picnic recipes camping cooking picnic recipes camping cooking


Picnic Recipes--Camping Cooking Recipes

Barbecue-BBQ-Trail Mix-Jerky- Main Meals-Breads- Desserts-Snacks-Vegetables-Salads-Outdoor Cooking Picnics and Camping

Jerky Recipes

beef jerky

1/2 lb. tender quick

1/4 lb. brown sugar

2 tsp. chili pepper (hot)

2 tsp. black pepper

2 gal. water

Bring to boil, skim and let cool. Pour over chunked meat. Be sure the meat is in a stainless steel, plastic or crock. Cover with plate and weigh down. Let stand in brine between 4 to 8 hours. Take out and drain. Smoke until done in smoker or food dryer.

684132 -- JERKY

4 heaping tbsp. sugar cure

1/4 tsp. spice packet (included in sugar cure)

3 tbsp. garlic juice

3/4 of bottle of liquid hickory smoke

In a quart jar add the above and mix together. Add water to top and stir. Slice meat very thin, about 2/10quot; thick, then dip meat in jar and drain in colander. Place meat strips on hardware cloth, sprinkle with garlic powder. Cook at 130 degrees and crack oven door open with a spoon for 7 hours or until meat is brittle.

------------------------

684158 -- BUFFALO JERKY

1 to 3 buffalo flank steaks or London

broils

(May substitute beef; 3 steaks

will yield approximately 2 oven-racks

of jerky)

Shoyu sauce

Garlic powder

Trim all visible fat from meat and cut slices, 1/4 thick or less. Cut slices across the grain. Meat is easier to slice thinly if partially frozen. In a large bowl or pan, alternate layers of meat slices, shoyu, and garlic powder. Marinate in refrigerator at least overnight, or up to 24 hours. Spread slices on oven racks. Set oven temperature at 140 to 150 degrees. Prop oven door slightly open to allow moisture to escape. Dry for approximately 8 hours, or until dry but not brittle. Will keep well without refrigeration, but may be stored in refrigerator or freezer.

684187 -- JERKY

5-7 lbs. coarse ground venison or

inexpensive beef

1/3 c. curing salt

1/2 tsp. marjoram

1/2 tbsp. MSG

1/2 tsp. cayenne pepper

1 tbsp. black pepper

1 tbsp. white pepper

2 tbsp. liquid smoke

1 tbsp. Worcestershire sauce

1/4 tsp. garlic powder

Remove as much fat as possible from meat and have coarse ground. Mix all dry ingredients together and add a bit at a time while kneading the meat like dough. Add remaining ingredients the same. Cover and refrigerate overnight. Next roll the meat to an even thickness (about 1/8quot;) between two sheets of wax paper. Put flats in the freezer until solid then cut into strips. Place on wire racks so pieces are not touching and put in 150 degree oven for 3 to 4 hours. Drying time varies with moisture content and thickness of jerky. Open oven door occasionally and turn jerky once or twice during drying. Once jerky is cooled it can be stored in freezer or canning jars if it is to be kept for a long period of time. but I double you will be able to leave it alone that long.

------------------------

684249 -- JERKY

Jerky is one of the finest wilderness rations ever devised by man. It takes little preparation and tastes quite good. Two strips of jerky with a glass of water will satisfy any appetite. Although Indians originally prepared jerky over an open fire, cooking it on a kitchen range well in advance of a trip is a lot more practical and convenient. It is handy just to eat for a quick snack or pick-me-up. Begin with any red meat, wild or domestic. Once done jerky tastes the same whether you use sirloin or flank or a cheaper piece of meat. 4 lb. meat cut into pieces, approx.

1x2x8

itemscope itemtype="http://data-vocabulary.org/RecipeIngredient">

2 tbsp. salt

2 tbsp. powdered barbecue seasoning

(Swiss steak seasoning works good)

2 tbsp. chili pepper amp; 2 tbsp. curry

powder mixture (optional)

Cut away all fat, gristle and tendon from strips of meat. Combine seasonings in a salt shaker. Pound the meat and as you pound. Sprinkle with the seasonings (there should be about 1/2 teaspoon of the combination spread across each side of each strip of meat). Place the strips directly on the oven rack. Turn oven onto 150 degrees and leave them there until all moisture is gone (about 7 hours). The strips should fell like dry leather when done and should be supple enough to bend a little without breaking. Jerky can be eaten as is or used as a base for soups, stews and pemmican. It will literally keep for years without refrigeration.

