The other day we were given some various game meats from a hunter friend of a friend of ours. Deer steaks, moose steaks and moose burger. The deer steaks were great on the grill with some BBQ sauce,
the moose steaks were cut up and made into the most amazing stew, but what to do with all that ground moose?
Two words: Jerky (I know that’s just one word, but it holds the potency of two).
Let’s get started.
Right here I’ve got about two pounds of ground moose meat. (lol. Autocorrect just tried to make that say mouse meat. That’s another post for another day ;P) I used to use sliced roast for this but ever since my mother-in-law got me this
I’ve switched to ground meat. This is a great little invention. It basically does everything for you. All you do is find a moose,
set your gun to Extract Burger, it’ll suck that stuff up like Luigi’s Poltergust 5000, and you’re ready to go.
Wait. Let’s backtrack a little. Before the meat goes in the gun you need to cure and season it. I used to use my father-in-law’s amazing recipe, but ever since my mother-in-law got me this
I’ve been using it (can you see what a bad influence she has on me). My Father-in-law’s recipe is slightly better, but it’s a whole cuss of a lot more work and this seasoning is still better than any store bought jerky by many times.
The cure is there to help keep dangerous bacteria from forming while the meat is dehydrating. I think it contains salt from the Holy Land and a heaping teaspoon of a magic/love medley. Great stuff. Knead all that stuff in real well with the meat till your hands are so cold you think they might fall off. Not a second sooner. Not a second later. Then put the meat “back” in the gun. Now comes the fun part.
Spray and pray that moose meat onto your dehydrater racks like you’re playing Goldeneye 007 for the first time in 16 years.
When you’re done it should look like some kind of moose meat shrine to the sun gods on each rack. Put the lid on and rotate the racks every hour. The instructions say it can take up to SIX HOURS.
Here they are at six hours and they are nowhere near done. I’ll wait a few more hours as my wife gets upset when I give the family moose worms. 17 hours(time for a new dehydrater maybe, lol) and they are good to go. You’ll know their done when they feel consistently dry all the way across. There should be no squishy parts. The only moisture should be the small amount (moose meat is very lean) of greasiness on the outside.
I usually use paper towel for this part, but I’m out. I’ll just blame my mother-in-law since that seems to be the thing to do these days. Pat the jerky dry and enjoy.
Here’s a little fatherly secret. The real reason I love jerky is that it’s the ultimate snack for my many kids. I always say the best kind of snack is one that’s clean and takes an hour to eat. Now I have time to write the rest of this post.
Well that’s everything… Whew, glad I had time to write that. Thanks for reading, come check out my Facebook page when you have a chance and don’t be afraid to hit the “Like” button.
Fun fact: Mother-in-law is an anagram of woman Hitler, it’s true.