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Cooking on the Wild Side with Kirt Martin
Big Game Jerky
Posted on: November 02, 2007
1 1/2 cup Kikoman light soy sauce
1/2 cup water
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. white pepper
1/2 cup brown sugar
1/2 cup date sugar
This recipe is will marinate 5 pounds of big game. Mix all of the
ingredients well. Trim the meat of all connective tissues and fat. Before slicing, if you chill the meat in the freezer until firm but not frozen it will slice easer. Also slicing across the grain instead of with the grain will make the jerky easer to eat. Slice about 3/16” of an inch thick and place in the marinate. Mix well to coat all sides of the meat and marinate over night. Because the thin sliced meat will have the tendency to stick together, take it out of refrigerator a couple of times and mix well to insure that all sides are coated. The next morning spray your smoker racks with non-stick spray, drain the meat of excess marinate and lay out on the
racks. If you can, put a fan on the meat and dry the surface of the jerky.
The meat should feel tacky and not wet when ready to smoke.
Fire up the smoker with your favorite wood chips and cook, (Low and Slow!). Smoke at 120°F to 140°F until dried to your liking. Store in a brown paper bag. If stored in a zip bag for to long it will probably mould. To make Pemmican; pound and shred as much jerky as you want and add raisins, dried or chopped berries, dried fruit and nuts.
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About Kirt Martin
Kirt Martin’s passion for cooking is reflected in the ordinary to the extraordinary. His enthusiasm for cooking was first influenced by his French grandmother’s cooking of wild game and by his mother who is an incredible pastry and cuisine chef.
Characteristic of his generation, Kirt toured the Gulf of Tolkin in Viet Nam with the U.S. Navy, expanding his culinary horizons in every port of call. After completing his tour of duty, he took the helm as the third generation in the family’s restaurant for almost 2 decades drawing acclaim from food critic Oliver Town as “An Oasis in Southern Minnesota’s Dining Desert”. Eager to embrace new challenges Kirt moved to Idaho in 1988 falling in love with the beautiful scenic wilderness, abundant wildlife and the people of the Magic Valley.