There are as many jerky recipes as there are people making jerky. This basic recipe is great “as is” but also a fine platform for tinkering.
This coaxes even a tough old gobbler into something tender, moist and flavorful. This works best with legs and thighs, but also very well with breast.
This is a basic recipe for brown stock, using bones and meat from just about any fish, game, or livestock. Click here for a detailed treatise on stock.
Brining improves flavor, reduces toughness, and adds moisture. Most meats benefit – but lean, tough and dry meats (like game) benefit most of all. For wild birds brining opens up vast cooking options that otherwise would produce dry, tough meat.
Think of this as “pulled venison”, a wonderful and simple way to show off one of the least respected cuts. It’s a guaranteed hit, even among folks that aren’t too sure about wild meat.