PGK
10-02-2009, 01:36 PM
After being skunked trying to find a grouse jerky recipe on the net, I've decided to post one that I believe will work well.
After a moderately successful foray into grouse jerky a couple of weeks back, I defrosted some birds I've been saving up over the last week and went full out with five birds. The first batch was pretty good, evidenced by a couple of our fine members. I had just used a basic jerky/smoker recipe, bunch of soy sauce, sugar, hot sauce, pepper. Pretty basic.
After stripping the birds down to jerky sized bits (use a SHARP knife!!), I sprinked High Mountain Cracked Pepper and Garlic jerky seasoning on both sides, which brought us to here. The easiest way to do this is to remove the tenderloins first, then slice the breast into half width-wise (as they're a little thick without doing so), then cut into manageable sizes.
Now, sticking with what I know about jerky, I just kept adding stuff until the marinade tasted about right (whatever that means in my fermented brain). The base is the soy sauce, with lots of sugar, a liberal dosing of chipotle, plenty of garlic puree, some good dashes of worchestershire, and whatever spices happened to be handy (paprika, cayenne, mustard, whatever).
Soak overnight until I get back from moose hunting tomorrow, at which point I'll run em into the dehydrator and post the results after about four hours dehydrating.
km
After a moderately successful foray into grouse jerky a couple of weeks back, I defrosted some birds I've been saving up over the last week and went full out with five birds. The first batch was pretty good, evidenced by a couple of our fine members. I had just used a basic jerky/smoker recipe, bunch of soy sauce, sugar, hot sauce, pepper. Pretty basic.
After stripping the birds down to jerky sized bits (use a SHARP knife!!), I sprinked High Mountain Cracked Pepper and Garlic jerky seasoning on both sides, which brought us to here. The easiest way to do this is to remove the tenderloins first, then slice the breast into half width-wise (as they're a little thick without doing so), then cut into manageable sizes.
Now, sticking with what I know about jerky, I just kept adding stuff until the marinade tasted about right (whatever that means in my fermented brain). The base is the soy sauce, with lots of sugar, a liberal dosing of chipotle, plenty of garlic puree, some good dashes of worchestershire, and whatever spices happened to be handy (paprika, cayenne, mustard, whatever).
Soak overnight until I get back from moose hunting tomorrow, at which point I'll run em into the dehydrator and post the results after about four hours dehydrating.
km