“The Aspen leaves are turning gold, the mule deer are in my garden, hunting season starts in 13 days and it’s time to make homemade beef jerky.
It’s time to make jerky for hunting season. (Blake Miller photo)
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Here’s the best recipe in Central Oregon.
“I’ll share if you want it.”
Well, yeah!
I was out last weekend at the gun range performing my traditional pre-hunt rifle sight-in. I haven’t needed to adjust the scope on my Remington 7 mag for about a decade, but a responsible hunter always checks! And you’ll want to check all the other gear that needs to go along, like the best hunting knife, your pocket survival kit and your ten essentials!
Those of us who are getting ready for hunting season know that energy in the field is a vital part of the whole experience. Healthy snacks keep you from getting hungry. Prolonged calorie deficit means you’ll start to get weak. That can affect your ability to maintain your body heat and keep moving.
Besides, who wants to go outdoors and be miserable! Here is Blake’s jerky recipe. The meat should be completely covered by the mixture, so I’m not sure just how many pounds this recipe might be good for!
Carlin Jerky
Trophies abound in town! This buck was photographed with a point-and-shoot camera by my friend Phil Brummett.
1/2 gallon of water.
1/2 c of Worcester sauce
1/4 c of Teriyaki sauce
1/8 c of Soy sauce
1/2 c brown sugar
1/8 c white sugar
1 tsp. black pepper
1/2 tsp. lemon pepper
1/2 tsp. garlic salt
1/8 c salt
Combine ingredients, dissolve in water. Soak meat in a glass bowl for 48 hours. After the 48 hours, drain the solution from the bowl and replace with cool water; this removes the excess salt.
Put paper towels down on a clean surface and place the cooking racks on top of the towels. Lay the strips of meat on racks and let them drain. Sprinkle pepper (coarse). If desired add Tabasco/Hot sauce before cooking.
Use hickory chips to smoke. Smoking time will vary with type of smoker.
