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?
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