Strips of jerky make delicious snacks as well as fabulous stews. Jerky is remarkably simple to create: slice, marinade, and dehydrate strips of meat. The key to texture is in the cut of meat and thickness, and the key to flavor is the marinade. In Backpackers’ Ultra Food I have several marinade recipes that are designed to compliment certain ethnic dishes, such as curry and Mexican spice. Each jerky can be adapted to more specific tastes. More or less spicy; different dishes; crispy or chewy. However, don’t skimp on the quality of meat you purchase. I recommend free-range lean cuts of beef, buffalo, or lamb and cage-free poultry. When you are exercising hard you want the best you can get.

This jerky recipe is designed to complement a lentil stew flavored with the Indian spice garam masala, which basically means hot and spicy. For quicker preparation purchase pre-mixed garam masala.

At Home: Lentils

• 2 cups lentils
• 1 onion
• 4-6 garlic cloves
• 1 lb spinach
• 1 cup peas
• 2 cups low-fat chicken broth
• 2 cups water
• 1 tbs coconut oil
• ¾ tsp salt
• garam masala seasoning (see below)

Bring lentils, onion, garlic, spinach, peas, broth, water, and oil to a rapid simmer and then reduce the heat to low. Cook 15 minutes. Add onion, garlic, spinach, peas, salt, and garam masala seasoning to taste. Cook another 10 minutes or until lentils are tender. Blend and dehydrate. Remember: Any pureed soup can be dried into “bark” and reconstituted.

At Home: Garam Masala seasoning

Combine

• 1 tsp chili powder (or to taste)
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp freshly ground black pepper
• 1 tsp teaspoon ground cumin
• 1 tsp teaspoon ground cinnamon
• 1 teaspoon cayenne (or to taste)
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground cloves

It’s easy to grind these spices in a coffee grinder and fresh-ground is very aromatic.

At Home: Garam Masala Marinade

Combine

• 1 small jar red curry paste
• 1 cup apple cider vinegar
• 1/2 cup coconut oil
• 2-inch piece of ginger, chopped
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic, minced
• 1 small onion, chopped
• dash of soy sauce (saltiness to taste)
• 1 tbs garam masala seasoning (or to taste)

At Home: Jerky

2 lbs top round steak

Partially freeze then slice steaks into long, thin strips. Trim and discard all the fat, which can become rancid. If you like a chewy jerky, slice with the grain into 1/4-inch strips. Slice thinner across the grain for a crispier jerky. Place in marinade overnight. Dehydrate with high enough heat until cooked completely.

On the Trail

Rehydrate jerky in 2 cups water in a double zip-style baggy during last hour of hiking and/or while you are setting up camp.

In Camp

Rehydrate and simmer lentil bark in 4 cups hot water. Add jerky. Optional: Add sundried tomatoes or other fried veggies and/or top with sunflower seeds.

Enjoy.

Find more recipes in Backpackers’ Ultra Food by Cinny Green along with more tips, techniques, and recipes to elevate eating on the trail. You can find the book here at Amazon.com.