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Big_Dog
Fishing Legend
Joined: 26 Oct 2009
Posts: 303
Location: Sarnia On. |
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 Where's the Jerky Recipes?? |
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I was looking through the forums and there are plenty of people making Jerky but no Recipes... Lets see your favorite recipe!
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Chuck
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Hey! That spot is no Secret! I have been fishin there for years!! |
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| Thu Dec 24, 2009 1:27 am |
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Fisheye
Belle River Gang
Joined: 13 Nov 2007
Posts: 7562
Location: DEERBROOK, LAKE ST. CLAIR! |
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Hey Chuck, I'm waiting for the recipe from Jim! That stuff was fantastic wasn't it?
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PAUL
If you want to catch a fish, you have to drink like a fish!
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| Thu Dec 24, 2009 10:08 am |
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FSNmachine
Site Admin
Joined: 12 Nov 2007
Posts: 6479
Location: Sarnia, Ontario |
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Yep, Waiting for Jim's recipe.
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| Thu Dec 24, 2009 10:20 am |
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Big_Dog
Fishing Legend
Joined: 26 Oct 2009
Posts: 303
Location: Sarnia On. |
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For sure that was great stuff! Never would of thought it was muskrat! 
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Chuck
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Hey! That spot is no Secret! I have been fishin there for years!! |
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| Thu Dec 24, 2009 11:12 am |
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Big_Dog
Fishing Legend
Joined: 26 Oct 2009
Posts: 303
Location: Sarnia On. |
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bump
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Chuck
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Hey! That spot is no Secret! I have been fishin there for years!! |
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| Wed Jun 23, 2010 1:20 pm |
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always-topless
Gold Club Member
Joined: 15 Feb 2008
Posts: 3389
Location: Outdoors Where Else |
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My recipe is a Ancient Chinese Secret..........If I tell you then I have to Kill you.......... ....................Jim
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" If the Americans have the right to Bare Arms- We have the right to Bare it All...." |
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| Wed Jun 23, 2010 7:03 pm |
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Fisheye
Belle River Gang
Joined: 13 Nov 2007
Posts: 7562
Location: DEERBROOK, LAKE ST. CLAIR! |
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Yep, you sure created some monsters here Jim!
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PAUL
If you want to catch a fish, you have to drink like a fish!
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| Wed Jun 23, 2010 7:12 pm |
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96dak
Guest
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 | | My recipe is a Ancient Chinese Secret..........If I tell you then I have to Kill you.......... ....................Jim |
do what you gotta do Jim, as long as we get that darn recipe 
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| Wed Jun 23, 2010 8:45 pm |
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Big_Dog
Fishing Legend
Joined: 26 Oct 2009
Posts: 303
Location: Sarnia On. |
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I was going to post my jerky Recipe but it looks like no one else wants to share so I will just enjoy it myself. Fishing Farmer and Silver Sam have had mine
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Chuck
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Hey! That spot is no Secret! I have been fishin there for years!! |
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| Thu Jun 24, 2010 2:05 am |
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Fishing Farmer
Gold Club Member
Joined: 14 Nov 2007
Posts: 5899
Location: Wallaceburg |
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| | I was going to post my jerky Recipe but it looks like no one else wants to share so I will just enjoy it myself. Fishing Farmer and Silver Sam have had mine |
Yes and its great stuff.
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YES WE ALWAYS HAVE MINNOWS!!!!!!!!!!!! |
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| Thu Jun 24, 2010 7:13 am |
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always-topless
Gold Club Member
Joined: 15 Feb 2008
Posts: 3389
Location: Outdoors Where Else |
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Okay then, I will let the secret out of the bag.........Use Goose Meat..........Oh and go to Bass Pro or any other sporting goods store that has the Eastmans Jerky Mix (or Backwoods of something like that), follow the directions on the pack and wha la Jerky.........That's my secret to good Jerky. Recently I had the opportunity to sample some of Hunter148's (Jeff) jerky and I must say it wasn't too bad......Okay it was awesome. Jeff what's your secret?......Jim
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" If the Americans have the right to Bare Arms- We have the right to Bare it All...." |
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| Thu Jun 24, 2010 7:29 am |
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96dak
Guest
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Thanks Jim  please dont kill me now 
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| Thu Jun 24, 2010 1:07 pm |
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chunkyandyou
Outdoor Lover
Joined: 29 May 2010
Posts: 59
Location: Forest ontario |
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go to the grocery store and get a bottle of teryaki marinade and mix it with a bit of water and marinade venison or goose or turkey for 24 hrs and you won't be disapointed
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| Tue Dec 07, 2010 12:33 pm |
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Mikeman
1000 Post Club
Joined: 26 Dec 2007
Posts: 1041
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Here is my concoction.
