Posts Tagged With: Preserving

Venison Jerky a Tradition in the Mountain State

Drying meat into Jerky is a tradition in the mountain state and has always been a safe convent way to store meat over the winter. Our family makes it and shares it at the holidays as gifts with friends and family alike. We make several flavors and some are savory and some are more sweet but all of them taste great and make great snacks for the woods or the car.

As the last day of deer season approached this fall I had my older son and his family come to our house to help make venison jerky. I made a quick trip to the local store to pick up supplies and flavorings for the jerky. My whole family likes a traditional recipe that uses Soy Sauce and Worcestershire as the salty marinade for the preservative marinade for the Jerky but when heading to the sauce section of the grocery store I found empty shelves. No Soy Sauce of any kind and only a small selection of Worcestershire sauces.  So I added a selection  of A-1 sauce and Teriyaki sauce and a small bottle of Worcestershire sauce, thank goodness I had Soy Sauce on hand at the house.  So we made 4 flavors of Jerky with 8 pounds of Venison Roast.

white tail deer meat

white tail deer meat ready to be boned

With several hind quarter roasts that were lightly frozen we cut the meat into thin slices. Using slightly frozen meat allows us to control the slicing better. Setting my slicer to #1 we were able to get a slice that was about the thickness of a coin.  I placed a forth of the meat into individual Ziploc bags. Added a selected marinade and sealed the bags and placed them in the refrigerator for 24 hours.

The following morning I removed the thawed steak and marinade from the refrigerator and prepared my drying racks. I also have a dehydrator but it is to small for large amounts of jerky that we were making on this day. So I placed a bakers cooling rack on top of a standard cookie sheet and sprayed both with a non-stick cooking spray. Pulling the marinated meat from the bags I placed one thin row of steak on the rack trying not to over lap the edges. Then placed the rack and cookie sheet into an oven that was preheated to its lowest setting. My oven will only go as low as 140 degrees and set timer for 6 hours. My dehydrator goes as low as 120 degrees and can run as long as the power is on. 8 hours is good for drying overnight and works great for about 1 pound of meat.

marninated-deer-steak-for-jerky

Soy Sauce Jerky ready to dry

 

After 6 hours I tested the Jerky for dryness. Jerky stores best if there is no fat and the moisture level is low but not so dry that the meat breaks when bent. I like my jerky slightly chewy and will cut the meat thicker to make it chewy. The meat will reduce in size about twice while drying, the thicker the meat the longer the dry time, and the chewier it will be when finished.

The recipe that I fallow “Soy Sauce and Worcestershire Jerky” comes from one of my favorite wild game cook books (North American Hunt Club Wild Game Cookbook). The A-1 sauce was a random idea and I would make it again any time my son asks for it. I have made the Teriyaki before and it is my personal favorite. The A-1 and the Teriyaki are used straight out of the bottle with out the addition of any other ingredients.

cookbook-with-jerky-guide

I used  4 pounds of  roast to make this jerky recipe and it worked wonderfully.

Oven-Dried Soy Sauce Worcestershire Jerky

by J.W. Kaufman Jr.

4 pounds Venison sliced or ground

1/2 cup Soy Sauce

2 Table Spoons Worcestershire sauce

1 tsp pepper

1/2 tsp garlic powder

1 tsp onion powder

Trim and Discard all fat from meat.Cut meat into 1/4 thick strips cut across the grain. Mix remaining ingredients together. Stir to dissolve as much as possible.Add meat,mixing thoroughly to coat meat well. Let stand 1 hour to over night, stirring occasionally.Place meat strips on drying racks or on oven racks covered with foil. Dry at lowest temperature until dry. 4-6 hours. I personally used the oven setting of 140 degrees and dried my jerky for 6 hours.

dried-jerky

Soy Sauce Jerky dried at 140 degrees for 6 hours.

 

I made gift bags after the jerky was totally dry and ended up with 6 bags of jerky. The first two ended up in my husbands and sons backpacks for the next hunting trip and work. The other 4 was given as gifts to friends of our family. The response from everyone who received a bag has been wonderful.$5.00 for 6 oz  bag for store-bought Jerky  Vs a 10 oz. bag of free jerky as a gift is always well received by the men in my family.

