gac12 Posted July 11, 2012 Share Posted July 11, 2012 Hey guys I have been thinking and I want to attempt to make my own duck/goose jerky this fall. I have been looking around on the net and found many recipes but I want to hear your favorites and for those who have made it in the past have you found it possible to make good jerky without a dehydrator and in the oven. Quote Link to comment Share on other sites More sharing options...
Gordie Posted July 11, 2012 Share Posted July 11, 2012 I really like to use the Jack Link seasoning and cure packs you can buy it online very resonable and one box does like 30 pounds of jerky.I also add to the recipe a bit in the seasoning department not that you have to but I will add crushed hot pepper or garlic to it to make a spicey style.I don't use a dehydrator either I use the oven or my smokerI do have a few recipes but I will have to dig them up .Another place to look is in the cooking forum here the linkSearch a bit you will find a few great ideas also check out the smoker links this will show you alot.http://www.hotspotoutdoors.com/forum/ubbthreads.php/forums/26/1/Cooking_and_Sharing_Recipes Quote Link to comment Share on other sites More sharing options...
TylerS Posted July 11, 2012 Share Posted July 11, 2012 Unless you really want to get gourmet and make something from scratch, I recommend buying either the Hi-Mountain or Shore Lunch brand jerky cures. I used to only use Hi-Mountain, but got turned on to Shore Lunch after tasting a batch my buddy made. Either will make good jerky, and as long as you follow the instructions closely, your homemade stuff should be just as good, if not better, than what you could get from a butcher. Quote Link to comment Share on other sites More sharing options...
carpshooterdeluxe Posted July 11, 2012 Share Posted July 11, 2012 I used to buy the kits, but Now I just buy morton quick cure and seasonings in bulk at Sams. I have 3 jerky racks for my oven and prefer the oven over my dehydrator when making cut strip jerky. I use my dehydrator for ground meat through the shooter. Lately I've been adding different hot wing sauces in my marinade when curing the meat for an interesting kick of flavor. There's really no wrong way to make jerky as long as you use the proper amount of cure. Quote Link to comment Share on other sites More sharing options...
gac12 Posted July 12, 2012 Author Share Posted July 12, 2012 I appreciate the input guys. Quote Link to comment Share on other sites More sharing options...
Gordie Posted July 12, 2012 Share Posted July 12, 2012 Another great supplier is AC Legg inc. they also have every thing you may possibly need Quote Link to comment Share on other sites More sharing options...
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