Mad Mick's Wild Goat Jerky

[Mountain Mick]

Mad Mick's Wild Goat Jerky
©Mountain Mick Blake, Baree


1kg (2.2lbs) strips of field dressed Wild Chevon (Wild goat meat) about 6 to 12 inches long about 1 inches wide and 3/8 of inch thick.
1 cup of Worcestershire sauce
2 tablespoons soy sauce
3 tablespoons brown sugar
4 drops Tabasco (10 drop for fiery jerky)
¼ teaspoon salt
¼ teaspoon black pepper
1 clove garlic, minced
1 teaspoon paprika
Mix all and put in Zip-Lock bag with meat or in a food saver you can leave for only three hours. Massage to get meat well coated. Refrigerate overnight. Pat dry and put in dryer. I dry until quite hard, my children lovely to take some hiking and for the walk to the bus stop in the morning


Plus I take the left over marinated and rub the belly flap and grill in the BBQ.

Hope this helps

[sosman]

Mad Mick's Wild Goat Jerky
...

Mix all and put in Zip-Lock bag with meat or in a food saver you can leave for only three hours. Massage to get meat well coated. Refrigerate overnight. Pat dry and put in dryer.

Mick thanks for that - do you have a purpose built dryer for this?

[Commander Cody]

MM.

hopefully i will have some bamby this weekend and i plan to make jerky with it.

sos......use your smoker man, keep the temps real low, around 100f>>>>150f. i did some beef jerky the other day on the TRAEGER and because the ambient temperaturewas so low i got good internals. smoked it for about 20hrs.



the ones on the top shelf were wet marinade and the middle and bottom were rubs.

kevin