Chipotle Cherry Goose Jerky Recipes
GOOSE OR DUCK JERKY
This jerky recipe is one I like a lot, but use it as a guide, not dogma. If you want to play with flavors, go for it. Just don't mess around with the ratios of salt, and be sure to let it marinate for at least 24 hours, and up to 3 days. I always use curing salt No. 1 for my jerky, as I like the rosy, hammy effect it produces -- and it's a food safety thing when you dry at lower temperatures.
Provided by Hank Shaw
Categories Cured Meat Snack
Time 7h15m
Number Of Ingredients 10
Steps:
- Slice the duck breasts into roughly 1/4 inch thick strips. Mix remaining ingredients well in a large bowl. Put the meat into the marinade and massage it all around to coat evenly. Pour everything into a seal-able plastic bag or container and set in the fridge. Marinate for at least 24 and up to 72 hours -- the longer it is in the mix, the saltier the meat will get, but the more flavorful it will be. During the marinating process, massage the meat around in the bag to keep all the pieces in contact with the marinade.
- Remove the duck from the bag and pat dry with paper towels. Either follow your dehydrator's instructions for making jerky (I dehydrate mine at 140°F), or lay the strips on a wire rack set over a cookie sheet. Set the rack in an oven set on Warm until the meat is dried out, but still pliable, about 6 to 8 hours. Store either in the fridge indefinitely, or at room temperature for up to 1 month.
Nutrition Facts : Calories 183 kcal, Carbohydrate 5 g, Protein 26 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 129 mg, Sodium 1588 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CHIPOTLE-CHERRY GOOSE JERKY
My favorite jerky flavor combination is sweet and salty. So, the more fruit I add into my recipes, the better. The problem I've had with whole muscle jerky is that it's difficult to get much fruit flavor to come through. Marinating only goes so far, so the solution was to make ground meat jerky...
Provided by Jenny Nguyen-Wheatley
Categories Small Bites
Number Of Ingredients 10
Steps:
- In a food processor, add dried cherries and/or cranberries and chop finely. Your jerky won't bind well if the pieces are too big and the fruit might clog the jerky gun. Next, add the remaining ingredients except the ground goose. Pulse about 4 times until seasonings are well combined.
- In a bowl, combine fruit-spice purée with ground goose. Using your hands, work the ground meat until it resembles a bouncy, uniform paste. "Overworking" the ground meat makes it denser, which helps the mixture bind, so don't be afraid to mix it for a few minutes. Cover and refrigerate for 4 hours to chill and set.
- Take the meat out of the refrigerator and give it another good mix. Stuff the mixture into your jerky gun, preferably one with a wide tip, and squeeze onto jerky trays into strips of your width of choice. Set dehydrator to 165° F and dry meat until you achieve the desired texture. Dry times will vary with different machines. My jerky took about 4 hours to dry.
- Allow jerky to cool completely before storing in zip-top bags. They will last about a week with no refrigeration. They'll last a month if refrigerated, and longer if vacuum sealed and frozen.
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CHIPOTLE CHERRY BEEF JERKY (PALEO AND WHOLE30 APPROVED)
From grillgirl.com
Servings 10Estimated Reading Time 2 minsCategory JerkyTotal Time 56 mins
- Combine cherry juice with remaining ingredients in a pot and let reduce over medium high heat for 20 minutes. Let cool for 10 minutes, then transfer to a blender or food processor and puree the mix until all ingredients are liquified.
- Place the beef strips on a frog mat, as well as the remaining cherries making sure that no strips are touching.
- Smoke the beef jerky and cherries for 4 hours at 160 degrees until the liquid has dried off the meat and the meat is dried but still pliable, about 4-5 hours.
SOUTHERN CHIPOTLE JERKY - JERKYHOLIC
From jerkyholic.com
4.3/5 (3)Total Time 6 hrs 30 minsCategory SnackCalories 179 per serving
- Pick a lean cut of beef and trim all visible fat. After trimming the fat, place the meat in the freezer for an hour or two to partially freeze.
- While the meat is in the freezer; combine water, worcestershire sauce, salt, garlic powder, black pepper, chipotle chili pepper, and liquid smoke in a medium size bowl or container.
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