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BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: bubbleblower on June 21, 2008, 07:07:22 PM

Title: Duck Jerky, Experiment gone right!
Post by: bubbleblower on June 21, 2008, 07:07:22 PM
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.
(http://www.facebook.com/album.php?aid=3397&l=faff2&id=1216404749)
Title: Re: Duck Jerky, Experiment gone right!
Post by: bubbleblower on June 21, 2008, 10:27:05 PM
Here's the picture.  I hope this works.  1st time I've tried uploading.
(http://i280.photobucket.com/albums/kk197/bubbleblower604/SmokingDuck.jpg)
Title: Re: Duck Jerky, Experiment gone right!
Post by: Gizmo on June 22, 2008, 03:56:04 PM
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.
Title: Re: Duck Jerky, Experiment gone right!
Post by: bubbleblower on June 22, 2008, 04:51:33 PM
I've cut the breast pieces on the bias, to make a wider slice.
Title: Re: Duck Jerky, Experiment gone right!
Post by: West Coast Kansan on June 22, 2008, 09:48:05 PM
Great pic.  Looks great  ;D
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