Duck or Goose Jerky Recipe - How to Make Duck Jerky (2024)

FAQs

How is duck jerky made? ›

Arrange the meat strips in a single layer directly on the grill grates. Close the lid and smoke until the meat no longer feel soft but still bends, not snaps, in half. Start checking every 30 minutes after 2 1/2 hours, up to 8 hours. Remove the meat from the grill and let cool completely.

Dehydrate at 160°F (71°C) for 6 to 8 hours When done, the jerky should just bend but not snap. Remove the jerky from the dehydrator, arrange on baking sheets in a single layer, and place in a preheated 275°F (135°C) oven for 15 minutes. Allow the jerky to cool completely before placing in an airtight container.

The “bend test” is the most important criteria to determine if jerky is done. Working with the same test piece (ideally, close to room temperature), bend it in half to test the flexibility. The jerky should bend and eventually break, but not snap off.

I mean, really. It is a staple in the duck blind, and goose or duck jerky is a perfect use for “off” ducks like spoonies, fishy divers or snow geese. Once the fat is removed, there's no fishy flavor.

Duck Jerky is made with 100% solid strips of duck breast meat… no chopping, forming or grinding here. Never treated with growth hormones or steroids. No added MSG, nitrates, or other fillers.

When heating meat before drying, the estimated drying time is 4-5 hours. Begin checking jerky at 3 hours, and remove pieces which are dried. Jerky pieces are done when they are firm throughout, with no sponginess, and will not break when you bend them.

Too much cure will make the jerky salty. How long did you let it cure for? Recommended curing time is 24 hours for stripped meat and 12 hours for ground meat.

To make jerky using a food dehydrator: Divide jerky slices evenly onto about four trays, making sure that there's space between slices for good airflow. Turn on the dehydrator at the highest setting (usually 160–165 degrees), and dry the jerky for about four hours.

Consistent thickness is the name of the game when it comes to jerky slicing. Slicing your jerky evenly will ensure that each piece cooks and dries at the same rate. This prevents over-drying and under-drying. We recommend slicing meat for jerky at a thickness between 1/8" and 1/4" with the perfect thickness at 3/16”.

The best meat for jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerky—economical, lean, and full of flavor.

Can you make jerky out of any cut? ›

Essentially, you can use any cut as long as it's super lean (which is why venison lends itself to being such great jerky, too). It's a fantastic way to ensure that even the less-awesome muscles are being used and enjoyed. And if you're only into jerky because it's a great tasting meaty snack, that's great too.

The standard is 24 hours for jerky. Bad things won't happen, just the texture could be off slightly due to the salt working on the proteins, and if left too long it could turn slightly mushy. It won't over-cure (nitrite burn) if the cure was calculated to the weight of the meat. Honestly I think all will be well.

Set the dehydrator to 160° for 4 to 6 hours. Start checking for doneness at the 4 hour mark and then again every 30 minutes after. Jerky is done when you can bend it and the top cracks but the slice does not break.

The Standard Range. The majority of dehydrators will recommend a temperature range of 160°F to 165°F (70°C to 74°C) for beef jerky. This range ensures not only the thorough drying of the meat but also addresses the primary safety concern: eliminating harmful bacteria.

The different steps in duck processing such as assembling, pre-slaughter handling, slaughtering, bleeding, scalding, feather release, inspection and evisceration, chilling and pinfeather removal, cutting and product packaging, and storage management are described in this chapter.

Traditionally, jerky was made using the sun, wind and smoke from fires to preserve and extend the shelf life of meat. Drying and smoking results in meat products that have a long storage life, allowing for the preservation of large amounts of meat that could be stored and consumed later.

Depending on the production process, beef jerky can be either raw or cooked beef. Some jerky is heated to 160 degrees Fahrenheit (thus cooked) before dehydrating the beef slices, while other jerky is simply dried at very low temperatures.

Duck neck is packed with high levels of B vitamins and minerals, including (but not exclusive to) phosphorus, potassium, zinc and selenium. Vitamin B complex facilities the transition of carbohydrates into glucose, which provides your dog with energy they need as they get older.