Extras: Summer Issue 2012

We’ve put together a collection of resources, videos and articles that will enhance your experience of the subjects featured in the Summer 2012 issue of Highline Magazine.

Check ’em out and enjoy!

Wild Bill Peyto’s Lost Cabin

Women Gone Wild

Hiking Heaven: Berg Lake

Know Your Neighbour: Rick Guinn, Buffalo Soldier

Gone A-Spray

Brain Injuries

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!

Notes:

– 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.

 

Highline Magazine

Highline Magazine

Highline is a window into the unique culture that thrives in the Canadian Rockies. Our stories, images, and local events embody the playful, authentic, community-minded, and earth-friendly spirit of the people who make the Rockies home.

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