Basic Duck Jerky Recipe
4 lbs Boneless and skinless duck breast
2 Tbs Brown Sugar
1 ts Tobasco sauce (optional)
2 ts Onion Powder
2 ts Garlic powder
2 ts Cracked black pepper
1/4 ts Ground ginger*
2 Tbsp Soy sauce*
1 Tbsp Liquid smoke
1 Tbsp Meat tenderizer (optional)
Vegetable oil cooking spray
* N.B. 2 tablespoons of teriyaki sauce can be used to replace the ginger and soy sauce if it is easier.
Preparing the jerky: The meat should be prepared by trimming of all fat and connective tissue and then freezing until firm but not hard; then cut into 1/4- inch-thick slices. In a medium-size glass, stoneware, plastic or stainless steel bowl, combine all ingredients and stir to dissolve seasonings. Duck meat can be tough, so the meat tenderizer is an optional ingredient that can make your end product much easier to eat, but is by no means a necessity. The Tabasco will give the meat a nice kick, but again, is optional. Add meat and mix until all surfaces are thoroughly coated. Cover tightly and refrigerate for at least 6 hours or up to 24 hours, moving the meat around occasionally to evenly distribute the marinade.
Drying the jerky: Depending upon the drying method you’re using, evenly coat dehydrator racks or metal racks with cooking spray; if oven drying, place racks over rimmed baking pans. Lift meat from bowl, shaking off any excess liquid. Arrange meat strips close together, but not overlapping, on racks. Dehydrator and oven drying: Arrange trays according to manufacturer’s directions (if using dehydrator) and dry at 165-degrees until a piece of jerky cracks, but does not break when bent (5 to 7 hours, let jerky cool for 5 minutes before testing). Pat off any beads of oil from jerky. Let jerky cool completely on racks; remove from racks and store in airtight, insect proof containers in a cool, dry place. You may also freeze or refrigerate the jerky, however keep in mind that cold jerky will collect moisture from the air when taken out of cold storage.
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