Originally Posted By: Dave Vedder
Will the Yoshida thing work for duck jerky?



Personally, I don't think duck and goose just don't turn out well as jerky. I've had it similar to the recipe I listed above but still really gamey...

Last year we took in 55 pounds of duck breast to a place in Salem, OR Vogets (sp?) and they made duckeroni out of it. By far the best pepperoni I've had. I've had duckeroni from several other places and it was good but nothing like this place in Salem. If you are interested in trying some, stop by the place and I'll give you a pack, I'm in Vancouver...

If I remember correctly they have to have 25 pounds to do an order though and it was $4.00 a pound, done...

Keith
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