Smoker Jerky

What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.

Moderators: Indaswamp, brassass, daffy...

Smoker Jerky

Postby wlgorman » Wed Oct 27, 2010 7:38 am

I have a smoker with a side firebox. I have heard of making jerky in these but never done it nor do I know anyone who has. How is it done? Will divers make good jerky or should they stay in the gumbo?
wlgorman
hunter
 
Posts: 236
Joined: Mon Nov 17, 2008 10:43 am
Location: North TX


Re: Smoker Jerky

Postby aggiechiro » Wed Oct 27, 2010 8:42 am

i haven't used a cooker like your's before so i can't really help you there. however it is my experience that duck jerky tastes like duck jerky regardless of the species used.
Gig 'em!
User avatar
aggiechiro
hunter
 
Posts: 5769
Joined: Wed Jun 17, 2009 11:30 pm
Location: Houston by way of Aggieland and East Bernard

Re: Smoker Jerky

Postby wlgorman » Wed Oct 27, 2010 12:58 pm

never had duck jerky either. Is that a bad thing?
wlgorman
hunter
 
Posts: 236
Joined: Mon Nov 17, 2008 10:43 am
Location: North TX

Re: Smoker Jerky

Postby aggiechiro » Wed Oct 27, 2010 2:06 pm

wlgorman wrote:never had duck jerky either. Is that a bad thing?


no its not a bad thing. personally i prefer goose jerky and cooking my ducks. if you can make jerky it'll be fine.
Gig 'em!
User avatar
aggiechiro
hunter
 
Posts: 5769
Joined: Wed Jun 17, 2009 11:30 pm
Location: Houston by way of Aggieland and East Bernard

Re: Smoker Jerky

Postby jermilln » Fri Oct 29, 2010 5:28 pm

Jerky is what I do with 90% of my ducks. The trick is to soak them is a brine for no less than 24 hours.
jermilln
hunter
 
Posts: 10
Joined: Tue Oct 12, 2010 9:19 pm
Location: Redmond Or

Re: Smoker Jerky

Postby duckslayer727 » Sat Oct 30, 2010 1:24 pm

aggiechiro wrote:
wlgorman wrote:never had duck jerky either. Is that a bad thing?


no its not a bad thing. personally i prefer goose jerky and cooking my ducks. if you can make jerky it'll be fine.

Jerky is great, pepper sticks better, summer sausage is better still. But they also go up in work involved. I brine it for, as stated, at least 24 hours. I use Seasalt, garlic, and fresh ground black pepper. I mix the seasonings then add water and allow the salt to be absorbed into the water, then add the duck (I cut it into strips, or for larger pieces I fillet the breasts thinly). for a VERY hot kick a pinch of cheyene pepper will really kick it up a notch..........
Why does work always get in the way of hunting?
User avatar
duckslayer727
hunter
 
Posts: 1052
Joined: Mon Sep 15, 2008 1:28 pm


Return to Duck Recipes & Tips for all Cooking

Who is online

Users browsing this forum: No registered users and 10 guests