I was lucky enough to see him for a brief visit recently, and like a fine guest, he came bearing gifts in the form of dried and perfectly spiced wild game taken down with his own hands from the plentiful mountains of Colorado's remaining wilderness. I was proud and utterly impressed with his new found culinary arousal. The jerky is good. Real good. Presented with three types: antelope two ways and goose, I honestly cannot figure out which is my favorite. The antelope has a grassy undertone due to a strict diet of prairie grasses. The goose is dark in color and has a hint of iron. Delicious.
Rehydrating the strips with eager mouth juices reconnects us with kin of centuries past. This type of food sustained humans from the earliest times, and continues to do so today thanks to the efforts and unearthed passion of someone whom I am honored to call blood as we chew on tradition, food obsession and sense-of-place in each flavorful, leathery strip.
Ben enjoying a piece of his goose jerky
Napping babies like jerky too.
Ben talking about jerky and his smokehouse construction plans