Eric,the way my wife puts ingrediants together,it changes slightly every time.I'll take notes next time and pass it on.Most of the waterfowl I am lucky enough to harvest will be turned into jerky as opposed to letting a comercial meat packer process it into sausage or slim jimmys.
Jerky-
- Thread starter Robert L E
- Start date
leslie riggan
Well-known member
That's great- I have laid some out to give it a try. I will order some jerky seasoning to finish out the rest.
Eric Dellamater
Well-known member
would you mind sharing Doc's recipe?
Is there a Doctor in the house? Steve, yah there? can he share your recipe again please?
Charlie S and Titan
Well-known member
Perfect Jerkey
6 pieces of duck breast cut into 1/4" strips across the grain
2/3 cup worchestershire
2/3 cup soy sauce
1 tablespoon salt
1 tablespoon garlic POWDER (not salt)
1 tablespoon onion POWDER (not salt)
2 teaspoons cayenne pepper
1/4 cup brown sugar
Place stips of meat into Zip Lock. Add all of the ingredients. Seal very well, if not DIVORCE! Place in fridge for a minimum of 24 hours. I have a specially made jerkey drying rack, but you can hang the meat on your oven rack and make sure you have a cookie sheet underneath to catch the drippings, if not DIVORCE. I put the temp to the lowest possible setting on the oven (ours is 175F) Crack the door open and dry for a minimum of 2 hours. Sample as you go. Depending on your oven, you may need longer drying times. Pull from oven and allow to cool. Eat as many pieces as you can, cause when the other folks in the house find this stuff, you won't get any more!!
6 pieces of duck breast cut into 1/4" strips across the grain
2/3 cup worchestershire
2/3 cup soy sauce
1 tablespoon salt
1 tablespoon garlic POWDER (not salt)
1 tablespoon onion POWDER (not salt)
2 teaspoons cayenne pepper
1/4 cup brown sugar
Place stips of meat into Zip Lock. Add all of the ingredients. Seal very well, if not DIVORCE! Place in fridge for a minimum of 24 hours. I have a specially made jerkey drying rack, but you can hang the meat on your oven rack and make sure you have a cookie sheet underneath to catch the drippings, if not DIVORCE. I put the temp to the lowest possible setting on the oven (ours is 175F) Crack the door open and dry for a minimum of 2 hours. Sample as you go. Depending on your oven, you may need longer drying times. Pull from oven and allow to cool. Eat as many pieces as you can, cause when the other folks in the house find this stuff, you won't get any more!!
Bob B
Well-known member
Eric,
I think Charlie has the basic idea down. A salt\sweet combo with the other stuff thrown in for good measure. My pal told me his is a secret combo, but this is close enough for starters. No "Cure" agent used on ours and so refrigeration is required. Good article on Flavor brining at one of the Weber web rings. They mention the agent for a preservation type cure. As stated the stuff does not last long enough to worry about long term storage and yes frozen goose works fine. Slice about 8 to 10 strips out of the breast with the grain. Brine or soak and then slow and low till you like it. Some like dry and chewy others a little bit of moisture left and a few less chances for new crowns.
Scott,
the coolest thing I have learned from the Weber crowed is the slow ring method of firing a BBQ. The middle of the grill gets a pan of water or two bricks. The pan or bricks are surrouned by Kingsford without lighter fluid. A small number of briquets are lit in a fire starter and once glowing they go on one end of the ring of charcoal. The fire makes its way around the grill at a very slow and steady pace with even heat provided by the brick\water heat sink. Good for 6 to 10 hours in my Lg. grill with a full rack of fish or meat.
I think Charlie has the basic idea down. A salt\sweet combo with the other stuff thrown in for good measure. My pal told me his is a secret combo, but this is close enough for starters. No "Cure" agent used on ours and so refrigeration is required. Good article on Flavor brining at one of the Weber web rings. They mention the agent for a preservation type cure. As stated the stuff does not last long enough to worry about long term storage and yes frozen goose works fine. Slice about 8 to 10 strips out of the breast with the grain. Brine or soak and then slow and low till you like it. Some like dry and chewy others a little bit of moisture left and a few less chances for new crowns.
Scott,
the coolest thing I have learned from the Weber crowed is the slow ring method of firing a BBQ. The middle of the grill gets a pan of water or two bricks. The pan or bricks are surrouned by Kingsford without lighter fluid. A small number of briquets are lit in a fire starter and once glowing they go on one end of the ring of charcoal. The fire makes its way around the grill at a very slow and steady pace with even heat provided by the brick\water heat sink. Good for 6 to 10 hours in my Lg. grill with a full rack of fish or meat.
