gandilamont

I have a little chief smoker and make beef jerky alot. Has any one made Duck jerkey before? I just thought about it the other day and it seems like it could be pretty good.

drgildy

I have made duck and goose jerky and both are good. I usually grind the meat and use a jerky cannon to lay it out on the dehydrator screens.

waterfowl_hunter

I never had it, but I wanna try it.

TheRick

I've made it plenty of times out of the oven but I'm starting to think that I need to get a dehydrator. The oven seems to just cook the meat and not dry it out.

Carpmaster

slice it thin, makes the best jerky IMO

Blue Moose CO

I jerky most of my ducks and geese. I'm still trying to figure out how to prepare it right for a meal, i.e. - grilled, baked, etc.
I usually take the jerky to the duck blind for a snack when things get slow. It helps remind me why we get up soo early and freeze our butt off. LOL!

Blue Moose CO

whiskeysnoot

The first secret to making good duck is making it taste like something other than duck. The second secret is making it smaller. Jerky accomplishes both.

Slice breast lengthwise against grain very thinly. This allows marinade to penetrate fully and to dehydrate thoroughly. Use a thin marinade that will soak in. Thicker ones will just coat the outside. Start with what you currently use for beef and adjust ingredients to your taste.

TheRick

whiskeysnoot,

Do you use a smoker, oven or dehydrator? I've found it helps to freeze the duck or goose breast and then cut your strips. Helps to get it really thin.

whiskeysnoot

The Rick,

I use a dehydrator. Simple, just put meat on the tray and plug it in.

Good idea about the freezing to slice. Will have to do that.