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Duck Jerky Recipe | How to Make Duck JerkyI'm sharing my duck jerky recipe, which I've done dozens of times over the last few years since I started duck hunt.
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When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed for 15 minutes. 180 ˚F / 82 ˚C. Super Smoke. 7. Sprinkle the meat with black pepper or red pepper flakes, if desired. 8. Arrange the meat strips in a single layer directly on the grill grates.
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Marinate in the refrigerator at least 12 hours and up to 48 hours; the longer it's in the marinade, the better. Remove the meat from the marinade and drain. Pat it dry. Lay out the meat on dehydrator trays with space between the slices. Set the dehydrator to 145°-155° and dry the jerky for 1-1/2 to 2-1/2 hours or until completely dry.
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How To Make Duck Jerky00:00. Introduction00:44. Making the marinade01:14. Removing the skin01:23. Slicing the duck breast01:31. Flattening out the duck breas.
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Carefully place the marinated duck strips on the racks with adequate space between to allow the warm oven air to circulate and assist the drying. SLOW, SLOW COOKING - bake in a moderate oven (170F fan-forced) for 5-6 hours or until the duck strips are dried but still flexible. Remove from the oven and cool. DUCK JERKY CRUMBLE - take 3/4 cup of.
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A blend of soy sauce, Worcestershire sauce, honey, apple cider vinegar, garlic powder, onion powder, and black pepper infuses the duck slices with rich flavors. For the best results, one should cover the meat in marinade, ensuring each slice is well-coated, and then refrigerate the meat for 12 to 24 hours.
FileMale muscovy duck on grass.jpg
2. Remove skin from duck/goose breast if any, trim excess fat and place in the freezer for one hour. This will make slicing much easier. 3. Slice duck/goose breast into 1/4 inch strips using a very sharp knife. 4. In a large bowl, combine meat and marinade making sure it is completely submerged. Place in fridge for 24 hours.
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Instructions. Slice the duck breasts into roughly 1/4 inch thick strips. Mix remaining ingredients well in a large bowl. Put the meat into the marinade and massage it all around to coat evenly. Pour everything into a seal-able plastic bag or container and set in the fridge.
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Slice the duck breasts into roughly ¼ inch strips. Mix the remaining ingredients well in a large bowl. Put the meat into the marinade and massage it all around to coat evenly. Pour everything into a sealable plastic bag or container and set it in the fridge. Let this marinate for at least 24 and up to 48 hours - the longer it is in the mix.
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This turned out to be my best batch yet! Insanely easy to do and you can customize the flavor however you want. Absolutely love duck jerky! Thanks for watchi.
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I set the oven to 200 degrees and flip the meat every 40 minutes or so. Usually around the three-hour mark, a deep smoky smell fills my apartment and I know the strips are done. They're more like duck chips than jerky, really; crunchy, a little salty or a little spicy. The duck season in Connecticut opens October 15.
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Add your duck meat in a sealable container or ziplock bag, pour the mariande over the meat. Let refrigerate for at least 24 hours and up to 72 hours. (Our Jerky usually marinates about 48-72 hours) Set your smoker to smoke and let smoke for 5-10 minutes, then set the temperature to 180F.
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Jerky can be made in a smoker, dehydrator, or oven. When using an oven, crack the door about half an inch to allow moisture to escape. Keep the temperature between 145deg;F and 160deg;F. Rub or marinate the sliced duck or goose breast fillets and refrigerate them for 12 to 24 hours. Next place the breast fillets on a rack, positioning a pan.
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Goose Jerky Directions: Slice partially frozen, skinless goose breasts to somewhere between 1/4- and 1/2-inch. Mix Insta Cure #1 and spices with sliced jerky. Cover and allow to rest overnight in the fridge. Cover and allow to rest overnight in the fridge.
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Basic Duck Jerky Recipe 4 lbs Boneless and skinless duck breast 2 Tbs Brown Sugar 1 ts Tobasco sauce (optional) 2 ts Onion Powder 2 ts Garlic powder 2 ts Cracked black pepper 1/4 ts Ground ginger* 2 Tbsp Soy sauce* 1 Tbsp Liquid smoke 1 Tbsp Meat tenderizer (optional) Vegetable oil cooking spray.
Have you ever had goose? This smoked goose jerky recipe is simple, and
INSTRUCTIONS. Mix water, apple juice, soy sauce, Mr. Yoshida's Teriyaki sauce, brown sugar, and canning salt into a large food grade bucket. Tenderize meat ***. Add the meat to the bucket and cover. Soak in brine for 12 hours.