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Banding Together for Waterfowl

Duck Blind Jerky

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Submitted by: Jason Graham of Nine Mile Falls, Wash.

Ingredients

  • 4-5 lbs. wild duck or goose breast
  • 1½ c. soy sauce
  • 1½ c. Mr. Yoshida's Marinade & Cooking Sauce
  • 2 Tbsp. Tabasco
  • 3 Tbsp. Worcestershire
  • 2 Tbsp. onion powder
  • 2 Tbsp. garlic salt
  • 2 Tbsp. pepper
  • ¼ tsp. cayenne pepper
  • 1 capful liquid smoke
  • ¼ tsp. chili powder
  • 1 Tbsp. minced garlic
  • 1 Tbsp. your favorite BBQ sauce
  • ¼ c. brown sugar
  • 1½ c. water
  • 1 bottle of beer (half for brine, half for you)

Directions

  1. Mix all above ingredients together in a small stainless steel bowl. Stir until sugar is dissolved.
  2. Cut duck/goose breast while partially frozen using a slicer or filet knife. Cut into thin strips ¼" or less.
  3. 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).
  4. 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).
  5. Place meat in dehydrator or smoker for 8 hours or until done (if smoking, use only one pan of your favorite chips).
  6. Rotate trays to keep meat from getting too done.
  7. Remove from dehydrator or smoker and enjoy with family, friends and hunting partners.
  8. Store in zip-top bags. You may freeze the jerky in freezer zip-top bags for up to 3 months. Good luck hunting!
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