  I love it, my kids love it, and it’s a healthy high-protein snack that is great to pack along on any outdoor adventure.<\/p>\n

I have used a wet marinade recipe for many years consisting of equal parts Soy Sauce, Worchestershire Sause, Teriyaki Sauce plus fresh garlic, and a variety of spices.  It works well for smoker or oven drying.<\/p>\n

For no-mess dehydrator drying, I’ve turned to dry cures from Hi Mountain Seasonings<\/a> because they are very easy to use and produce excellent results.  Everything is spelled out in a well-designed instruction sheet and there are a variety of flavors to choose from.  They even provide a shaker bottle in each kit.<\/p>\n

Here’s how I go about it:<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
\n
Cut meat into 1\/4″ thick pieces. These can be strips as shown or if you’re using
a roast or larger cut, they can be like thin steaks. Cutting across the grain makes<\/div>\n
it easier to tear off a bite.<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n
\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
\n
Next follow the instructions and mix the correct amout of cure with seasongs.<\/div>\n
Apply evenly to both sides but don’t fret about precise coverage.<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
\n
Next stack the meat tightly and wrap in plastic wrap or pack tightly in a Zip-Lock <\/div>\n
<\/div>\n
bag, squeezing out the air. This ensures good cure and seasoning mix contact.<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
\n
Three pounds of lean elk jerky ready to cure in the refrigerator for 12 hours. <\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
\n
For this batch I decided to use my Little Chief<\/div>\n
electric smoker and some mesquite chips. I<\/div>\n
wrap this smoker in cardboard to keep the<\/div>\n
heat in.<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
\n
Three racks loaded and ready to go!  Drying<\/div>\n
time will vary so check it regularly after a few<\/div>\n
hours.  Enjoy!<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Who doesn’t like jerky?  Ok, vegans and vegetarians put your hands down. I make a lot of jerky throughout the year.  I love it, my kids love it, and it’s a healthy high-protein snack that is great to pack along on any outdoor adventure. I have used a wet marinade recipe for many years consisting […]<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[20],"tags":[195,193,83,194],"class_list":["post-3081","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-curing-meat","tag-dehydrator","tag-jerky","tag-smoking-meat"],"yoast_head":"\nJerky! - Pacific Northwest Bowhunting<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.outdoorblog.net\/pnwbowhunting\/2010\/08\/10\/jerky-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jerky! - Pacific Northwest Bowhunting\" \/>\n<meta property=\"og:description\" content=\"Who doesn’t like jerky?  Ok, vegans and vegetarians put your hands down. 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