4/12/2023 0 Comments Machacha jerky![]() Scoop the mix into the gutted hot dog buns and wrap the buns tightly in tin foil, making sure everything is sealed up tight. Once the beef jerky is nice and soft, drain the water and add it to the mixture. Mix the onion, chili and barbecue sauce together in a bowl. Next, gut the hot dog buns and set each one in a piece of tin foil big enough to wrap it in completely. Let the jerky soak while you prepare the rest of the ingredients. Boil the water over the campfire or on a camping stove then pour over the beef jerky. We give you the beef jerky dog.Ĭut the beef jerky into bite-sized portions (a pair of kitchen shears or a pair of scissors usually works best) and place it in a bowl. Do you love the ease of a hot dog but can’t stand the thought of another plain dog on a cold bun? Well, have no fear. The fire danger is extreme especially in the Western US and most of the rest of the country**Įasy camping meals don’t have to reinvent the wheel. We also recommend NOT having campfires for entertainment. **Please be advised…Do not leave fires for cooking while camping unattended and always drown your ashes when the cooking is complete. Whether you’re hoping in your car for a quick overnighter or trekking through the wilderness on a week-long backpacking trip, check out these easy camping recipes the next time you find yourself looking for camping meal ideas. All of the things that make jerky a great mid-day snack – easy to pack, dehydrated, or smoked like Mountain America Jerky, and won’t spoil – make it even better for easy camping food. ![]() It’s summer in the west and the mountains are ripe for hiking and camping.Įveryone knows that jerky is a great grab-and-go snack for day hikes, but it’s completely underappreciated when it comes to easy camping meals. You can also drain some of the liquid of and pan fry until crispy to serve in a tortilla or in scrambled eggs.The days are sunny and beautiful. Put it back in the crockpot with the cooking liquid for about another hour. ![]() Pull the meat out and separate/shred with a fork, kind of like you would with pulled pork. Cook on high until the meat is tender and falling apart, about 4-5 hours. Top with the onions, garlic, jalapeno, wine, the remaining red wine vinegar, lime juice, bouillon, bay leaves, water, tomatoes and chile pods. Put the deglazing liquid into the crockpot with the seared steaks. Sear each steak piece and add to the crockpot, deglazing with a splash of the red wine vinegar in between takes if necessary. Slice the steaks so they are small enough to sear in the pan. Let sit for at least 30 minutes, or up to overnight. Mix the dry spices, olive oil and the juice of half your lime into a paste and rub on the steaks. If you really like spice, you could even throw in a pinch of cayenne. I also used a smoked sweet paprika, not a smoked hot paprika. If you like heat, use 2 jalapenos or serranos and leave the seeds in. Since my grandparents are not spicy food aficionados, I made mine mild. When you’re making this, it’s important to pay attention to heat. If you’re looking for something a little closer to the more traditional, dried machacado, drain the meat a little bit and fry it in a pan until it gets crispy. It’s a crockpot recipe, so adding an extra pound or two of steak doesn’t make much of a difference in cooking or prep time. Since I specifically made this as a freezer meal, I did a double recipe. Right, Grandma? It’s extra great because they can reheat it and eat it over rice (like a stew) or in a tortilla (tacos)! I’m not sure what they would make of a bag of frozen bits of jerky. One day I’m sure I will jerky up some shredded venison for a more authentic machaca, but today I wanted to make some freezer meals for my grandparents. However, drying meat in the sun? We don’t really do that anymore. The seasoning is so special, in fact, that Machaca is still made around Mexico and some parts of the US today. Back in the day, people (in this case, ranchers in northern Mexico) preserved meat by drying it in the sun. It’s one of those things that’s steeped in a tradition of necessity. Machacado is a dried shredded beef, similar to a shredded jerky. Machaca, or machacado, is one of those Mexican dishes that’s hard to find unless you’re in, or somewhat next to, Mexico.
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