Jerky Recipes with Jeremiah Doughty
Get Big Flavor Out of Pocket-Size Food
With trade show season, late season waterfowl, and OTC big game tags coming hard these next two months, I wanted to share with you my two go-to wild game jerky recipes.
Jerky is that great pocket food, no matter how much mud or snow you slog through in the field, or hands ya’ shake at a trade show, you will still eat it without worrying about anything else but curbing your hunger.
Every year at SHOT show I bring a different type of wild game jerky and have people chasing me down for a small taste of the wild. I’ve created bear, beaver, coyote, and of course venison jerky in years past. I have something special for this season, stay tuned. But, let’s get back to why you're here, the meat baby.
1. What cuts of meat
Most people I’ve talked to who’ve had horror stories making any type of domestic or wild game jerky said they used the wrong cuts of meat. But any meat can be turned into jerky with the right care and know-how.
The first thing you’ll want to look at when selecting a type or cut of meat to start the jerky making process is fat. Fat can make your jerky spoil at a much faster rate, causing it to become rancid and unsafe to eat. Fat also tends to release more fatty oils when drying, causing the whole drying time to double. If you’re taking longer to dry your meat, this will in most cases cause your jerky to be tougher and not pleasant to eat.
Some of the best cuts to look at while making your selection are:
Poultry and fish can also be great alternatives to your typical red meat style jerky. Some cuts to consider for fish and poultry are:
- Fish: Fish with a low fat content such as bass, pike, and crappie. Try avoiding super oily fish. Any filet can work.
- Poultry: Skinless breast meat is your best option when it comes to any bird. I’ve created duck, turkey, and goose jerky with great results.
2. What style of jerky
Jerky comes in many shapes and sizes. Some jerky has been ground, tenderized, sliced, and diced. This is the preference portion of jerky making. Personally, I love the traditional style of sliced jerky, and that’s what I will be focusing on here.
If you would like to know about the other type and how to create them feel free to send me a quick note.
3. What flavor
Here is the best part of creating jerky at home. You can create any Flavor you’d like. Your options are endless on flavor. Creating anything from spicy cracked pepper to sweet smoky flavor.
Now that we have talked about the three areas to consider while picking out what style of jerky you’ll be creating, let’s get into some of my favorite marinades.
For more mouthwatering recipes, connect with Jeremiah on Instagram, or check out his content on Facebook. If you’re interested in learning to hunt with a skilled mentor and chef as your guide, check out his Field to Plate classes.
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