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Self Reliance – Page 13 – Homesteader Depot

Homesteader Depot

Category: Self Reliance

  • Your Guide For Need to Know Bullet Information

    Your Guide For Need to Know Bullet Information

    When it comes to bullets, there is a LOT of information out there.  Basic knowledge can be very useful when determining what type of firearm you may want to try out or eventually purchase.

    Ammunition itself can be extremely intimidating to the novice.  Selecting the right ammo for personal defense or hunting is a very important decision that can affect performance and safety. In this article, we’ll discuss some basic terms and then go into more detail on common ammo types.

    First, let’s take a quick look at the most common types of weapons used by civilians for sport, home or personal defense.

    Revolver – Named for its revolving cylinder that is usually made up of 6 chambers designed to hold one cartridge each.  For the newbie, these are the types used in classic westerns.  Think “6-shooter.”

    Pistol – This is the most common handgun used today by pros and amateurs alike.  It’s a hand-operated weapon like the revolver but distinguishes itself primarily by using “clips” of ammo that can be changed out during use to expedite firing.

    Rifle – The general term for any shoulder firearm that discharges its ammo through a barrel at least 16 inches in length or more.

    Basic Terms You’ve Probably Heard

    Full Metal Jacket (FMJ) – The most common type of bullet.  Made up of a softcore metal encased by a harder metal.

    Hollow Point (HP) – Designed to expand on impact.

    Open Tip (OTM) – Similar appearance to hollow points but the openings are too small to expand in the same manner.

    Ballistic Tip – A hollow point covered with plastic to copy the profile of a Full Metal Jacket.

    Bird Shot and Buck Shot – Shotgun rounds that consist of small pellets within in each shell.

     

    Bullet Size & Caliber

    For firearms, “caliber” refers to the diameter of the inside of the barrel (also the diameter of the bullet used). Some common bullets include:

    .22LR – The most common caliber in terms of units sold.

    .25 ACP – Slightly larger than the .22 and slightly more powerful.

    .380 ACP – One of the more popular caliber, the .380 has a low recoil making it easier to handle if you are just starting out.

    9mm – Probably the most popular, it’s the same size as the bullet used in the .380 and the .38 Special. The difference lies in the amount of gunpowder used in each.

    .38 Special – Most often used in revolvers. More recoil than the .380, especially when used in lighter weight revolvers.

    7.62x39mm – A Soviet rifle round used in the AK-47. Moderate recoil.

    .223 / 5.56x45mm – These 2 (.223 and the 5.56 Remington) are almost equal in dimensions.

    5.56 has higher pressures.  The .223 rounds can be fired in a 5.56 rifle, but the 5.56 rounds cannot be used in a .223 rifle.  Each cartridge has light recoil.

    .308 / 7.62x51mm – these both also have almost the same dimension but are not able to swap rifle use.  Popular for hunting.

    12 Gauge – The most popular shotgun round, recoil varies based on the round.  Shotgun ammunition is the most versatile with birdshot and buckshot.

    Some Final Notes on Selecting Your Ammo

    When you get to the point where you are ready to select ammunition for whatever purpose you’ve obtained a firearm, it’s important to find out:

    • The ballistics of the cartridge you’ve chosen
    • Whether or not it’s appropriate for the job you need it to do (e., hunting, personal defense, target practice)
    • How prone it is to going through objects or living tissue

    That last one especially is crucial for safety and liability reason.

  • Treating Your Homestead Wounds the EASY Way

    Treating Your Homestead Wounds the EASY Way

    As the name suggests, an open wound is an injury that has resulted in an opening in the skin. Minor versions are commonplace and can be treated at home with over the counter first aid products. Fundamental wound care is a useful skill to have in any situation.  Keeping a First Aid Kit handy can go a long way to ensuring they don’t develop complications.

    In this post, we’re going to take a quick look at the different types of open wounds that can happen as well as basic instructions on how to care for them.

    TYPES

    There are four different types of open wounds.  Knowing their classification can be very helpful in an emergency situation.  Often when calling 911, the operator will ask you the nature of the injury.  The ability to accurately describe the different types of open wounds will help EMT’s prepare for what they will be dealing with on arrival.

    Abrasion

    Probably the most common, an abrasion is essentially a scrape.  Most of us probably had scraped knees (and elbows, and ankles, etc.) more than once growing up. If you were one of us, you probably remember there isn’t a lot of bleeding.

