Duck Jerky

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Duck Jerky

Postby muskegoduckhunter » Fri Aug 31, 2007 9:58 am

When I've made duck jerky in the past, I've always sliced the meat very thin, cured it, slow cooked it in the oven. I'm trying a dehydrator this season. Has anyone made duck jerky by grinding the meat, adding the seasoning and using a jerky shooter?
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Postby NHDuckHunter » Wed Sep 05, 2007 12:48 pm

:thumbsup: :thumbsup: :thumbsup: I don't have a grinder yet, but I use a cleaver and just chop the hell out of it. Jerky shooter is great!!!
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Postby pike_mazter » Fri Sep 07, 2007 2:18 am

Best grinder I have used/owned, the attachment to my girlfriend's Kitchen Aid mixer. Its plastic, but I have processed 5+ deer and countless other little critters.........



Back to the subject, I am trying goose jerky for my first time. In the oven after sitting in the fridge in my special sauce........
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Postby muskegoduckhunter » Tue Sep 11, 2007 11:35 am

So...do you cure the meat first then grind it up, or grind it up, then add the seasoning and cure to the ground meat? Thanks.
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Postby NHDuckHunter » Wed Sep 12, 2007 7:53 am

muskegoduckhunter wrote:So...do you cure the meat first then grind it up, or grind it up, then add the seasoning and cure to the ground meat? Thanks.
Grind first, cure second.
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Postby muskegoduckhunter » Thu Sep 13, 2007 3:18 pm

NHDuckHunter, one more question. When I've made jerky out of strips of duck breast I've "marinated' the meat in the seasoning/cure for whatever the recommended amount of time was. When I've made jerky out of ground beef, I've simply mixed the seasoning/cure with the meat and it was good to go. So...will I need to allow the ground duck breast meat "marinate" prior to putting through the jerky shooting and drying?
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Postby NHDuckHunter » Thu Sep 13, 2007 3:32 pm

muskegoduckhunter wrote:NHDuckHunter, one more question. When I've made jerky out of strips of duck breast I've "marinated' the meat in the seasoning/cure for whatever the recommended amount of time was. When I've made jerky out of ground beef, I've simply mixed the seasoning/cure with the meat and it was good to go. So...will I need to allow the ground duck breast meat "marinate" prior to putting through the jerky shooting and drying?


Hmm, I always have made mine the same way, marinate in the stuff beforehand, weather it be ground meat or whole, usually at least 24 hours. Sometimes I will actually mix it all, make a half batch, then freeze some of the ground in bags, defrost and make some more later.
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