This Smoked Duck Jerky recipe and is very easy and versatile. You can use skinless duck breasts or goose breast instead. Let the meat marinate for at least 24 and up to 48 hours — the longer it is in the mix, the saltier the meat will get. During the marinating process, massage the meat around in the bag to keep all the pieces in contact with the marinade.
Remember, with jerky you are not cooking the meat, you are drying it and don’t forget to rotate/turn every hour, at 150F (65.5C).
- 3 pounds skinless, de-fatted duck or goose breast
2 cups water
2 tablespoons kosher salt
1/2 teaspoon cure 1
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon cayenne
1 teaspoon porcini powder
3 tablespoons brown sugar
- Slice the duck breasts into roughly 1/4 inch 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 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, the saltier the meat will get. During the marinating process, massage the meat around in the bag to keep all the pieces in contact with the marinade.
- Remove the duck from the bag and pat dry with paper towels.
- Either follow your dehydrator instructions for making jerky (I dehydrate mine after the 2-hour smoke), or lay the strips on smoker rack smoke for 2 hours at 150F (65.5C). Then just heat at 160F(71.1C) until duck jerky bends.