Last edited:
Robert L E
Active member
Bob B-
Ring of charcoal............ I'll give that a try.
I may be a little over careful but we usually use a commercial kit for our jerky so that it gets a cure. We freeze it for long term storage and, as said earlier, have found that when thawed the jerky becomes more even textured and chewy. Some of this batch will be in the mail for nearly 3 weeks so I want it to have a cure.
Most commercial kits don't have the desired yin/yang so we normally add cherry preserves for sweetness and cayenne pepper flakes for heat along with soy sauce, worcestershire sauce, black pepper and maybe granulated garlic. Sometimes even salt.
I check for the cure by cutting a thicker piece of meat and then it is easy to see if there is uncured meat still in the center of the slice. When I think that I may have it spiced right I'll cook a piece in the microwave until it is pretty dry. This is just so that I can tell if the spices are right. I usually end up adding more pepper flakes because we like our jerky with a little heat.
It seems like we adjust it a bit more after the first batch is dry too.
re-cap-
1) I use a commercial jerky kit and pretty much follow the directions.
2) I add some sweetness, brown sugar or cherry jam. I think ground up apricot preserves would work great. I think the sugar content makes the jerky chewier and I like it chewy.
3) Add some heat, cayenne, Tabasco, and/or black pepper. (gotta have that sweet/sour effect)
4) Test a piece with your microwave. If you put too much spice in then there is not much that can be done so work up to your personal tastes.
5) Dry at 190 deg or less until it is the way you like it. I like it pretty dry but not brittle. It takes eight to twelve hours in our oven. If your over is too hot you cook your jerky instead of drying it then it will not be chewy and it really is not jerky. Keep the oven 175-190 deg but not over 190. Jerky can be dried in the sun. The oven was on for over two days straight to dry 20 pounds. I could get about four pounds drying at one time. Two pounds per oven rack with the meat slices touching each other but not overlapping.
Every batch is different be it chili or jerky.
(There is usually enough salt in a commercial mix but not always. Sometimes a little liquid helps with getting everything blended, I use vinegar or soy or worcestershire sauce for this. Drier is better so it doesn't drip all over the oven.)
Bob
Ring of charcoal............ I'll give that a try.
I may be a little over careful but we usually use a commercial kit for our jerky so that it gets a cure. We freeze it for long term storage and, as said earlier, have found that when thawed the jerky becomes more even textured and chewy. Some of this batch will be in the mail for nearly 3 weeks so I want it to have a cure.
Most commercial kits don't have the desired yin/yang so we normally add cherry preserves for sweetness and cayenne pepper flakes for heat along with soy sauce, worcestershire sauce, black pepper and maybe granulated garlic. Sometimes even salt.
I check for the cure by cutting a thicker piece of meat and then it is easy to see if there is uncured meat still in the center of the slice. When I think that I may have it spiced right I'll cook a piece in the microwave until it is pretty dry. This is just so that I can tell if the spices are right. I usually end up adding more pepper flakes because we like our jerky with a little heat.
It seems like we adjust it a bit more after the first batch is dry too.
re-cap-
1) I use a commercial jerky kit and pretty much follow the directions.
2) I add some sweetness, brown sugar or cherry jam. I think ground up apricot preserves would work great. I think the sugar content makes the jerky chewier and I like it chewy.
3) Add some heat, cayenne, Tabasco, and/or black pepper. (gotta have that sweet/sour effect)
4) Test a piece with your microwave. If you put too much spice in then there is not much that can be done so work up to your personal tastes.
5) Dry at 190 deg or less until it is the way you like it. I like it pretty dry but not brittle. It takes eight to twelve hours in our oven. If your over is too hot you cook your jerky instead of drying it then it will not be chewy and it really is not jerky. Keep the oven 175-190 deg but not over 190. Jerky can be dried in the sun. The oven was on for over two days straight to dry 20 pounds. I could get about four pounds drying at one time. Two pounds per oven rack with the meat slices touching each other but not overlapping.
Every batch is different be it chili or jerky.
(There is usually enough salt in a commercial mix but not always. Sometimes a little liquid helps with getting everything blended, I use vinegar or soy or worcestershire sauce for this. Drier is better so it doesn't drip all over the oven.)
Bob
Eric Dellamater
Well-known member
thanks Charlie!!