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Has anyone experimented with cooking with jerked meats? Or have an old receipe you just haven't gotten around to trying? While your at it, any ideas on using dried fruits or vegetables. I'd like to have a soup or stew for packing.
 

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I have a very simple recipe for venison jerky and use it every year. I mix catsup and soy sauce in about equal parts to taste, and some salt. I cut the jerky into strips about 6 inches long, roughly 3/4 inch wide and thin as I can. Soak the meat in the sauce over night in the fridge, and then I use my dehydrator and it usually takes about 2 or 3 days at most.. You have to watch it and see when it's cured... Dave
 

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Dave thanks for your jerky receipe, but that's not what I'm looking for. I already have the jerky, several pounds actually, what I'm looking for is soup or stew receipes using the jerky. I really like some that are made with dried vegetables! Mix the dry ingredients at home, toss'em in a baggie, then in a pack. Something, good tasty, filling and not some store-bought freeze-dried stuff.
 

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Opps... sorry! Stupid me... guess I didn't read the post close enough. :oops:
 

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Butler-

Here is an excerpt from my Nesco recipe guide that might help.

"If you are drying meat for other purposes than jerky such as for stew, sandwich spreads or stroganoff, the meat should be tender and choice. It must be cooked so that it will not be tough and chewy when reconstituted. Using the remainder of a dinner roast or left over steak saves the step of precooking the meat. Dehydrate those leftovers for snacks, back-packing and camping meals."

"The shelf life of dried cooked meats is 2 to 3 weeks at room temperature. Store them in the refrigerator or freezer to maintain the best quality until ready to use for backpacking or camping. They will stay fresh and tasty for up to 6 months in the freezer."

Hope this helps.

Joan
 

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Look at my post here about hard soup. That was how we did jerky for soups when I was in my teens. A few years ago, made some dried mixes for a friend going west for a backpack/hunt. Soaked sliced beef in a salted beef broth overnight, peppered it and dried it like jerky. Used this for various recipes as I don't do well with typical soy/terriaki jerky(allergies). I don't see why any of the following recipes won't work with the typical jerky recipes.

Dried Chili soup. (this is for one person, multiply by number of people to scale up)
1 dried plabano chili
1 dried ancho chili
3 tomatoes worth of sun dried tomatoes(I by the bagged dried tomatoes, not the oil cured ones and then dry further in my dehydrator to remove the leatheryness. Or do my own, I peel and seed plum tomatoes, slice in to 5 slices regardless of size(I always know how many make a whole that way) and dry until hard.
1 1/2 teaspoons cumin
1/2 teaspoon black pepper
1/2 teaspoon red pepper
grind above items in a coffee grinder until a fine powder

add powder to
1 tablespoon onion flakes
1 teaspoon dried garlic(sounds like a lot, but it keeps the bugs away)
1/2 cup dried pinto beans

At camp add 2 cups water and bring to boil. Simmer until beans are almost tender. then add a couple of slices of jerky chopped into pieces.

Cook until beans are tender. Salt to taste at this point. I package all in a medium sized ziplok and insert a smaller ziploc of chopped jerky)
(Told this works well with jalapeno flavored jerky. If you can add some chipolte to your jerky recipe that would be mucho bueno
Stew.

This is for two people

1 package of dried au jus mix
1/4 cup dried carrots (any thing will work here, celery, parsnips, etc.)
1/2 cup dried potatoes (I buy a scalloped potato mix and use them, they are dried and readily available, I can always find a use for the powdered cheese mix)
1 dried tomato, chopped, not ground
2 tablespoons onion flakes
2 teaspoons dried garlic
Chopped jerky.

Mix with 5 cups water and cook until potatoes are tender. Salt and pepper to taste


Stoganoff (for 2)
1 package au jus mix
dried mushrooms to taste
1 package dried noodles
3 teaspoons powdered milk (I have seen powdered sour cream, but don't remember where)
2 tablespoons onion flakes
2 teaspoons dried garlic
chopped jerky

mix with 5 cups water, cook until noodles tender. (option here is to use a hamburger helper stoganoff mix, follow label directions, add extra water to hydrate jerky.)
 
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