Enter your email address:


I used to think of it as the strange stuff I’d see in strange gas stations on my strange cross country road trips. It was usually in stick form, a long tubular stick, wrapped in a coating of plastic, with a peculiar name like… Slim Jim, not because it made you slim, but because it was a slim, tubular portion…in a coating of plastic.

But then, I made my own. It was not slim, it was not tubular, and there was no plastic. No, there was just meat and slow dry heat, and a few seasonings of my choosing.

One of the simplest ways of preserving meat is by drying it. It is also one of the simplest. Fresh strips of meat are often first soaked in a marinade or brine, then traditionally, hung to dry in the sun, the attic or other dry place. Some people let it hang over a slow, smoky fire, which adds flavor and discourages flies. You can, of course be modern, and use the oven or a dehydrator.

This recipe works for so many meats, the most popular are venison or elk… I’ve seen it used for pheasant too.

Give it a try sometime!

“Elk Jerky”

Prep Time: 12 hours

Cook Time: 7 hours

Total Time: 19 hours

Yield: 20-25 strips

“Elk Jerky”

Also try: other antlered game, pheasant, and bison.


  • 2 pounds of elk, lean cuts are ideal
  • 2 tablespoons of Worcestershire sauce
  • 2 tablespoons of red wine vinegar
  • 1 tablespoon of salt
  • 1 teaspoon brown sugar
  • 1 teaspoon of red pepper flakes
  • 2 sliced cloves of garlic
  • 2 teaspoons of cayenne pepper
  • 1 cup of water


  1. Put the meat in the freezer for about 30 minutes, just until firm.
  2. Once chilled, slice into strips across the grain - about ¼ inch thick.
  3. Mix the other ingredients together in a bowl and stir to combine. Let sit for 10 minutes to macerate.
  4. Add the strips to the marinade, cover and let sit in the refrigerator overnight.
  5. The next day, preheat the oven to 200 degrees F.
  6. Place the strips on a baking sheet lined with foil and place in the oven. With the oven door propped open, let the strips dry until they are pliable, 5-7 hours. Store in a plastic container for up to 2 weeks.


“Wood Fired Wild Hog Loin”


After I spent the day solving the “plague of pigs” crisis a few weeks ago, I began a hog cooking extravaganza. There were so many parts to break down and ponder. This is my friend Mike breaking down and pondering: Isn’t he doing a nice job? He’s a scholar of the woods and the kitchen. …

“Pam’s Pumpkin Custards & A Giveaway(s)”


And the winner is….Rory Allison “I love me a pumpkin cookie that my wife makes. It is more cakey then cookie but with hot chocolate it is divine.” Congrats Rory! Email me at georgia at georgiapellegrini dot com to claim your prize! _______________________________________ Here is a fun treat for a Thursday. A double giveaway. Since …

“Adobo Javelina Backstrap”


This one goes out to my friends at the magical, mystical CF Ranch for letting me take over the kitchen in their private residence and cook up some Javelina. That is love. These are the back straps from the Javelina, silver skin removed (as we talked about yesterday). They marinated for quite some time. Since …

“Soft German Pretzels”

_DSC8510 copy

I made a friend! It’s a big deal because since I moved to CA for a bit, I don’t have many in this neck of the woods. YOU are my friend. No, don’t look behind you, I’m talking to YOU. I have a very active cyber life. It’s how I cope. But the good news …

“Turkey Brine”


No, it’s not Thanksgiving silly. It’s April. Also known as turkey hunting season in certain paradigms. My very first hunt was for turkey. It was deep in the Arkansas delta, on a three-thousand acre hunting preserve that runs five miles up the length of the great Mississippi. It was Spring, early on a Saturday morning …

“Gingerbread Castle Bundt Cake”


I have a mold. I don’t know where it came from. It just appeared one day. It’s always in the way, it doesn’t fit anywhere nicely. It was suggested at one point that we throw it out, but it wouldn’t go. So today I finally used it, in honor of our Christmas party this evening. …

“Solo Brining and Dining”

Solo Brining and Dining

I had a pork chop yesterday. I was dining alone, and I ceremoniously made myself a proper meal. I took a visit to the butcher who had all sorts of glossy selections piled high in the coolers, and I settled on a pork chop, bone-in. It was a good choice because it was well aged, and came from …