Separate names with a comma.
Discussion in 'Cooking Forum' started by Luigi Daniele, Feb 20, 2014.
Don't get carried away now!
I suggest a square or rectangular one as opposed to the round ones. Not that they work better but they're just easier to load the trays imo.
I believe I got the tip from someone on another thread here, try the Smoking Gun Marinade. I have done goose and venison and it's the best stuff I have ever come across. I am done looking. The marinade with some alder and oak in the bradley and finish in the dehydrator.
It's good enough I need to vacume seal and hide in freezer or these kids of mine will have it gone.
I have two dehydrators that work about 5 days a week. I can usually do about 20 ducks or 5-6 canada geese at a time. I have posted the marinade before, but here is the basic recipe.
3-4 pounds of bird meat, sliced as thin as you like it, or thicker if you like juicier jerky
2 cups Kikkoman Teriyaki Sauce
2 Tbs black pepper
2 Tbs garlic powder
1 Tbs red pepper or cayenne or chipolte (I've been tossing in some louisiana hot sauce as well) (I like to triple up the chile peppers as well)
1 Tbs Mrs. Dash Original Seasoning
1 Tbs unseasoned tenderizer
2 Tbs liquid smoke
2 Tbs tabasco sauce (ah make it 3 or 4)
Marinate in the above overnight in the frig. Put the strips in the
dehydrator at 145 degrees for 6 to 8 hours, depending on how thin they are.
Cook jerky until it is dry, but not hard.
ps. this recipe is hot. . I prefer mesquite smoke over hickory. Using Nesco dehydrator, about 9 hours was perfect. Using the Excaliber use 145 F for about 12 hours. THicker strips work best , about 1/4-3/8 inch thick
I have been smoking most of my birds this year, either as whole breasts, or thickly sliced breasts. I much prefer the smoked meat(after brining) , the hi mountain pre-mixed flavours as very good, especially manadarin teriyaki, pepperoni, and inferno (hot). Experiment and enjoy.
The above recipe was my go-to recipe for years, and is enjoyed by most.