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Discussion in 'Cooking Forum' started by Luigi Daniele, Feb 20, 2014.
Your favorite recipe, please.
Please compare it to venison and beef jerky.
Yoshios gourmet sauce, extra ginger/garlic and hot chili flakes when tacky. Very light smoke in a Bradley. Cut thin enough to penetrate.
Oh beef is better imho. Never done venison.
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.
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.
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.
Nesco is pretty good on ground up duck and goose.
Buy the original but there are many to chose from as well.
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.
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.
How long do you smoke it and at what temp? How thick?