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Local hunter develops marinade for deer jerky

January 07, 2004|by KATE COLEMAN

Jay Stouffer was too busy to hunt this year, but he hopes to bag a deer next season.

Since last May, Stouffer, who lives east of Leitersburg, has been involved in a food enterprise of a different sort: Stouffers Jerky Marinade. He developed his recipe, which includes soy and Worcestershire sauces, salt, pepper, garlic and liquid smoke, during the past 10 years.

Stouffer had worked as a meat cutter when he got out of high school, and returned to that career after working for Allegheny Power for 32 years.

Although he had left the meat cutting profession, Stouffer never stopped making jerky - dried meat - from the rounds or hindquarters and sometimes other cuts of deer meat he processed for his friends.

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People liked the jerky made with his marinade, so last spring he decided to bottle and sell it, he said.

Processed in Romney, W.Va., it's available at local markets and sporting goods stores.

Stouffer's marinade is not just for venison. The directions on his Web site at www.stouffersjerkymari

nade.com point out that it also can be used for beef, elk, moose or any red meat.

Stouffer said his marinade also can be used to marinate other meats, including chicken and pork, that will be cooked - not dried into jerky.

Is there a secret to the success of his particular recipe?

Stouffer said it's not too peppery or spicy. He likes to cater to softer palates, he says.

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