Hope you all have a happy and productive New Year as I cut up the last of the deer from the 2016 hunting seasons.It has been a busy year, my family was successful in filling my freezer and pantry once again.I am personally looking forward to spring and getting back out in the woods fishing and turkey hunting. Happy New Year!

 

 

 

 

 

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Categories: country cooking, deer, Dehydrated Foods, Dried Foods, Hunting, Preserving, snacks, Venison, Venison Jerky, wild food | Tags: , , , , , , | 3 Comments

Easy Homemade Strawberry Jam

Making homemade jellies and jams is one of my favorite thing to do when fresh fruit comes into season. Strawberries wild and cultivated are in season here and I just could not resist a large sale that featured strawberries at a local market. Strawberry Jam is one of the easiest jams to make and is almost fool-proof.

Homemade strawberry jam

Homemade strawberry jam

I would love to have a strawberry bed in the near future but for now I have bought mine. So in about 1 hour 30 minutes, I made enough jam to feed my family for the rest of the year. The total cost for making Strawberry Jam was about 8$ compared to 17$ dollars if you pay 3 dollars a jar for store-bought Jam.I am hoping that next time I can drop the cost to 3$ dollars when I can raise my own berries.

Ingredients :

Following the Ball Blue Book canning guide you will need 2 quarts or 8 cups crushed clean fresh strawberries. I bought 5 pounds of strawberries and used about 3 pounds to get 8 cups of crushed strawberries. 7 cups of sugar, 1/4 cup lemon juice and 6 Tablespoons Ball Classic Pectin. This is one whole jar of powdered pectin. 1 to 2 tablespoons butter if needed to reduce foaming.

Supplies:

You will need 8 half pint jars ( we call them jelly jars) with lids and rings I always get two extra ready also. A boiling water canner with enough boiling water to cover the tops of you jars with 1 to 2 inches of water.You will need a potato masher to make the crushed fruit, a jar lifter, funnel and a ladle. One large dutch oven or stock pot for cooking the jam in. I like to wear rubber gloves to protect my hands from the boiling hot jam but you can skip it if you are careful.

After washing jars lids and rings, sterilize the jars either in the microwave or in the boiling water of the canner. I boil my lids and rings separately in a small sauce pan that I keep very hot until ready to us. Remove from sterile jars from canner or microwave and place on a towel to cool and dry.

ready to crush 2 cups of strawberries at a time in dutch oven

ready to crush 2 cups of strawberries at a time in dutch oven

In large stock pot add the 2 quarts of smashed berries, lemon juice and classic pectin mix together well. Bring to a boil, stirring to keep from scorching. Add sugar to pot and stir until sugar dissolved. Return to a rolling boil, one that will not stop when stirred.  Boil one minute stirring constantly. Remove from heat add one teaspoon of butter if jam is foamy on top. Mix in well and skim top of Jam to remove foamy skin. Ladle hot jam into clean jars leaving about 1/4 of inch of headspace.Be careful to not to burn yourself on hot syrup. Clean top rim of jar to remove any leftover fruit or juice adding lid and adjust ring. Process 10 minutes in boiling water canner. Remove from hot water and let completely cool check rings and tighten if needed and store for up to one year.

8 cups mashed strawberries, lemon juice, pectin ready to boil

8 cups mashed strawberries, lemon juice, pectin and sugar ready to return to a boil

jars loaded into canner to process 10 minutes.. no pressure needed

Jars loaded into canner to process 10 minutes. No pressure needed.

In the end I finished the morning with 9 half pint jars of jam and still had a few strawberries left over for strawberry rhubarb jam also. I grow rhubarb so I made a small batch of Jam with the leftover berries and three stalks of rhubarb.They all tasted great and will keep us thinking of summer all winter long.

Ball Classic Pectin

Ball Classic Pectin

 

Categories: canning, country cooking, strawberries | Tags: , , , , , | 7 Comments

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