Just when I was trying to develop a good duck jerky recipe, along comes Ed Broskey, one of our The Sporting Chef friends. Seems Ed had a few duck breasts on hand and he figured out a way to use them up, presumably so that he could go shoot some more. Ed claims that he has picked up a few good ideas from the SportingChef.com pages and we’re glad he was able to return the favor. Ed offers this tip – try slicing the breasts with an electric knife when still a bit frozen. It will keep the slices more uniform and won’t tear up the meat. We both agree that this recipe would work great with just about any type of wild game. Ed has tried it with both goose and venison. Thanks for sharing Ed
Ed Broskey’s Duck Jerky
- 1 1/2 pounds duck breast sliced thinly into 1/4-inch slices
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire Sauce
- 1/4 teaspoon each garlic powder and black pepper
- 1/2 teaspoon onion powder
- 1 tablespoon liquid hickory smoke flavoring
- dash Tabasco
- 2 tablespoon cream sherry
- 1/4 teaspoon red chili flakes
- Combine all ingredients and meat into a zip lock bag. Refrigerate overnight, knead and turn bags several times during marinating process to mix in. Drain off liquids and put into dehydrator. Follow dehydrator instructions or to your meat textured liking.
- If you don't have a dehydrator, you can turn your oven on to 150 to 200 degrees and dry for 5 to 7 hours or until meat feels hard, pat off excess fat beads and let cool. When using the oven, prop the door open slightly with a wooden spoon to allow moisture to escape.