Don’t Be A Jerk-y

August 13, 2012

While we clearly have a summer preservation plan for fruits and veggies, but we also have another agenda in mind. Our fifth anniversary passed by at the beginning of the month, and we decided to mark the occasion by taking a trip. It’s our typical tradition to go camping over our anniversary. Looking for something special, we turned toward my childhood and decided to plan a trip to the Boundary Waters Canoe Area, which is a huge expanse of lakes in the northern part of Minnesota that extends up in to Canada. I’ve been lucky enough to go twice as a child.



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The BWCA is a very special place to me and I’m nothing less than thrilled that we have made it happen. Some number of years ago Katie and I bit the bullet and bought most of the equipment we needed for camping. Thinking ahead, most of the equipment we bought is appropriate for backpacking (read: LIGHT).

So this works perfectly for this type of trip, which also happens to be our first backpacking trip together.

Anyhoo, I’m generally disappointed by the quality and price of pre-packaged meals, so we have dehydrated a lot of produce to make soup mixes and such.

Photo (left to right): Peaches, apples, strawberries, jerkey, front carrots and celery.

One of the hardest things about backpacking I think is that it is hard to incorporate protein. One of the more interesting ways of doing that is by making jerky! I love all kinds of jerky but beef is the most economical, so that’s what we chose today.

Jerky is pretty easy, all things considered. You make a marinate, soak your meat, slice it up (or not), and dry it. Our marinade included soy sauce, worchestershire sauce, garlic, and cayanne pepper. We let the meat, cut in to strips, marinade for about six hours and then put it in the dehydrator overnight.



We’ve actually made jerky on a couple occasions and we haven’t quite got the timing right yet. Left overnight it tends to go a little on the long side and while good, is a little tougher than necessary. You’ll have to play around with it and see what works based upon your meat size. Our pieces were pretty small which probably contributed to the cook time issue.

I have no doubt that we will post more about this trip as we close in on it (early September). For now after eight hours of packing food, we’ve got a start, albiet small, in our packing.

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