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Sean’s Bannock & Jerky

Everyone has certain foods they enjoy on a canoe trip or just out for the day paddling. Two items I bring that everyone seems to enjoy are bannock and jerky. These are two things that can be very simple or you can get all fancy with the ingredients. When I bring out the big bag of beef jerky, it disappears very quickly. When I make bannock to go with dinner, there tend to be a lot of mmmmmmm’s.

In Episode 130 of our podcast, we talked about my recipes for bannock and jerky. For your viewing and tasting pleasure, here are those recipes. If you try them out, let us know what you think.

BANNOCK

 

INGREDIENTS

2 cups flour
2 tbsp baking powder
2 tbsp sugar
2 pinches of salt
Water @ room temperature

OPTIONAL:
Use brown sugar instead of white sugar
1 tbsp cinnamon
Handful of raisins

• Mix all the dry ingredients together and store in a Ziploc bag until you are going to make the
bannock
• Add enough water until the mixture becomes a dough (very little water at a time. It does not
take much for it to become soupy)
• In a pan with a little bit of butter (if you have it) form 1 large patty or 4-5 smaller patties & cook
over fire / stove / or bake in reflector over (best choice)
• You can wrap or drape a patty on a green stick and cook over a flame as well if you do not
have a pan
• Serve warm
• Put butter, jam, or honey on if you have it
• If blueberries are in season, add some to the mixture before cooking
• Superstition / tradition states you should never cut bannock as it is bad luck. Always tear in
with your hands.

Makes enough for 2 – 3 people.

 

BEEF JERKY

 

1 lb Round Roast
1/4 tsp Pepper
1/4 tsp Garlic Powder
1/4 tsp Onion Salt
1/2 tsp Salt
4 tbsp Soy Sauce
4 tbsp Worcestershire Sauce
1 tbsp Ketchup

• Remove as much fat as you can from the meat then put the meat in the freezer
• When it is semi-frozen, cut into 3/8” to 1/4” thick strips
• Meat cut against the grain will be tender & break easily, while mean cut with the grain will be
chewy
• Mix all the ingredients together and marinate the meat strips in the fridge overnight (no more
than 24 hours) ~ I used a large Ziploc bag and can mix it every so often
• Lay strips on dehydrator trays, but do not overlap. Turn once while drying (I also switch order
of trays in the stack)
• Depending on dehydrator, should take 9 – 12 hours. Set to 145 degrees if you have a
temperature control.
• It is ready when it bends like a willow without breaking

 

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