Jean’s Cuisines - Summer 2025
My Grandpa Boysen was an avid hunter and fisherman and lived in rural California surrounded by lemon, avocado and persimmon trees. Every Autumn, he sent my brother and me a package that, once we sliced the shipping tape, the box would burst open with the scents of his orchard harvest. Down deeper were secured plastic bags filled with his specially cured venison. The first treat we’d rip into was the jerky; it was tough, tear-with-your-teeth, soak-in-the-flavor as you gnawed on it, kind of jerky. And a perfect source of protein for bike rides or treks through our back woods. It’s taken me years, but I’ve finally come as close as I can to duplicating his jerky creation.
I am a proficient zucchini grower and also love to pick berries along the mountain trails in our state’s higher elevations. The zucchini and huckleberry recipes are delicious, and I hope you’ll enjoy them as much as our family does.
For both the smoked trout and venison jerky, I used apple flavored wood chips. I also added a cherry blend to the jerky. I recommend a smoke rub such as Smoke Rub-such as Meat Church’s BBQ products-The Gospel: All Purpose Rub or Holy Cow Smoke for the jerky and the same rub or Holy Voodoo for the Trout.
Venison Jerky
Elk, deer, or antelope-cut in steak or small roast
Marinade-use your favorite
Smoke Rub
Directions:
Marinade the meat in a container in the refrigerator for 6-8 hours. Preheat your smoker to 275 degrees. Use the wood chips or pellets to your liking. Remove the meat from the marinade, place on a cookie sheet and coat all sides with smoke rub. Place the meat in the smoker for 6-8 hours, depending on the size and cut of the meat. The safe temperature to serve elk is 160-165 degrees. When done, remove and slice into strips for jerky.
Using a dehydrator and layer the strips on each tier with a temperature setting range of 94-104 degrees. Dehydrate for approximately 8-10 hours. The end goal with this recipe is to create a tough textured jerky, not moist. Great for going into a pack, hardy for short and long-term and can travel anywhere.
Smoked Trout
Trout-fileted
Smoke Rub
1 orange-sliced
1 lemon-sliced
Directions:
Preheat smoker to 275 degrees. Use wood chips or pellets to your liking. Place the trout on a cookie sheet, skin side down. Coat the trout filets (the meat side) with smoke rub and place the sliced oranges and lemons along each top of the filet. Place the trout in the smoker for 4-5 hours. We like our smoked trout cooked well, and by smoking it for 5 hours, the skin will peel away from the meat. The safe temperature to serve trout is 145 degrees. This is great to eat once it’s done or to reheat. Another way to carry the trout further, is to dehydrate it into a jerky to pack anywhere.
Savory Zucchini Cheesecake
Use two 6 inch springform pans which make 6-8 servings
30 ounces Ricotta Cheese
1 cup parmesan cheese-grated
2 cups zucchini-grated with water drained
1 Tbsp garlic-minced
¼ cup Dill-fresh and chopped
1 Tbsp Lemon zest
2 eggs-beaten
½ cup Feta cheese-traditional or a chive mixture
Dash of salt and pepper
Directions:
Preheat oven to 350°F (165°C). Spray springform pans with baking spray.
Combine all of the ingredients except the Feta cheese in a mixing bowl. Mix well. Pour into the spring form pans and spread evenly. Top with chunks or crumbles of Feta cheese. Bake for one hour or until the Feta is melted and the cheesecake is slightly golden and does not move in the center. Remove from oven and cool for 10 minutes. Serve warm or let it chill to serve. For garnish, add a garden fresh tomato.