    Avulsion

    This type is probably the least common since they usually happen as a result of violent incidents such as explosions, gunshots, or severe traffic accidents.  Avulsions involve a partial or complete tearing away of the skin as well as the tissue underneath. They bleed heavily. These injuries should definitely be treated by a professional.

    Laceration

    Deep cuts or tearing of the skin are referred to as lacerations.  They usually involve sharp tools, knives or broken glass.  Shallow versions will have mild to moderate bleeding, while deep cuts can bleed much more quickly and at a faster rate, especially if an artery is severe in the process.

    Puncture

    Just like in a tire, punctures are small holes through the skin into the underlying tissue.  They can be a result of nails, needles, or any other thin sharp objects.

    Punctures may not bleed excessively.  You should determine if the wound is deep enough to damage any internal tissue or organs.  If it is, or you’re not sure, seek medical help immediately.

    TREATMENT

    For minor wounds, such as shallow scrapes, cuts, and tiny punctures, home treatment is usually standard. The primary concern is generally to make sure its cleaned thoroughly to get rid of all dirt and other debris.

    To control bleeding, just apply light pressure until it stops. Smaller scrapes can be covered with an antibiotic ointment and finished with an adhesive bandage.  If the area of the scrape is more extensive, an antibiotic ointment can still be used.  After application, a sterile dressing created from gauze, and medical tape can protect the whole area.

    Any pain management can be accomplished by taking over the counter non-aspirin products like acetaminophen or ibuprofen.

    Just avoid aspirin since it is also a blood thinner that can make bleeding more challenging to keep under control.

    If bruising or swelling also occurs, treat with an ice pack.

    When to see a doctor (If Possible)

    If any of the following can be answered with a “Yes” about the wound in question, seek medical care instead of trying to address it yourself.

    • Is the open wound deeper than 1/2 inch?
    • Does the bleeding continue despite applying direct pressure?
    • Has the bleeding lasted longer than 20 minutes?
    • Is the bleeding a result of a severe accident?

    If any of the above applies to your situation, or if you aren’t sure, its best to let a professional assess and treat the injuries to help avoid any complications in the future.

  • How to Ferment Vegetables

    How to Ferment Vegetables

    Fermenting vegetables grown in your garden accomplishes two things at once. First, it enhances the nutritional value of the vegetables by preserving them at their peak. Second, it preserves the vegetables, so you can enjoy them all winter long.

    The process used for fermenting vegetables is simple. You need the right equipment and the right ingredients – and before you know it, you’ll have a pantry full of delicious, fermented vegetables for your family to eat.

    Fermentation Equipment

    The equipment you need to ferment vegetables is minimal and inexpensive. Here are the basic things you’ll need to have on hand:

    • Jars or containers to put the vegetables and pickling brine in
    • A sharp knife and cutting board for preparing the vegetables
    • Airlock tops (we like ones that are compatible with Mason jars) to keep oxygen out of the jars
    • A pickle packer (usually a wooden stick used to pack the prepared vegetables into the jar)
    • Weights to weigh down the vegetables

    You can buy these items individually or in fermentation packages.  Here is an easy, complete Fermentation Kit from Amazon you can try.

    Fermentation Ingredients

    The ingredients you need to ferment vegetables depend on the method you plan to use. However, there are only a few variations you need to know about. Here’s what you’ll need:

    1. Fresh vegetables from your garden
    2. Salt, whey, or a starter culture
    3. Water

    There are many types of salt, but some are better suited to fermentation than others. Two of our favorites are sea salt and Himalayan pink salt. Both add a nice flavor. You can also buy pickling salt although it’s not the best choice if you want a natural, minimally-processed salt.

    The water you choose for pickling can make a big difference in the final product. If you use tap water, you should boil it or run it through a reverse-osmosis filter for the best results. Well water often has a high mineral content. That can be good for some kinds of fermentation but it’s not particularly good for some fermented products like kombucha.

    How to Prepare the Vegetables

    The method you use to prepare your vegetables for fermentation depends on what you’ll be preserving. Some vegetables, such as cabbage, ferment most effectively when they are shredded. Others, like cherry tomatoes, can be fermented whole.

    It may take some trial and error to arrive at the proper preparation. You may want to start by fermenting just one type of vegetable. Later, you can mix vegetables to create pickled salads that are ready to eat out of the jar.

