Bought a dehydrator. I want to try duck and deer jerky. Any tips or proven recipes you can share?
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Following. I have a buddy who uses his oven with the door cracked open with a wooden spoon. He uses the racks to hang it with on skewers and puts the temp on the lowest setting which is 170 and lets it go for a while. Comes out pretty good. It can dry it in a hurry though if you aren't careful. -
Oh, and he buys the jerky mix at Cabelas and Academy. Not the best recipe I'm sure but thought I would share. I will try to ask him about how long. He says he cracks the oven door with the wooden spoon handle so that he can let the moisture out. Scares me a little. I feel like it would kill me if I did that. Carbon Monoxide or what ever.Comment
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Ragin Blaze! I used it for mine last year good stuff.
Last edited by DKirk; 10-01-2015, 03:34 PM.Comment
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I like the high mountain stuff because its easy and pre mixed. A $6 package will do 15lbs of meat. I like to grind the meat, mix the seasoning, let it marinate overnight, pack it into my jerky gun and squirt it out on the dehydrator trays. Most people who eat it have no clue they are eating ground meat. When it dehydrates it comes back together. The first deer I kill this year will be mostly all jerky.Comment
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Here's what I do for duck and goose jerky. I don't really measure anything .. It's kind of feel.
I chill the breasts in the freezer then slice into 1/4 strips.
Marinade for 24 hours :
-soy
-Worcester
-garlic powder
-lime
-pepper
-salt
-Cajun seasoning
-liquid smoke
I dehydrate for 20-24 hours and it doesn't last long .Comment
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$5 for a packet that will season 45 lbs. of meat
PM me if interested
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Is it spicy? Does it already have the curing salt in it?Originally posted by Cajun Blake View Post$5 for a packet that will season 45 lbs. of meat
PM me if interested
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Originally posted by FULL DRAW View Post
no cure in the seasoning
smoke flavored and has black pepper
I wouldn't consider it "spicy"Comment
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