Duck "N" goose jerky (Souther'n style)

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Duck "N" goose jerky (Souther'n style)

Postby greenster » Fri Sep 30, 2005 9:17 pm

Well I noticed all people asking about jerky do I decided to share my recipe. The Southern way of making jerky the spicy way. I will warn you this recipe is spicy but not to hot, nor to mild almost to perfection: tounge: I like it any-way

4-5 pounds of meat
2 tbs teriyaki sauce
2 tbs black pepper
2 tbs garlic powder
2 tbs Tabasco sauce
1 tbs liquid smoke
1 tbs red pepper
1 tbs meat tenderizer
1 tsp Tony’s Creole spicy seasoning
2 can of hot diced jalapenos
"Thomas Jefferson said I had a God-given right to pursue happiness. What makes me happy is to take a mallard's head smooth off at about 20 feet.

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Postby sniper556mm » Mon Nov 14, 2005 6:59 pm

Ok and then what are you dehydrating them in a dehydrater or using a smoker
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Postby reloanman » Wed Nov 16, 2005 5:53 pm

Do you have to cook the meat before dehydrating.
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Postby MacAttack » Wed Nov 16, 2005 9:41 pm

can this be baught in any store?

1 tsp Tony’s Creole spicy seasoning
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Postby Smackaduck » Sun Nov 20, 2005 6:40 pm

You have never hear of TONY CHACHERES?????
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Postby mud duck » Tue Nov 22, 2005 11:57 pm

Tony who?
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