Duck jerky: favorite recipe, please

Discussion in 'Cooking Forum' started by Luigi Daniele, Feb 20, 2014.

  1. Luigi Daniele

    Luigi Daniele Elite Refuge Member

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    Your favorite recipe, please.

    Please compare it to venison and beef jerky.

    Thanks!
     
  2. Coho

    Coho Moderator Emeritus Moderator

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    Yoshios gourmet sauce, extra ginger/garlic and hot chili flakes when tacky. Very light smoke in a Bradley. Cut thin enough to penetrate.
     
  3. Coho

    Coho Moderator Emeritus Moderator

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    Oh beef is better imho. Never done venison.
     
  4. Luigi Daniele

    Luigi Daniele Elite Refuge Member

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    Try the venison. If I didn't like the meat so much prepared other ways, I'd make more jerky out of it than I do.
     
  5. goosenazi

    goosenazi Elite Refuge Member

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    This coupled with your spoonie thread would lead me to think you should prep ducks a few different ways. If it wasn't for possession laws, It's all I'd eat.
     
  6. badhabit

    badhabit Elite Refuge Member

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    I use High Country jerky recipe on my duck and it turns out pretty good. I do 5 lbs of duck per smoker load.
    I've used the High Country on duck, goose, deer and elk. It all turns out really good. The secret I've found is not to over dehydrate it, leave it flexible. Hate the type of jerky that you have to break teeth on to get a bite out of.
     
  7. Hoagie

    Hoagie Senior Refuge Member

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    Nesco is pretty good on ground up duck and goose.

    http://www.nesco.com/products/Dehydrators/Jerky-Seasonings-25-Packs/

    Buy the original but there are many to chose from as well.
     
  8. HaydenHunter

    HaydenHunter Elite Refuge Member

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    High Country Cracked Pepper and Garlic flavor. Plus I slice thick and I don't leave it in the smoker until it's shoe leather. Everyone loves my goose jerky. I don't jerky the ducks.
     
  9. hartfish

    hartfish Elite Refuge Member

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    I keep all my jerky pretty simple. Half soy, half teriyaki, black pepper to taste. All done on a propane smoker.

    I honestly can't tell much difference (some, but not much) in taste between various meats. I've done duck, goose, deer and elk.

    I might try cat or possum to test my theory that once it's marinated and smoked, it's all similar.
     
  10. hartfish

    hartfish Elite Refuge Member

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    How long do you smoke it and at what temp? How thick?
     

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