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Author Topic: duck jerky  (Read 3522 times)

Online bear

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duck jerky
« on: January 06, 2008, 06:15:39 PM »
does anybody have any good recipes for duck jerky?  my son has been filling our freezer with duck breasts all fall, with the hope of making it into jerky.  I would like to try a few different varieties of jerky(everybody has their own taste).  Any recipes would be appreciated :EAT:

Offline hogsniper

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Re: duck jerky
« Reply #1 on: January 06, 2008, 06:50:50 PM »
When you find a good one can you pass it on to me. I have alot that i wanna do into jerky also. Take care and good luck..Justin

Offline TheHunt

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Re: duck jerky
« Reply #2 on: January 06, 2008, 07:11:16 PM »
I would be interested as well...
275 down 2

Offline Coasthunterjay

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Re: duck jerky
« Reply #3 on: January 06, 2008, 07:14:51 PM »
This was takin off line from a guy who kills alot of waterfowl. Might be a good recipe to try......
Try slicing the breasts with an electric knife when still a bit frozen.  It will keep the slices more uniform and won’t tear up the meat.  This recipe would work great with just about any type of wild game...... 


1 1/2  pounds duck breast, sliced thinly into 1/4-inch slices
1/4  cup soy sauce
1  tablespoon Worcestershire Sauce
1/4  teaspoon each garlic powder and black pepper
1/2  teaspoon onion powder
1  tablespoon liquid hickory smoke flavoring
dash Tabasco
2  tablespoon cream sherry
1/4  teaspoon red chili flakes

Combine all ingredients and meat into a zip lock bag.  Refrigerate overnight, knead and turn bags several times during marinating process to mix in.  Drain off liquids and put into dehydrator. Follow dehydrator instructions or to your meat textured liking.

If you don't have a dehydrator, you can turn your oven on to 150-200 degrees and dry for 5-7 hours or until meat feels hard, pat off excess fat beads and let cool. When using the oven, prop the door open slightly with a wooden spoon to allow moisture to escape.

Offline Coasthunterjay

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Re: duck jerky
« Reply #4 on: January 06, 2008, 07:17:52 PM »
Here is another from field and stream...

Start with a basic soy-teriyaki mixture, but you can also add apple juice, Worcestershire sauce, jalapeno peppers, brown sugar, and ginger.

Duck Jerky :)
4 ducks
3/4 cup soy sauce
3/4 cup teriyaki sauce
1 cup red wine l 1 tablespoon Liquid Smoke
2 tablespoons freshly ground peppercorns
1 teaspoon red pepper flakes
2 teaspoons rosemary
1/2 teaspoon onion powder

Mix all marinade ingredients in a noncorrosive dish or plastic bag. Fillet the duck breast meat, then partially freeze or refreeze it; this makes the meat easy to slice. Carefully remove as much tendon and fat as possible. Slice 1/4-inch strips along the grain. Marinate them overnight. To prepare the jerky, use one of the following three methods. (Regardless of which you choose, check the jerky often. Cooking times will vary widely depending on the type of cooking equipment, thickness of jerky strips, and how close the meat is to the heat source.)

Smoker: Use the lowest heat setting possible for 3 to 7 hours.

Dehydrator: Dehydrate for 8 to 10 hours.

Oven: Spray the oven rack with cooking spray and line the bottom of the oven with aluminum foil. Drape the meat strips on the oven racks. Prop the oven door open 2 inches with a toothpick or short pencil. Cook at 150 to 170 degrees for 4 to 7 hours. When done, each strip should bend but not break. Store in your refrigerator or freezer.

Offline andrew_12gauge

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Re: duck jerky
« Reply #5 on: January 06, 2008, 08:07:08 PM »
I always use the cabelas jerky seasonings. they work well for me.

Online bear

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Re: duck jerky
« Reply #6 on: January 06, 2008, 09:08:59 PM »
Thanks for the recipes, it should be fun trying them out.  If the end up working out well for us I'll be sure to let you know.  Heck, I must just have to help him fill the freezer a little more often.

sisu

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Re: duck jerky
« Reply #7 on: January 07, 2008, 04:56:22 PM »
We're going to make sausage out of ours. I'll tell ya how it comes out when done.

 


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