dumb question about jerky

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dumb question about jerky

Postby Quackie » Fri Sep 02, 2011 1:59 am

I want to try making duck jerky this season, I've never done it before. Is a dehydrator absolutely necessary or is there a way to make jerky without one? :huh:
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Re: dumb question about jerky

Postby side-slippin » Fri Sep 02, 2011 5:29 am

smoker or an oven are often used, pretty much the same process. pulling the moisture out of the meat, just using heat to do it
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Re: dumb question about jerky

Postby butterthor6 » Sun Sep 04, 2011 6:24 pm

I typically slice the duck breasts in half to make um nice and thin. Then, after a day of marinating, throw um all on wire racks in the oven at the lowest degree possible (140 on mine). I also leave the door of the oven slightly open. after a few hours of this, they are done and delicious.
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Re: dumb question about jerky

Postby Quackie » Mon Sep 05, 2011 1:32 am

Thanks, I'll try it. :thumbsup:
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Re: dumb question about jerky

Postby loudnerd » Tue Sep 06, 2011 8:42 am

butterthor6 wrote:I typically slice the duck breasts in half to make um nice and thin. Then, after a day of marinating, throw um all on wire racks in the oven at the lowest degree possible (140 on mine). I also leave the door of the oven slightly open. after a few hours of this, they are done and delicious.


X2 That is the same way I made my goose jerky last year and I had people asking if they could buy bags of it. Good luck!
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Re: dumb question about jerky

Postby HunterX » Wed Sep 07, 2011 11:16 am

I've never done this but saw it on food network where Alton Brown made a batch with a box fan and some filters.

http://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe/index.html
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Re: dumb question about jerky

Postby DuckinFool » Wed Sep 07, 2011 11:20 pm

I prefer the taste and texture of jerky made in dehydrator verses oven or smoker. Make sure you use cure in addition to the seasoning you chose whatever method you use. Botulism in the gut ain't a good thing at all. :no:
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