Duck Jerky, Experiment gone right!

[bubbleblower]

Hi everyone,
This is a batch of Mallard, Widgeon and Snow Goose jerky just about to go in the smoker, 10 lbs total.  I used a dry rub and let it sit for 24 hours.  Three hours of Mesquite and 6-8 hours in the smoker to dry it should do the trick.  This batch is heavy on the pepper so it should have a bit of a bite to it.  Does anyone have any good recipes for duck?  Thanks.

[bubbleblower]

Here's the picture.  I hope this works.  1st time I've tried uploading.

[Gizmo]

Those must have been some "honking" big duck and goose for those big of pieces.  Didn't even think a honker had enough for a slice that big.

[bubbleblower]

I've cut the breast pieces on the bias, to make a wider slice.

[West Coast Kansan]

Great pic.  Looks great  ;D