Recipes!

This time of year we all ask the same questions……..

What is a different way to cook my game???

I found this site http://www.huntfishcook.com/ that has some tastey looking stuff!

I have been looking for a good Duck Jerky recipe and have not found one that my taste buds like yet.

Could anyone share a good one for Ducks and Deer?

Nothing better than chewing on some jerky when your sitting on the ice!

1st Reel wings, and now this. Either you are reading my mind or we may be the same person.

I’m in the same boat as you. I have had some very good duck jerky, however have not been able to make one on my own that is worth repeating

1st Reel wings, and now this. Either you are reading my mind or we may be the same person.

I’m in the same boat as you. I have had some very good duck jerky, however have not been able to make one on my own that is worth repeating

Well you know how it is I grew up in the IGH and great minds think alike

Or you could be a brotha from anotha mothera

Well you know how it is I grew up in the IGH and great minds think alike

Or you could be a brotha from anotha mothera

I have been using this one for 10 years, very good.
3 lbs sliced deer meat, 1/8-1/4″ thick
1 tsp curing agent (prague powder)
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
2 tsp black pepper
1/2 tsp cayenne pepper
1/4 cup soy sauce
1/3 cup whoscheshier (sp?) sauce
This recipe is not hot but it does have a little zip. Skip the cayenne if you prefer.
Mix all ingredients in a 1 gallon zip lock, marinade overnight. Agitate a few times if convienient.
Place meat in a smokehouse, dry at 110 deg for 1 hour.
Smoke for 4-6 hours, hold at temp for 12-18 hours. This cycle produces dry chewy jerky.
If you prefer it soft & moist use the same recipe only slice it 1/4-3/8″ thick. Then place in smoke house at 125 deg. one hour to dry. Smoke continuously for 6 hours. Gradually raising the temperature to 165 deg. during the 6 hours. I used to use racks in the smoke house but did not like the clean up. Now I use 1/4 or 5/16″ dowels. Cut to width of the smoke house rack. Sharpen one end in a pencil sharpener, thread jerky strips onto the dowel and hang in smoke house. Clean sticks up with coarse sandpaper. You can get a lot more meat in a given space than with racks.

I have been using this one for 10 years, very good.
3 lbs sliced deer meat, 1/8-1/4″ thick
1 tsp curing agent (prague powder)
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
2 tsp black pepper
1/2 tsp cayenne pepper
1/4 cup soy sauce
1/3 cup whoscheshier (sp?) sauce
This recipe is not hot but it does have a little zip. Skip the cayenne if you prefer.
Mix all ingredients in a 1 gallon zip lock, marinade overnight. Agitate a few times if convienient.
Place meat in a smokehouse, dry at 110 deg for 1 hour.
Smoke for 4-6 hours, hold at temp for 12-18 hours. This cycle produces dry chewy jerky.
If you prefer it soft & moist use the same recipe only slice it 1/4-3/8″ thick. Then place in smoke house at 125 deg. one hour to dry. Smoke continuously for 6 hours. Gradually raising the temperature to 165 deg. during the 6 hours. I used to use racks in the smoke house but did not like the clean up. Now I use 1/4 or 5/16″ dowels. Cut to width of the smoke house rack. Sharpen one end in a pencil sharpener, thread jerky strips onto the dowel and hang in smoke house. Clean sticks up with coarse sandpaper. You can get a lot more meat in a given space than with racks.

This looks about like the one I have used for jerky. Only thing is, I put a cup of brown sugar in the marinade instead of ceyenne pepper. Makes a little sweeter jerky, that even kids will love.

big g

This looks about like the one I have used for jerky. Only thing is, I put a cup of brown sugar in the marinade instead of ceyenne pepper. Makes a little sweeter jerky, that even kids will love.

big g

colklink. I just tried the Jerky Marinade from the site on some Snow goose and It wasn’t half bad I would do it again. It’s got a nice little kick to it.

I think I might have to whip a bunch up

Well that batch I made this weekend is just about GONE! Brought it to work because people wanted to “try” it. I just told them I made Jerkey I didn’t tell them what kind. I told them what it was after they tried it for the 1st time and EVERYONE who tried it still came back for more!

Oh well guess I need to get more birds so I can make my own batch!

dirty little scavangers!