Jerky

dehydrator beef jerky

I absolutely love jerky it’s so versatile and perfect for snacking when out fishing, hiking or at work.
The word jerky comes from the Quechua word ch’arki which means “dried, salted meat”.  All that is needed to produce basic “jerky” is a low-temperature drying method, and salt to inhibit bacterial growth. I use a dehydrator to slowly dry mine.
The method I use is as follows but you can vary the marinade which I do by adding more spice which stops the children from eating it all!
Find a lean cut of beef I find that silverside is the best cut, out it in the freezer for a few hours just to make it easier to slice.
Slice into thin steaks no more than 10mm, trim all the fat and gristle of it it then cut into long strips against the grain of the meat (otherwise it will be really chewy) then set aside and prepare to make the marinade.
Marinade
1 large ziplock bag
Worcester sauce
Teriyaki sauce
3 x garlic cloves
Liquid smoke
Coriander seeds
In the ziplock bag empty the hole bottle of teriyaki sauce, a good shake of Worcester sauce, smash the garlic cloves and about a teaspoon of liquid smoke and the same of coriander seeds.
Put the meat strips into the bag and make sure that the marinade is touching all of the meat by massaging the bag once all of the meat is in the bag.
Leave in the fridge for 24hrs turning the bag a few times and massaging the meat.
When you’re ready to start drying get everything laid out.
Lay out some kitchen roll, take meat from the fridge and I find wearing latex gloves saves a lot of mess.
Lay the meat on the kitchen roll, when the kitchen roll is full of meat, lay another piece on top of the meat and pat it down.
Remove the top layer of kitchen roll and get ready with your rub. I use Nando’s peri peri rub but use whatever you like. Sprinkle over meat then pat down with kitchen roll again then gently remove strips and place on the dehydrator tray making sure there is space between each piece of meat.
Once all of the trays are full turn dehydrator on full for about 4hrs then I leave over night on low then in morning it all done.
Make sure that the jerky is cool before bagging.
I vacuum pack some bags so it last longer and leave a big bag for Work and for the kids they prefer jerky to all this dreadful snacks available to them.

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Dutch Oven cooking

I’ve had a Dutch oven in my kit room for about 10 years now and dabbled in cooking with it quite a few times.

What a versatile piece of kit the only issue with it is the weight. It’s not the sort of thing you throw in your backpack and carry on a thruhike, it’s the sort of kit that you take with you in a car where you don’t have to worry about walking with it and can take out of the car to your camp.

There’s many Different types but the one most versatile for camp cooking is the three legged Dutch oven.

A camp oven sits on three stubby legs over hot coals or briquettes. It usually comes with a flanged lid (formed with a lip on the outer edge) to keep ash or coals out of the food when the lid is lifted.

Simple as it sounds, a camp oven is a wonderfully versatile piece of equipment. Use it as a pot or sauté pan. Flip the lid over and use it as a griddle.


Or place the food inside the oven and fit the lid tightly over the top controlling the temperature by regulating the amount of embers on the lid.

One of my favourite things to cook in a Dutch oven is a joint of lamb.

There’s many different ways to cook it some people wrap the meat in foil to save the arduous cleaning of the oven but I prefer resting the meat on sliced potatoes and if the oven is really charred inside put it on a high heat to burn any residue of welded to the oven.

Also if the outside of your meat is burning the embers are to hot.

Let’s talk about the lid. The lid is what turns this pot into a oven but also flip the lid over and stick it in your coals and you have a perfect skillet for frying Bannock, cooking breakfast or frying fish.


I recommend adding a Dutch oven to your kit and search some recipes. There’s many books available on Amazon about Dutch oven cooking.

Try a roast chicken then use the Dutch oven to boils down a broth with the carcass and make a great chicken stew with dumplings this is my children’s favourite known as camping stew!

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Frontier Stove

Can’t remember where I saw these stoves advertised I think it was on the bushcraft uk forum but I thought ‘got to have me one of those’.
At the time they where retailing at about £80 and with some Christmas money a week later there was a cardboard box at my front door.

Wild Camping in Dartmoor, cooking pulled pork on the Frontier Stove.

First meal on the frontier stove was a pork joint given by a local farmer that was slowly cooked all day in a local orange wheat beer by Greenjack Brewery.

Magazine article published about the Frontier Stove.

I roughly cut vegetables and put them in the Dutch oven for the last 2 hours and I must say it was fantastic.

I really enjoy using the frontier stove with a Dutch oven as the heat can be controlled and coals can be placed on top to heat the food inside from above as well.
There’s nothing like slow cooked lamb in a Dutch oven served with couscous or veg.
The added advantage to the frontier stove is the lots of different add ins you can get for it like a flashing kit to install into tent / shed, spark arrestor or the water jacket.

Now when I brought the water jacket it was around £80 so quite expensive but I must say what a great bit of kit.
Basically the water jacket is stainless steel that fits and clips around the flue so you can heat water then once it’s boiled you can turn the jacket to the back of the stove so it frees up cooking space and keeps the water hot by using the wastes heat which is radiated to the flue.
Great bit of kit as you always have hot water.


There is a great little add on which is the metal rod on the side of the stove which is brilliant for drying clothes or tea towels.
So many times people have stopped and commented on this stove. We where stopped once and the photos where put in a camping magazine.

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