-----------------------

684249 -- JERKY

Jerky is one of the finest wilderness rations ever devised by man. It takes little preparation and tastes quite good. Two strips of jerky with a glass of water will satisfy any appetite. Although Indians originally prepared jerky over an open fire, cooking it on a kitchen range well in advance of a trip is a lot more practical and convenient. It is handy just to eat for a quick snack or pick-me-up. Begin with any red meat, wild or domestic. Once done jerky tastes the same whether you use sirloin or flank or a cheaper piece of meat. 4 lb. meat cut into pieces, approx.

1x2x8

itemscope itemtype="http://data-vocabulary.org/RecipeIngredient">

2 tbsp. salt

2 tbsp. powdered barbecue seasoning

(Swiss steak seasoning works good)

2 tbsp. chili pepper amp; 2 tbsp. curry

powder mixture (optional)

Cut away all fat, gristle and tendon from strips of meat. Combine seasonings in a salt shaker. Pound the meat and as you pound. Sprinkle with the seasonings (there should be about 1/2 teaspoon of the combination spread across each side of each strip of meat). Place the strips directly on the oven rack. Turn oven onto 150 degrees and leave them there until all moisture is gone (about 7 hours). The strips should fell like dry leather when done and should be supple enough to bend a little without breaking. Jerky can be eaten as is or used as a base for soups, stews and pemmican. It will literally keep for years without refrigeration.

684249 -- JERKY

Jerky is one of the finest wilderness rations ever devised by man. It takes little preparation and tastes quite good. Two strips of jerky with a glass of water will satisfy any appetite. Although Indians originally prepared jerky over an open fire, cooking it on a kitchen range well in advance of a trip is a lot more practical and convenient. It is handy just to eat for a quick snack or pick-me-up. Begin with any red meat, wild or domestic. Once done jerky tastes the same whether you use sirloin or flank or a cheaper piece of meat. 4 lb. meat cut into pieces, approx.

1x2x8

2 tbsp. salt

2 tbsp. powdered barbecue seasoning

(Swiss steak seasoning works good)

2 tbsp. chili pepper amp; 2 tbsp. curry

powder mixture (optional)

Cut away all fat, gristle and tendon from strips of meat. Combine seasonings in a salt shaker. Pound the meat and as you pound. Sprinkle with the seasonings (there should be about 1/2 teaspoon of the combination spread across each side of each strip of meat). Place the strips directly on the oven rack. Turn oven onto 150 degrees and leave them there until all moisture is gone (about 7 hours). The strips should fell like dry leather when done and should be supple enough to bend a little without breaking. Jerky can be eaten as is or used as a base for soups, stews and pemmican. It will literally keep for years without refrigeration.

------------------------

684249 -- JERKY

Jerky is one of the finest wilderness rations ever devised by man. It takes little preparation and tastes quite good. Two strips of jerky with a glass of water will satisfy any appetite. Although Indians originally prepared jerky over an open fire, cooking it on a kitchen range well in advance of a trip is a lot more practical and convenient. It is handy just to eat for a quick snack or pick-me-up.

Begin with any red meat, wild or domestic. Once done jerky tastes the same whether you use sirloin or flank or a cheaper piece of meat. 4 lb. meat cut into pieces, approx.

1x2x8

2 tbsp. salt

2 tbsp. powdered barbecue seasoning

(Swiss steak seasoning works good)

2 tbsp. chili pepper amp; 2 tbsp. curry

powder mixture (optional)

Cut away all fat, gristle and tendon from strips of meat. Combine seasonings in a salt shaker. Pound the meat and as you pound. Sprinkle with the seasonings (there should be about 1/2 teaspoon of the combination spread across each side of each strip of meat). Place the strips directly on the oven rack. Turn oven onto 150 degrees and leave them there until all moisture is gone (about 7 hours). The strips should fell like dry leather when done and should be supple enough to bend a little without breaking. Jerky can be eaten as is or used as a base for soups, stews and pemmican. It will literally keep for years without refrigeration.

684253 -- JERKY

5 to 10 lbs. meat, Antelope, Deer or

Elk

1 c. sugar

2 bottles liquid smoke

Salt

Pepper

Trim fat off meat. Cut into 1/2 inch strips. Layer meat in shallow pan. Salt and pepper meat. Mix sugar and liquid smoke, pour over meat. Let stand 30 minutes. Lay meat on racks in oven. Cook meat at 150 degrees for 8 to 10 hours, turning after 5 hours.

