something that does not take 1000 ingredients and is good.

any help is much appreciated....

Marinate in Yoshida's and your done!

really? sounds tasty, I'll give it a shot.

+1

another question. how long do you marinate in the Yoshidas?

24hrs

awesome! thanks. going to make a batch this weekend, looking forward to trying out some of this jerky.

Will the Yoshida thing work for duck jerky?

Dave... not sure? I don't hunt ducks. try it and let us know.

good question. i have a lot of goose/duck breast already. I am brining some venision as I type, will report back.

FM, do I rinse and let it sit out an hour before I place in the smoker?

Moby...

On the next batch try this....

2 cups soy sauce
1/4 cup garlic powder
2 cups water
2 cups brown sugar
2 caps liquid hickory smoke
1 teaspoon rooster sauce if you like it spicy (optional)

Brine 24-36 hours refridgerated, mixing every 12 hours or so...

Do not rinse, lay on racks sprinkle cracked black pepper on it...

You can dry it at 180 in the house oven or better yet do it on a traeger grill on low for around 3-5 hours...

When you take it off hot have your vacuum sealer ready. Put 6-10 pieces in vacuum seal bag, add roughly 1 tablespoon Yoshidas and vacuum seal then freeze. When you want some and thaw it, the meat will reabsorb the yoshidas....

It's the best recipe for deer/elk/beef I've found....

Keith

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

big moby- sorry for the late reply. You could rinse it or just leave it and let it air dry/drip foran hour or so and then smoke it if you want. I like to use my dehydrator.

Nice recipe Keith! will do over thanksgiving when I have a few days. sounds tasty.

No worries FM. I did not rinse, just slapped on the racks and let them drip for a few.

I ended up soaking for about 36 hours due to time constraints. I modified the recipe a touch.
Yoshidas + 1 cup water (low on yoshidas) I also added a decent amount of pepper to the mix.
cut into 1/4-3/8 inch thick slabs, used front quarter meat.
smoked in big cheaf with a mix of alder and apple wood for about 5 hours and finished in the overn at 200 degrees.

Turned out bitchin!

Duck jerky is usually better if you grind it and then use a dry brine.

But you have dead mallards and geese so the best way to do it is marinate overnight in olive oil, salt up, grill to rare (130 degrees) and eat. Fajitas or with your favorite steak sauce.