Forget about jerky...make swamp sausage!!!!!!!!

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Forget about jerky...make swamp sausage!!!!!!!!

Postby aunt betty » Sat Sep 28, 2013 7:43 am

Went thru whats left in the freezer fom last year. Found I still have a gallon of mallard breasts.
Oh yeah... by opening day I should have some good duck jerky.
Hunting, drinking beer by a fire, and eating jerky. Sounds good ta me.
Last edited by aunt betty on Mon Sep 30, 2013 10:19 am, edited 1 time in total.
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Re: jerky

Postby Tinner4 » Sat Sep 28, 2013 7:14 pm

We just made a bunch of duck and goose jerky. Bagged it up today and took it to some guys we join in the blind a few times a year. Pretty good stuff!
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Re: jerky

Postby aunt betty » Sun Sep 29, 2013 6:40 am

Tinner4 wrote:We just made a bunch of duck and goose jerky. Bagged it up today and took it to some guys we join in the blind a few times a year. Pretty good stuff!

The only problem with waterfowl jerky is how fast it disappears.
Thats why its raw frozen meat in the freezer still.

The thing about jerky is you want LEAN MEAT that has no fat.
Ever see a fatty duck or goose breast? Waterfowl is IDEAL for making jerky.
I am stalling so I will have some to share during duck season.
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Re: jerky

Postby t_baker » Sun Sep 29, 2013 9:03 am

aunt betty wrote:
Tinner4 wrote:We just made a bunch of duck and goose jerky. Bagged it up today and took it to some guys we join in the blind a few times a year. Pretty good stuff!

The only problem with waterfowl jerky is how fast it disappears.
Thats why its raw frozen meat in the freezer still.

The thing about jerky is you want LEAN MEAT that has no fat.
Ever see a fatty duck or goose breast? Waterfowl is IDEAL for making jerky.
I am stalling so I will have some to share during duck season.


You have a good recipe? I have some duck still left and am debating between swamps sausage and jerky.
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Re: jerky

Postby aunt betty » Sun Sep 29, 2013 9:14 am

t_baker wrote:
aunt betty wrote:
Tinner4 wrote:We just made a bunch of duck and goose jerky. Bagged it up today and took it to some guys we join in the blind a few times a year. Pretty good stuff!

The only problem with waterfowl jerky is how fast it disappears.
Thats why its raw frozen meat in the freezer still.

The thing about jerky is you want LEAN MEAT that has no fat.
Ever see a fatty duck or goose breast? Waterfowl is IDEAL for making jerky.
I am stalling so I will have some to share during duck season.


You have a good recipe? I have some duck still left and am debating between swamps sausage and jerky.

I make mine pretty dry and do it in oven on the racks she bought me from Cabelas.
I make it fairly salty so here goes.
Its a marinade.
I added a teaspoon of Accent (msg) to the recipe for "cure".
Not sure I'd call it good but it always gets eaten and is addictive.
Try to save some...lol.
1380467597959.jpg
Last edited by aunt betty on Sun Sep 29, 2013 9:19 am, edited 1 time in total.
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Re: jerky

Postby t_baker » Sun Sep 29, 2013 9:16 am

aunt betty wrote:
t_baker wrote:
aunt betty wrote:
Tinner4 wrote:We just made a bunch of duck and goose jerky. Bagged it up today and took it to some guys we join in the blind a few times a year. Pretty good stuff!

The only problem with waterfowl jerky is how fast it disappears.
Thats why its raw frozen meat in the freezer still.

The thing about jerky is you want LEAN MEAT that has no fat.
Ever see a fatty duck or goose breast? Waterfowl is IDEAL for making jerky.
I am stalling so I will have some to share during duck season.


You have a good recipe? I have some duck still left and am debating between swamps sausage and jerky.

I make mine pretty dry and do it in oven on the racks she bought me from Cabelas.
I make it fairly salty so here goes.
Its a marinade.
I added a teaspoon of Accent (msg) to the recipe for "cure".
1380467597959.jpg


Per how many pounds?
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Re: jerky

Postby aunt betty » Sun Sep 29, 2013 9:20 am

t_baker wrote:
aunt betty wrote:
t_baker wrote:
aunt betty wrote:
Tinner4 wrote:We just made a bunch of duck and goose jerky. Bagged it up today and took it to some guys we join in the blind a few times a year. Pretty good stuff!

