Waterfowl jerky

[InTheSchool]

I don't want your secret recipees, only tips on making sure all of the steel shot is out of the meat. How do you do it?

Thanks in advance for your repies.

[Cheetah]

Chunk it up before grinding and just watch what you put in, not much more to it. You will see most all of the holes to check for shot, and hopefully you are using a bird that didn't get blasted too badly.

Of course I ruined the goose jerky I tried last year, dried it too long...

[nate larson]

You could run a magnet over the meat if you really wanted to. It think cabelas even sells something specifically for this purpose.

[Farley]

Can you ever really be sure???

[carpshooterdeluxe]

Can you ever really be sure???

yep. use a meat slicer to slice your breasts deli thin before grinding.

[magnum mike]

If you are going to grind the meat, have you considered sausage? I had some a few years back and I quit giving away geese. Use the same recipe for your favorite venison sausage and you won't believe how moist & tender waterfowl sausage is.

[Jmnhunter]

If you are going to grind the meat, have you considered sausage? I had some a few years back and I quit giving away geese. Use the same recipe for your favorite venison sausage and you won't believe how moist & tender waterfowl sausage is.

do you have to mix it with pork? or can you get away with making it 100% fowl/venison?

[fish4cats]

Originally Posted By: Farley

Can you ever really be sure???

yep. use a meat slicer to slice your breasts deli thin before grinding.

I agree with carpshooter, i just slice my goose breasts real thin.. I have had no problems.

[brmuskie]

I only use the breast meat for jerky - I look at all of the holes and make sure there are no pellets in there - then run it through the slicer. I don't slice mine deli thin becuase I like my jerky to be a little meatier but it is thin enough where any shot left in makes its way out. Just make sure that you are careful with the slicer - pellets can do some damage to a fine blade in a slicer.

I make some into sausage too and I usually mix with everything to make enough. I throw in venison, pork, any scraps from goose meat, mergansers, etc.. you get the picture. The sausage tastes no different than any venison or beef sausage.

[bassislife]

I learned the hard way!! Bit down, broke a tooth, had it filled, then years later a crown put on.

I don't like wasting meat... but now I cut every piece of meat off that is shot, sometimes wasting a bit more then I would like but I don't break any more teeth.

A good jerky mix is called "HI MOUNTAIN" that is available @ Cub foods. One box will make 5 batches and it is AWESOME!!

2 hours @ 200 degrees in the oven and its ready to go!

[carpshooterdeluxe]

2 hours @ 200 degrees in the oven and its ready to go!

never tried oven jerky at at temp that high...ive always done 4-4.5 hours @ 150-165 degrees.

do you keep the door propped open when you cook at 200 degrees?

[Gordie]

I do mine like bass does the first hour the door is shut then the rest of the time I prop it open. I also dont care much for the ground up stly of jerky so I use a meat slicer and make it out of whole strips of goose or duck. Now I'm lickin my chops and I guess I'll have to make some jerky MMMMMMMMMMM

[Hookmaster]

Throw each breast in the microwave for a few seconds. You'll know if there are any pellets in it. Snap Crackle Pop!!

[fishnhuntnboy]

I made some jerky last week and marinated it in brown sugar BBQ sauce and it turned out great. I really liked it. Now i gotta go and kill some more ducks to make more!

[RaininFeathers]

I turn a lot of my canadian honkers into jerky. I just use a dehydrater instead of a oven but it takes a couple of days. Marinate it a few days at the least for unltimate flavor. As fas as the BB thing goes I slice mine thin maybe 1/8 of an inch or less and I found all of my BB's. You can see where you are likely to find one. If you keep a close eye you should be alright but I'm not saying you will be gravy.

[icctolson]

for jerky, all i have ever done is soaked them in salt water for about 12 hours, cut in about 1/4 inch peices, if the slices are this small, you can easily find the pellets. rinse them off, then soak them in 1 cup liquid smoke, 1 cup soy sauce, 1 cup worchetershire sauce, 3 tbl spns of onion powder, 3 table spns of garlic powder and 3 table spns of cayenee powder, and of course 3 tbl spns of pepper, for about 12 hrs in your refridgeerator. put them in a dehydrator for about 6 - 9 hrs on maximum temp (about 160 on my dehydrator) and you cant even tell the diffrence between waterfowl and beef. its amazing

[north shore]

Enjoy reading your waterfowl forums. I from upstate ny. Great shooting here on canadians and ducks. Another great recipe I use is a pastrami recipe. If you go to emeril.com and type in duck pastrami its a great recipe. The recipe call for a mix of spices which included juniper berries. Its a awsome recipe but takes a bit of time.Give it a try if you want another way to useup those waterfowl breasts. GOOD LUCK AND SAFE HUNTING.