684253 -- JERKY

5 to 10 lbs. meat, Antelope, Deer or

Elk

1 c. sugar

2 bottles liquid smoke

Salt

Pepper

Trim fat off meat. Cut into 1/2 inch strips. Layer meat in shallow pan. Salt and pepper meat. Mix sugar and liquid smoke, pour over meat. Let stand 30 minutes. Lay meat on racks in oven. Cook meat at 150 degrees for 8 to 10 hours, turning after 5 hours.

684273 -- JERKY

5 lb. venison or elk

3/4 c. sugar

1 tsp. garlic juice

3/4 c. uniodized salt

1 tsp. Tabasco sauce

1/2 gallon water

Cut meat into thin strips, remove fat and tenuous tissue. Make a brine of the salt, sugar, garlic juice, Tabasco and water. Soak meat 8 hours. Rinse meat and allow to dry until a slight glaze appears in 1-2 hours. Place meat on rack so it does not overlap. If using oven, heat at 150 degrees for 11 hours. If using a smoker, smoke to the desired degree of doneness, 12-24 hours. Meat should be watched for proper dryness.

------------------------

684274 -- JERKY

3/4 tsp. salt

1/4 tsp. pepper

1 tbsp. brown sugar

1/4 tsp. garlic salt

2 tbsp. soy sauce

1 tbsp. Worcestershire sauce

Mix in bowl. Stir well. Place meat slices in a layer pan. Spread on marinade. Refrigerate, stirring occasionally. Place on drying rack until leathery and dry. Store in airtight jar. Makes great elk or venison jerky.

------------------------

684275 -- FRONTIER JERKY

1 tsp. salt

1/4 tsp. pepper

1 tsp. garlic powder

2 tbsp. Worcestershire sauce

2 tbsp. liquid smoke

Mix in bowl. Stir well. Place meat in 3 or 4 layers deep in a glass container. Spoon mixture over each layer. Marinate 6-12 hours. Refrigerate. Place on drying rack until done.

684288 -- JERKY

1 sm. can tomato sauce (enough water

to rinse can out)

1 tbsp. chili powder

2 tbsp. liquid smoke

2 to 3 tbsp. fajita seasoning

1/8 tsp. ground red pepper per 1 lb.

meat or you use dehydrated jalapeno

powder, Tabasco, or whatever

2 to 3 tbsp. honey

Use 1/2 to 3/4 teaspoon of Morton's Tenderquick per 1 pound of meat. se about 1/4 cup of this sauce per 1

pound of meat.

se cracked black pepper.

Let marinate for 24 hours, pat dry and pepper. Dehydrate at about 123 degrees, about 8 to 11 hours depending on size of meat.

684324 -- INDIAN JERKY

Venison or any lean meat

Salt amp; pepper

Salt and pepper the lean strips of meat thoroughly to discourage insects, then hang over peeled willow poles to dry in the sun. You might build a small chip fire far below the hanging meat and leave it 1 or 2 days. The sun and fire, both, will dry out the strips. The meat will have a slightly smokey taste. You don't want to cook the meat but to simply dehydrate it thoroughly. This made a good food for traveling.

684326 -- JERKY

For 3 pounds meat.

1 tsp. onion powder

1 tsp. garlic salt

1/2 tsp. pepper

1/3 c. Worcestershire sauce

1/4 c. soy sauce

Soak about 2 hours. Roll with rolling pin after soaking.

------------------------

- 684346 -- JERKY

1 1/2 c. soy sauce

1 tsp. liquid smoke

2 tsp. lemon juice

1 tsp. ginger

1/4 tsp. Tabasco

1/4 tsp. pepper

1/2 tsp. liquid garlic

4 lb. raw beef roast or venison

Slice the meat, with the grain, into very thin slices. Pour remaining ingredients over meat and let soak overnight in refrigerator. Lay meat slices on oven rack and bake at 150 degrees for 4 to 8 hours.

------------------------

684434 -- JERKY

1/2 c. soy sauce

1/2 c. Worcestershire sauce

2 tsp. onion powder

2 tsp. Accent

2/3 tsp. garlic powder

2/3 tsp. black pepper

Marinate overnight. Bake 6 to 8 hours at 150 degrees.

