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Duck and Goose Jerky

post #1 of 8
Thread Starter 

BF will be waterfowl hunting in a couple months so time to clean out from last year. Headed to Nebraska tomorrow to take one of our atvs back to his friend, I decided to make up some jerky to give them also.

 

Duck Jerky

I'm using Hi Mountain Game Bird Seasoning Smoky Citrus with Cure #1

 

2.5 lbs duck breasts trimmed, sliced with seasoning and cure

 

Smoked 7 hours yesterday in MES 40 with 90% Cherry and 10% Mesquite, starting at 120* bumping hourly to 170* to finish off.

 

 

Goose Jerky

Using Hi Mountain Wild Goose & Duck Seasoning Spicy Sweet with Cure #1

 

4 lbs Goose breasts trimmed, sliced with seasoning and cure

 

It's in the MES 40 with 80% JD Bourbon Oak Barrel Chips and 20% Apple.

 

Finished goose jerky will be posted soon!

 

Thanks for looking

post #2 of 8

Listen ....I think you're in trouble there and need to get rid of that before someone gets hurt.  ...and being the great guy I am you can just send it to me and I'll dispose of it properly for you.

  drool.gif

post #3 of 8

This is the goose jerky recipe i used for 250 lbs of goose. NOTE: I did the jerky in small batches listed below.

 

duck or goose jerky. Smoked then dehydrated.

 

3 pounds skinless, de-fatted duck or goose breast. Try to take out as many pellets as you can.

2 cups water

2 tablespoons kosher salt

1/2 teaspoon cure 1

1/4 cup Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon cayenne

1 teaspoon porcini powder (dried porcini mushrooms, ground)

3 tablespoons brown sugar

 

 

Smoke at 150 with your choice of wood for 2.5 hours. Place jerky in dehydrator at 140 for 6-8 hours or until the jerky bends. If it snaps its over done.

 

  1. Slice the duck breasts into roughly 1/4 inch strips. Mix remaining ingredients well in a large bowl. Put the meat into the marinade and massage it all around to coat evenly. Pour everything into a seal-able plastic bag or container and set in the fridge. Let this marinate for at least 24 and up to 48 hours — the longer it is in the mix, the saltier the meat will get, but the longer it will last at room temperature. During the marinating process, massage the meat around in the bag to keep all the pieces in contact with the marinade.
  2. Remove the duck from the bag and pat dry with paper towels. Either follow your dehydrator’s instructions for making jerky (I dehydrate mine at 140 degrees), or lay the strips on a wire rack set over a cookie sheet to catch the drippings. Set the rack in an oven set on Warm until the meat is dried out, but still pliable, about 6-8 hours. Store either in the fridge indefinitely, or at room temperature for up to 1 month.
post #4 of 8
Thread Starter 

Thanks Bama, but it's already gone! Took it to NE on Friday for some friends.

 

Thanks for the recipe Rick, I've got some more goose and I'll have to give your recipe a try. Sounds good.

 

Here's the finished Goose Jerky

 

 

post #5 of 8

Looks like it came out good...JJ

post #6 of 8
Thread Starter 

Thanks JJ! Never lasts long that's for sure.

post #7 of 8

"NEPAS"     .......     what is the 1/2 teaspoon of #1 cure??????????

post #8 of 8
Thread Starter 
Quote:
Originally Posted by labrador103 View Post

"NEPAS"     .......     what is the 1/2 teaspoon of #1 cure?????????? Insta Cure™ No. 1, a basic cure used to cure all meats that require cooking, smoking, or canning. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates and other products too numerous to mention. Formerly Prague Powder #1. Insta Cure™ #1 contains salt and sodium nitrite (6.25%).

Use 1 level teaspoon per 5 lbs. of meat. 1 lb. of Insta Cure™ will process approximately 480 lbs. of meat.

You can buy it here: http://www.sausagemaker.com/11000instacureand153no11lb.aspx

 

 

Quote:
Originally Posted by nepas View Post

This is the goose jerky recipe i used for 250 lbs of goose. NOTE: I did the jerky in small batches listed below.

 

duck or goose jerky. Smoked then dehydrated.

 

3 pounds skinless, de-fatted duck or goose breast. Try to take out as many pellets as you can.

2 cups water

2 tablespoons kosher salt

1/2 teaspoon cure 1

1/4 cup Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon cayenne

1 teaspoon porcini powder (dried porcini mushrooms, ground)

3 tablespoons brown sugar

 

 

Smoke at 150 with your choice of wood for 2.5 hours. Place jerky in dehydrator at 140 for 6-8 hours or until the jerky bends. If it snaps its over done.

 

  1. Slice the duck breasts into roughly 1/4 inch strips. Mix remaining ingredients well in a large bowl. Put the meat into the marinade and massage it all around to coat evenly. Pour everything into a seal-able plastic bag or container and set in the fridge. Let this marinate for at least 24 and up to 48 hours — the longer it is in the mix, the saltier the meat will get, but the longer it will last at room temperature. During the marinating process, massage the meat around in the bag to keep all the pieces in contact with the marinade.
  2. Remove the duck from the bag and pat dry with paper towels. Either follow your dehydrator’s instructions for making jerky (I dehydrate mine at 140 degrees), or lay the strips on a wire rack set over a cookie sheet to catch the drippings. Set the rack in an oven set on Warm until the meat is dried out, but still pliable, about 6-8 hours. Store either in the fridge indefinitely, or at room temperature for up to 1 month.
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