(I have never made this in the CS yet, so adapt my recipe to your jerky recipe in it.)
3 lbs. moose, venison, or beef, sliced across the grain into 2X1 inch strips.
1 lg. yellow onion, sliced
4 cloves garlic, sliced
2 tsp. dried oregano
1 tsp. chili powder
1/2 tsp cumin seed
1/2 tsp. fresh cracked peppercorns
3/4 c. red wine vinegar
Combine all in a freezer bag or big glass bowl and reef for 24 hours. Arrange on racks and dry in the oven @200 for 6-7 hours, alternating racks every 1 1/2 hours.
Badda Boom!
The Chowder:
2 c. Carne Seca, broken into small pieces and loosely packed
1/4 lb. salt pork, diced, rinsed with hot water and dried
2 med. chopped onions
2 med. diced spuds
1/4 c. chopped green pepper
1 c. boiling water
2 c. cream-style corn
3 1/2 c. milk
pinch each basil and paprika
Salt, cayenne to taste
Brown salt pork in a skillet and transfer to a soup-pot. Saute onions, potatoes, and green peppers in the pork fat for about 10 minutes, or until they just begin to brown. Transfer to pot. Put the jerky in a skillet and pour the boiling water over. Simmer for 5 minutes, then add that to the pot with everything else. Heat gently for 45 minutes.
This serves 3 Alaskans and 300 Afganistanis.
