jerky help

ff33

ff33

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I'm going goose hunting this year so I have decided to make jerky from the meat, but I have one question first. I'm going to try my own recipes and see what works best. My oven has a dehydration setting that I can use but I can set it anywhere from 100 to 200 degrees in this mode. At what temp. and length of time works the best for goose. Thanks.
 
ff33 said:
I'm going goose hunting this year so I have decided to make jerky from the meat, but I have one question first. I'm going to try my own recipes and see what works best. My oven has a dehydration setting that I can use but I can set it anywhere from 100 to 200 degrees in this mode. At what temp. and length of time works the best for goose. Thanks.
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ive been experimenting with store bought turkey and premixed spices from basspro..ive used both the dehydrator and the oven using drying racks..
use a temp of about 155 ...
in the oven it seems to take about on average about 5 or 6 hours to do,in the dehydrator it seems to take about 8-9 hours
 
I do tons of jerky in my electric powered smoker. I modified it by replacing the simple temp control with one taken from an older electric stove. It works great, as I can just set the dial to whatever temp I want, & it holds it there. I do all my jerky at or near 200F. I keep testing it until it gets cooked the way I like it. I don't like it too hard. Anything over 165F & your good to go.

George
 
Only thing I have to offer is that I find the commercial mixes too strong flavored for my tastes. Either too salty, or too much black pepper.

I tried cutting back the spices and found that about half the recommended amount worked out pretty well.

Stuff I used was the High Mountain jerky spice and cure kits. I tried Original Blend, the Cracked Pepper, and the Bourbon BBQ flavors.

Been using up the "Cure" portion of the 3 kits that I have, plus using some teriaki dipping sauce mixed with brown sugar and some garlic powder. it's been turning out well.

Cheers
Trev
 
There are two different mixing tables in the High Mountain mixes. One for muscle meat and one for ground meat. After having too many one time I mixed them up.
 
I've done a few batches of jerky and now choose to grind the meat into burger beforehand. I get the cure from my local butcher ( sodium nitrate i think ). I season and cure the meat for 24 hrs and then I use a jerky gun which resembles a caulking gun to form the meat strips onto pam'ed parchment paper which sets on a rack atop a cookie sheet. Oven is set to 170 with door open one click (about 6 inches), if ur oven will allow u to set at 150 u don't have to do this. The goal is to get the jerky off the parchment paper as soon as it sets up because ur only trying to dry it, not cook it.... usually takes about 20 min to half hour and i can slide the meat off the paper onto the racks and continue drying until done, turning once halfway thru. It usually takes 2 hrs to do a batch and it is all done at the same time vs if u make whole muscle jerky it will be different sized and require constant flipping, sorting and attention to be sure it doesn't overcook. gimme a pm if u've any questions.
 
Just buy some jerky racks, and do away with all your parchment paper and cookie racks.
As for pre-mixed spices, I have tried "Smokehouse" dry rub and mix, did not like that one at all, the High Mountain ones are pretty good. I also tries "Uncle Abes" which is from the States, that one also is real good.
 
Here is my recipe for jerky goose or beef (eye of the round cut length ways)

Not too salty. Brine beef for 4-5 days in a fridge stir at least once a day. Goose breasts brine for 2 days.
I smoke them till they are fairly dry, when you bend a piece in half and it starts to split up I pull it out. It dries a bit more and stiffens up as it cools.

1.5 gallons of water
3.5 table spoons of course pickling salt
50 ml worchester sauce
25 ml Montreal steak spice (adds a bit more salt be careful)
1/4 to 1/2 tea spoon pepper
100ml there abouts H.P. sauce
10 ml (or to your taste) granulated garlic powder

I get pounced on at work when the jerky comes to work with me.

Play around with it but everybody seems to like this.

Let me know what you think

Enjoy !
 
I tried Rocco's recipe over the weekend with a couple goose breasts. I had to make a couple minor substitutions to the ingredients (no HP sauce on hand and couldn't find my pickling salt). The end product turned out great,thanks Rocco!

Jim
 
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