Homemade Jerky Done Right

With this guide, unlock the secrets of homemade jerky and buying prepackaged will be a thing of the past.


| April 2016


Jerky Everything (Countryman Press, 2015) by Pamela Braun is an easy to understand book filled with thorough instructions on how to make your own homemade jerky. Recipes range from beef to poultry, fish to fruit and even several vegetables. Wild game is no exception. With an exhaustive list of instructions on how to properly prepare meats as well as a myriad of recipes to try; Braun details how anyone can make the perfect jerky in the comfort of their own kitchen.

Buy this book from the Capper's Farmer store: Jerky Everything

DIY Jerky

Old jerky is bad, just bad. I’m talking about old school jerky, the kind that our forefathers (let’s face it, the men may have started it ... but it was the women who actually ended up making it) gnawed on. It was created as something to help with survival as people made their way out west or went about their workday out in the fields and riding the range, so flavor wasn’t really much of a must-have when the process of jerky making was undertaken.

Fast-forward to a time when dried meat wasn’t a necessity to keep us alive, but more something to chew on to keep the hunger pangs at bay and to keep us from losing our mind to boredom while cruising across the country via a four-wheeled horse. Again, flavor was not of utmost importance, but the meat was expected to be at least a step above the flavor of the rubber wheels taking us to our destination.



The Egyptians took the time and effort to chisel the virtues of dried meat into stone walls, between the portraits of their beloved cats and ankhs. Seafarers pickled strips of meat, packed them in barrels, and nibbled on the strips as they crossed the vast oceans (and now you know why they were so aggressive ... all that meat consumption can bind a pirate up). African folklore has herders placing strips of meat under their horses’ saddles to help tenderize the meat, It is said that the sweat of the horse gave the meat the flavor it needed. (If it was so good, I’m wondering where that sweat spice blend is in today’s supermarket.)

From seafarers to cowboys, jerky has been a source of sustenance for centuries — a simple food source created out of the necessity for explorers to eat and a way to safely preserve food in the days prior to refrigeration.







mother earth news fair 2018 schedule

MOTHER EARTH NEWS FAIR

Next: August 4-5, 2018
Albany, OR

Whether you want to learn how to grow and raise your own food, build your own root cellar, or create a green dream home, come out and learn everything you need to know — and then some!

LEARN MORE









Subscribe today

Capper's FarmerWant to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at Grit.com — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $6 and get 4 issues of Capper's Farmer for only $16.95 (USA only).

Or, Bill Me Later and I'll pay just $22.95 for a one year subscription!




Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds


Copyright 2018, All Rights Reserved
Ogden Publications, Inc., 1503 SW 42nd St., Topeka, Kansas 66609-1265