Check ’em out and enjoy!
Wild Bill Peytos Lost Cabin
Women Gone Wild
- Read more about it: Grit: Perseverance and Passion for Long-Term Goals
- The Whyte Museum Videos: See the full collection of videos from their Women Adventurers in the Rockies Exhibit.
- Mary Schäffer and Mary Vaux: Hunters of Knowledge and Peace Video
- Lizzie Rummel and Fran Drummond: From City to Backcountry Video
Hiking Heaven: Berg Lake
- More information about Berg Lake and the Berg Lake Hike.
- Reservations for overnight camping at Berg Lake.
Know Your Neighbour: Rick Guinn, Buffalo Soldier
- Proper Use of Bear Spray Video
- Concussion Rest and Recovery Guidelines
- Brain Injury Group
- Brain Injury Association of Canada
- SCAT Test
Brown Baggin’ in the Backcountry
Homemade Jerky How-To (provided by John Reid)
This recipe is for 2 lbs. of venison. Adjust for more or less meat. Should work well with all meats.
2 lbs venison, thinly sliced
1 tbsp Worcestershire
2 tbsp brown sugar
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp seasoning salt
1tsp red pepper flakes
1 tbsp liquid smoke (optional)
Mix together and stir until completely dissolved. Combine marinade with venison and refrigerate for 12-16 hours. Lay tin foil down on a flat oven pan and place the strips evenly across.
Pre-heat oven to 200 degrees Celsius and place the strips in. Jam the oven door open slightly to keep it vented for dehydration. Cook for 3 hours, turning the strips every hour. Let cool at room temperature for an hour. The jerky should crack when bent but not snap.
There it is! A lightweight, nutritious, durable trail snack!
– freeze the meat beforehand to make it easier to cut into thin slices
– liquid smoke is below acceptable carcinogen levels but I don’t use it. I included it with the recipe just to give readers the option.