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WILD DUCK JERKY
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several duck breasts
liquid smoke
tender quick salt
soy sauce
c brown sugar
tb garlic powder
soy sauce
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Use several duck breasts.... Depends on how much you want to make.... Slice
Duck breast about 3/8 thick. In a bowl with a tight lid, brush both sides
with liquid smoke (I used Mesquite for last batch but hickory works well
too). Sprinkle with tender quick salt and repeat layering until all duck is
used. Pour enough soy sauce gently over duck until just covered completely.
Put in refrigerator for 48 hours.
Just before drying make:
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cup brown sugar
tablespoon Garlic powder (I like Garlic...so you might change to taste.)
Enough soy sauce to make into a paste
I dry in my gas oven.....on cookie sheet with cookie rack. Lay duck on rack
and brush in brown sugar paste. Oven at 170 for two hours.... turn over and
brush again.... Dry until dry but not too dry.. everyone likes a little bit
of chewy, but not so dry that it breaks when you bend it.
WILD DUCK JERKY
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