684458 -- JERKY

6 lbs. ground meat (wild game works fine)

6 tbsp. Tenderquick

3 tbsp. liquid smoke

3 tsp. black pepper

3 tsp. garlic powder

3 tsp. chili powder

3 tsp. mustard

Mix well. Cover tightly and refrigerate for 24-48 hours. Heat oven to a temperature that will dry the jerky, not cook it - 140 to 200 degrees. Put a small amount of meat mixture on aluminum foil the size to fit your oven racks. Put plastic wrap over meat and roll with a rolling pin to the desired thickness to fit the foil. Put in oven until top side is dry. Peel the aluminum foil off and lay directly on the oven rack to dry the other side. Jerky will curl as it dries. When dry, cut in strips using scissors.

------------------------

684464 -- PEMMICAN (CREE INDIANS)

Lean beef cut into thin strips.

Dried until brittle, either in the sun or over hickory coals, but not over a flame. Grind strips alone or with raisins, prunes or apricots. Add just enough hot fat to make a thick dough. Form into small loaves and enclose in a muslin casing. Dip loaves into melted paraffin to seal. Store in a dry place. Will keep for months and is great for hiking or camping trips.

------------------------

684519 -- JERKY

3 tbsp. liquid smoke

3 tbsp. honey

1 tbsp. season all

2 tsp. salt

1 tsp. garlic salt

1 tsp. black pepper

1 handful of thinly stripped beef or

deer meat

Mix first 6 ingredients. Stir in meat. Place in a colander and set over another bowl to catch drippings. Let set 12 hours in refrigerator. Place meat on cookie sheets and dry in oven at 150 to 200 degrees with oven cracked open slightly. Heat until all moisture has gone from meat.

-----------------------

684430 -- MOJAVE JERKY

1 tsp. lemon pepper

1/4 tsp. chili powder

2 tsp. garlic powder

1 tsp. pepper

1/2 tsp. cayenne pepper (optional)

2 tbsp. Liquid Smoke

1 1/2 c. water

2 1/2 meat (beef brisket is ideal)

Slice meat into strips 1/8 inch thick, 1 1/2 inches wide, 6 inches long. (Have the butcher use the mechanical cutter to save time.) Blend spices and water. Marinate meat strips with spice mix in covered bowl. Refrigerate overnight. Heat oven to quot;warmquot; (lowest setting) and place strips on cookie sheets (use tin foil for easy cleanup) so that they do not touch. Cook in low oven for 20-24 hours or until meat is cooked through and dry, but not burnt to touch, turning strips once or twice for even cooking. Store strips in airtight container. Refrigeration is not necessary. OPTIONAL COOKING TIP: Halfway through cooking, brush meat with barbecue sauce to increase moisture and improve taste; but be aware that brushed meat will not

JAZZY JERKY

2 to 3 lbs. venison

1/2 tsp. garlic powder

1/2 tsp. black pepper

1/4 tsp. hot sauce

1/2 tsp. Italian seasoning

1/4 c. teriyaki sauce

1/4 c. dry sherry

1 tsp. liquid smoke

1/4 tsp. accent

1/4 tsp. seasoned salt

1/4 c. soy sauce

Cut deer into thin strips. Marinate overnight. Place across racks in oven set oven at 150 degrees. Leave in oven until dry and chewy.

OVEN - DRIED JERKY

2 1/2-3 lb. lean, boneless meat,

partially frozen

1/4 c. soy sauce (little less)

1 tbsp. Worcestershire (little more)

1/4 tsp. pepper

1/4 tsp. garlic powder

1/2 tsp. onion powder

1 tsp. hickory smoke flavored salt

Small amount of hot sauce as desired

Discard fat from meat. Cut meat 1/8-1/4 inch thick, about 1/2 inch wide and as long as possible. Combine ingredients in bowl and mix meat thoroughly. Let stand 1 hour or cover and refrigerate overnight. Arrange on racks in oven at lowest oven temperature until it feels hard and dry to touch (about 5 hours for turkey, 4-7 hours for beef). Pat off beads of oil. Let cool, place in airtight container. Keep in cool room. Makes 1/2 pound.

Picnic and Camping Recipes

Barbecue-BBQ Sauce

Breads

Breakfast

Camping tips

Desserts/Snacks

Jerky Recipes

Main Meals

Salads/Vegetables

Trail Mix Recipes