The only problem with waterfowl jerky is how fast it disappears.
Thats why its raw frozen meat in the freezer still.

The thing about jerky is you want LEAN MEAT that has no fat.
Ever see a fatty duck or goose breast? Waterfowl is IDEAL for making jerky.
I am stalling so I will have some to share during duck season.


You have a good recipe? I have some duck still left and am debating between swamps sausage and jerky.

I make mine pretty dry and do it in oven on the racks she bought me from Cabelas.
I make it fairly salty so here goes.
Its a marinade.
I added a teaspoon of Accent (msg) to the recipe for "cure".
1380467597959.jpg

I dont weigh it but lets say that will do 3-4 pounds.
Dont re use. Just make more marinade.
You dont need to soak it long. 30 minutes will do.
It takes several hours in ~150 degree oven with door propped open a couple inches.

Hint: to get uniform slices frozen or partly frozen slices best.
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Re: jerky

Postby Tinner4 » Sun Sep 29, 2013 11:15 am

Hubbys recipe was about the same but he added some lemon juice and brown sugar. Made enough to completely cover the meat and let it soak for 24 hours. Mixed it up every 6 or so hours then dehydrated it at 145 for 6-8 hours depending on thickness.
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Re: jerky

Postby aunt betty » Sun Sep 29, 2013 11:42 am

Tinner4 wrote:Hubbys recipe was about the same but he added some lemon juice and brown sugar. Made enough to completely cover the meat and let it soak for 24 hours. Mixed it up every 6 or so hours then dehydrated it at 145 for 6-8 hours depending on thickness.

Sweet AND salty...no way! @
lol
Dang that sounds good. :lol3:
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Re: jerky

Postby Indaswamp » Sun Sep 29, 2013 12:39 pm

t_baker wrote:
aunt betty wrote:
Tinner4 wrote:We just made a bunch of duck and goose jerky. Bagged it up today and took it to some guys we join in the blind a few times a year. Pretty good stuff!

The only problem with waterfowl jerky is how fast it disappears.
Thats why its raw frozen meat in the freezer still.

The thing about jerky is you want LEAN MEAT that has no fat.
Ever see a fatty duck or goose breast? Waterfowl is IDEAL for making jerky.
I am stalling so I will have some to share during duck season.


You have a good recipe? I have some duck still left and am debating between swamps sausage and jerky.

Brah, that breakfast sausage makes a mean breakfast sandwich! Egg, cheese, hot sauce, sausage on camp texas toast!! WHAT!!! :drool:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: jerky

Postby t_baker » Sun Sep 29, 2013 12:42 pm

Indaswamp wrote:
t_baker wrote:
aunt betty wrote:
Tinner4 wrote:We just made a bunch of duck and goose jerky. Bagged it up today and took it to some guys we join in the blind a few times a year. Pretty good stuff!

The only problem with waterfowl jerky is how fast it disappears.
Thats why its raw frozen meat in the freezer still.

The thing about jerky is you want LEAN MEAT that has no fat.
Ever see a fatty duck or goose breast? Waterfowl is IDEAL for making jerky.
I am stalling so I will have some to share during duck season.


You have a good recipe? I have some duck still left and am debating between swamps sausage and jerky.

Brah, that breakfast sausage makes a mean breakfast sandwich! Egg, cheese, hot sauce, sausage on camp texas toast!! WHAT!!! :drool:


I gotta see how much I have left. I dont think I have much more than 5-7 lbs.
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Re: jerky

Postby aunt betty » Sun Sep 29, 2013 12:48 pm

t_baker wrote:
Indaswamp wrote:
t_baker wrote:
aunt betty wrote:
Tinner4 wrote:We just made a bunch of duck and goose jerky. Bagged it up today and took it to some guys we join in the blind a few times a year. Pretty good stuff!

The only problem with waterfowl jerky is how fast it disappears.
Thats why its raw frozen meat in the freezer still.

The thing about jerky is you want LEAN MEAT that has no fat.
Ever see a fatty duck or goose breast? Waterfowl is IDEAL for making jerky.
I am stalling so I will have some to share during duck season.


You have a good recipe? I have some duck still left and am debating between swamps sausage and jerky.

Brah, that breakfast sausage makes a mean breakfast sandwich! Egg, cheese, hot sauce, sausage on camp texas toast!! WHAT!!! :drool:


I gotta see how much I have left. I dont think I have much more than 5-7 lbs.

