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Our family jerky recipe + tart fruits and other Vitamin C fruits.
In an enamel kettle ( or stainless steel) we added so much Rock Salt that the water could not absorb any more. We cut Deer or Elk meat in thin strips across the grain (where possible) and carefully added that to a hard boiling salt water with added flavorings like Hot Peppers and sage, thyme, etc.. beef, while tasty, is very much more likely to cause heart/artery trouble as beef fat is Not good for us in a major use. Deer and Elk have no such result know to me.
After 3-5 minutes we lifted it out and drained it back into the kettle with a BBQ grill or refrigerator wire shelf as they are chrome plated or are stainless steel and the salt will not harm them.
After a drying off period we placed it in the smoke house for a 3-4 days of smoking. Our favorite taste was White Oak green branches. Second in line was Alder for a mild taste-(good also for Fish)
After smoking; it can be ground to a fine mesh and blended with deer tallow for use in the (next Winter time) Hunting trip or in case of the weather not co-operating! To this is blended dried berries, rose hips, cherries-even sour cherries- for Vitamin C to prevent scurvy. Any or all of these are good and You pick them for Your choices of tastes. I like the cherries a good deal. Choke Cherries and other natural fruits work when cultivated kinds are hard to come by. Packed tight and/or in a sausage skin will make them easy to use. A stew from this will be very healthy in Winter. This plus squash seeds and parched corn kernels was a travel ration for warriors and tribe movements.
In an enamel kettle ( or stainless steel) we added so much Rock Salt that the water could not absorb any more. We cut Deer or Elk meat in thin strips across the grain (where possible) and carefully added that to a hard boiling salt water with added flavorings like Hot Peppers and sage, thyme, etc.. beef, while tasty, is very much more likely to cause heart/artery trouble as beef fat is Not good for us in a major use. Deer and Elk have no such result know to me.
After 3-5 minutes we lifted it out and drained it back into the kettle with a BBQ grill or refrigerator wire shelf as they are chrome plated or are stainless steel and the salt will not harm them.
After a drying off period we placed it in the smoke house for a 3-4 days of smoking. Our favorite taste was White Oak green branches. Second in line was Alder for a mild taste-(good also for Fish)
After smoking; it can be ground to a fine mesh and blended with deer tallow for use in the (next Winter time) Hunting trip or in case of the weather not co-operating! To this is blended dried berries, rose hips, cherries-even sour cherries- for Vitamin C to prevent scurvy. Any or all of these are good and You pick them for Your choices of tastes. I like the cherries a good deal. Choke Cherries and other natural fruits work when cultivated kinds are hard to come by. Packed tight and/or in a sausage skin will make them easy to use. A stew from this will be very healthy in Winter. This plus squash seeds and parched corn kernels was a travel ration for warriors and tribe movements.
