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Author Topic: Jerky brine??  (Read 899 times)

Offline LOVEMYLABXS

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Jerky brine??
« on: November 06, 2017, 07:43:03 AM »
Had a good day Sat. and decided to make some jerky. I googled a few and am working on 2 mixes. Most seemed to have brown sugar honey garlic and soy or teriaki sause.

Really had a good time just me and  Chase and the boy done good and got a good hard workout, so hard infact he didn't even have energy left to hop over the seat in the truck to strech out and get compy  :chuckle:
Scratch a dog once and you'll have a job for life and life is good.....  Mike

Online frazierw

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Re: Jerky brine??
« Reply #1 on: November 06, 2017, 08:25:56 AM »
Jerky Brine for Ducks and Geese

1 tsp garlic powder
1 tsp black pepper
1 tbs onion powder
1 tbs accent
1 tbs liquid smoke
1/3 cup Worcestershire sauce
2/3 cup soy sauce
2/3 cup Yoshida sauce
cayenne depending on how spicy you like it.

bring it all to a boil and marinate the cut up pieces for 2 days, then dehydrate or smoke.  Good for about 8 duck breasts. I usually do large batches where i just double or triple all the ingredients. 

Offline CP

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Re: Jerky brine??
« Reply #2 on: November 06, 2017, 09:12:30 AM »
I recommend that you add ¼ tsp (per pound of meat) of curing salt of some kind.  Makes a big difference for jerky.

Offline LOVEMYLABXS

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Re: Jerky brine??
« Reply #3 on: November 06, 2017, 11:01:23 AM »
I recommend that you add ¼ tsp (per pound of meat) of curing salt of some kind.  Makes a big difference for jerky.


CP i always soak the breasts in a salt solution to start with, seems to help take the blood out no matter what you plan on doing with them.

Thanks for the tips guys
Scratch a dog once and you'll have a job for life and life is good.....  Mike

Offline CP

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Re: Jerky brine??
« Reply #4 on: November 06, 2017, 11:19:19 AM »
I recommend that you add ¼ tsp (per pound of meat) of curing salt of some kind.  Makes a big difference for jerky.


CP i always soak the breasts in a salt solution to start with, seems to help take the blood out no matter what you plan on doing with them.

Thanks for the tips guys

Curing salt is different than table or canning salt.  Curing salt contains nitrite, and some contain both nitrite and nitrate.  A little bit keeps botulism and other microbial nasties away and gives a deep red tint and added flavor to the finished product.   :twocents:

Offline WSU

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Re: Jerky brine??
« Reply #5 on: November 06, 2017, 12:22:27 PM »
I recommend that you add ¼ tsp (per pound of meat) of curing salt of some kind.  Makes a big difference for jerky.


CP i always soak the breasts in a salt solution to start with, seems to help take the blood out no matter what you plan on doing with them.

Thanks for the tips guys

Curing salt is different than table or canning salt.  Curing salt contains nitrite, and some contain both nitrite and nitrate.  A little bit keeps botulism and other microbial nasties away and gives a deep red tint and added flavor to the finished product.   :twocents:

And a little goes a looooooooooooooonggg way. 

Offline Colin

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Re: Jerky brine??
« Reply #6 on: November 07, 2017, 05:46:02 AM »
Any special tips on curing salt? Seems like a lot are pink colored. Just mix in with the marinade?

About to make my first batch of duck/goose jerky.

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Offline PA BEN

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Re: Jerky brine??
« Reply #7 on: November 08, 2017, 04:18:56 PM »
I never add salt to my brine I always use soy sauce.

Offline superdown

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Re: Jerky brine??
« Reply #8 on: November 08, 2017, 04:38:31 PM »
I never add salt to my brine I always use soy sauce.
                            :yeah:

 

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