Charlie Thorpe (charlie2@RO.COM)
Fri, 16 Feb 1996 12:57:47 -0600
Hello All -
I can't reply to the original postee who wanted to know about chicken jerky
because I deleted the message. I don't make jerky so I thought I wouldn't
have too much to add to the thread.
After a little reflection, I decided that the original postee might simply
be trying to preserve chicken for backcuntry use and might not be aware
that there are good ways other than jerking (or freeze-drying) to preserve
meat for use in camp cookery.
I have had great success with cooking and then dehydrating chicken, turkey,
and fish. I have had packets of these meats stay in my home freezer for
months, sit in post offices for weeks, and then bounce around in my
backpack for up to two weeks in temps ranging from 10f to 100+f. Some even
survived all that and was given to other distance hikers who ate it weeks
later (these folks sent me cards the next Christmas, so they must have done
I don't eat much red meat in general, so I haven't experimented with
cooking/ dehydrating very much of it. The little I have done tended to
leave more grease residue on my cooking pot than the white meats do. I
don't carry soap in the backwoods, so I prefer to have to cleanup as little
grease as possible <g>.
I have shared camp with other distance hikers who ate a lot of jerked and
freeze-dried red meats, but I haven't met too many folks who are using
cooked/dehydrated meats. I am seeing more and more about this meat
preservation technique in the outdoor literature, so I am guessing that in
the future I might have a lot of culinary company on the trail <g>.
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City