A bit of jerky history
When the first Europeans arrived in the New World, they found that
Indians of North America were making and eating what we call today
jerky from any kind of meat they hunted or fished that could not be
eaten immediately.
A variation of the jerky, was the pemmican made by some of the American
Indian tribes. After the meat was dried, it was pounded into a fine
texture. Then it was mixed with animal fat and at times berries. This
created a high calorie, high nutrition food for the travelers.
These methods of preserving meat were convenient for the nomadic
lifestyle of native tribes. The meat used was principally buffalo
but occasionally, and depending on the local availability of game,
anything from moose to caribou, from deer to whale, was cut into strips
and dried.
The Spanish were the first Europeans to come into contact with the
North American natives and they used the word charque (which is pronounced
Sharkey) which means "to cut or pull things in long strips"
to describe this type of carne seca (Spanish for dry meat) cut in
long strips. Over the years the word changed and this type of preserved
meat became known as Jerky.
From the plains to the plates or the …
pockets
Today's jerky lovers can choose from a crowded field of jerky producers
that market their lines of products through the large distribution
channels all the way to the market shelves.
However, for the ones among us who enjoy cooking, buying jerky in
the store is like buying scrambled eggs. We like to make our own stuff,
thank you very much, and here is where we start.
Whether you hunt or not, you can make great tasting jerky at home
by using some of today's premiere jerky cure and seasoning kits available
on the outdoor market. Our favorite. Simple - High Mountain Jerky
from Riverton Wyoming. . Yes, there are some others, but these are
good folks, with great traditions, good products which are economical
and easy to use. They seem to have a sort of a 'green thumb"
for tasteful thing to eat. Yummy.
Dean Clark, the founder of High Mountain Jerky, grew up chasing traditions
and secrets of the past. Each year when Riverton celebrates the Great
Rendezvous of yesteryear, and hundreds of mountain men 'invade' the
town, you'll find Dean laughing, joking and sharing recipes with people
all over the world.
It ain't rocket science - it's just jerky
Although I am an accomplished cook, and I don't hesitate to produce
elaborate gourmet dinner from scratch, I am always a bit intimidated
when I step out of my realm of confidence. Thus making jerky was a
little strange for me at first, but the ready to use kits have made
it simple, fast and enjoyable. My kids love the results. The jerky
disappears into their school lunch boxes and I am stuck making more
without getting to eat any. We have made jerky from a variety of domestic
and game animals meats, and we are looking forward to expand our experimenting
as we go. One of our favorites remains the garlic and pepper, but
there are lots of other flavors and styles to explore.
It takes literally minutes and you will be hooked. Not to mention
that jerky, made with lean dry meat is low in cholesterol, low in
fat and full of protein. Take it biking, camping, sailing, hunting,
skiing or anywhere you need a nutritious homemade snack (I have some
in my emergency pack).
Have fun in our wonderful outdoors and snack on… by the way,
it goes great with a glass of red wine too.
Have fun in the outdoors!
Maurice Valerio, President
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