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Caribou Jerky – Dried, spiced caribou

Rating

Calories: 410 Calories

Cooking time: 4 hours

Recipe ingredients:

instacart: caribou-jerky-–-dried-spiced-caribou

Categories: Snacks, Jerky Recipes, Caribou Dishes, Protein-Rich Foods, Travel Foods, Indigenous Cuisines, Wild Game Recipes, Preserved Foods, Outdoor Cooking, Low-Fat Recipes

About

Caribou Jerky is a rustic, traditional snack popular in various cultures where caribou are native, especially among indigenous peoples of North America. The lean caribou meat is sliced into strips, seasoned with a custom blend of spices, and then slowly dried to create a tough and chewy texture. The drying process concentrates the flavors, resulting in a savory and slightly smoky taste. Caribou jerky is well-regarded for being high in protein and low in fat, making it an excellent snack for outdoor activities or a nutrient-dense bite on the go. Description by ChatGPT.

Top Recipe

Original Caribou Jerky

recipes.curator42.653 months agoWaivio3 min read

Satisfy your cravings for a savory, protein-packed snack with this homemade Original Caribou Jerky recipe, courtesy of the avid meat enthusiasts at MEAT!. Follow the steps below to transform a simple cut of caribou into perfectly seasoned, dehydrated jerky that's ideal for on-the-go snacking, hiking trips, or just a hearty treat that you can enjoy anytime. This recipe highlights the importance of slicing against the grain and curing the meat to achieve the classic jerky chewiness and concentrated flavor.

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Ingredients:

- Caribou roast

- Pre-done jerky seasoning packet (including cure and seasoning mix)

- Water (as required by seasoning packet instructions)

Equipment:

- Dehydrator

- Knife

- Mixing bowl

- Plastic wrap

- Vacuum seal bags (optional)

- Refrigerator

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Prep Time: 30 minutes to slice and season

Inactive Time: 24 hours for curing

Cook Time: 4 hours in the dehydrator

Total Time: Approximately 28 hours and 30 minutes

Instructions:

1. Begin by separating the roast by following the muscle groups. Slice the caribou roast into thin slices against the grain for your jerky. This ensures a tender bite that's easier to chew.

2. Using the pre-done jerky seasoning packet (which should include both cure and seasoning), prepare the mixture according to the package's instructions, often requiring you to add water to dissolve the contents.

3. Combine the seasoning and cure mixture with the sliced caribou meat until each piece is well coated. Ensure that every slice gets an even coverage for consistent flavor.

4. Lay the seasoned meat out on a flat surface, and cover it with plastic wrap. Refrigerate the meat for about 24 hours, allowing the seasoning and cure to penetrate the slices.

5. After the curing process is complete, arrange the slices of meat in a single layer on your dehydrator trays. Make sure there's a little space between each piece to allow for good airflow.

6. Dehydrate the jerky at about 167 degrees Fahrenheit for roughly 4 hours. The actual time may vary depending on your dehydrator and how chewy or dry you prefer your jerky. It's done when the jerky bends and cracks but does not break, retaining a bit of moisture.

7. Throughout the process, check your jerky, especially thicker pieces that might need longer to dry thoroughly.

8. Once fully dehydrated, remove the jerky and allow it to cool. If you'd like to store it for later use, vacuum seal the cooled jerky in bags. You can then freeze the jerky for extended preservation and take it out whenever you're ready to enjoy it.