Bump for a reminder to try this Duck Candy.My last marinade recipe is now my go-to for venison and duck jerky. I am not a fan of a soy sauce base but this is hardly noticeable.
3/4 cup Bourbon (I like Even Williams for this purpose)
1/2 cup soy sauce (the real stuff)
1/4 cup brown sugar
3 Tbs real maple syrup
1 Tbs Worcestershire sauce
1 Tbs coarse black pepper
I dehydrate on 110* for about 8 hours then put on the smoker for another 2.
Grill breasts over coals or wood until med. Cool then slice into strips. Merinade overnight then dehydrate until dry but still pliable/soft.
Cut out arteries and fat, wash it good until all blood is out. I cut some into 1/3 inch thick strips and sauteed to medium rare in some salted butter.
Well, I tried it awhile back while still fresh. Pretty much followed your recipe ^^^^^ and used bacon grease to fry in.Cut out arteries and fat, wash it good until all blood is out. I cut some into 1/3 inch thick strips and sauteed to medium rare in some salted butter.
Cut into 1/2" strips and dip in milk/egg wash and then roll in seasoned flour and fry in skillet to no more than medium rare.