Any of you duckhunting folk try making jerky out of your ducks or any type of birds?
12 replies [Last post]
Fri, 2002-09-27 13:21
Sun, 2002-09-29 13:41#1
Hey do you have a good recipe ???
Sun, 2002-09-29 16:26#2
gunslinger338, about any recipe will work in making jerky, but the secret is to smoke it and not put the painted stuff on. It really spoils it.
Sun, 2002-09-29 21:41#3
I have never made or had duck/bird jerky. I figure the meat would be too stringy. Have you had luck with duck, maineguide?
How does it compare with beef/vension/elk?
Mon, 2002-09-30 13:48#4
bitmasher, last year was the first year I didn't make duck jerky.
In the past years we have made up to 200 lbs of this stuff in a season.
We keep it to go icefishing,deer hunting etc.
The meat is better than deer, cause it is clear of vaines,less fat.
I have had guys from all over the US try this stuff, and guess everthing but duck.
They can't believe it is duck when I tell them.
The biggest secret is to soak the brest out with bakeing soda, and then when you brine your brest out in what ever solution you pick. The next step is to smoke and use real smoke not the painted on stuff. (it sucks)
I have had friends use the paint on smoke and spoil a whole batch of jerky.
I have not tried other birds to do this to.
I use duck because it is what I get the most of. Most of the time we do it to seaduck because they have a strong fishy taste and doing this removes the strong taste of them.
If you or any of the guys on this board try this do a small batch at a time until you find the jerky recipe you like.
Mon, 2002-09-30 20:29#5
200 lbs of duck in a season! Yeah, I guess you have done this before...
Well the next time we get some duck, maybe have to try this out.
I assume you mean "liquid smoke" when you say "paint on smoke"?
My father likes to make jerky, I'll let him in on your tips sometime. He likes to soak vension or elk in the brine and then put it on an evaporator for a day or two (instead of a smoker). The jerky turns out pretty good. It is not tough or chewy (like jerky usually is) but actually kind of what could be described as crumbly and can be pulled apart with the hands. Different texture but definitely good stuff.
Wed, 2002-10-02 05:29#6
Yes I mean liquid smoke
[ This Message was edited by: maineguide on 2002-10-02 05:30 ]
Sat, 2002-10-12 13:35#7
I've been making jerky out of all my duck and goose for a few years now. I've used the liquid smoke and haven't had any problems. I cut up the breast into large strips and marinade it in different sauces for two days. Any time I use a barbeque type sauce I drop a drop or two of liquid smoke in. I try different things all the time like adding A1 and whole pepper or soy sauce and pineapple juice, even honey. I don't have a smoker so I put the meat on a metal rack over a pan and cook it in the oven for 12 hours at 150. So far I haven't had any complaints. My daughter actually prefers the jerky over any other way I've prepared it. My new duck/goose-hunting partner has been giving me all of our bag to make jerky this season. Its a great snack to carry when hunting for more ducks.
Thu, 2002-10-17 21:23#8
I have a good recipe...I am getting ready to leave for the hill to chase the pesky elk. I will post it when I return!!
Mon, 2002-10-21 21:35#9
Hey another Coloradian! Welcome Goosehunter, lets hear how the elk hunting went (I assume you must be hunting second season) and that recipe. :smile:
Fri, 2003-02-21 15:31#10
I made some this year........pretty much used a regular deer jerky recipe.....
Liquid smoke, Worchestershire sauce....and other stuff........I'll look for the recipe.
It was pretty good.......didn't last very long around here though.