The Greak Yak Jerky Experiment (Round 1)

I like to make my own beef jerky. It's a handy snack when traveling, which we do a lot of; it is also a great pack stuffer for hiking trips, which I always try to do a lot of. Plus, I'm not sure if you've heard, but buying jerky costs more than a black market kidney these days, and I'm trying to cut my overhead...

So, now that I'm settled in, I figured it was time to try my first batch of "high elevation jerky." Caveat: they only eat yak meat here, and I am less than familiar with the ins-and-outs of yak cuisine essentials.

Here it goes:


First, I went and bought 3 pounds of yak meat - 2 pounds frozen and 1 pound fresh. I divided each in half, so that I had 4 test groups (to see whether fresh or frozen meat works better for jerky).

Defrosting the frozen yak meat

Preparing to wash the meat

A handful of fresh yak meat, in desperate need of a washing

Trimming and slicing the meat

Next, I mixed two marinades: a new one I called "Mango Fire," from mango concentrate and mix of zesty spices, and my old stand-by - a flavor I call "The French & Indian War." Trust me, you'll enjoy the battling flavors.

Mixing up a cup of "Mango Fire" marinade

Adding marinade to each of the 4 batches

Give the flavor time to set in overnight

2 batches of Mango Fire, 2 of French & Indian War

Time for a taste test...

Verdict: Mango Fire was a fail on all counts. Both batches were less than desirable, with one being so fetid that I gave it away immediately. The French & Indian War was, as always, reliable and delicious, though this time a little gamier than I like.

Back into the lab with a pen and a pad...