Tag Archives: Jerky Recipes

Hunting For The Pot, Fishing For The Pan

Pronghorn Antelope Jerky With Chipotles In Adobo

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Making Homemade Jerky in the Dehydrator
Almost Ready

October 10, 2015

I am becoming a jerky aficionado, and I must say that so far this is one of the best jerky marinades I have tried. It makes me wonder if even an old shoe would taste good after hanging out in this for a while.

Long term storage does not seem to be a problem with this creation. It simply does not last that long in my house.

Kudos to Hank Shaw of Hunter Angler Gardener Cook. This man is a master wizard when it comes to wild game.

INGREDIENTS

  • 4 or 5 pound antelope roast
  • 1 cup soy sauce
  • 2/3 cup sugar
  • 1 cup sliced onion
  • 1 head garlic, peeled
  • 1 seven-ounce can of chipotles in adobo
  • Juice of 2 limes
  • 2 tablespoons salt

Cut meat into 1/4″ strips and place in a non-reactive bowl. Combine remaining ingredients into blender and mix well. Pour over meat and refrigerate for 36-48 hours, stirring occasionally. Dehydrate for 6-8 hours, or until done.

*I have also made jerky with this marinade from elk, deer, and now, mountain goat. I love them all.

Re-posted with Permissions. Thank You Hank!

Posted by Michael Patrick McCarty

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Hunting For The Pot, Fishing For The Pan

Pronghorn Jerky With Raisins and Madeira

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Pronghorn Antelope

Incoming! Jerky On The Hoof

 

INGREDIENTS

  • 3-4 pound rump roast or similar cut
  • 3/4 cup Worcestershire Sauce
  • 3/4 cup Soy Sauce
  • 1 cup raisins
  • 3/4  cup Good Madeira
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 Tbsp Salt

DIRECTIONS

Cut meat into 1/4″ strips. Place remaining ingredients into blender and mix well. Then pour mixture over meat and refrigerate for at least 48 hours. Dehydrate for 8-10 hours, or until done.

Pairs nicely with the remaining Madeira, but then again, that’s the general idea.

Enjoy!

– Bear in mind that this jerky does not call for any type of added preservative. Refrigeration, or freezing,  is best for long-term storage.

Recipe by Michael Patrick McCarty

Pigeon Jerky

Most people don’t think of making jerky out of this common and often underrated bird, so good pigeon jerky recipes are scarce as hen’s teeth. Either that, or our fanatic pigeon shooting friends are holding them quite close to the vest.

We’ve been experimenting a bit with pigeon jerky and we have a few ideas. Many beef jerky marinades seem to work fairly well. Duck or goose jerky recipes can be adapted too. We’d love to hear about some of your favorite creations.

Soy and Ginger Pigeon Jerky

  • 6 pigeon breasts
  • 1 cup soy sauce
  • 1/2 cup maple syrup
  • 1/2 cup water
  • 1 teaspoon fresh grated ginger
  • 1 pinch cayenne pepper

Pound and flatten pigeon breasts in an effort to make them as uniform as possible, then cut into thin strips about 1/4″ thick. Combine the rest of the ingredients in a mixing bowl and add the breast meat. Marinade for 4 to 12 hours in refrigerator, then dehydrate for about 8 hours at 155 degrees. It is done when it cracks easily when bent.

Serve with some creamy goat cheese of your choice on a good artisan cracker and a glass of good Port to wash it down. Guaranteed to stump the crowd, because almost no one can guess it’s origin. They will, however, want more.

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