Id make sausage. Think about it..
Perfect setup for the, "you want some more duck sausage?" joke.
You want some? Hehe
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Re: jerky

Postby Indaswamp » Sun Sep 29, 2013 4:52 pm

t_baker wrote:
Indaswamp wrote:
t_baker wrote:
aunt betty wrote:
Tinner4 wrote:We just made a bunch of duck and goose jerky. Bagged it up today and took it to some guys we join in the blind a few times a year. Pretty good stuff!

The only problem with waterfowl jerky is how fast it disappears.
Thats why its raw frozen meat in the freezer still.

The thing about jerky is you want LEAN MEAT that has no fat.
Ever see a fatty duck or goose breast? Waterfowl is IDEAL for making jerky.
I am stalling so I will have some to share during duck season.


You have a good recipe? I have some duck still left and am debating between swamps sausage and jerky.

Brah, that breakfast sausage makes a mean breakfast sandwich! Egg, cheese, hot sauce, sausage on camp texas toast!! WHAT!!! :drool:


I gotta see how much I have left. I dont think I have much more than 5-7 lbs.

I had 8 lbs of goose meat which gave me 22# of sausage.....
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: jerky

Postby t_baker » Sun Sep 29, 2013 4:56 pm

Indaswamp wrote:
t_baker wrote:
Indaswamp wrote:
t_baker wrote:
aunt betty wrote:
Tinner4 wrote:We just made a bunch of duck and goose jerky. Bagged it up today and took it to some guys we join in the blind a few times a year. Pretty good stuff!

The only problem with waterfowl jerky is how fast it disappears.
Thats why its raw frozen meat in the freezer still.

The thing about jerky is you want LEAN MEAT that has no fat.
Ever see a fatty duck or goose breast? Waterfowl is IDEAL for making jerky.
I am stalling so I will have some to share during duck season.


You have a good recipe? I have some duck still left and am debating between swamps sausage and jerky.

Brah, that breakfast sausage makes a mean breakfast sandwich! Egg, cheese, hot sauce, sausage on camp texas toast!! WHAT!!! :drool:


I gotta see how much I have left. I dont think I have much more than 5-7 lbs.

I had 8 lbs of goose meat which gave me 22# of sausage.....


Alright you talked me into it. Where is the recipe?
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Re: jerky

Postby Indaswamp » Sun Sep 29, 2013 6:00 pm

http://www.duckhuntingchat.com/forum/viewtopic.php?f=71&t=184332

Posted some pics...
amounts used: (Keep extremely cold! just above freezing temp.)
8lbs. cleaned and cubed goose breast meat
10lbs. Pork boston butt roast cubed (50/50 pork and fat)
3 lbs. wrights bacon ends and pieces cut up.

I mix all the meat up in an ice chest, add the seasonings, water and maple syrup, stir with a crawfish boiling paddle, then course grind. I switch out the plates, and put the meat and the grinder back in the freezer for 30 minutes, then grind on the fine plate.

I use a sausage stuffer and put it in plastic tubes, but you can use qt. ziplocks. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: jerky

Postby BBK » Mon Sep 30, 2013 9:35 am

I have a dehydrator on the way and several flavors of hi mountain on hand. Going to try and make jerky the right way this year. Really looking forward to trying the jalapeno flavored cure on some goose jerky.
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Re: jerky

Postby rank duck » Mon Sep 30, 2013 10:17 am

I like the Hi Mountain seasonings. I've been making basic beef jerky with it the last 2 years. The guys at the pit expect it now at every hunt. I start with 6 lbs of beef and end up with 2 lbs of jerky. No wonder it's so expensive when you buy it already prepared.
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Re: jerky

Postby aunt betty » Mon Sep 30, 2013 10:22 am

rank duck wrote:I like the Hi Mountain seasonings. I've been making basic beef jerky with it the last 2 years. The guys at the pit expect it now at every hunt. I start with 6 lbs of beef and end up with 2 lbs of jerky. No wonder it's so expensive when you buy it already prepared.

I am sorry but this thread is no longer about jerky.
I apologize for misnaming it when I started it. Shoulda known...
I am terribly sorry.
Forgive me plz.
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Re: Forget about jerky...make swamp sausage!!!!!!!!