    The Pickling Process

    The next step is after you have prepared the vegetables is to place them in the jars, cover them with brine, and weight them so they can ferment properly.

    You want to use weights on top of the vegetables, so they stay submerged in the brine. That’s a very important step that some first-time fermenters skip.

    There’s an art to knowing when vegetables are done with fermentation. You’ll have to rely on the specific recipes you use to be sure when they’re done. They need to be kept in an anaerobic environment (air free) while they ferment.

    When they are ready, you’ll be able to remove the weights, seal the jars, and put them in cold storage. Prepared properly, fermented vegetables will keep for months.

    Wondering What to Make?

    If you’re wondering where to start, here are some suggestions for easy fermentation:

    • White or red cabbage (sauerkraut)
    • Kimchi (spicy Korean cabbage)
    • Pickled green beans
    • Pickled tomatoes
    • Fermented carrot sticks or slices

    Do you have a favorite recipe for fermented vegetables? Tell us about it in the comments!

  • 5 Gardening Budget Hacks

    5 Gardening Budget Hacks

    For people who are homesteading, managing expenses is a challenge. You want to be self-sufficient and yet some of the things that you need to do don’t happen overnight. They require an investment of both time and money.

    These things are true of gardening. It’s natural to want your garden to yield enough food for you and your family. However, you must strike a balance between pushing toward self-reliance and not blowing through your gardening budget.

    That’s why we’ve put together this list of 5 cheap gardening tricks to help you achieve self-reliance.

    #1: Pre-sprout Your Seeds

    This first trick is one we like because it saves a lot of guesswork if you have old seeds in storage. (And let’s face it, most avid gardeners do.)

    Instead of buying new seeds or risking a disappointing harvest if the old seeds don’t sprout, try pre-sprouting them in a little water. That way, you can clear out the duds and plant only those seeds that have germinated.

    Larger seeds like peas and beans can be soaked overnight and then left to sprout. Smaller ones will germinate on a damp paper towel.

    #2: Till Coffee Grounds into Your Soil

    Is your soil low in nitrogen? If so, try saving your used coffee grounds and tilling them into the soil to add nitrogen.

    One of the best things about this method is that you don’t need to compost coffee grounds before you use them. Simply collect them and till them into the soil.

    Not a coffee drinker? Go to your local coffee shop and see if they’d be willing to share. Most coffee shops simply throw away used grounds. If yours participates in a green initiative and donates them, find out how to become part of the program.

    Related Article:  The Undeniable Benefits of Coffee Grounds in Your Garden

    #3: Use Mulch

    Mulch serves three purposes in a garden:

    1. It protects the soil, holding in moisture and reducing your water use
    2. It breaks down and enriches the soil
    3. It prevents weeds from growing in your garden

    When you look at it that way, it seems clear that every gardener should use mulch.

    Keep in mind that different types of mulch serve different purposes. Plastic mulch is ideal for heating up cold soil in the Spring. Carbon-based mulches like wood chips cool down the soil and should be reserved for use later in the season.

    #4: Make Compost Tea

    Do you want an inexpensive way to fertilize your plants? Try making compost tea from manure and garden clippings.

    If you keep rabbits or other animals, simply mix some manure in a bucket with weeds from the garden and some comfrey leaves. Fill the bucket about one-third of the way, then top it off with water.

    After two weeks, you’ll have a nutrient-rich “tea” to use in your garden. Because this mixture contains manure, be careful not to get it on the leaves of plants that you’ll be eating. Pour it around the roots and make sure to wash everything thoroughly before you consume it.

    Related Articles: Do-It-Yourself Worm Casting Methods for Compost

    #5: Catch and Kill Slugs without Chemicals

    Slugs will destroy your garden if you let them. One of the best ways to get rid of them involves using metal pie plates and beer.

    Place a disposable pie plate in a depression in the ground of your garden. Pour a small amount of beer into the dish. (You may want to place plates at regular intervals if you have a large garden or a big slug problem.)

    Leave the dishes overnight. When you come out in the morning, you should find a collection of tipsy slugs in the dishes. Remove them and either drown them in soapy water or if you have chickens or ducks, feed them to the birds.

    These five tricks can help you make the most of your garden even if you have a small budget.

    Do you have a cheap gardening trick you’d like to share with us? Tell us in the comments!

