Posted 12 March 2010 - 11:50 PM
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The brine- I start with 2 bottles of good beer, some soy, worstchsire, crushed garlic, liquid smoke,crushed blackpepper , let it soak 24 hours. soak the chips over night in beer. next day start the smoker up and fill the racks with yum-yum waterfowl. 2-3 cans of chips,takes about 6 hours to burn 3 cans of chips for smoke(I did apple this time) then about 6 more hours of heat for drying time. Then another good beer and enjoy. every smoker is different but all in all, well worth it.
Sounds good! i had snow goose jerky this last duck season and it was great. ive mead venison jerky but never duck. maybe ill try it. any tips?
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