1 cup soya sauce
1 cup brown sugar
2 tbsp coarse salt
1 tsp black pepper
1 tsp garlic powder
1/2 chili powder
2 shots of what ever scotch you dislike,I used Johnny Waker.
Marinate in fridge for 24 hours
Smoke at a low temperature,less than 200 F,used 2 pans of chips.
This is what I have been using this year on geese and I've had positive results.
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| Tue Dec 07, 2010 12:46 pm |
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two buoys
Master Angler
Joined: 05 Jan 2012
Posts: 132
Location: Stratford |
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Over twenty years now, and I still tweak this recipe but it's always pretty close.
ALL my goose breasts are made into jerky. I love this stuff sitting in my deer stand.
Slice breasts into 1/4" slices and set aside.
My brine begin with
1 large tin of apple juice
1/2 cup of sea salt(more/less for your tastes)
1 1/2 cups of Demmerara brown sugar
1/4 cup of molasses(optional)
2 tbsp finely ground fresh pepper
1 cup of chopped onion
5 cloves of garlic(smashed & chopped)
Put it all into a very large pot and bring to a simmer, stirring often untill the salt and sugar are completely disolved. Remove from the heat and let it cool down. When it cools down put your sliced meat of choice into the brine and stir it all together to ensure all meat has come in contact with the brine. I leave it soak for a day and put in the smoker the next morning. For wood chips, I prefer maple and cherry for game, and apple and alder for salmon and trout
You can add all kinds of stuff, like jalapenos, as I have in the past and it turns out pretty darn good. Nobody believes me when I tell them it's goose jerky. But they always dig in for more. lol
I have used this for salmon and trout too with the same great results.
Enjoy.
TWO BUOYS 
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TWO BUOYS |
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| Wed Jan 18, 2012 12:51 pm |
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Da Jimm'r
Gold Club Member
Joined: 24 Jan 2010
Posts: 3135
Location: Sarnia |
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Brine recipes I find are one's personal taste and as for me I like a cracked pepper top to my jerky, while each of my kids like a separate kind of flavour. I'm posting only because I am not sure if anyone does this, and if not not it's an FYI for you. I watch locally when one certain grocery store has Round Roasts on sale. Is the only store I buy my meat from. When on sale I will buy a huge roast or 3, have my son in law who is a butcher there cut it into 1/4 slices and run it through the meat tenderizing machine several times. It lays the meat out in nice flat slabs and then once marinated it's off to the smoker. I like the big thin chunks that come off the smoker. I just have to pay attention when smoking I don't end up with chewy becoming brittle jerky. Have done that a time or two. 
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Fish, Fur, or Feathers ='s food. Enough said so, "Yes, I'm buying both that rifle and that rod. See you in a week Dear!" |
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| Wed Jan 18, 2012 2:31 pm |
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Fisheye
Belle River Gang
Joined: 13 Nov 2007
Posts: 7562
Location: DEERBROOK, LAKE ST. CLAIR! |
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Oh boy Jim, see what you went and did? I just took out an eye of the round out of the freezer and thawed it out and sliced it up! I have my own recipe, but I think I will soak it up over night and put it on in the morning! I'll let you guys know how it turns out tomorrow in my dehydrater!
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PAUL
If you want to catch a fish, you have to drink like a fish!
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| Wed Jan 18, 2012 5:58 pm |
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hunter148
Fishing Legend
Joined: 19 Dec 2008
Posts: 455
Location: watford |
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I have been using the Hi-Mountain jerky mixes for about two years now with great success. They are available in Gander Mountain and I saw some earlier this year in Princess Auto in Windsor. Both the jerky mixes and the sausage kits are excellent and I have been ordering both in bulk lately from the source. I also know Jim has been using the Hi Mountain goose mix!!! I like the Mandarin teriyaki mix for turkey and Bourbon BBQ or Cracked Pepper and Garlic for venison. Note these are dry mixes so it speeds up the time for drying from a wet marinade. I have also been doing the jerky as ground instead of whole muscle for two reasons. Ground you get a more consistent size and cooking time and two it is way easier on the teeth. I have had 2 trips to the dentist in the last four years due to broken teeth on whole muscle jerky. Walmart in the Port huron has jerky guns that work quite well for $11.00
A friend also used the trout marinade for some rainbow and loved it.
Unfortunate part was I burnt 10 lbs of jerky yesterday. Had it in the smoker and the wind dropped off and heat went way high in about 30 minutes. Dogs are loving it . Sausage turned out great though.
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| Thu Jan 19, 2012 11:08 am |
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