RABBIT JERKY!

[Mike Hotel]

Made some rabbit jerky today. It was soooooooo good!

Here’s the recipe:

- 2 rounded teaspoons of salt

- 2 tablespoons of brown sugar

- 1 pinch of Coriander

- 1 pinch of Oregano

- 3 teaspoons of soy sauce

- several good turns of crushed black pepper

- 2 cloves of garlic, smashed

We let it sit in this remedy for the better part of one day.

The Mrs. put the jerky in oven for 12 hours and checked to make sure it was completely dry. She left the oven on the lowest setting, which, for us is 170 F.

Pictures on the blog - www.tinyhomesteaders.com

 

[Wyldrose]

That might be a way to get my kids to want to try rabbit!!!

Right now my goal is to make snake food, I am sure the next step will be to get a meat buck to go with my 2 meat girls... lol! Hubby use to eat a lot of rabbit growing up and I am open to a meat we can produce ourselves and know whats in it.

 

[Mike Hotel]

Try it. My kids love it! In hindsight, I would back off the salt a little in the recipe.

 

[MamaSheepdog]

Funny post on your blog!

I make jerky, but so far only with the belly flaps- in fact there is some marinating in the fridge right now.

How did the meat from the rest of the rabbit turn out?

 

[mystang89]

What parts of the rabbit did you turn into jerky, the whole thing, just slicing it into thin pieces?

And in response to your signature in you blog - "Et cum spiritu tuo"

 

[BroodCoop]

I talked to someone recently who said that they make jerky with ground rabbit.

 

[Mike Hotel]

What parts of the rabbit did you turn into jerky, the whole thing, just slicing it into thin pieces?

And in response to your signature in you blog - "Et cum spiritu tuo"

Oremus!

I ended up using the whole rabbit. Yes, thin pieces. I can stress enough to get the thin layer of fat of the meat. That's the only part I don't like eating. Which is funny because on venison jerky, I like fat deposits!

 

[trinityoaks]

Does anyone have a good recipe for jerky that does NOT use soy?

 

[mystang89]

I agree about the fat. I made jerky out of the belly which had fat on it and definitely didn't like the fat parts.

 

[MamaSheepdog]

Does anyone have a good recipe for jerky that does NOT use soy?

You can marinate in wine or balsamic vinegar with any additional herbs or spices you enjoy. I always add garlic and pepper to my marinades, and in the absence of soy sauce I would add salt.

 

[Mike Hotel]

Does anyone have a good recipe for jerky that does NOT use soy?

You can marinate in wine or balsamic vinegar with any additional herbs or spices you enjoy. I always add garlic and pepper to my marinades, and in the absence of soy sauce I would add salt.

That sounds like a great recipe. Can't say I'm much of a soy fan, either.

 

[OneAcreFarm]

I agree about the fat. I made jerky out of the belly which had fat on it and definitely didn't like the fat parts.

Coconut Aminos work well as a Soy Sauce substitute.

 

[Shelbers91]

Do you just marinate thin pieces then bake them for 12 hours? I have never made jerkey before

 

[Mike Hotel]

Yes, that's pretty much it. It's more drying than baking, though. Low heat is the key.

 

[cudaman68]

I have made plenty of Jerky in the oven and the best way I have found to make sure that all areas dry even and uniform is to use bamboo skewers and string the meat on the skewers and then let the bamboo site on the oven rack with the meat hanging straight down between the oven rack that way all sides get air and you won't get the sections that are laying on the rack not drying.

 

[MamaSheepdog]

I have made plenty of Jerky in the oven and the best way I have found to make sure that all areas dry even and uniform is to use bamboo skewers and string the meat on the skewers and then let the bamboo site on the oven rack with the meat hanging straight down between the oven rack that way all sides get air and you won't get the sections that are laying on the rack not drying.

Excellent technique!

You get the handy tip of the day award!!!

:clap2: :clap2: :clap2:

 

[Shelbers91]

Oh ok thanks! And any type of bamboo in particular? Also um how do you string it? If you just have a picture that should suffice thanks!

 

[Mike Hotel]

Great idea. Mom used to use toothpicks.

 

[MamaSheepdog]

Oh ok thanks! And any type of bamboo in particular? Also um how do you string it? If you just have a picture that should suffice thanks!

Shelbers, they look like very long (10"-12" ?) thick toothpicks. People make Shish-ka-bobs with them. Look in the kitchen ware section of your grocery store or Walmart.

 

[Shelbers91]

Ok I understand the shush kabob part. Just not picturing how it should look in the oven lol