Duck Jerkey...?

[Big Julie]

Has anyone made any good jerkey from duck?

Would appreciate any receipes and/or tips.

[Hoovey]

Big Julie,

Here's a simple recipe we use to process that flying liver. I use teryaki marinade (kikkoman's is the preferred brand)and add a couple of cloves of chopped garlic and a few drops of liquid smoke. Sorry for the vague measurements, but personal preference can guide you on the amount of garlic and liquid smoke you want to use. I use a meat slicer to cut the duck into thin strips and then marinade the strips over night. I prefer to dry out the duck jerky a little more than beef or venison,so the thinner the strips the better. Once the strips are layed out on the dehydrator tray, I dust them with cayenne and black pepper to give them a little zip. Pretty simple, but it gets gobbled up pretty fast when I offer it to people.

[BLACKJACK]

hoovey, that sounds good, if I get any ducks tomorrow, I may try that, I'm planning on having the dehydrator out anyway. The teriaki(sp) marinade, is it acutally labeled as a marinade or is it soy sauce or what?

[catman71]

duck jerky is great. I have cut them into strips and ground them up like hamburger and shoot them from my jerky shooter. you can flavor them however you like, i like a soy sauce/worchestershire type of jerky myself. if you get any geese, that's better yet. you can cut the breasts across the grain for more tender jerky or with the grain for chewy jerky. half frozen meat is the easiet to cut.

hope this helps!

[catman71]

BLACKJACK-- I got a little orange book for Christmas last year called 101 ways to make jerky. (maybe its 201 I forget) anyway it was under 10 bucks and it has lots of recipes and directions for jerky. Sorry, I don't know where the wife bought it.

[Stratosman]

Just don't feed any to your dog! At least not mine.. holy cow what a mess.

[BLACKJACK]

catman, I have a couple of different jerky books also, but its nice to try a recommended recipe vrs a poke and hope.

I'm always looking for good jerky recipes because at our summer family campout we have a jerky making contest, complete with a traveling trophy. And we call the contest - The Jerk-off!!

[Hoovey]

Blackjack,

It is labeled as a teriaki marinade. Most grocery stores carry the Kikkoman's brand in the orange bottle. Kikkomans also sell a garlic roasted teriaki marinade, but the consistency is a little thicker than the plain teriaki and is a little messier to work with.

[Rick]

fixed

[Big Julie]

Thanks for the ideas everyone, keep 'em coming.

Seems like we're going to go thru a lot more duck this year.

On a side note, anyone ever seen a duck breast that looked like it was full of white rice?

That one's in the garbage. Must be a parasitic worm, eh?

Thanks again.

[Random guy]

I've seen that in grouse a few times...yuck. My guess was some type of bug or worm.

I'm going to try goose jerky this weekend on a couple of Braynts (s/p). I'll post the results.

[Mike Walerak]

I make 100% of my ducks and geese into jerky. Most of goes back to the farmers and my hunting partners but I get what is left over and it is great.

I use the Hi Mountain seasonings and cure and let them cure for 2 days instead of 24 hours. The longer it cures the better it is. I also use an electric smoker with hickory wood. I generally smoke it for about 2 hours and I'm done.

Gotta go check on my antelope jerky!

mw