Paddler's Guide to Happy Camping

Anne's Kopka River Jerky Recipe

• Posted on April 30, 2008 at 4:02 PM
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Food tastes better in the bush

I''ve been asked about Anne's camp recipe that I have been showing during my presentations this spring and thought the best thing would be to put it on the blog (plus the video of her making it)

Enjoy. We did.

Sweet and Sour Beef Jerky Stir Fry

Anne Ostrom made this recipe up for us on the last night of the Kopka River, in northwestern Ontario. It was my first time tripping with Anne and I must admit I was a little worried about her cooking abilities. During the three weeks our group was out she had snacked on nothing but tofu and dried peas. Well, at least I thought that’s all she was snacking on. Anne is very health conscious and she took some teasing by us guys the entire time. But when she cooked up this meal for everyone on the last evening, the kidding ceased immediately and now I’m begging her to be the lead cook on our next trip together.

2 cups white rice 20–24 slices of homemade Teriyaki beef jerky (use inside round steak if possible) 6 dehydrated pineapple rings cut into chunks (do not use the candied pineapple available in bulk food stores) 2–3 dehydrated peppers, sliced (or approximately 3/4 cup dehydrated pepper flakes from a bulk food store) ½ cup dried mushrooms (chinese, shiitake, or oyster) 4 tablespoons dehydrated onion flakes (from a bulk food store)

½ cup soy sauce ½ cup brown sugar 3 tablespoons cornstarch 1/2 teaspoon dried ginger 1/2 teaspoon garlic powder 3 tablespoons oil

1. Rehydrate dried ingredients (from jerky to onion flakes in the ingredient list) for about 1 hour in hot water: As soon as you get into camp put jerky etc. into a large frying pan or pot and add 3-4 cups water to just cover the food. Bring to boil, turn off heat, and let soak while you set up camp. You are ready to start cooking when the jerky is tender.
2. Fry the rehydrated food: Drain the meat etc., saving the liquid in a pot or 1L bottle. Add oil and fry until the meat and veggies are almost cooked. About 10 minutes.
3. Mix the sauce while the meat is frying: First, taste the saved liquid (3–4 cups). It will already be sweet and salty. Add 1 tablespoon soy sauce, stir in 1/4 cup brown sugar, garlic and ginger powder. Taste again, and add more soy sauce, sugar, or spices as needed.
4. Add 3/4 of the sauce to the meat. Add 2–3 tablespoons cornstarch to remaining liquid and mix completely. Add to the meat and heat until sauce is thickened.
5. Serve over rice. (Serves 4) Vegetarian option: Use chunks of TVP instead of jerky, and bring extra soy sauce.