duck/goose jerky, help needed

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duck/goose jerky, help needed

Postby 2500hdon37s » Sun Dec 05, 2010 12:27 pm

always made jerky from deer, but never duck/ goose just lookin for a NONSPICY recipe to make some duck and goose jerky out of, with first grinding it, then some sort of sesoning to soak it in, then dehydrate it
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Re: duck/goose jerky, help needed

Postby aboz » Mon Dec 06, 2010 8:51 am

Go to oyutube and type in "good eats jerky" He uses beef but it works great with duck and goose. It is a simple but good recipe, it really allows the flavor of duck to come out perfectly :thumbsup: .
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Re: duck/goose jerky, help needed

Postby Littlejohnny29 » Mon Dec 06, 2010 2:04 pm

2/3 cup teriyaki sauce
2/3 cup worcheshire sauce
2/3 cup soy sauce
1 tsp pepper
1 tsp onion powder
1 tsp garlic powder

Let marinate overnight & dehydrate. Not spicy, has a nice sweet smoky taste. Enjoy.
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Re: duck/goose jerky, help needed

Postby 2500hdon37s » Sun Dec 12, 2010 12:09 pm

Littlejohnny29 wrote:2/3 cup teriyaki sauce
2/3 cup worcheshire sauce
2/3 cup soy sauce
1 tsp pepper
1 tsp onion powder
1 tsp garlic powder

Let marinate overnight & dehydrate. Not spicy, has a nice sweet smoky taste. Enjoy.

how much meat will this do? pound or two?
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Re: duck/goose jerky, help needed

Postby Halifax Hogan » Mon Dec 20, 2010 4:17 pm

I make jerky out of everything i kill and i sell it all in school to cover my ammo expenses. Ive only used dehydrators also and the BEST recipe ive ever had is
1 cup soy sauce
1 cup hickory smoke BBQ sauce
2 tbl spoons Brown Sugar
2 tsp liquid smoke
2 tsp tabasco sauce
2 1/2 teaspoons black pepper
1 tsp onion salt
1 tsp garlic salt
1 tsp garlic powder

Its not spicy at all even with the tobasco sauce.
Marinate two days**
Freeze meat for an hour and slice it real thin Do not use ground meat for this
Dehydrate for 8 hrs
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Re: duck/goose jerky, help needed

Postby daffy... » Mon Dec 20, 2010 4:35 pm

why do you want to grind first?!?!?!
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Re: duck/goose jerky, help needed

Postby duckman77 » Tue Dec 21, 2010 11:03 pm

A friend of mine made some last year it was the best thing i ever ate ill see if i can get the recipe from him and get it to you but i would not gring it up just cut it into small thin slices.
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Re: duck/goose jerky, help needed

Postby aggiechiro » Wed Dec 22, 2010 9:46 am

daffy... wrote:why do you want to grind first?!?!?!



great question. i got some goose in the fridge that i will do later today. gonna use a sharp knife and slice it thin.
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Re: duck/goose jerky, help needed

Postby 2500hdon37s » Fri Dec 24, 2010 6:49 pm

daffy... wrote:why do you want to grind first?!?!?!

because i like to use my jerky gun to make some nice unform jerky sticks, anyways did my jerky and it turned out great!
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Re: duck/goose jerky, help needed

Postby whistlin_wings » Thu Dec 30, 2010 11:45 am

2500hdon37s wrote:
daffy... wrote:why do you want to grind first?!?!?!

because i like to use my jerky gun to make some nice unform jerky sticks, anyways did my jerky and it turned out great!

I just made about 2 pounds of goose jerky and just sliced it in 1/4"-1/2" wide slices and then marinated for a day or 2. No need to grind it up unless you want the jerky gun to make it look pretty. Just another step and stuff to get dirty.
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Re: duck/goose jerky, help needed

Postby aunt betty » Mon Jan 03, 2011 10:38 am

2/3 cup worcestershire sauce
2/3 cup soy sauce (La Choy works best) I know La Choy is not really soy sauce but a concoction that "acts" like soy sauce. IT'S BEST
1 tsp seasoned salt
1 tsp garlic powder
1tsp onion powder
1/8 tsp white pepper

Do not let this soak more than 15 minutes or it will be too salty when making deer jerky.
If you are using beef, let this soak an hour (marinade)

I have absolutely no idea about making goose or duck jerky but have had some that was pretty good.
Probably shouldn't let it marinade more than 10-15 minutes.
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Re: duck/goose jerky, help needed

Postby daffy... » Tue Jan 04, 2011 12:30 am

whistlin_wings wrote:
2500hdon37s wrote:
daffy... wrote:why do you want to grind first?!?!?!

because i like to use my jerky gun to make some nice unform jerky sticks, anyways did my jerky and it turned out great!

I just made about 2 pounds of goose jerky and just sliced it in 1/4"-1/2" wide slices and then marinated for a day or 2. No need to grind it up unless you want the jerky gun to make it look pretty. Just another step and stuff to get dirty.




great way to wreck a great piece of meat. i only use one when im using terrible meat and dont wanna look like a foul when a buddy bites down and gets more sliver skin, tendon then meat.

slim jims can keep there jerky guns
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Re: duck/goose jerky, help needed

Postby fullbloodedtxn » Tue Jan 04, 2011 4:32 pm

:clapping:
daffy... wrote:great way to wreck a great piece of meat. i only use one when im using terrible meat and dont wanna look like a foul when a buddy bites down and gets more sliver skin, tendon then meat.

slim jims can keep there jerky guns

:clapping: :clapping: :beer:
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Re: duck/goose jerky, help needed

Postby DuckinFool » Fri Jan 07, 2011 1:03 am

U better be using a meat cure on it if your dehydrator doesn't heat to 160 degrees. Lem has excellent jerky seasoning kits that will do 4lbs at a time and include the cure.
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Re: duck/goose jerky, help needed

Postby aboz » Fri Jan 07, 2011 9:14 am

DuckinFool wrote:U better be using a meat cure on it if your dehydrator doesn't heat to 160 degrees. Lem has excellent jerky seasoning kits that will do 4lbs at a time and include the cure.


Most jerky brines has enough salt to act as a cure, the dehydrating just makes it so it lasts.
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Re: duck/goose jerky, help needed

Postby daffy... » Mon Jan 10, 2011 10:22 pm

duck and goose dont carry harmful foodbourneillness like chicken etc. no need to heat to 16o degs.
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Re: duck/goose jerky, help needed

Postby whistlin_wings » Tue Jan 11, 2011 8:19 am

daffy... wrote:duck and goose dont carry harmful foodbourneillness like chicken etc. no need to heat to 16o degs.

So does putting it in the dehydrator then when it's done putting it in the oven for 30 min at 160 do any harm? Just curious because the book that came with my dehydrator said to but they are making a general statement about any wild game.
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Re: duck/goose jerky, help needed

Postby aboz » Tue Jan 11, 2011 11:33 am

whistlin_wings wrote:
daffy... wrote:duck and goose dont carry harmful foodbourneillness like chicken etc. no need to heat to 16o degs.

So does putting it in the dehydrator then when it's done putting it in the oven for 30 min at 160 do any harm? Just curious because the book that came with my dehydrator said to but they are making a general statement about any wild game.


We use fans to dry our jerky so it is really cold, and w never heat it up past like 80 degrees. As long as your brine is salty enough to act as a cure it's fine if it has no moisture to mold. One out of the brine you could eat it raw if you wanted.
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