Wild Po'Boys & Jerky!

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Wild Po'Boys & Jerky!

A well-crafted sandwich stuffed with the hard-earned meat of wild game or fish that you’ve brought home from the woods or the water is the ultimate gift. Also, take last year’s deer into the perfect on-the-go snack. Dig in and enjoy!

Fried Catfish Po’Boy 

A fried catfish po’boy makes for the perfect summer lunch. You’ll find fried catfish po’boys at almost any Louisiana deli, but it’s much more satisfying to make your own with the fresh summer cats you catch. Pair this sandwich with a side of sweet potato fries and a cold beer. — Jean-Paul Bourgeois

Deer Testicle Po’Boy

Your buddies might flinch at this recipe—until they try it. Or just let them eat it first, then tell them what they’re eating after they’ve scarfed it down. Rocky Mountain Oysters have a cult following in the West and for good reason. They’re delicious. So don’t leave these tasty bits in the gut pile. You can’t really mess up this simple recipe, and you’ll have plenty of joke material around deer camp, too. — Michael R. Shea


Now some jerky recipes that will knock your socks off!

*Ginger & Garlic Smoked Venison Jerky

This whole-meat jerky recipe comes from Chef Jeremiah Doughty, of fromfieldtoplate.com. It’s absolutely delicious. It’s a bold, powerful, grown-up jerky for people who like big flavors.

Ingredients:

  • 1-pound venison sliced thinly, 1/8 inch
  • 1 cup of soy sauce
  • 1 tsp. smoked paprika
  • 4 cloves garlic, minced
  • 2 tsp. garlic powder
  • 2 tsp. fresh ginger, grated
  • 2 tsp. cracked pepper
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • ¼ tsp. chili powder
  • 1 tsp. onion powder

Instructions

  • Mix all the seasoning in a glass bowl or blender.
  • Add the sliced meat and make sure it is covered completely.
  • Marinate for 4 to 24 hours.
  • Set the smoker to 180 degrees (the “low smoke” and “keep warm” settings work, too).
  • Remove meat from marinade, and place directly on the grill grate.
  • After one hour, flip the jerky.
  • Watch it until the jerky is dried yet still soft—around 2 to 4 hours.
  • Remove from smoker, place immediately in a Ziploc bag, and place in the fridge. This step will make a soft “Store Bought” style jerky. It helps the meat stay tender and moist. If you want a dried hard jerky, you can skip this.
  • Store in the refrigerator for up to two weeks.

  • *Shea’s Simple Snack Sticks

    A couple we know were trying to develop a case-less Slim Jim recipe for a food dehydrator. Mild, but flavorful, it’s quickly become our kids’ favorite snack. Make it in lamb casings with a sausage press and cure in a smoker, and it tastes even better.

    Ingredients:

    • 3 pounds of wild game meat
    • 1-pound pork steak, or any fatty cut of pork
    • 4 tbsp. kosher salt
    • 1 tsp. #1 curing salt
    • 2 tsp. black pepper
    • 2 tsp. cayenne pepper
    • 2 tsp. granulated garlic
    • 4 tbsp. paprika
    • 1 tsp. ground coriander
    • 3 tsp. sugar
    • ½ cup of ice water

    Instructions

    1. Cut the meat into 1-inch cubes.
    2. Add all the seasonings to the cut meat and mix.
    3. Run the seasoned meat through a meat grinder using a 4mm or ⅛-inch grinder plate—or whatever is the finest setting on your grinder.
    4. Run the ground meat through the grinder a second time.
    5. Add the ½ cup of ice water and knead vigorously until mixture is the consistency of bread dough.
    6. Bag in a Ziploc and let sit in the fridge for 4 to 24 hours.
    7. Remove meat from the fridge, and load it into a jerky cannon with a thin circular tip. A piping bag works, too. Make “Slim Jims” with the gun or bag, lining them up on a dehydrator tray.
    8. Dehydrate at 145-degrees for 3 to 4 hours. You’ll know they’re done when they snap in the hand rather than crumble.
    9. Finish in an oven for a few minutes at 160-degrees.
    10. Bag in a Ziplock and run under cold water immediately to stop the cooking.
    11. Store in the refrigerator for up to two weeks.

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