    “Break-Through Organic Gardening Secret Grows You Up To 10 Times The Plants, In Half The Time” Find out more here>>>

  • The Best States for Homesteading

    The Best States for Homesteading

    If you’re interested in homesteading – and we assume you are or you wouldn’t be here – you might be wondering where to start your homestead.

    It’s a good question. After all, some states are better suited to homesteading than others. You might already live in a state with a lot of homesteaders – or perhaps you live in a city and you want some advice about where to shop for a homesteading property.

    We’re here to help. There’s no one-size-fits-all answer, but we’ll run down our top picks and explain why we like them.

    Oregon

    Our first pick is Oregon, located in the Pacific Northwest. We chose it because it’s one of the most naturally abundant places in the country.

    Oregon and its neighbor, Washington, offer an embarrassment of riches for homesteaders. Berries and other natural edibles grow wild. The oceans and rivers are teeming with fish.

    For hunters and fishers, Oregon offers deer, bear, rabbits, salmon, and a host of other wildlife. People who want to live off the land would do well to consider this area for their homesteads.

    Virginia

    If you dream of owning a farm, you need to choose a place with rich, nutrient-dense soil, a temperate climate, and plenty of precipitation. Our next pick fits all those requirements. We’re talking about the state of Virginia.

    Suggested Article: “The Reality of Homesteading: What No One Tells You”

    Virginia is considered a Southern state but it’s not as hot as states further to the South. The generous annual rainfall ensures that you won’t have to worry much about irrigation. The soil is rich and capable of sustaining a wide variety of plants.

    One thing we love about Virginia is that you don’t need a ton of space to have a sustainable homestead. If you choose the right plants and use your land wisely, you can grow all the food you need even if you can’t afford a massive spread.

    Arizona and New Mexico

    You might not think that the desert is a good place to have a homestead, but don’t rule it out. One of the benefits of homesteading in the Southwest is that land there is both inexpensive and abundant.

    While the prices are unbeatable here, it is essential to keep in mind that growing plants and raising livestock in the desert is a challenge. You’ll need to work with the land and not against it if you want to be successful.

    Of course, the desert is a surprisingly bountiful place when you know what to look for. Desert-dwelling natives hunted native animals and found ways to prepare and preserve the foreboding-looking plants that grew in the desert.

    Montana

    Some people who are interested in homesteading find the idea appealing because they can change their view from city skyscrapers and suburban strip malls to views of mountains, prairies, and trees.

    There’s a reason they call Montana “Big Sky Country.” The wide-open landscapes are ideal for raising livestock and farming. The views are incomparable.

    Quick Tip:  “Why You Should Keep a Homesteading Journal”

    The weather in Montana can be harsh in the winter, but if you’re looking for a location that’s rural and has the breathtaking views you desire, you might want to consider it. And if Montana doesn’t appeal to you, Colorado is another option that fits the same criteria.

    Alaska

    When it comes to homesteading in the United States, Alaska seems like the final frontier. It’s certainly the most remote location on our list, and one of the most beautiful.

    Homesteading in Alaska has its challenges. The state is far to the North and has a cool climate. It doesn’t get much sun during the winter months and that can make solar power an unreliable source of energy.

    However, for homesteaders who don’t mind a challenge, Alaska has a lot to offer. It’s an especially good choice if you want to get away from the burdens of civilization.

    Are you homesteading in a state that didn’t make our list? Sing its praises in the comments!

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  • Do-It-Yourself Worm Casting Methods for Compost

    Do-It-Yourself Worm Casting Methods for Compost

    If you’re a homesteader, you probably know all about composting. Composting kitchen scraps are one of the best ways to fertilize your garden without chemicals and pesticides.

    Some of the most effective composters use worms to break down food. If you have a worm composter, then you might not know that worm castings – the black waste that worms produce – is arguably the single best fertilizer known to man.

    The challenge is finding a way to harvest the worm castings – also known as black gold – without disturbing or harming your worms. You also want to make sure to preserve any eggs in the castings since those will hatch and provide you with a steady supply of worms.

    When Is It Time to Harvest?

    The first thing to cover is how to know when it’s time to harvest the castings. The best way to tell is to examine the food bedding in the vermicomposter. When most of it appears to be a rich, black soil, it’s time to harvest.

    The key is to wait until what you’ll be harvesting is mostly castings. That way, you’ll have the richest possible fertilizer to use.

