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@BackpackerMag

The outdoors at your doorstep.

Boulder, CO
backpacker.com
Joined December 2008
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  1. 7 hours ago

    Don't let fitness set you back on the trail.

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  2. 11 hours ago

    No, putting your foam sleeping pad between you and the ground won't keep you safe from lightning. Here are a few things that will.

    3 retweets 7 likes
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  3. Apr 8

    Learning to use a topo map is becoming a bit of a lost art—and that's a shame. Master this skill to become more self-sufficient in the wilderness.

    2 replies . 4 retweets 26 likes
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  4. Apr 8

    From now on, we will only answer to Trash Monk.

    3 retweets 7 likes
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  5. Apr 8

    Beef, salmon, tofu: Whatever your protein preference, you can make a fantastic jerky out of it.

    2 retweets 5 likes
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  6. Apr 8

    "I had long known that I was in denial about the trauma I had experienced, but what I had gone through seemed so much smaller than what other Iraq veterans endured; I struggled to admit that I could be suffering from my own long-term aftereffects."

    3 retweets 7 likes
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  7. Apr 8

    Mountain lion attacks get a lot of press. But at about 20 deaths in 100 years, calling them "rare" would be a understatement.

    8 retweets 16 likes
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  8. Apr 7

    Serve up fresh, gooey cinnamon rolls on your next hike.

    1 reply . 5 retweets 11 likes
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  9. Apr 7

    Spring is prime hiking season—don't waste a minute of it. Instead, hit the trail to see mountaintop sunrises, bird migrations, and meteor showers.

    1 reply . 1 retweet 7 likes
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  10. Apr 7

    Want more recipes? Outside+ members () get to read everything we publish—including this round-up of 7 of our favorite beef, salmon, and veggie jerky recipes.

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  11. Apr 7

    8) Let cool completely and store in an airtight container at room temperature for up to two weeks.

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  12. Apr 7

    7) Dry for three to six hours until there are no sticky or wet spots, checking occasionally. When done, the strips should have a leathery feel and be pliable enough to bend without breaking.

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  13. Apr 7

    6) Transfer the meat to the oven. Prop the oven door open with a crumpled piece of aluminum foil or wooden utensil.

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  14. Apr 7

    5) Drain the meat from the marinade and pat dry. Arrange slices on a wire rack set on top of a baking sheet. Make sure there’s no overlap between the slices.

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  15. Apr 7

    4) The next day, preheat your oven to the lowest temperature it can go, no higher than 200°F.

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  16. Apr 7

    3) Mix remaining ingredients in a medium bowl, add the meat, then marinate in the fridge overnight. This recipe will make a moderately spicy batch. If you prefer mild, remove the seeds or don’t use as many chiles.

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  17. Apr 7

    2) Cut 1/4-inch slices against the grain. This will make your jerky more tender.

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  18. Apr 7

    1) Freeze the meat for 30 minutes. This makes it easier to cut.

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  19. Apr 7

    You'll need these ingredients to start: 1 lb. lean beef* 6 canned chipotle chiles in adobo, minced  ½ cup lime juice (from 2 or 3 limes) ¼ cup soy sauce ¼ cup honey 2 Tbsp. Worcestershire sauce ½ Tbsp black pepper

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  20. Apr 7

    Tired of gorp and energy bars? Mix up your trail snacktime with this spicy chipotle lime jerky—no dehydrator required. Here's how to make it. 🧵

    1 reply . 3 retweets 11 likes
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