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Gearing up for a Winter Climb: Yummy Jerky

Nothing beats homemade jerky. Here’s my favorite concoction… Meat: lean round steak – cut to 3/16th thickness Marinade: one pint maple syrup one pint Braggs two gallons water

Let the meat soak for 6-8 hours. Over-marinating could make the jerky too salty. Drying: Hang the meat on oven rack. Dry in oven at very low heat (180 ̊ F) with door cracked open to let the humidity escape. Check after 2-3hrs, flip each piece so that they dry evenly. Drying can take up to 8-12hours. Enjoy!


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