And then there's the food. Hearty soups, rich stews, hot chocolate with molten marshmallows... sausage gravy with biscuits, the smell of bacon on a campstove, there is just nothing like those smells floating on a cool breeze. So off we go again, leaving on Friday for another mountain adventure. Besides the delicious food, it gets easier to burn off those calories hiking and rock climbing in the cooler weather. We have not yet decided where we are hiking, but we will either hike the falls, or we may double back about 15 minutes to an entry to the Appalachian Trail to be able to say that we hiked at least a portion of this venerable trail. I have been fascinated by the Trail since I read Bill Bryson's A Walk in the Woods when we went camping last year. We read it aloud in the car and in the tent in the evenings and laughed so hard we had to take a hike to the restrooms. But I digress.
I have made some bison jerky for the trip. Actually, I've made two batches since the first one got eaten! A friend, Mike, who got us started camping, made this beef jerky that my kids were crazy about and since they don't go as often as they used to(although Mike still sometimes send over a batch of jerky when he makes it!), I had to learn to do it myself. Since everyone had tried bison jerky my husband brought back from Cibola Farms, we decided to make our own try at making bison jerky. Obviously, it turned out well since there is none left for the trip (until I dry tonight's batch!)
So excuse me while I get back to packing and checking and double-checking my list so I don't forget anything, and I will be back with a full report after the weekend! BTW- not me at right, but what I hope to be doing!
1 bison flank steak, partially thawed
1/2 cup soy sauce
1/2 cup teriyaki sauce
1/4 cup worcestshire sauce
1 tablespoon liquid smoke (more if you like the smoky flavor)
1 tablespoon of hot sauce (if you like spicy)
unseasoned meat tenderizer (optional)
While meat is still partially frozen, slice very thinly with the grain. Spinkle lightly with unseasoned meat tenderizer. Mix all other ingredients except tenderizer and meat in a Ziploc bag and mix. Add meat and let marinate for 6 hours or overnight.
Preheat over to lowest setting (for mine it is about 135 degrees) and if you have convection use it. put rack on top of cookie sheet and spread drained meat in single layer on rack. dry in over for about 6 hours. Jerky should be leathery when done. Cool and then... hide!