Goose and duck Jerky!! I need help guys!!

[goosehunter]

Can anyone give me some good ways to make goose and duck jerky??  What should I soak it in overnight??  For Christmas last year I got one of those "oven racks" you put in your oven to dehiderate, does this work as well???  Any ideas or suggestions would be great!!   Thanks guys!  

[Rummer]

Can you make jerky from something as fatty as waterfowl?

When you make jerky you remove water from the meat.  Any fat in the meat will remain.  Fat turns rancid rather quickly.  The less fatty the meat the better the jerky.  This is why venison makes such great jerky.

I don't know much about waterfowl.  All the domestic waterfowl I have ever had I roasted, and it was quite oily.

My question wasn't meant to be sarcastic, just curious.

John

[goosehunter]

Thanks John,

Yeah, I have had some awsome jerky from goose,  I have made some, but something Im doing isnt yet right.

[longwalker]

Try this.

Take duck or goose breast about 2 pounds and thaw until almost soft. The idea is to allow you to slice it very thin. Slice and place in a large glace bowl.

Prepare 1/4 cup of KOSHER SALT, 2/3 cups  of BROWN sugar and at least one teaspoon of crushed red pepper. Mix it up well. ( I use home grown peppers )

Coat the slices with the mixture. Set them in a glass bowl over night or as long as you want. You will notice an accumulation of liquid. That OK.  I usually go for 24 hours. Remove the slices and place them on your drying rack Make sure you have an other pan under them as they dry some liquid will drip off.

If you like adjust it up or down but give it a try , I think you will find it very enjoyable.

I came up with this because I get food allergies from the store bought mixes.    

Good luck

Longwalker :grin:

[Ramrod]

If you get one of those cheap "jerky shooters" from Wall-mart or some of the catalogs, you can make some pretty tender jerkey. You grind up the meat, add seasonings, and squirt the strips out onto the rack. Easy way to use up trimmings, and other small pieces of meat.

[ratgunner]

A coworker of mine makes turkey jerky,it,s really good but, thats a whole 'nuther bird.lol :-D  :-D  :-D

[osceola]

I've used this product for several years with super results.  Wild goose and duck don't have fat "in" the meat but rather it's around it &/or under the skin.  I get mine at Cabela's http://www.cabelas.com/cabelas/en/templates/product/standard-item.jhtml?id=0012502515177a&navAction=push&navCount=3&indexId=cat570004&podId=0012502&catalogCode=IF&parentId=&parentType=&rid=&cmCat=search&hasJS=true

[mavrick10_2000]

Goose makes good Jerky.  I'm not partial to the "fishy" taste of wild duck and it will still come through after making jerky.  If you like that flavor than this will work.

Take your Goose or Duck and breast them out.   Use an electric Knife to make about 1/8 " thick Jerky strips, or 1/16" if you like them thinner and crispy.

I use Hi Country Jerky Cure and Seasoning.   I can find it at the local supercenter here, but Cabela's, Bass Pro and other outdoor stores probably carry it.   I prefer the original pepper flavor, although they have a few others, barbeque, mesquite etc.

It's helpful to have a Jerky Rack, which allows the air to flow around and through the meat.  But Bread cooling racks work fine as well.

The cure will work to tenderize the meat and work the flavoring in. From there just follow the instructions on the packaging.   I hand rub the mixture of cure and pepper into the meat and wrap in plastic wrap tightly and place in the fridge for at least 24 hours.

 From there I always preheat the oven to 250 degrees for 20 minutes, (220 will kill any of the nasties that linger in meat, but I play it safe because of temp differences in ovens)  After 20 minutes adjust the temperature to it's lowest setting and check on the jerky about every 30 minutes until it's done the way you like.  About 2 hours for more tender about 3.5-4 hrs for crispier jerky.