Duck Jerky, Experiment gone right!

Started by bubbleblower, June 21, 2008, 07:07:22 PM

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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.
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bubbleblower

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

West Coast Kansan


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NOW THAT'S A SMOKED OYSTER (and some scallops)