Cooking Forum | Forum profile

white meat is totally diff than red meat

They also said you could get from 1/2 to a full pint or more from a late season Canada goose. Which sounds like alot to me.

Quote: Originally Posted by sjemac Salt, pepper, sear, slice. Now thats what I'm talking about! I am sure its great anyway you cook it. You'll have a hard time convincing me any recipe is better than that one.

I've had good luck this season with soaking breasts in water and changing it out a couple of times in the first day and then using papertowels to dry each breast. I squeeze pretty hard here to get blood out then I lay the breasts on papertowels on a cookie sheet. Cover with a few more papaer towels and into the fridge for 3-5 days. Could age longer but I can never wait that long before eating them.

had this last night for dinner, very good thanks for the recipe my girlfriend even complained that I did not make enough that is saying something right there

The D.U. recipe of the month was for Duckadillas. We tried it last night with pheasant. ummm

I made gravy using markb's simple recipe and angel biscuits from a recipe I found by google search and they were outstanding! Thanks to all you guys!

- Keep all the thighs and legs in tact and remove them by cutting the hip joint where it meets the back. Leave the skin on. - Marinade in the following (Adapt to the number of pieces you have, this was about enough for 10 legs and thighs): 2/3 Cup Lite Soy Sauce 1/3 Cup Red Wine Vinegar 1 teaspoon Fresh Cracked Pepper 2 tablespoons Honey 1/4 teaspoon Cayenne Pepper (Optional) 2 Cloves of whole garlic (sliced) - Let marinade for 24-48 hours -...

I would think same as goose jerky. Per lb of meat- 4 T Worcestershire, 4 T soy sauce, 4 T ketchup(yuck) I use Tiger sauce, 4 to 6 cloves garlic, hot dry spices if desired, 2 teaspoon at min of Northwoods Fire(Penzey's spices) maybe some cayenne, and some curing salt. Took some goose jerky to Wisconsin for deer season- disappeared quick. Currently have some venison from Illinois deer soaking(no deer in Wisconsin.)

What does turkey jerky meat need to soak in before dehydrator? Firefighter Kenny