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Antler & FinA Wild Food Audio Cookbook Author: Harvesting Nature
Antlers and fins are the parts of the animals that you dont normally eat but many still chase. This podcast celebrates the irony in that name by sharing recipes for the parts of wild fish and game that you do eat. Cook along with our host, Adam Berkelmans, as he shares his favorite wild fish and game recipes with you! Language: en Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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Garlic and Soy Venison Jerky and the History of Jerky
Episode 44
Wednesday, 4 October, 2023
Let’s face it. If you stockpile venison scraps for stew, burger and sausage, you likely have some random holdings suitable for jerky. It may be simpler to grind those scraps, but this easy homemade jerky recipe will motivate you to find more value in the scraps or devote more of your deer to a jerky stash. When it comes to venison, anything including pepper, garlic, Worcestershire and soy can produce magic, and this recipe is no different. A slight salty kick from the soy, tang from the pepper and Worcestershire, and a lingering sweetness from the softened, marinated venison ensures a fresh batch won’t last long. Perfect for a family snack or to toss into your day pack for a hike or hunt, look no further for an ideal, portable protein punch than your freezer and refrigerator doors. Read the written version of this recipe as prepared by Brad Trumbo Rate this Podcast Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends About Beef Jerky: Jerky is a VERY popular snack in Canada and the USA, made primarily of lean beef, which gets cut into strips, marinated, and dried or smoked over low heat, producing a savoury, chewy meat product that is fit to eat without any cooking or preparation. Due to the way it’s made and its protein-to-moisture content, most jerky is shelf-stable and can last unrefrigerated for months. Though beef is by far the most popular type consisting of about 80% of the jerky consumed in the USA, it can also be made with pork, turkey, chicken, lamb, fish, wild game, mushroom, soy, and even earthworms. Jerky is largely made by industrial manufacturers, utilizing massive drying ovens, chemical preservatives, and vacuum sealing machines to mass produce the snack for sale in walmarts and gas stations, though as Brad will prove later, it is quite easy to make at home too. About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website Learn more about your ad choices. Visit megaphone.fm/adchoices
