duck or goose jerky

prep time:  24 hours
cook time:  6 - 8 hours
servings:  about 1 1/2 pounds

3 pounds skinless, de-fatted duck or goose breast
2 cups water
2 tablespoons salt
1/2 teaspoons instacure no. 1 (optional)
1/4 cup worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon cayenne
1 teaspoon porcini powder
3 tablespoons brown sugar

1.  slice the duck breasts into roughly 1/4-inch strips.  mix water, salt, instacure no. 1, worcestershire, garlic powder, thyme cayenne, porcini and brown sugar well in a large bowl.  put the meat into the marinade and massage it all around to coat evenly.  pour everything into a sea-able plastic bag or container and set in the fridge.  let marinate for at least 24 hours and up to 48 hours (the longer it is in the mix, the saltier the meat will get).  massage the meat around in the bag occasionally to keep all the pieces in contact with the marinade.

2.  preheat oven to warm setting.  remove the duck from the bag and pat dry with paper towels.  lay strips on a wire rack set over a cookie sheet to catch the drippings and place in oven until the meat is dried out but still pliable, about 6 - 8 hours.

- hunter angler gardener cook

No comments:

Post a Comment