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.

If you're using a dehydrator, dehydrate the goose meat for either one hour at 160F, two hours at 140F, or three hours at 130F. If you're using a smoker, pellet grill, or oven, shoot for 160F for four hours. If you like your jerky more brittle, you could cook it for another hour or two at 130F.

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.

Storage. Dried jerky can be stored at room temperature for 1-2 months in a sealed container or frozen for up to 6 months.

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.

The best cuts of meat for beef 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. Selecting a lean cut of meat that has very little fat is key.

How thick to cut homemade jerky? ›

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”.

Is a cure necessary when making jerky? For safety, yes. Using a jerky cure will inhibit bacteria growth and prevent botulism or other foodborne illnesses, as jerky is dried at low temps, not cooked. Cured jerky will also lengthen the shelf-life of your product.

Is it OK to leave dehydrator on overnight? It depends on how long it should take to make your e.g. beef jerky. This takes up to 15 hours, so yes to leaving beef jerky in the dehydration chambers overnight. But you wouldn't want your fruit left in there overnight…

Advantages of eating undercooked beef jerky:

It offers all the advantages of raw beef, including the nutrients lost during overcooking. It is a good source of energy. Because the meat is not overcooked, it has a strong flavor. Due to the fact that the fat is not turned out while cooking, it has less fat.

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.