Good Eats for Outdoor Adventures

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Good Eats

FOR OUTDOOR ADVENTURES

BY PRIYA HUTNER

BEEF JERKY

From the kitchen of Priya Hunter

1 lb. lean ground beef or 1½ pounds flank, sirloin tip or eye round (partially frozen 1-2 hours) * ½ large onion 1½ T maple syrup 1½ t kosher salt 1 t ground pepper 1 t Montreal Seasoning 1½ T bourbon W inter has arrived in full regalia. The snow goddesses have graced Tahoe with a plethora of white stuff. Whether you are skiing, boarding or snowshoeing, burning calories when playing outside requires good fuel and sustenance.

What you decide to pack to eat depends on how many hours you plan to be outdoors and how much room you have in your backpack. Skinning up a hill can be intense and energy depleting. Energy bars, goo and

water are essential for small tours. If you are planning to be out longer than a few hours, real food is important to prevent low blood sugar and consequential bonking.

Back-country meals should be light, compact, easy to digest and high in calories, protein and fats. Before journeying out for your adventure make sure to give yourself extra time and start the day with a good, solid, high-protein breakfast like eggs or hot oatmeal with nuts and fruit.

What are some things to consider when packing for an outdoor adventure in the snow? Sandwiches (PB&J is always a winner) and wraps are great to travel with — simple to make and easy to carry. I love a sliced turkey and pesto sandwich. Dried fruits and nuts are a helpful snack to eat along the way. Jerky is phenomenal, easy to carry and high in protein. Making your own at home might be intimidating, but it’s relatively simple and cheaper than buying it in the grocery store. Cheese, salami and prosciutto with some crusty bread is another route. It’s a bit gourmet but tasty and provides excellent fuel. And last but not least, homemade protein energy balls and trail bars are a good source of protein.

A rule of thumb is to consume at least 150 to 200 calories per hour and drink at least a half-liter of liquid every hour. Electrolytes are also suitable to have on hand. Keep snacks in an accessible pocket as you climb up. It can be hard to drink cold water when it’s cold out, but it’s important to stay hydrated.

If you are up for a bit more weight, carry a thermos of hot lemon water, tea or miso soup. All are immensely satisfying. A hearty soup is an excellent fuel if you have the room. When you get to the top of the hill, take the time to eat real food. Take off your skins and find a place to eat lunch before riding down the mountain.

A dehydrator is an excellent purchase for dehydrating meats, fruits and vegetables, making them perfect for lightweight, highprotein nutrition. It offers the ability to prepare foods for backpacking and hiking trips any time of year. n

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or silicone mats. Mix ingredients in a food processer or blender until blended and thick.

If using a jerky gun, follow manufacturer’s instructions; otherwise, place ingredients in a Ziploc bag, snip the end and pipe onto a baking sheet in long strips. Leave room between strips. Flatten if desired with a layer of parchment paper.

Bake in the oven for 25 to 30 minutes. Remove and pat dry. If using a dehydrator, place strips on the tray and allow to dehydrate for 5 to 6 hours.

If using the oven, reduce heat to 175 degrees F and cook for 4 to 6 hours or more, checking occasionally for doneness.

*Simpler version

A simpler version of homemade jerky is prepared with eye round, sirloin tip or flank steak sliced into strips. Marinate in a Ziploc bag with above ingredients (minus the ground beef) for a least 2 hours. Lay the strips on baking sheet and cook low and slow. Check for doneness at about the 3-hour mark. “If you are planning to be out longer than a few hours, real food is important to prevent low blood sugar and consequential bonking.”

Priya Hutner is a food writer, personal chef and owner of The Seasoned Sage, a local meal delivery and catering company. Priya has been creating and preparing meals from an early age. She has worked in the restaurant industry in New York City, attended catering school, and was the head chef and executive director of a nonprofit spiritual community in Florida. Visit her website at TheSeasonedSage.com. Send your comments, story ideas and food tidbits to priya@tahoethisweek.com.

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