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Jayman
02-07-2002, 12:02 PM
It seems like most of the guys here dehydrate instead of smoking. Is there any advantage to this??? I can't imagine jerky that hasn't been through a couple of trays of Hickory regardless of the marinade used.

Jayman

BeenGoosed2
02-08-2002, 03:26 PM
maybe cause its easier to marinade and dry out. When I make jerky, I only dehydrate, as the marinade really takes care of any fowl tastes. Also smoke the goose breasts, but that is for the summer months, when I am drinking beer with fishing pole in my hand!!

<img src="graemlins/beer.gif" border="0" alt="[Drinking Brewsky]" />

Jossie
02-09-2002, 11:25 AM
Jayman, I always add some liquid smoke to my jerky. That way I still have the taste without the hassel of smoking when it's freezing cold out.

full choke
02-10-2002, 09:47 PM
I used to smoke all of mine, but it takes so much time. I just go with dehydrating now. I agree, smoking gives you a better flavor, but I just don't have the time anymore.

Trigger
02-19-2002, 03:42 PM
The last time I smoked a few trays, it took about 18 hrs to get the meat dryed out to the point it wasn't pink inside. Even at 1/4 slices, it seemed to take a long time. I'm looking for a recipe that I can add dry powders and salts to the meat instead of soaking the meat before I dry it.. Seams a little backward.. Soak the meat to dry it out after. ? ?
Anyone have a better way, but still use a smoker..
Let's hear from you

Trigger

Jayman
02-24-2002, 10:48 PM
Well so far I've smoked about 15lbs of goose the last couple weekends and think that I have finally got it dialed in.

Bring 3 cups of water to a boil and remove from heat.

Add:
1/3 cup of salt
3 cups of brown sugar
1 table spoon of johnnys season salt
1 table spoon of garlic salt
1/4 cup of soy sauce
1 cup of COLD water to cool the marinade.

I have been cutting the breasts in at least 1/4 inch thick strips because I like to be able to peel off strips when I eat it and I think that cutting them thicker makes them better.

Before I marinate the meat I put the pieces in a bowl and sprinkle a little salt over them and then fill the bowl with water. I work the meat with my hands to get as much blood out as possible rinse and repeat 5 or 6 times or until most of the blood is gone and the meat has gone pale. Then marinate for at least 3 hours or until the meat has absorbed the marinade and changed back to a nice reddish brown color.

Rinse the meat to remove excess salt and sugar.

Then I smoke it, rotating the trays to keep the meat drying evenly. If needed I will finish the drying in the oven at 175 with the door open a little.

Do not over dry the meat, It should bend easily with out cracking.

Jayman