Postby 18javelin » Mon Sep 30, 2013 10:38 am

aunt betty wrote:
rank duck wrote:I like the Hi Mountain seasonings. I've been making basic beef jerky with it the last 2 years. The guys at the pit expect it now at every hunt. I start with 6 lbs of beef and end up with 2 lbs of jerky. No wonder it's so expensive when you buy it already prepared.

I am sorry but this thread is no longer about jerky.
I apologize for misnaming it when I started it. Shoulda known...
I am terribly sorry.
Forgive me plz.

Lol gotta expect a hijack in the HH. No matter the subject its gonna end up in another realm. I lobe making jerky but I only make whole muscle jerkey don't like ground jerky. Hi mountain makes good stuff too.
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Re: Forget about jerky...make swamp sausage!!!!!!!!

Postby aunt betty » Mon Sep 30, 2013 10:54 am

18javelin wrote:
aunt betty wrote:
rank duck wrote:I like the Hi Mountain seasonings. I've been making basic beef jerky with it the last 2 years. The guys at the pit expect it now at every hunt. I start with 6 lbs of beef and end up with 2 lbs of jerky. No wonder it's so expensive when you buy it already prepared.

I am sorry but this thread is no longer about jerky.
I apologize for misnaming it when I started it. Shoulda known...
I am terribly sorry.
Forgive me plz.

Lol gotta expect a hijack in the HH. No matter the subject its gonna end up in another realm. I lobe making jerky but I only make whole muscle jerkey don't like ground jerky. Hi mountain makes good stuff too.

Its all good. I made some plywood layout blinds once. It was a good plan until someone else decided they needed the plywood and redesigned my blinds into a door. It happens.

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Re: Forget about jerky...make swamp sausage!!!!!!!!

Postby Cujo1 » Mon Sep 30, 2013 11:14 am

18javelin wrote:
aunt betty wrote:
rank duck wrote:I like the Hi Mountain seasonings. I've been making basic beef jerky with it the last 2 years. The guys at the pit expect it now at every hunt. I start with 6 lbs of beef and end up with 2 lbs of jerky. No wonder it's so expensive when you buy it already prepared.

I am sorry but this thread is no longer about jerky.
I apologize for misnaming it when I started it. Shoulda known...
I am terribly sorry.
Forgive me plz.

Lol gotta expect a hijack in the HH. No matter the subject its gonna end up in another realm. I lobe making jerky but I only make whole muscle jerkey don't like ground jerky. Hi mountain makes good stuff too.


I've used the Hi-Mountain mix with real good results. I prefer the pepper blend and add a little more black pepper and some cajun seasoning. Just add the proper amount of cure and then beef up the spice pack. I use goose for the jerky usually. :thumbsup:
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Re: Forget about jerky...make swamp sausage!!!!!!!!

Postby t_baker » Mon Sep 30, 2013 2:53 pm

Sorry AB
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Re: Forget about jerky...make swamp sausage!!!!!!!!

Postby Indaswamp » Mon Sep 30, 2013 5:50 pm

About jerky....

Some guys got popped a few years ago making jerky in their hotel room. they shot limits daily and processed the meat at night into jerky. Somehow the FEDs found out about it and they got caught.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

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Re: Forget about jerky...make swamp sausage!!!!!!!!

Postby BBK » Mon Sep 30, 2013 6:02 pm

Indaswamp wrote:About jerky....

Some guys got popped a few years ago making jerky in their hotel room. they shot limits daily and processed the meat at night into jerky. Somehow the FEDs found out about it and they got caught.


Sounds like some BS duckblind talk to me. Once processed or prepared for cooking the game no longer counts towards possession.

Got a DNR or news station article about it? If the feds busted him it should have been posted in your state's DNR news.
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Re: Forget about jerky...make swamp sausage!!!!!!!!

Postby Indaswamp » Mon Sep 30, 2013 6:17 pm

BBK wrote:
Indaswamp wrote:About jerky....

Some guys got popped a few years ago making jerky in their hotel room. they shot limits daily and processed the meat at night into jerky. Somehow the FEDs found out about it and they got caught.


Sounds like some BS duckblind talk to me. Once processed or prepared for cooking the game no longer counts towards possession.

Got a DNR or news station article about it? If the feds busted him it should have been posted in your state's DNR news.

Nope. possession limit applies to your freezer as the law is written. do a search on the HH, there is a very long thread about this topic. I'm not retyping it.
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