Muskrat Jerky
Muskrat Recipe
1Setup & Prepare
Cultural Context
Jerky represents one of humanity's oldest food preservation methods, and this muskrat version connects us to indigenous traditions of the Great Lakes region. Native American tribes dried muskrat meat for winter sustenance and travel rations, techniques later adopted by fur traders and frontiersmen who needed portable, protein-rich foods for long journeys through wetland territories.
2Ingredients
Shopping List
3Cooking Instructions
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Meat Preparation: Slice muskrat meat with the grain into uniform 1/4-inch strips. Partially freezing meat makes slicing easier.
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Marinade: Combine all ingredients except meat in large bowl. Add meat strips and toss to coat evenly.
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Marinating: Marinate in refrigerator for 4-8 hours or overnight for deeper flavor penetration.
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Dehydrator Method: Arrange strips on dehydrator trays without touching. Dry at 155°F for 6-8 hours until meat cracks when bent but doesn't break.
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Oven Method: Arrange on wire racks over baking sheets. Dry at lowest oven temperature (170°F or lower) with door slightly open, 4-6 hours.
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Testing: Properly dried jerky should crack when bent but not break completely. No moisture should be visible.
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Storage: Store in airtight containers up to 2 weeks at room temperature, longer if refrigerated.
4Chef's Notes & Pairings
Chef's Notes
- Consistent thickness is key to even drying
- Don't over-dry or jerky becomes brittle and loses flavor
- Properly made jerky has no soft or moist spots
Wine Pairing
Jerky pairs well with beer or robust red wines during outdoor activities and casual settings.
Nutrition Facts
Per serving: 180 calories, 28g protein, 4g fat, 8g carbohydrates. High-protein, portable snack.
