Bison Jerky - A High Protein Snack {Recipe}

Jerky. This unattractive but nutritionally dense snack is something my family often neglects for months at a time. Then we'll remember and binge on homemade meat treats again.

Jerky appeals to the current paleo, low-carb, and low-fat diets. It's also free of most allergens and simple to make without extra equipment; we made it for many years in the oven before adopting the neglected dehydrator living in my parents' basement. Like many good things, jerky takes some time but not much active interaction. You simply cut the meat, marinate overnight, and dry the next day.

Lower fat meats work best for jerky. Turkey jerky, made from a whole turkey breast, is one of our favorites. This time around we used bison from Ohio Bison Farm for a beefy flavor.

Cutting the meat is the most skill-intensive step. The goal is evenly thin pieces that will dry in the same amount of time. Be patient and unafraid to use a meat tenderizer if necessary.

Whether you cut with or against the grain is up to you. Cutting with will result in a chewier product, against is more tender but may fall apart in a finely grained cut of meat.

The marinade does contribute to preservation but is not critical. You can make totally unseasoned jerky if you wish. We find that a balance of acid from vinegar or lemon juice, salt, a small bit of oil, and spices makes the best flavor. The two recipes below are ones we honed after a decade of experimentation. Feel free to tweak them to your tastes or ingredient availability.

Dehydration provides the preservative effect. The USDA recommends starting the drying process by heating the meat to 160 degrees F and then dehydrating at 140 degrees or the lowest temperature your oven will allow. Our dehydrator has a maximum temperature of 145 degrees F which is what we've always used.

Store jerky in a glass jar or other air-tight container in a cool dry place like a kitchen cupboard for up to two months. You may also freeze jerky.

The whole family will be at the Clintonville Farmers' Market this Saturday, January 26, from 10:30 - 12:30 drying and sampling jerky. Stop in to shop for local foods and talk to us!

Bison Jerky Makes about 30 large pieces to fill quart jar Time: 2 days, 30 minutes active

1 pound bison roast per marinade recipe below; our four layer dehydrator can fit 2 pounds

Teriyaki 1/3 cup soy sauce (use wheat-free for a gluten-free product) 3 tablespoons rice vinegar 2 teaspoons honey or granulated sugar 2 tablespoons water 10 grinds black pepper 1 teaspoon ground dried ginger 1 teaspoon garlic powder 1 teaspoon sesame oil 1 tablespoon olive oil dash Sriracha (optional)

OR

Down East 2 teaspoons Old Bay seasoning 1 tablespoon honey 1 tablespoon lemon juice 1 teaspoon salt 1/2 teaspoon garlic powder 1 tablespoon olive oil 1/2 teaspoon paprika 1/2 teaspoon chili powder

1. Slice bison roast into very thin (1/8 inch) pieces. Pound uneven pieces thin with a meat tenderizer. 2. Mix all ingredients for one of the marinades and place in non-reactive glass or plastic pan. 3. Add jerky to pan, mix and cover. Marinate in refrigerator 24 hours. Stir once during this resting period. 4. Place meat in a single layer in a dehydrator or on cooling racks settled on cookie sheets. Dry at 145 degrees F or in a very low oven (as low as yours goes, or 200 degrees F with the door ajar) for 5-8 hours or until jerky is dry throughout and yields no moisture when broken in two. 5. Allow to cool. Store in an airtight container for up to two months.

Buffie Wellies

If you take a beef wellington, shrink it, and substitute buffalo (bison) for beef, behold the Buffie Wellie.

These bite sized bison wellingtons were a hit at my birthday party and as an appetizer for our Thanksgiving meal.  They would be a welcome addition to any special occasion hors d'oeuvres spread.

The Wellie is made of three components: roasted bison, mushroom duxelles, and puff pastry.  The bison can be roasted and duxelles prepared two to twenty four hours in advance and kept cool in the refrigerator.

To assemble, spread out the puff pastry and cut into rectangles with a very sharp knife. Roll each rectangle slightly, keeping everything cool as your work.

Picking up a piece of bison, spoon a little duxelles on top.  Lay the bison on one half of the rectangle and  wrap the rest of the puff pastry over top, pinching the edges.  If making this recipe for a party, fill a few pieces of dough with mushroom only to accommodate vegetarians.

Crimp the open edges with a fork.  Lillian loves to help seal these little snacks. Place on a cookie sheet lined with a Silpat or parchment paper.

Bake the buffie wellies in a hot oven and serve warm.  In my experience, they are eaten before they have a chance to cool!

Buffie Wellies

makes 36 bite sized servings 1 hour cooking and assembly time, 3 hours cooling time 11 ounces frozen puff pastry (we prefer Pepperidge Farm brand or use this method to make your own) 3/4 pound bison roast (round, sirloin, rump) in half inch cubes 1 tablespoon olive oil

1 1/2 cups finely chopped crimini mushrooms 1/2 cup finely chopped shallots 3 tablespoons red wine or port 2 tablespoons unsalted butter 2 teaspoons finely chopped fresh oregano salt and pepper

prepare the bison

1. Salt and pepper the meat.

2. Heat skillet over high heat until hot.

3. Add olive oil.

4. Sear bison in skillet, tossing continuously to reach all sides.  Cook just until browned on the outside.  The inside will still be very rare.

5. Allow to cool to room temperature and then refrigerate until cold.

prepare the duxelles

1. Melt butter in a skillet over low heat.

2. Sweat shallots until translucent.

3. Add mushrooms and cook for two to three minutes.

4. Season with salt, pepper, and oregano.

5. When mushrooms begin to release their own liquid, add the wine or port.

6. Continue to cook until liquid has almost evaporated.

7. Transfer mixture to the food processor and pulse until a smooth paste consistency.

8. Allow to cool to room temperature and then refrigerate until cold.

assemble

1. Thaw puff pastry.  It is important for all steps working with puff pastry to keep it as cool as possible, touching gingerly.

2. Use a very sharp knife to cut dough into 36 pieces, approximately 1 inch by 2 inches.  Keep dough you are not working with in the refrigerator.

3. For each piece, roll or press dough into a slightly larger rectangle.

4. Place 1/2 to 3/4 teaspoon duxelles on top of a single piece of buffalo.

5. Place buffalo on one end of the dough.  Wrap remaining dough overtop.

6. Crimp three open sides with a fork.

7. Place on a cookie sheet.

8. Bake for 15-20 minutes in a pre-heated 425 degree oven.  Buffie wellies are done when they are browned all over.

Notes:

It is possible to make buffie wellies ahead and freeze them.  Thaw thoroughly before baking.

When we attempted to keep assembled wellies in the fridge overnight before baking, the pastry was less puffy and browned unevenly.

Added to Hearth and Soul.

Meal Plan March 1, 2010

Is it really March?  Does that mean the snow might melt off sometime??  There are only twenty days until spring and I am itching for the seasons to change. Monday - Loaded baked sweet potatoes

Tuesday - dinner at Columbus Home & Garden Show or nachos at home

Wednesday - spaghetti and meatballs (bison!  from the Columbus Winter Farmer's Market!) with Alex's family

Thursday - chili corn pie and salad with friends

Friday - fish en papillote, rice, wilted spinach

Saturday - leftovers

Sunday - dinner with Alex's family