blue_healer_guy Posted October 5, 2013 Share Posted October 5, 2013 Did a batch last yr but my mind is failing i guess and cant remember how i did them. Gonna use a smoker and probably smoke around 200 temp. ? is do I grind up duck and add some venny trimmings or pork or smoke breats after a day of marinate. grinding I would imagine i would use a cure and season packet? Thanks for any help or recipe. Quote Link to comment Share on other sites More sharing options...
eyeguy 54 Posted October 6, 2013 Share Posted October 6, 2013 did ground goose a couple years ago with hi mountain mesquite in a dehydrator. stuff was really good. Quote Link to comment Share on other sites More sharing options...
wood_dog Posted October 8, 2013 Share Posted October 8, 2013 I made snow goose and mallard jerky last week. I ran the breasts thru a slicer (partially freeze first) and used Hi Mountain mesquite. Our new oven is a convection oven and it worked great. I set it at 185. Best jerky I ever made.I prefer whole muscle vs. ground. Also, I've tried most of the seasoning kits available and keep going back to the hi mountain.Hoping I'll have another freezer full of snows in the next few weeks..... Quote Link to comment Share on other sites More sharing options...
dan z Posted October 9, 2013 Share Posted October 9, 2013 Hi mountain here also. I cut it up in slices with the grain and it turns out really good most of the time. Quote Link to comment Share on other sites More sharing options...
Gordie Posted October 9, 2013 Share Posted October 9, 2013 Jack Link sells a great product for jerky as well. Quote Link to comment Share on other sites More sharing options...
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