Anybody ever jerk bird?? Any tips? I assume I can use the same brine I use for beer but wouldnt the soke times be a lot less?
I’m sure the cook time will be too. Any advice would be appreciated. I am making pheasant jerky.
I’ll be anxious to hear the replies on this as well. I have some pheasants as well and have wondered about making jerry with them.
I use a VacMaster vacuum canister for seasoning and curing agent. For me, it cuts the time down. I treat birds the exact same as any other meat. Either ground up or whole muscle. Depending on flavor, 1hr smoker and finish in oven or strictly oven method.
I’ve used a lot of the Hi mountain cure and seasoning and like it. Do small batch at a time to verify how you like it.
Not sure about pheasant, but my buddy makes jerky with most of out geese and ducks. It’s awesome.
DT
I use a VacMaster vacuum canister for seasoning and curing agent. For me, it cuts the time down.
I have a hose that runs from my sealer to a cover on a heavy canning jar for vacuum sealing and do the same thing as Randy for making smaller batches of stuff. cut the meat into strips length-wise and coat with the seasoning cure you want, then put it in the jar, cover and hit the vacuum. The cure and seasoning favors go into the meat in about an hour. I see no reason having liquid brine in there won’t do the same if its kept away from the vacuum cover.
Smoking a test run today. Marinated 4 hours. I want to dial in the marinade time and flavor before putting in a big batch. Using the same brine I use on beef but tweaked it slightly. I’ll keep everyone posted.
One of my co-workers brought us in some goose jerky the other week. I’d eat it again, was pretty tasty
Waaay too salty and over brined. Back to the drawing board.
“Using the same brine I use on beef but tweaked it slightly.”
What was the mix for your brine?
1 gallon water
2/3 cup salt
2/3 cup sugar
personal added aromatics and spices
Ok, I should have asked, are you doing a cure and brine or just a brine?
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