Duck Jerky!!

Bed Wetter · Sep 29, 2015

I've never made jerky. I suspect duck breast would make for stupendous jerky considering it's very lean and tender. Here's what I'm thinking:

Dry rub, 6-8 hour cure: pepper, salt, confectioners sugar, onion powder, granulated garlic

marinade, 24 hours: Soy sauce, molasses, pineapple juice, red pepper flake

1-2 hours smoke, 150-170 F, lump applewood. Finish in the oven around 170.

I would appreciate it if some experienced meat jerkers could provide tips. Thanks!

WormWiggler · Sep 29, 2015

You may want to rephrase your request for experienced meat jerkers, you could overwhelm the site messaging system with this bunch

Bed Wetter · Sep 29, 2015

WormWiggler said:
You may want to rephrase your request for experienced meat jerkers, you could overwhelm the site messaging system with this bunch

Lycan has his way of gaining rep, I have mine.

NodakBuckeye · Sep 29, 2015

Lol, dry rub can be harsh.....

Seems like a decent plan, I would suggest brown sugar or no sugar since you will use molasses and pineapple juice. I use a similar recipe for goose jerkey, minus the pineapple juice(nice idea) and use a tsp or 2 of cayenne powder. Put it on racks to dry for a few hours prior to smoking so it will take better. If you want a better cure, use morton tender quick or 1 level tsp instacure No. 1 for each 5 lbs meat into your marinade. I use instacure because it is way easier to control sodium levels than with the Mortons.

Duck Jerky!!

Bed Wetter

Founding Member

WormWiggler

Founding Member

Bed Wetter

Founding Member

NodakBuckeye

Founding Member

Similar threads

Recent Posts

Friends of NDA

Top Posters of the Month