Hunting Washington Forum
Other Hunting => Waterfowl => Topic started by: Snowman on December 22, 2009, 10:48:19 AM
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Well just got done with a batch of duck jerky. :drool: Made some goose jerky a couple of weeks ago an man it was good and so is this fresh batch of duck jerky. Any who. What is everyones favorite brine? I just sliced it thin and soaked it in teryaki sauce overnight an into the dehydrater it went. Got a smoker, but was just easier to use the dehrydrater. :) :drool: :drool: :drool: :drool: Gunna have a hard time saving it till this weekend when we go east to hunt. :chuckle: :chuckle:
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I left my last batch of duck legs in the smoker too long and ended up with jerky. It was actually pretty good. I used the same brine mix that use for salmon:
1 cup salt
1 cup brown sugar
1 TSP cloves
1 TSP allspice
2 TSP white pepper
Grind the spices and mix everything together.
Rub the mix into the meat.
Refrigerate 8 hours
Rinse off the mix
8 more hours in the frig to dry and allow pemmican to form
Smoke
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duck jerky sounds pretty good. I remember growing up and not liking the taste of duck but that was probably because my dad was a horrible cook. Does this have any strong flavor or does it pretty much take on the flavor of the brine?
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I just use the High Mountain Seasoning for making duck and goose jerky. It sometimes feels like cheating but the end result tastes so good and $7 makes 15lbs of jerky. I too have a smoker but for duck jerky I just use the oven and put the meat on cookie cooling racks. Really easy and really good.
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Yeah had to hide it from the kid and take a seperate bag and hide it from the wife. Any kind of jerky doesn't last long around here. An made sure the good ole hunting dogs couldn't get to it. :)
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Sounds good. Taking a batch down for pepperoni this weekend. Good stuff.
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got some goose jerky going right now
1 cup soy sauce
1 cup liquid smoke
2 cups brown sugar
some cyan pepper flakes
some black pepper
soak overnight, dehydrate, eat, shoot more and repeat!
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got some goose jerky going right now
1 cup liquid smoke ??
soak overnight, dehydrate, eat, shoot more and repeat!
Really? Seems like a lot. Gets really expensive. I usually only put a tsp or so per cup of liquid....
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You can get the gallon jugs of liquid smoke at different grocery outlets for next to nothing. It would probably work with a half cup, but gets overpowered by the soy sauce if I use less.
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Ahhh.... :)