An Arda Recipe Book

[Snowdog]

Homemade Jerky

Try making jerky! I posted this on the other cooking thread so I thought I would post it here too.

Sometimes while out on the steppes or patrolling the northern reaches, rations from Fornost didn't always get to the men, and they had to forage for themselvs. One delecacy that came out of this was Warg Jerky. After a battle, the dead wargs would be 'salvaged' and made into a hearty, of sometimes tough, trail ration, and had developed through the years as standard fare among the Rangers.

Mix together these ingredients:

• 1/4 cup Annúminasoy sauce
• 1/4 teaspoon South Farthing style black pepper
• 1/2 teaspoon West Farthing Sweet onion powder
• 1 Tablespoon Frogmortonshire sauce (or your preferred brand)
• 1/4 teaspoon Fields of Hobbiton garlic powder
• 1 Tablespoon Elven Sea salt

Cut the meat into 1/4 inch strips and marinate a minimum of one day in the above mixture.
Shake out excess maranide from the strips and string them out on racks over an open fire... not too close though. Let them smoke/cook for 5-6 hours keeping an eye on them so they don't cook too fast.
Remove from the racks and blot with cloth or parchment and let cool.
Wrap in parchment or leaves for storage. A little between the cheek and gum could sustain a man through alot when a proper meal could not be had or a fire not be built.

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Here is todays recipe as Warg and Hobbit seasonings are hard to come by anymore....

Any good beef or venison cut will work, but if you want a lower fat beef jerky use about 2 pounds of brisket or flank steak.

Mix together these ingredients:

• 1/4 cup soy sauce
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1 Tablespoon Worcestershire sauce (or your preferred brand)
• 1/4 teaspoon garlic powder
• 1 Tablespoon season salt

Cut the meat into 1/4 inch strips and marinate a minimum of one day in the mixture.
Shake out excess from the strips and string them out on cake racks or oven racks and cook for 5-6 hours at 175 degrees (F).
Remove from the oven and blot with paper towels and let cool.
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