    Method #1: Using Food to Move Worms

    The worms in your composter will migrate to new food sources when you provide them. One of the easiest ways to harvest their castings is to move their food source and wait until they’ve relocated.

    If you have a multi-tray worm composter, simply move the food to the tray above the one you want to harvest. You’ll have to be patient. The worms may take up to a month to relocate. Once they do, you can simply sift through the tray to find any remaining worms. Place them in the tray with the food.

    You’ll also want to be on the lookout for eggs in the soil. Worm eggs are small, round, and a yellowish color. You’ll want to place the eggs in the new food bed. That way, they’ll have a food source when they hatch.

    Method #2: Using Light to Relocate Worms

    Worms are subterranean creatures who prefer dark to light. In fact, they will naturally turn away from light and migrate to a new location when it’s present.

    For that reason, a simple way to move the worms out of the tray you want to harvest is to shine a light at one end of it. They’ll move to the other end and burrow in, leaving you free to sift through the castings, remove remaining worms and eggs, and replace the food bed.

    It’s important to note that exposure to direct light can dry out and even kill worms. An alternative method is to gently move the castings down to one end of the tray, creating a mound. The worms near the top will burrow down the bottom. Then, you can scoop castings from the top and sides.

    These first two methods are both for people who prefer not to handle their worms.

    Method #3: Hand Sorting

    The third and final method is to sort through the castings by hand, removing worms and eggs as you go. Some people don’t like this method. However, if you’re not squeamish, it’s arguably the quickest method because you won’t have to wait for the worms to move on their own.

    There are two methods you can use. The first is to empty the whole tray and sort through it, picking out worms and eggs and replacing them in the tray with a new food bed for the worms. The second is to sift a handful at a time.

    We’ve found that kids love to help with this method. Provided they’re old enough to know not to squeeze the worms, why not let them help?

    How do you harvest worm castings? Let us know in the comments!

  • 5 Simple Methods to Preserve Food

    5 Simple Methods to Preserve Food

    As a homesteader, you know that it’s important to know how to preserve food. Very few of us live in a climate where we can grow food year-round. During the colder months, true self-sufficiency requires a working knowledge of food preservation methods.

    That’s why we’ve put together a list of methods you can use to preserve food. Whether you’re looking for methods to preserve fruits and vegetables from your garden, items you’ve foraged, or animals that you’ve caught while hunting or fishing, we’ve got you covered.

    Method #1: Canning

    Canning is probably the most popular form of preserving food. It’s also one of the more expensive methods, but the initial investment can pay for itself rather quickly.

    To can food, you’ll need a canner. You’ll also need to invest in a collection of glass jars, canning rings, and lids.

    The benefit of canning food is that you can preserve it at its peak. Canning can be used to make jam, jelly, salsa, and other condiments.

    Method #2: Fermentation

    The next preservation method you may want to consider is fermentation. Fermentation involves preparing vegetables, placing them in brine, weighing them down, and allowing them time to ferment in an anaerobic environment.

    The brine may contain salt, whey, or a fermentation starter. Some popular fermented recipes include sauerkraut, kimchi, and pickled vegetables.

    Method #3: Dehydration

    One method we really like is dehydration. It’s a favorite because it can be used to dry fruit, vegetables, meat, and fish – and you don’t need any special equipment to do it.

    Of course, you can invest in a food dehydrator if you want. However, you don’t need to. Most foods can be dehydrated in a low oven. Simply marinate or season the food how you like. Then place it in a 150-degree oven for the specified time. For example, jerky takes eight to ten hours in the oven.

    Drying foods in a food dehydrator may take less time than doing it in an oven. If you think you’ll be doing a lot of dehydration, it may make sense to buy a dehydrator. This is a time-consuming process, but dehydrated foods are shelf-stable – a big plus if you have limited refrigerator and freezer space.

    Dehydrated foods can be stored in airtight bags, jars, or in the refrigerator to extend their shelf life. Some popular dehydrated foods include dried fruit, dried vegetables, and jerky.

    Method #4: Freezing

    Freezing food is a classic method of preserving it, but it has its limitations. If you’ve got a reliable source of power and a big freezer, all you’ll need is some plastic wrap and plastic bags and a permanent marker to label your food.

