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grnhed
04-26-2003, 09:19 PM
Have any of you guys ever made goose jerky in a dehidrator? If so what kind and how much seasoning did you use?

honker slayer
05-01-2003, 06:39 PM
Heres what I use.

2 table spoons sugar
1 cup soy sauce
1/4 cup liquid smoke
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 teaspoon seasoning salt
1/4 teaspoon garlic salt
1 teaspoon crushed red pepper

add tobassco sauce to suit your taste

mix up and put your meat in it and soak over night. The longer you soak it the more the meat will soak up the flaver. Depending on your dehhyrdator it should take 4 to 6 hours.

:Rich:

widgnwhacker
05-04-2003, 05:52 PM
I do something very similar to that except I use a Teryaki sauce and beat the meat with a Tenderizing Hammer then cut it lengthwise along the breast. Soak for a day or two and then smoke over wood in a charcoal smoker. Then when its done I put a teaspoon of the marinade in the bag and seal it and freeze it for trips to the duckblind throughout the season. I use a food saver vacuum sealer!!

WW