Paradise duck/ Canada Goose Jerky.
2 ParadiseDuck/Canada Goose breasts thinly sliced
Vindaloo sauce, small sachet
Splash white vinegar
Splash malt vinegar
1 tbs brown sugar (the more sugar the sweeter the taste)
Shake of nutmeg
Chill the meat in the fridge until firm then slice thinly with the grain of the meat.
Mix all ingredients less the meat.
Add meat, covering with sauce in a bowl
Cover and leave for min of 12 hrs in fridge (the longer the better)
Remove meat from sauce and wipe off any excess sauce
Place on a wire cake rack on an oven tray
Put in oven on about 60 deg Celsius (this is to dehydrate)
Leave for 2 ½ hours then turn slices over turn heat down to 50 deg Celsius
Leave for another 2 ½ hrs remove from oven and store in a container
This is a hot spicy type jerky.
2 ParadiseDuck/Canada Goose breasts thinly sliced
Vindaloo sauce, small sachet
Splash white vinegar
Splash malt vinegar
1 tbs brown sugar (the more sugar the sweeter the taste)
Shake of nutmeg
Chill the meat in the fridge until firm then slice thinly with the grain of the meat.
Mix all ingredients less the meat.
Add meat, covering with sauce in a bowl
Cover and leave for min of 12 hrs in fridge (the longer the better)
Remove meat from sauce and wipe off any excess sauce
Place on a wire cake rack on an oven tray
Put in oven on about 60 deg Celsius (this is to dehydrate)
Leave for 2 ½ hours then turn slices over turn heat down to 50 deg Celsius
Leave for another 2 ½ hrs remove from oven and store in a container
This is a hot spicy type jerky.
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