    There are some downsides to consider. If you lose power for an extended period, you run the risk of losing any food that you have frozen. You shouldn’t have to worry about freezer burn if your food is properly wrapped before you freeze it, but it can be time-consuming to portion out food, wrap it, label it, and freeze it.

    We like freezing for meat and fish. It can also be a great way to preserve delicate herbs from your garden. For example, we’ve made pesto with fresh basil and garlic and then frozen it in ice cube trays. That way, we have fresh pesto even in the middle of winter.

    Method #5: Root Cellaring

    In the days before refrigeration, storing hardy vegetables in a root cellar was the best way to keep them fresh over the winter.

    Not all vegetables are suited to this preservation method. Some that are include potatoes, sweet potatoes, squash, cabbages, and apples.

    If your home already has a cellar, you may be able to use it for storing produce over the winter. If not, consider digging a small cellar to ensure you have food to eat all year round.

    Do you have a favorite food preservation tip that we haven’t mentioned? Share it in the comments!

    >> This lost food has just recently been unearthed by NASA scientists. How to make NASA’s superfood at home.

  • [DIY] Simple Venison Jerky Recipe

    [DIY] Simple Venison Jerky Recipe

    When you’re stockpiling for an emergency, some foods are easier to preserve than others. Vegetables and fruits can be canned or dried.

    But what do you do to preserve meat? Freezing is effective for regular use, but it won’t help you if there’s no power. One of the best and most effective ways to preserve meat is by making jerky.

    Jerky is easy to make, healthy to eat and has a long shelf life. Making it can extend the life of venison and provide you with a healthy, protein-packed snack to get you through hard times.

     

    Preparing to Make Jerky

    Let’s talk first about what you need to make deer jerky. There are a few basic non-food requirements that you need to have in place.

    1. A freezer to freeze the meat before slicing it
    2. A food dehydrator or an oven with a low setting (150 degrees Fahrenheit)
    3. A very sharp chef’s knife or a meat slicer

    That’s it. Some people like to smoke their jerky, so if you have a smoker, you may want to consider that since it can add a nice depth of flavor to the finished product. However, you don’t need to smoke it. Our recipe, as you’ll see, includes a dash of liquid smoke to add a smoky finish.

     

    Our Favorite Deer Jerky Recipe

    Now we’re ready to share our favorite deer jerky recipe with you. We’ll walk you through it. Once you’ve made your first batch, you won’t want to go back to store-bought jerky.

    Here’s what you’ll need:

    • 1 pound of venison with the fat and skin removed
    • ½ c. soy sauce or tamari
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon steak sauce
    • 1 teaspoon liquid smoke
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon sea salt
    • ½ teaspoon ground white or black pepper

    Here are the steps to follow to make the jerky.

    1. Put the venison in the freezer. Partially frozen meat is easier to slice thin than raw meat.
    2. When the venison is ready, use a very sharp knife or meat slicer to cut it into ¼-inch thick slices.
    3. In a large bowl, put the soy sauce, Worcestershire sauce, steak sauce, liquid smoke, and spices, and whisk to combine.
    4. Add the venison slices and stir to make sure all slices are coated with the marinade.
    5. Place the bowl in the refrigerator and allow it to marinate a minimum of four hours. You can leave it overnight for a stronger flavor.

    When the slices have finished marinating, it’s time to cook them. The method and time will vary depending on whether you’re using a dehydrator or your oven.

    If you’re using a dehydrator, fill the trays making sure to lay the meat down in a single layer with no overlap. The usual setting is about 155 degrees, and it should take four or five hours.

    To make jerky in an oven, lay the venison in a single layer on cookie sheets. Preheat the oven to 150 degrees Fahrenheit and put the jerky in. It will take eight to ten hours.

    In either case, you’ll know that the jerky is done when you can pick up a slice of meat and bend it without breaking it. Store the jerky in plastic bags or jars at room temperature or in the refrigerator to extend its shelf life.

     

    Flavor Variations

    Once you’ve made your first batch, you can experiment with new flavor combinations. Adding some fresh ginger to the marinade will give your jerky a spicy kick. If you want a little sweetness, try adding some brown sugar. Venison and apples are a classic combination, so you can try substituting ¼ cup of organic apple cider vinegar for the soy sauce.

    Store-bought jerky simply can’t compare to homemade. We hope this recipe inspires you to give it a try.

    Do you have a favorite jerky recipe or ingredient? Tell us in the comments!

     

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