Garlic and Soy Venison Jerky and the History of Jerky
b'Let\\u2019s face it. If you stockpile venison scraps for stew, burger and sausage, you likely have some random holdings suitable for jerky.\\xa0\\nIt may be simpler to grind those scraps, but this easy homemade jerky recipe will motivate you to find more value in the scraps or devote more of your deer to a jerky stash.\\xa0\\nWhen it comes to venison, anything including pepper, garlic, Worcestershire and soy can produce magic, and this recipe is no different. A slight salty kick from the soy, tang from the pepper and Worcestershire, and a lingering sweetness from the softened, marinated venison ensures a fresh batch won\\u2019t last long.\\xa0\\nPerfect for a family snack or to toss into your day pack for a hike or hunt, look no further for an ideal, portable protein punch than your freezer and refrigerator doors.\\nRead the written version of this recipe as prepared by Brad Trumbo\\nRate this Podcast\\xa0\\nListen to our other podcasts here\\nBuy our Small Batch Wild Food Spice Blends\\xa0\\nAbout Beef Jerky:\\nJerky is a VERY popular snack in Canada and the USA, made primarily of lean beef, which gets cut into strips, marinated, and dried or smoked over low heat, producing a savoury, chewy meat product that is fit to eat without any cooking or preparation.\\xa0\\nDue to the way it\\u2019s made and its protein-to-moisture content, most jerky is shelf-stable and can last unrefrigerated for months.\\xa0\\nThough beef is by far the most popular type consisting of about 80% of the jerky consumed in the USA, it can also be made with pork, turkey, chicken, lamb, fish, wild game, mushroom, soy, and even earthworms.\\nJerky is largely made by industrial manufacturers, utilizing massive drying ovens, chemical preservatives, and vacuum sealing machines to mass produce the snack for sale in walmarts and gas stations, though as Brad will prove later, it is quite easy to make at home too.\\xa0\\nAbout Adam Berkelmans:\\nAdam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.\\nFollow Adam on Instagram\\nVisit the Intrepid Eater website\\xa0\\nLearn more about your ad choices. Visit megaphone.fm/adchoices'