Hunting Washington Forum
Other Hunting => Waterfowl => Topic started by: andrew_12gauge on January 21, 2009, 12:36:27 AM
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I hear so many people say how much they dislike duck meat and i am kinda in that category but i love to shoot them so a few years ago i started turning all of my duck breasts into jerky i usually just breast all my ducks out and freeze the breasts until the end of the season then pull it all out of the freezer at once and make a huge batch of jerky, anybody else do this?
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My cousin does this because his wife doesn't like goose or duck. It is a good way to use what you kill and it will last a long time. I have never tried it, how does it taste?
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I did it for a while only way I eat duck,unless its peking
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How do you go about making the jerkey? I have about 10 geese breast that I would like to try,.
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I just finished a batch of jerky and it lasted about a day and a half. I used a cure and seasoning I got from Sportsmans Warehouse and it was great. The only other thing I added to the meat prior to smoking was to put a little McCormick's Steak Seasoning on it and then smoked with cherry for about 1-1/2 hrs at 225-250deg. I am going to try some goose when the season is over too. My freezer is just about full of ducks and geese, in fact they keep falling out when I open the door. My wife told me to just shoot them when they jump out of there, so I may have to build a blind in my garage for just that reason....scott
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Easiest recipe and best IMO is one cup soy sauce, one cup liquid smoke, one cup brown sugar and some black pepper.
soak the cut up duck or geese breasts in this for about 12 hours and throw it in your (dehydrator or oven on low) over night. Tastes just like any other jerky. Good stuff.
IF you have a smoker you could use the same recipe and just leave out the liquid smoke.