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post #16 of (permalink) Old 11-01-2013, 07:17 PM
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Also, start checking out the clearout cart in the produce dept. all of those super ripe bananas, nearly past mushrooms, and dodgy looking tomatoes dehydrate into great camp food, at considerable savings!
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post #17 of (permalink) Old 11-01-2013, 09:00 PM Thread Starter
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Quote:
quote:If you want it, you can have it for free.
Yup, sent you an email a couple hours ago, thanks! (did you get it?)

Dunno if you can send things collect through the mail, but if not we'll figure something out..

I'm curious whether I'll find out the same thing you did using both methods.. Like I say, I read that cuts of meat are chewier than ground meat..

I'll see if I can find that recipe..

*found it!

Quote:
quote:
I also make jerky, starting with any cut of beef or buffalo or venison, if I'm so lucky. Marbled meat is the best. I marinate the thinly sliced meat in a marinade for 48 hours, in the fridge. My marinade is roughly:
1 cup honey & maple syrup
1 cup teriyaki, or soy, or Tamari sauce
1 cup red wine or Mirrin (or both)
1 lemon (organic) juice & grated rind
grated ginger, organic (lots)
minced garlic, organic hard necked (lots)
Tarragon (fresh if possible)
a dash of toasted sesame oil
a spoon of powdered mustard
some fresh ground white pepper
a bit of ground celery seed
a spoon of paprika

This amount of marinade will do two medium sized roasts, or rather two batches of jerky and this amount will be about a years supply for me... depending on the numbers of people on my trips. It's a popular item!

I start my jerky out on the high temperature setting for several hours, turn the meat over and continue on the lowest heat setting for a day or two, until dried but not cardboard. I then store it in plastic bags in the freezer until I need it for a trip.

When I have made a good batch, the jerky just about dissolves on your tongue and isn't tough or chewy.
Quote:
quote: start checking out the clearout cart in the produce dept. all of those super ripe bananas, nearly past mushrooms, and dodgy looking tomatoes
They do that with bananas, here.. But that's about it.. Other than that, dodgy produce is the default setting.. We head to PG to get decent stuff.
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post #18 of (permalink) Old 11-01-2013, 09:50 PM
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Something to try as well Doug , is to use a meat tenderizer (Mallet type) before marinating. This will break down the fibers and should be less chewy. Bison would be the best, as it has very little fat and should you know anyone up there that got their Elk this year, see if you can get a steak or two if you can.
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post #19 of (permalink) Old 11-02-2013, 12:21 AM Thread Starter
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Lots of moose, but no elk.. I'll try that thing with the mallet, thanks!

Once in a blue moon they have ground bison at the Coop..
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post #20 of (permalink) Old 11-02-2013, 05:48 AM
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Did the work for ya Doug,lol. Heres a link for Bison in PG.

http://www.bcbuffalo.ca/index.php?op...&id=4&Itemid=6
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post #21 of (permalink) Old 11-02-2013, 09:56 AM
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I think I would skip the ground meat idea, use a mallet or buy a decent cut meat.
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post #22 of (permalink) Old 11-02-2013, 11:38 AM Thread Starter
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Quote:
quote:buy a strap and crap and you're good to go
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post #23 of (permalink) Old 11-02-2013, 12:19 PM
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Quote:
quote:Originally posted by Aqua Terra

I think I would skip the ground meat idea, use a mallet or buy a decent cut meat.
Yes.
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post #24 of (permalink) Old 11-02-2013, 01:14 PM
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wild boar slice it thin! soups are fun to do to
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post #25 of (permalink) Old 11-02-2013, 03:53 PM Thread Starter
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The pineapple turned out good!

Crispy on the outside, mushy on the inside.. I have a feeling I'll like this method better than fruit roll-ups.. But we'll see..

Trying bananas and kiwis next (found it easiest to use a potato peeler on them).

Looking forward to trying Prother's marinade.
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post #26 of (permalink) Old 11-03-2013, 09:14 AM
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When I was eating jerky , I always bought it at Surrey meat packers for 22.00 per pound , now it is 89.00 per kilo and way out of my price range for a treat. It makes a drastic difference as to what you prepare the meat with to get the end product. Liquid smoke ? I would think real alder/ birch/ maple , all bark removed would be a better smoking agent. The drawback would be the added expense of a decent smoker.
Another way of tenderising meat is to wrap it in plastic and newspaper and roll your car over it.
YMMV
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post #27 of (permalink) Old 11-03-2013, 10:04 AM Thread Starter
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Quote:
quote:The drawback would be the added expense of a decent smoker
Yup, definitely not looking at more expense, or more do-hickeys for my wife to tsk, tsk and roll her eyes at.. >

I'll try that trick with the car tire.. LOL

The kiwis I'm going to have to cut a little thicker, I think, and bananas I'm going to have to cross-section to get even thicknesses.

I notice the pinapple I did is starting to get tacky again.. I wonder if I should dry it again, or just leave the ziplock open when I have it in the fridge?
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post #28 of (permalink) Old 11-03-2013, 10:06 AM
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take it real easy on liquid smoke, it can ruin the whole batch or leave it out
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post #29 of (permalink) Old 11-03-2013, 10:07 AM Thread Starter
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Yeah, Prother doesn't have it in his recipe, so I don't think I'll bother..
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post #30 of (permalink) Old 11-13-2013, 05:48 PM Thread Starter
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One thing I didn't anticipate..

Fruit = fiber..

Not so great when you're out in the woods..
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