Getting your Jerky on with a food dehydrator (pic heavy)
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Wow i want a chunk of
Chateaubriand
The rump is awesome too - no girl portions here!
Rump steak by British Red, on Flickr
Definitely a great way of preserving meat and reducing it's weight for carrying so it makes a lot of sense for tribes on the move without a fridge, when you rehydrate it in a stew or soup it takes as good as it did when fresh
Pemmican is pounded, smoke-cured and dried bison meat mixed with rendered bison fat and stored in 90lb bags = field rations for fur traders.
In the Hudson's Bay Fur Trading company records, you will find that the Rocky Mountain House post annual quota for pemmican was 44,000 lbs.
And, that it was done in 9 days.
I'm inclined to want some sort of a chemical or smoke cure as well as seasoning in jerky.
I use the High Mountain brand things from Cabella's.
But having said that, I can do a batch in one of my big smoker BBQ with apple wood.
Bought another side of bison. All done up and into my freezer last Thursday.
One or more sides every early winter since 2001.
Learn to spell Clostridium botulinum. Consider the simple growing conditions.
Botulism will never be a self-administered treat.
Look after yourselves.
In the Hudson's Bay Fur Trading company records, you will find that the Rocky Mountain House post annual quota for pemmican was 44,000 lbs.
And, that it was done in 9 days.
I'm inclined to want some sort of a chemical or smoke cure as well as seasoning in jerky.
I use the High Mountain brand things from Cabella's.
But having said that, I can do a batch in one of my big smoker BBQ with apple wood.
Bought another side of bison. All done up and into my freezer last Thursday.
One or more sides every early winter since 2001.
Learn to spell Clostridium botulinum. Consider the simple growing conditions.
Botulism will never be a self-administered treat.
Look after yourselves.
No one was talking about pemmican although it is a very interesting sustainer regarding calorific intake for weight carried, only thing i'd buy from Cabella's is a t-shirt that is one seriously expensive shop, they had a nice canoe, kayak and boat collection on show in the one i visited
In UK since the year 2000 only seven cases of food-borne botulism (one death), more likely to die from a meteorite landing on your head or a great white shark attack in the North Sea, food regulations are a lot stricter here than in US, i'm amazed at what they can do to food over there during it's production
In UK since the year 2000 only seven cases of food-borne botulism (one death), more likely to die from a meteorite landing on your head or a great white shark attack in the North Sea, food regulations are a lot stricter here than in US, i'm amazed at what they can do to food over there during it's production
Pemmican is dried meat. For RMH, that was a year's supply.
Interesting. BIG MEAT has been quite sloppy here.
Even with your superior regulations, home processing might not be so stringent so I point that out as a simple cautionary awareness.
I have one of those dehydrators, at least the racks look the same = marvellous and reliable for fruits and veggies.
I do my jerky in the oven using ground bison. 16oz ground bison makes about 17' of 3/4" wide strip.
Interesting. BIG MEAT has been quite sloppy here.
Even with your superior regulations, home processing might not be so stringent so I point that out as a simple cautionary awareness.
I have one of those dehydrators, at least the racks look the same = marvellous and reliable for fruits and veggies.
I do my jerky in the oven using ground bison. 16oz ground bison makes about 17' of 3/4" wide strip.
Well, I went in the butchers today.
Had 50ps worth of Hogs pudding (a kind of sausage popular here) and 50ps worth of ham offcuts.
And some lamb bones for stew (Sorry, dogs of Perranporth, you are already spoilt with the doggy clothing store, I want those bones...)
I think thats a few meals sorted.
Steak...thats a sharp bit of wood, yes?
Had 50ps worth of Hogs pudding (a kind of sausage popular here) and 50ps worth of ham offcuts.
And some lamb bones for stew (Sorry, dogs of Perranporth, you are already spoilt with the doggy clothing store, I want those bones...)
I think thats a few meals sorted.
Steak...thats a sharp bit of wood, yes?
You wouldn't get much for a pound in the butcher's around here.
You did very well to get sausages and bacon ends, and bones.
M
You did very well to get sausages and bacon ends, and bones.
M
Yeah mate stick in on 100c and leave the door slightly open and it shouldn't get too dry too quickly, recommended temps for bacteria safety is 70-100c and then when done cooling it quick and storing below 5c, good thing is thin strips of jerky cool quickly.
If i had the space available to me i'd prefer to do it in a smokestack capital L shaped chimney make from rocks and gravel (to fill the gaps between the rocks)with an oak fed smoky fire in the boot of the L, last time i had venison done this way it never had a marinade or any spices on it and it was still amazing
Dehydrator was £27,99 inc postage
If i had the space available to me i'd prefer to do it in a smokestack capital L shaped chimney make from rocks and gravel (to fill the gaps between the rocks)with an oak fed smoky fire in the boot of the L, last time i had venison done this way it never had a marinade or any spices on it and it was still amazing
Dehydrator was £27,99 inc postage
Hogs pudding is nice, but since coming East I have discovered Haslet.
Man that stuff is good!
Cor I haven't had haslet in yonks. Used to be a staple ingredient of my piece box sarnies when I started working. Cheap and tasty.
Sent via smoke-signal from a woodland in Scotland.
Got a 2-burner gas BBQ that you don't like? 5 minutes with bolt cutters will make a smoker BBQ that runs with any fruit wood you can find.
I use apple wood all the time, seems to come free on my doorstep. BBQ #16 can do 3 chickens, 4 racks of pork ribs, 12 spuds and 6 ears of
sweet corn in a single load.
#17 does a couple of Cornish hens and a couple of potatoes or 2 racks of pork ribs. My partner of 18(?) years has come to expect that
I will cook like that for her. My pleasure.
My point is that such a device in a single load can smoke more meat than you can eat. Never pay more that 10BPS/$20 for a used gasser.
Just as long as the gas valve block turns easily, the rest is fun. If the valves are stiff, walk away.
I use apple wood all the time, seems to come free on my doorstep. BBQ #16 can do 3 chickens, 4 racks of pork ribs, 12 spuds and 6 ears of
sweet corn in a single load.
#17 does a couple of Cornish hens and a couple of potatoes or 2 racks of pork ribs. My partner of 18(?) years has come to expect that
I will cook like that for her. My pleasure.
My point is that such a device in a single load can smoke more meat than you can eat. Never pay more that 10BPS/$20 for a used gasser.
Just as long as the gas valve block turns easily, the rest is fun. If the valves are stiff, walk away.
That looks like a great idea for lightening the load. Not only that, but it's something that I could do with my son, which is a major bonus for me when it comes to bushcrafting.
Thanks for taking the time to share
Sent from my iPhone using Tapatalk
Thanks for taking the time to share
Sent from my iPhone using Tapatalk
