Greg Ruark Jr.
01-01-2007, 01:58 PM
For those of you actually killing birds, here is a recipe for goose jerkyslice breast meat while still partialy frozen into 1/8 to3/16 thick strips.
place in bowl and cover with : one half part low sodium soy sauce, one half part tariyaki sauce, use enough of the two to cover the meat. chop two habaneros into slivers and add to marinade. Place in fridge overnight. Load into dehydrator and pepper once on trays. Dehydrate for 6 to 8 hours or until leathery(it will look like jerky). I read that game meats should be frozen solid for at least 72 hours to kill bacteria, so don,t use fresh kill. For less spice skip the habaneros. Liquid snoke will also add a good flavor, but only use a couple of drops. I ruined a whole batch with too much liquid smoke once. enjoy.
place in bowl and cover with : one half part low sodium soy sauce, one half part tariyaki sauce, use enough of the two to cover the meat. chop two habaneros into slivers and add to marinade. Place in fridge overnight. Load into dehydrator and pepper once on trays. Dehydrate for 6 to 8 hours or until leathery(it will look like jerky). I read that game meats should be frozen solid for at least 72 hours to kill bacteria, so don,t use fresh kill. For less spice skip the habaneros. Liquid snoke will also add a good flavor, but only use a couple of drops. I ruined a whole batch with too much liquid smoke once. enjoy.