Ira wakefield Posted May 6, 2014 Report Share Posted May 6, 2014 Cooked a few breasts up for a jerky style snack, marinated in honey and balsamic and some herbs. Originally to use as a training treat for the dog. Went to get some out last night and the kids have eaten the lot!!!! Quote Link to comment Share on other sites More sharing options...
FalconFN Posted May 6, 2014 Report Share Posted May 6, 2014 Sounds good. Did you dry or cook it? Quote Link to comment Share on other sites More sharing options...
Foxwit Posted May 6, 2014 Report Share Posted May 6, 2014 Can I have the recipe and method please. Quote Link to comment Share on other sites More sharing options...
Big Al Posted May 6, 2014 Report Share Posted May 6, 2014 Can I have the recipe and method please. Id be interested in that too please! Quote Link to comment Share on other sites More sharing options...
Ira wakefield Posted May 6, 2014 Author Report Share Posted May 6, 2014 Couple of spoonfuls of honey same amount of balsamic black pepper and chilli powder. Slice the breast really thin then marinate over night cook in the oven for a couple of hours just below 100 with the door slightly open. If you think it's burning turn it down. It goes good and chewy. For the dog don't bother to marinate. It was okay but I'm gonna try some other recipes for the marinade as the balsamic gives a bit of a bitter aftertaste. Quote Link to comment Share on other sites More sharing options...
silver pigeon69 Posted May 6, 2014 Report Share Posted May 6, 2014 Couple of spoonfuls of honey same amount of balsamic black pepper and chilli powder. Slice the breast really thin then marinate over night cook in the oven for a couple of hours just below 100 with the door slightly open. If you think it's burning turn it down. It goes good and chewy. For the dog don't bother to marinate. It was okay but I'm gonna try some other recipes for the marinade as the balsamic gives a bit of a bitter aftertaste. did you reduce the balsamic first, then add honey? Quote Link to comment Share on other sites More sharing options...
Ira wakefield Posted May 6, 2014 Author Report Share Posted May 6, 2014 Do what I just stuck all the stuff together and put it in the fridge overnight then cooked it. Am I wrong ? Quote Link to comment Share on other sites More sharing options...
silver pigeon69 Posted May 6, 2014 Report Share Posted May 6, 2014 (edited) Do what I just stuck all the stuff together and put it in the fridge overnight then cooked it. Am I wrong ? heat the balsamic in a saucepan and REDUCE its volume (simmer for a few minutes) then add the honey and other bits, leave to cool a bit and mix in pigeon. same as wine, this should reduce/eliminate the bitter after taste. edit: Also a good quality Balsamic makes a lot of difference! Edited May 6, 2014 by silver pigeon69 Quote Link to comment Share on other sites More sharing options...
Ira wakefield Posted May 6, 2014 Author Report Share Posted May 6, 2014 I think there might be better recipes than my give it a go one, I will try reducing it down next if I use balsamic though. It's never been an issue when making a dressing for the BBQ pigeon on skewers but I use a bit if golden syrup and ginger in that, it's awesome. Good for pheasant too Quote Link to comment Share on other sites More sharing options...
southeastpete Posted May 6, 2014 Report Share Posted May 6, 2014 A billion jerky recipes out there. I quite like reggae reggae sauce. Coca cola is used, as is brown sugar for that sticky effect. Whisky etc. I bought a jerky gun, like a silicon sealant gun, but you fill the tube with mince already seasoned. Then squeeze it out onto dehumidifier trays. I prefer rabbit to pigeon, as pigeon has more of its own flavour but rabbit takes on the flavourings more. Quote Link to comment Share on other sites More sharing options...
Ira wakefield Posted May 6, 2014 Author Report Share Posted May 6, 2014 Excellent I was wondering about rabbit for jerky cheers for the info Quote Link to comment Share on other sites More sharing options...
colin lad Posted May 6, 2014 Report Share Posted May 6, 2014 i make quite a bit of beef jerky at have also done rabbit jerky but i don't do mine in oven i much prefer the more traditional dry cure method colin Quote Link to comment Share on other sites More sharing options...
Ira wakefield Posted May 6, 2014 Author Report Share Posted May 6, 2014 So how do you dry cure. Do you have a best recipe, will you share it? Quote Link to comment Share on other sites More sharing options...
FalconFN Posted May 6, 2014 Report Share Posted May 6, 2014 i make quite a bit of beef jerky at have also done rabbit jerky but i don't do mine in oven i much prefer the more traditional dry cure method colin Same here, except it's more biltong than jerky. I roughly grind salt, pepper, coriander seeds and chilli powder and rub into 1/2" strips of rump steak, tie and hang on our clothes maiden that hangs above our woodburner. The dry, warm air has them finished in 2 days max - I have it finished off much quicker though. Quote Link to comment Share on other sites More sharing options...
kenj Posted May 7, 2014 Report Share Posted May 7, 2014 I'm very interested in the rabbit jerky. I'm always looking for new ways with rabbit, especially now that summer is on the way. I've also considered smoked rabbit. Any tips on both of these? My mouth is watering already. Quote Link to comment Share on other sites More sharing options...
colin lad Posted May 7, 2014 Report Share Posted May 7, 2014 Same here, except it's more biltong than jerky. I roughly grind salt, pepper, coriander seeds and chilli powder and rub into 1/2" strips of rump steak, tie and hang on our clothes maiden that hangs above our woodburner. The dry, warm air has them finished in 2 days max - I have it finished off much quicker though. biltong is also very easy to make and very tasty too, that recipe you use is our most popular biltong one as its the more traditional to save you a few bob ask for the thin end of silverside rather than rump as this is the most popular cut trim off all the fat and slice against the grain, though we don't yet have a curing room at work we do have a well aired room where we can keep humidity between 60-70% ideal temp is 15*c if you can get hold of stealth stalker of this site he has a home made dehumidifier he brought along to the last butchery demo at St Albuns colin Quote Link to comment Share on other sites More sharing options...
FalconFN Posted May 7, 2014 Report Share Posted May 7, 2014 biltong is also very easy to make and very tasty too, that recipe you use is our most popular biltong one as its the more traditional to save you a few bob ask for the thin end of silverside rather than rump as this is the most popular cut trim off all the fat and slice against the grain, though we don't yet have a curing room at work we do have a well aired room where we can keep humidity between 60-70% ideal temp is 15*c if you can get hold of stealth stalker of this site he has a home made dehumidifier he brought along to the last butchery demo at St Albuns colin Excellent, thanks for the tip Quote Link to comment Share on other sites More sharing options...
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