JERKY SEASONING???

[neut68]

I am going to make jerky in my smoker for the first time this weekend and I have a seasoning that i already use when making jerky in my dehydrator but am thinking about trying something new. I see a few posts in here and the name Hi County and Hi Mountain comes up a lot. Which brand seems to be the most popular??? Any other brands that are tasty?? Thanks for your input.

 

[smokinhusker]

Hey Neut

Here's a search I just did for goose jerky http://www.smokingmeatforums.com/search.php?search=goose+jerky

You can read through and get some ideas. Personally I use Hi Country (not just the one for Duck and Goose, but any of the flavors that sound appealing). When I first started using these, I made a small batch following their measurements exactly, then tasted it and decided if the seasoning needed to be bumped up or down. 

I smoke low and slow with jerky: I start at 120*-130* with no smoke to dry the jerky for about an 1-1.5 hrs, bump temp to 140*-150* for 2.5-3 hrs with smoke, bump temp to 160*-170* (I also continue with smoke until it runs out) to finish it off (usually another 2-3 hrs), but no higher than 170*. I start checking it using the bend test (you should be able to bend it without breaking and have white fibers showing) after about 5 hrs on the smaller/thinner pieces and periodically check the remainder until it's done.

NEPAS recipe is here too

http://www.smokingmeatforums.com/t/127824/duck-and-goose-jerky#post_870350

Another search:

http://www.smokingmeatforums.com/search.php?search=duck+or+goose+jerky