Duck or Goose Jerky Recipe How to Make Duck Jerky
Cut the meat into thin strips. Place the strips in the marinade and let it sit in the fridge overnight. Preheat your oven to 170F. Place the meat strips on a baking sheet lined with parchment paper. Bake for about 3-4 hours or until the jerky is dry but still chewy. Store in an airtight container for up to 2 weeks.
Free stock photo of antelope, grazing, pronghorn
Mix all of the marinade ingredients together until ingredients are well mixed in a glass 9 x 13 glass pan. Add the strips of meat to the glass pan and mix thoroughly so the marinade works its way into the meat and is evenly distributed. Cover the meat with plastic wrap by laying the plastic wrap directly on the meat.
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Antelope are often mistaken for deer by some but they are actually a different breed all together. Antelope are mammals that are basically herbivores and because of that, their meat is perfect for making delicious jerky. Our Antelope Jerky Recipe. At Mountain America, we pride ourselves in bringing you one of the finest cuts of Antelope Jerky.
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5 Garlic Cloves. 2 Tablespoon Molasses. 1 Tablespoon Dried Herb Mix. 2 pounds lean Wild Game Meat. Freeze the meat for an hour or so. This will make it easier to cut. Slice the meat along the grain as thinly as possible. Mix all of the marinade ingredients together until ingredients are well mixed in a glass 9×13 pan.
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Jerky Recipe for Antelope and Elk. 1 cup of soy sauce 1/2 cup of worcestershire sauce 3 table spoons of liquid smoke 1 tsp of garlic powder 1 tsp onion powder 1 tsp of ground peppe. After slicing the meat in to strips of about 1/4 inch thick, I pour the misture over the meat and let sit for about 8hrs. I then dry it in my dehydrator (you can.
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Pre-heat to 160 degrees. Remove the meat from the marinade and squeeze off excess liquid. Lay each piece of meat on a metal grid or pizza screen. If you have the time and space, let the pieces air-dry for a few hours in the refrigerator so it will absorb more smoke. Smoke the venison for 3 to 4 hours.
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Check the jerky after two hours and rotate trays. Checking the jerky allows you to remove smaller pieces of jerky that will dry faster. Remove the jerky when done and store in an airtight container or paper bag. The Sweet-n-Hot Jerky Marinade works well with elk, venison, antelope, bighorn sheep and waterfowl.
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3. Add meat to marinade, mix to coat. 4. Add to your Avid Armor Chamber vacuum, press the marinade button, and let the vacuum do its work. This will force the marinade into the meat. 5. Preheat the smoker to 165-170℉. 6. Place meat on the smoker and cook until meat is dried, but not brittle.
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Opt-out preferences. Sweet and Smokin' Hot Elk Jerky I always crave jerky - especially wild game jerky. Here's one of my favorite homemade game jerky marinade recipes. It's a simple blend of soy sauce, teriyaki sauce, hoison sauce, Worcestershire sauce, a splash or two of rice vinegar, honey, granulated garlic powder and a lot of smoked.
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Cover the bowl and place it in the refrigerator for at least 8 hours. The longer it marinades, the more flavorful the meat will be. Heat your smoker up to 180F using the wood you prefer and drain the marinade off of your jerky. Do not rinse. Carefully lay the jerky slices across the racks.
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03-Sep-09. never had antelope, but this is good for all venison. 1/4" sliced strips, all fat trimmed. 24hr wet cure/marinade, preferably spicy. 4-5 hrs in 160 degree dehydrator, turn pieces every 45-60 minutes. nothing else like it. From: itshot. 03-Sep-09. 2nd the Nesco mix, nice step-by-step Ron.
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Find jerky recipes for making Venison jerky, antelope jerky, deer jerky, and other wild game meat jerky from the Hunting Magazine Wild Game Cookbook. Duck; Elk; Fish; Jerky; Pheasant; Rabbit; Snacks and Sweets; Turkey; Venison; Gear Reviews Long Range Deer Hunting- The Best Riflescopes in 2024.
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Marinate in the refrigerator at least 12 hours and up to 48 hours; the longer it's in the marinade, the better. Remove the meat from the marinade and drain. Pat it dry. Lay out the meat on dehydrator trays with space between the slices. Set the dehydrator to 145°-155° and dry the jerky for 1-1/2 to 2-1/2 hours or until completely dry.
Antelope, Arizona · Free Stock Photo
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Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions. Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours.
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Check out this wild game jerky recipe by @From Field To Plate , using the Avid Armor USV32 Chamber Vacuum Machine to quickly marinate the meat and then used.
