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Old 01-03-2007, 05:35 PM   #1
Fish n Fowl
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Default Smoked Duck/Goose Jerky?

Happy New Year Everyone! Being a college student I have a few more days off for break. I was going to try to smoke some duck and goose jerky friday. I was wondering if anyone out there had a good recipe for doing this. I would like to do it friday so if anyone has one let me know. Thanks alot.

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Old 01-03-2007, 05:48 PM   #2
baltz526
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Default Re: Smoked Duck/Goose Jerky?

slice thin, put in large bowl, add garlic, black peper, non iodised salt, crushed red peppers, brown sugar, cover with terriaki sause and white wine. all to taste. do not get carried away with the salt. soak over night. then smoke it.
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Old 01-03-2007, 05:51 PM   #3
Wingmaster
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Default Re: Smoked Duck/Goose Jerky?

We used a similar recipie: teryaki sauce, salt, fresh minced garlic (several cloves), and fresh pineapple chunks. Turned out pretty tastey.
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Old 01-03-2007, 05:57 PM   #4
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Default Re: Smoked Duck/Goose Jerky?

So when you add all this stuff in do you measure it out or just add how much you think is right?
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Old 01-03-2007, 06:09 PM   #5
cwh
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Default Re: Smoked Duck/Goose Jerky?

I had a recipe all made up from the stuff that I made, but it's all packed away. I think I had 1 cup of wine, 1/4 cup of salt, 1/2 cup of brown sugar, 1/4 cup terraki or soy sauce, and then the rest to taste.

Also, after you have it on the racks, you might want to sprinkle black pepper on it (I like black pepper). I would make up small batches until you get the recipe the way you want it and just keep track of what you have in each one.
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Old 01-03-2007, 06:13 PM   #6
baltz526
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Default Re: Smoked Duck/Goose Jerky?

each batch is a different size, so the amounts get adjusted. add cayanne pepper for hot jerkey.
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Old 01-03-2007, 07:56 PM   #7
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Default Re: Smoked Duck/Goose Jerky?

Funny... I'm working on the smoking thing right now.

Here's what I did.

Bought a curing mix from GI Joes. Sliced up my duck and goose into 1/2" to 1/4" slices, cross grain. Soaked in the cure for days. The Sodium Nitrate in the cure will turn the meat red, which is fine.

(as a side note, can anyone tell me why you should cure the meat first? Is it to draw all the blood out? Is it to age the meat...?)

I washed the meat off with cold tap water, then added the meat to the following:

1 cup soy
1/2 cup brown sugar
onion salt
garlic salt
black pepper
Hot Guatemalan Sauce (or Tabasco)

Let it sit for 30 minutes or so.

Heated the smoker up to 180. Put the meat on. Let the meat cook (at 180) for about 30 to 34 minutes with NO WOOD SMOKE.

I then added the wood and smoked the meat for another 30 or 45 minutes. Tried to keep the temperature at 180 to 200.

Anyway, the biggest thing is to not over cook it.

Good luck!

Geoff
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Old 01-03-2007, 10:03 PM   #8
Thunnus
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Default Re: Smoked Duck/Goose Jerky?

As was previously said, DO NOT over cook it or it will turn out like leather!! How do I know?..........
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Old 01-04-2007, 01:56 PM   #9
Fish n Fowl
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Default Re: Smoked Duck/Goose Jerky?

Thanks for the replies guys. Haven't figured out for sure what i'm gonna do yet but it will probably be one of these.
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Old 01-05-2007, 10:01 AM   #10
Hunt'nFish
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Default Re: Smoked Duck/Goose Jerky?

The Knifong Family Jerky Recipe
Here is our recipe for jerky, using a dehydrator.
It is ment to be simple, using everday household stuff.
No MSG, other flavor enhancers or meat tenderizers.


4-5 pounds of meat cut ~3/8" thick.
2 Cups Teriyaki sauce, you may use plain soy sauce as well.
1/8 Cup table salt.
2-4 Tablespoons liquid smoke.
(I like mine real smokey, so I'll use a whole bottle to 2.5gal of meat)
1 teaspoon course black pepper, you may use some red
peppers if you like it hot.
1/4 Cup brown sugar.

Marinate the meat for 24-48 hrs or so, in a covered container, stirring
regularly. The meat should absorb most of the liquid after the full
24 hrs. Place marinated meat strips on the drying racks, leaving
room between them for air flow. Spinkle more course pepper on top.
Dry at 130-150 degrees F, until dry.
With good air flow it should take about 10-16 hrs. Rotate racks if
air flow is uneven.
Store in liplock bags. No need to refrigerate, as salt & drying keep
it from spoiling. Vaccum sealing will prolong flavor, but it isn't
required.


Tip: Take threes bags of the jerky and put in with your hunting stuff
right now!! Before the kids and wife eat it all up!


Another tip: A good dryer makes all the differance in drying time.
As I have said before the American Harvest Snackmaster and
Gardenmaster dehydrators are very good. They have temp.
controls, 90-145 degrees, and have very good air flow. I don't
have to rotate racks and jerky drys over night.
The Snackmaster costs about $60 and extra trays are $20.

Remember, use your dehydrator for fruits as well.
My hunting fannypack always has dried food in it, as well as my other survival stuff.
Have fun, and experiment with the recipe.
My brother & I have made truck loads of this jerky......
deer, elk, duck, goose, and spring bear. (fall bear is too fatty)

Tweek it to meet your own tastes.
It's now YOUR recipe!!
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Last edited by Hunt'nFish; 01-05-2007 at 10:08 AM.
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