Submitted by Jason Graham of Nine Mile Falls, Washington
- 4-5 lbs. wild duck or goose breast
- 1 1/2 cups soy sauce
- 1 1/2 cups Mr. Yoshida's Marinade & Cooking Sauce
- 2 tbsp. Tabasco
- 3 tbsp. Worcestershire
- 2 tbsp. onion powder
- 2 tbsp. garlic salt
- 2 tbsp. pepper
- 1/4 tsp. cayenne pepper
- 1 capful liquid smoke
- 1/4 tsp. chili powder
- 1 tbsp. minced garlic
- 1 tbsp. your favorite BBQ sauce
- 1/4 cup brown sugar
- 1 1/2 cups water
- 1 bottle of beer (half for brine, half for you)
- Mix all above ingredients together in a small stainless steel bowl. Stir until sugar is dissolved.
- Cut duck/goose breast while partially frozen using a slicer or filet knife. Cut into thin strips 1/4-inch or less.
- In large stainless steel bowl, combine meat and brine making sure the brine covers the meat, store in a cool place for 24 hours (the longer the better).
- Remove meat from brine and place strips on butcher paper or newpaper and let sit for 15 minutes (Optional: Sprinkle meat with black pepper or crushed red chilies as it dries on paper).
- Place meat in dehydrator or smoker for 8 hours or until done (if smoking, use only one pan of your favorite chips).
- Rotate trays to keep meat from getting too done.
- Remove from dehydrator or smoker and enjoy with family, friends and hunting partners.
- Store in zip-top bags. You may freeze the jerky in freezer zip-top bags for up to 3 months. Good luck hunting!