Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Hornseeker on January 20, 2012, 07:53:16 AM
-
Not a very exciting post, but hey... still was compelled to take a pic. My smoker is down (pup chewed cord)..so I used a lil liquid smoke and brined this for about 36 hrs... laid it out and sprinkled with a little Johnnys and some red pepper flakes. Used 170 degrees convection in the oven for about 3 hrs...Came out great. Honker breast.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv351%2Fhornseeker%2F2012%2FGooseJerky.jpg&hash=95fe5e57c7a29648f4e8c187cc0cb96ac9dae165)
-
Looks pretty good my Grandpa does all his jerky with liquid smoke and the oven comes out great. My jerky never comes out as good as grandpa's.
-
Is that pic after it done? Or before you put it in? But either way it worked good in the oven huh? A few months ago I bought a propane smoker and started using that vs my Little Chief - but the propane one is alot hotter and I cant get it to cool down more than about 175 at best. So it 'cooks' really fast and even dries the meat out. My lil chief is way cooler and slower, its takes 3 times longer but works great. Also the propane smoker just burns thru the chips!
-
My Grandpa turns the oven down as low as possible and will even prop the oven door open.
-
the oven has worked great, I've done about 5 batches now and every one has come out as close to perfect as I've ever got it. i ALWAYS over cook it in the smoker for some reason... My oven goes down to 170. Seems to work fine. The convection seems to make it go a little fast too.
-
Did you jerky any of your Moose?
-
I just saw something on this the other day in a magazine. They were hanging it in the oven though (see pic below). Have you tried hanging it Hornseeker?
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2F1.bp.blogspot.com%2F_DV3k9MY0NQo%2FSoz78-ZXyXI%2FAAAAAAAAAGY%2Fi3UZxQr_t2U%2Fs400%2FP1020244.JPG&hash=123990023aaff9d30953b1a747e5d05063d00f01)
-
I haven't Miles, but it looks like it would work fine. on the other hand, I have no complaints about laying it on the rack over the cake pan, that worked good too.
Yeah Quad, the next day I did a batch of moose. We eat very little steak or roast, so I actually made a batch of jerky out of some backstrap. I really liked it... WAY better than the goose. Not sure what i'll do with the goose next year...maybe grind it and mix it with 50% pork and make sausage.??
-
I've tried the toothpick method in the oven, but that was a long time ago before I had a dehydrator and smoker. It's OK for small batches and it works very well. For large batches it's kind of a pain and you need a LOT of toothpicks.
