Recipe for Jerky

[InTheSchool]

Took my jerky out of the smoker last night and thought I should share.

Maranade:

1 cup Maple Syrup

1 cup Worchestershire Sauce

1 cup Soy Sauce

Breast the ducks. Soak 24 hrs in salt water. Soak 24 hrs in clear water. Cut breasts into strips (I had ringnecks and cut them into 4 strips). Add your favorite jerky seasonings to the maranade and soak breast stips for 24 hours. Add the proper amount of cure (I used Prague Powder) and soak 12 more hours. Smoke or dry in oven at 170 degrees for about 6 hours (longer is dryer). This amount of maranade was perfect for three pounds of breasts. Even the wife enjoyed the flavor.

[laportian]

Did you use real maple syrup or mrs. butterworths? Why so long in the brine, then to clear water?

[carpshooterdeluxe]

i've done a similar marinade but added habenejero pepper flakes. sweet and spicy!

as far as soaking the birds, salt water will remove a lot of the blood from the bird, especially from the veins in the breasts. there is nothing worse than biting into a piece of jerky and hitting a pocket of dehydrated blood.

[InTheSchool]

I used pure maple syrup. Like carpshooter said, to get the blood out, The clear water is so it doesn't get too salty.

[Gordie]

thats sound tasty

[Musky Buck]

My recipe is Perham or Miltona locker plants for goose jerky, but will save that recipe and try my best Julia Child on a few.

[Gordie]

The best I have used and it takes all the guess work out of it is Jack links origianal recipe. Its a box kit and I ussally add spices for hotter mixes easy not to expensive and it turns out right every time as long as you follow the dirrections.

they cant get enough when I make it so it must be good