No smoker or dehydrater necessary.
Duck jerky supplies
1 1/2 to 2 lbs duck breast
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tbsp honey
2 tsp fresh ground black pepper
2 tsp onion powder
1 tsp liquid smoke
1 tsp red pepper flakes
4 paper air condition filters
1 box fan
2 bungee cords
Step 1 : Freeze the duck for 4 hours. Then follow the lines in the meat (with the grain) about 1/4 inch thick.
Step 2: ziplock all the ingredients (not the fan, bungee cords, and filters) and refrigerate for 3-6 hours. Make sure that the brine is exact or the meat could spoil.
Step 3: Lay the fan down flat and begin layering (filter, meat, filter, meat, etc.) Lay the meat on top of the ridges with at least 1 inch around them for good airflow. then secure it to the fan with the cords.
Step 4: Stand the fan up and run on medium for about 24 hours. Note: do this in the garage unless you want your whole house to smell like jerky. After about 12 hours, flip the whole stack on the fan .
Step 5: EAT. Dont put in plastic bags because it will rehydrate the meat. Use a jar or other glass container. Will last for up to 3 years.
If ya don't like being peppered, don't set up near my spread..!!!!!
07-08 Season Totals