MotoX Legend Goes Jerky

 

Luke with his 'boot camp' students at his Tanilba Bay training track.
Luke with his ‘boot camp’ students at his Tanilba Bay training track.

WHAT does an Australian MotoX legend do when injuries put him out of competitive racing at an early age?

In the case of Luke George, he became a mentor for the next generation of riders and started his own ‘Boot Camp’ at the family property near the Oyster Cove turnoff.

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The 2008 National champion and Kawasaki rider has also created a new business enterprise and he can’t keep up with the demand.

“I did some deer hunting on a friend’s property,” he said.

“Deer are considered a pest an a threat to the environment. With so much venison on hand I decided to turn it into jerky.”

“It tasted great so I started up a business producing a unique product. It’s taken off like a rocket. I now employ two people and will be moving to a commercial kitchen at Bob’s Farm shortly.”

“I buy my venison from a wholesaler,” Luke said.

Luke isn’t the only local producing jerky.

Glen Curry from Tilligerry Quality Meats also makes beef jerky which is very popular with the locals.

‘Jerky’ had its origin with native tribes which sun dried and salted their meat to preserve it.

Cowboys packed it in their saddlebags and the military issued it as field rations.

Astronauts took it with them into space because of its light weight and high nutritional value.

The invention of refrigeration saw the production of jerky drop and commercial dehydrators are now the preferred drying method.

Luke’s jerky is available locally and all details of his commercial operation can be found on his website: 101percentjerkyco.com.

More information about his boot camp is available on: 0432 764 944.

 

By Geoff WALKER

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