Jerkey marinade?

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Jerkey marinade?

Postby FowlHooked » Thu Jan 30, 2014 6:49 am

Looking to try a new marinade if anyone want to give up their secret!!?
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Re: Jerkey marinade?

Postby duktatr » Thu Jan 30, 2014 5:34 pm

1 1/2 pounds duck or goose breast, sliced thinly into 1/4-inch slices
1/4 cup soy sauce
1 tablespoon Worcestershire Sauce
1/4 teaspoon each garlic powder and black pepper
1/2 teaspoon onion powder
1 tablespoon liquid hickory smoke flavoring
dash Tabasco
1/4 teaspoon red chili flakes (I usually go heavy on the chili & pepper)
Combine all ingredients and meat into a zip lock bag. Refrigerate overnight, knead and turn bags several times during marinating process to mix in. Drain off liquids and put into dehydrator. Follow dehydrator instructions or to your meat textured liking.
If you don't have a dehydrator, you can turn your oven on to 150-200 degrees and dry for a few hours or until meat feels right, pat off excess fat beads and let cool. When using the oven, prop the door open slightly with a tooth pick to allow moisture to escape.

Only way I can stomach canada's
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Re: Jerkey marinade?

Postby FowlHooked » Thu Jan 30, 2014 9:17 pm

Thanks
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Re: Jerkey marinade?

Postby Diver-Down » Sat Feb 01, 2014 8:40 pm

Makin some jerky and snackin sticks for my first time ever this weekend, it's curing in the refrig right now. I'm using High Mountain Seasonings. I have a variety pack of jerky seasonings and I'm using the Cajun mix for the snackin sticks. Plan on trying it out during the game tomorrow night.
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