Recipes
Jerky
Jerky is a quick and practical way of preserving caribou, moose or other game meat. It
can be carried along on trips to eat uncooked,
or it can be cut into paper thin slices and
boiled, or added to a milk sauce and served on hot biscuits.
Sun Dried Jerky
Cut fresh meat into long thin strips, one inch wide. Rub strips with garlic
or salt if
desired. Dry in the sun as quickly as possible by
hanging over a line. Do not let the
strips touch. Store in a dry place in clean jars or baggies.
Cold Brined Jerky
Cut meat lengthwise to the grain into strips an inch thick, about 1 ½
inches wide, and
as long as you can make them.
Put the strips into a wooden barrel or non-metallic
container and cover with a sweet pickle brine or corning solution for three days.
Hang the
meat over a line to drip for 24 hours in a dry place indoors.
Do not let the strips touch.
The jerky will continue to dry as long as it is exposed to the air, therefore it should
taken down and
put away in an air-tight as soon as it is dried to your liking. A light
smoke will add to the flavour and help preserve the meat.
Hot Brined Jerky
Hot brined is made in much the same way, except that the meat is cut
into finer strips
like shoe-string potatoes, and salted in a hot brine.
The hot solution is made by adding
salt to the boiling water until no more can be dissolved. Dip strips into the hot brine
until they turn white,
which will take about 5 minutes. Then string them up to dry and
handle the same way as cold brined jerky.
