You want outdoor extras? We’ve got outdoor extras…
Gear of the week
Gear name: Camera base layer
Those looking for a camera bag might want to consider the Matador base layer.
Company: Matador (https://www.everybodyshops.com/matador-camera-base-layer.html)
Gear type: Padded camera case
Product description: It’s an occupational hazard. I carry my camera into lots of places where it might get rained on, snowed on, knocked off rocks or trees – every tried putting on a deer drive or encountered an unexpected rock face while hiking, all with a camera around your neck? – or otherwise be made to suffer. One item I tested this fall, though, the Matador base layer, offers some protection. It’s a soft padded shell that works like a dry bag. You place the camera inside, then roll the top down to close it. It surrounds the camera’s straps so that you can still have it around your neck. Then, if a shot presents itself, you just unroll the top, expose your camera and are ready to go.
Available options: This comes in one size, but it large enough to adapt to most cameras and lens set-ups..
Suggested retail price: $59.99.
Notable: The pack comes with an integrated rain fly. You still have to take the camera out to shoot, but while you’re on the move, the camera is protected against the elements.
Tip of the week
There’s deer hunting left to be done, for sure. But if you’ve filled all your tags and are thinking ahead to next year, remember your meat grinder. You’ll want it to be clean and ready to go the next time you take it out of storage. So before putting it away, spray all of the metal parts – namely the plate and blade – with a food-based silicone spray. That will prevent rust from developing. Just make sure the spray doesn’t contain any vegetable oil. It will get gummy over time.
Recipe of the week
Gourmet jerky
Ingredients
- 2 pounds venison steak
- 1 teaspoon salt
- 3 garlic cloves, chopped fine
- 1 teaspoon pepper
- ½ up soy sauce
- ¼ cup brown sugar
- ½ cup teriyaki sauce
Directions
What makes this “gourmet” jerky? No idea. That’s just the name this recipe had when it was passed along to me.
But it does taste good, so there’s that.
Anyway, take the meat – partially frozen, so as to be easier to handle – and cut into ¼-inch thick strips, going across the grain.
Mix the marinade ingredients together in a large bowl. Add the meat, toss it all together, then cover and let it sit in the refrigerator overnight. The next day, lay the meat on oven racks – with foil below to catch any drippings – and bake at 140 degrees for 8 to 10 hours, or until the meat is brittle.
