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Paul Spurling
Software developer, photographer and nature enthusiast
Software developer, photographer and nature enthusiast
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Scrubbing out public land transfer myths https://youtu.be/ekv996IhjLM #KeepItPublic  #PublicLandsProud
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Incredible.
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Elk Jerky

1/2 cup coarse sea salt
1/2 cup brown sugar (loose, not packed)
2 Tbsp Morton TenderQuick or other curing salt
2 heaping Tbsp garlic flakes
1/3 cup Worcestershire sauce
5 smoked poblano chiles, chopped (seeds removed)
1/2 cup diced fresh onion
1 heaping Tbsp coarsely crushed black peppercorns
3 quarts water

The above is what I used for 5 pounds of meat.

Soak the meat in the brine for 6-9 hours depending on how strong you want the flavor. Remove from the brine, spread out on racks and let dry in the refrigerator for a couple hours or more.

Sprinkle with black pepper, arrange on skewers or racks, and smoke (I used mesquite wood) at around 120˚ for 4-8 hours depending on how thick you sliced it.
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A view of the White Cloud mountains in Idaho
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Yesterday in the White Clouds
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This Erickson Air Crane helicopter flew over me this weekend on its way to a wildfire.
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