Duck or Goose Jerky Recipe - How to Make Duck Jerky (2024)

FAQs

How is duck jerky made? ›

Arrange the meat strips in a single layer directly on the grill grates. Close the lid and smoke until the meat no longer feel soft but still bends, not snaps, in half. Start checking every 30 minutes after 2 1/2 hours, up to 8 hours. Remove the meat from the grill and let cool completely.

Drain off the marinade and place the strips in a single layer on dehydrator trays. Dehydrate at 160°F (71°C) for 6 to 8 hours When done, the jerky should just bend but not snap.

Cut the meat into 1/4-inch-thick strips. For chewier jerky, cut with the grain of the meat. For tender jerky, slice across the grain. For even more tender jerky, lightly pound the meat with a mallet.

Incredible flavor and texture.

Remove meat from brine and place strips on butcher paper or newpaper and let sit for 15 minutes (Optional: Sprinkle meat with black pepper or crushed red chilies as it dries on paper). Place meat in dehydrator or smoker for 8 hours or until done (if smoking, use only one pan of your favorite chips).

The “bend test” is the most important criteria to determine if jerky is done. Working with the same test piece (ideally, close to room temperature), bend it in half to test the flexibility. The jerky should bend and eventually break, but not snap off.

To make jerky using a food dehydrator: Divide jerky slices evenly onto about four trays, making sure that there's space between slices for good airflow. Turn on the dehydrator at the highest setting (usually 160–165 degrees), and dry the jerky for about four hours.

Who doesn't love jerky? I mean, really. It is a staple in the duck blind, and goose or duck jerky is a perfect use for “off” ducks like spoonies, fishy divers or snow geese. Once the fat is removed, there's no fishy flavor.

The best cuts of meat for beef jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerky—economical, lean, and full of flavor. Selecting a lean cut of meat that has very little fat is key.

Consistent thickness is the name of the game when it comes to jerky slicing. Slicing your jerky evenly will ensure that each piece cooks and dries at the same rate. This prevents over-drying and under-drying. We recommend slicing meat for jerky at a thickness between 1/8" and 1/4" with the perfect thickness at 3/16”.

Can you make jerky out of any cut? ›

Essentially, you can use any cut as long as it's super lean (which is why venison lends itself to being such great jerky, too). It's a fantastic way to ensure that even the less-awesome muscles are being used and enjoyed. And if you're only into jerky because it's a great tasting meaty snack, that's great too.

It's up to you to decide what type of beef jerky texture you want. But we recommend slicing against the grain because most beef jerky consumers prefer a more tender texture. If you'd like to experiment, you could also slice your meat with the grain and then tenderize it with a mallet.

A litre of cold water mixed with ¼ cup of coarse salt and¼ cup of brown sugar makes the perfect waterfowl brine. Soak duck and goose meat in the brine for 8 to 12 hours, and you'll see the difference in color. Much of the blood stored in the meat is drawn out by the brine.

Duck Jerky is made with 100% solid strips of duck breast meat… no chopping, forming or grinding here. Never treated with growth hormones or steroids. No added MSG, nitrates, or other fillers.

The different steps in duck processing such as assembling, pre-slaughter handling, slaughtering, bleeding, scalding, feather release, inspection and evisceration, chilling and pinfeather removal, cutting and product packaging, and storage management are described in this chapter.

Traditionally, jerky was made using the sun, wind and smoke from fires to preserve and extend the shelf life of meat. Drying and smoking results in meat products that have a long storage life, allowing for the preservation of large amounts of meat that could be stored and consumed later.