CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2001-02-13
Serves: any
Prep Time: 1-30m
Difficulty: easy
Backpacking: Yes
Ingredients
- 1 1/2 to 2 lbs of lean, boneless meat
- 1/4 cup Jack Daniels
- 1 Tablespoon salt
- 1/8 teaspoon red pepper
- 1/8 teaspoon pepper
- 1/8 teaspoon marjoram
- 1 teaspoon hickory smoke liquid
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
Instructions
Trim and discard all fat. Cut the meat into 1/8 to 1/4 inch thick strips about 1 1/2 inches wide.
In a bowl, combine hickory smoke liquid, salt, pepper, marjoram and everything else. Stir until seasonings are dissolved. Add meat strips to bowl, coating them thoroughly.
Let stand one hour, or cover and refrigerate overnight. Meat should absorb most all of the liquid.
Arrange meat strips close together, but not touching, directly on oven racks, cake racks, or other — and set racks inside shallow pans, cookie sheets, or other. Bake at the lowest oven temperature, around 150 – 200 degrees Fahrenheit, until browned and feels mostly hard and dry to the touch — about 4-7 hours for beef.
Remove racks from the oven. With a paper towel, pat off beads of oil. Let cool, then remove meat from racks and store in airtight containers(preferably in the freezer, until needed).
Place in Ziplock bags and your ready for the trail!
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