Charlie Schuessler
New member
Call it what you want, when you're hiking, backpacking, snowshoeing, cross-country-telemark-alpine skiing, you're outdoors and when you are active for a few hours or more you need to feed the engine. I believe that I snack more in colder weather than I do in warmer weather.
I received this month's AMC NH Chapter Newsletter "Mountain Passages" and read a simple "Beef Jerky" food preparation article prepared by Anne Gwynee & David Ross that seemed appropriate for A-Z outdoor enthusiasts.
1.5-lbs flank steak, top round or whatever looks good & is about 1.25" thick. Slice the meat thinly with the grain, it may be easier to complete this by freezing the meat for an hour or two before you're ready to work with it.
Prepare a marinade consisting of the following items mixed together - 1/2-cup soy sauce (try low sodium), 1/2 tsp. cayenne powder, 1/4-1/2 tsp. garlic powder, 1/2 tsp. liquid smoke, 8-10 drops of Tabasco, and 15 shakes of chili powder. Allow the meat strips to marinate in the mix for at least 4-hours; overnight is not a bad idea.
Set the oven for 170°F and place the prepared strips on over racks in the middle of the oven and bake until dry, usually about 8 hours. Place aluminum foil under the strips on the lower rack to catch the drippings.
Allow them too cool, place in zip lock bags and take them with you for a quick snack no matter what you’re doing outdoors. Now that I’ve spent some time thinking about this, I’m going try this recipe.
Does this seem interesting? What do you do? :idea:
I received this month's AMC NH Chapter Newsletter "Mountain Passages" and read a simple "Beef Jerky" food preparation article prepared by Anne Gwynee & David Ross that seemed appropriate for A-Z outdoor enthusiasts.
1.5-lbs flank steak, top round or whatever looks good & is about 1.25" thick. Slice the meat thinly with the grain, it may be easier to complete this by freezing the meat for an hour or two before you're ready to work with it.
Prepare a marinade consisting of the following items mixed together - 1/2-cup soy sauce (try low sodium), 1/2 tsp. cayenne powder, 1/4-1/2 tsp. garlic powder, 1/2 tsp. liquid smoke, 8-10 drops of Tabasco, and 15 shakes of chili powder. Allow the meat strips to marinate in the mix for at least 4-hours; overnight is not a bad idea.
Set the oven for 170°F and place the prepared strips on over racks in the middle of the oven and bake until dry, usually about 8 hours. Place aluminum foil under the strips on the lower rack to catch the drippings.
Allow them too cool, place in zip lock bags and take them with you for a quick snack no matter what you’re doing outdoors. Now that I’ve spent some time thinking about this, I’m going try this recipe.
Does this seem interesting? What do you do? :idea: