Anyone made duck jerky?

Was thinking about trying it. Anyone tried it and if so, how’d it turn out? Any tips on marinade?

Ive made quite a bit out of duck and goose. I like to grind it and use a jerky gun. I’ve only used jerky seasoning packs from a few outdoor stores and all have had good flavor. The two brands I use now are Hi Mountain and LEM

We make it all the time. Honestly I make probably 50% of my ducks and 80% of my geese into jerky. Save the cranes for the grill and for chicken frying.

A good sharp knife (I use the havalon filet knife) makes cutting the strips super easy.

Mixed results, some of it tasted great. Some of it tasted like an old livery shoe. I think it depends on the species, only thing I could tell that was different between the good/bad pieces. Not sure what species was the culprit though. Ended up giving it to some people I didn't like. They thought it was great.

Well thanks anyway for the jerky.....

Best Jerky I've ever eaten was goose jerky.

Have never made it with ducks.

Buddy of mine made Pastrami with mallards and geese last year in Wyoming. We ate Reuben sandwiches for lunch everyday and you would have never guessed we were eating waterfowl.

I've made it out of geese and divers. Soak overnight in marinade and dehydrate or smoke it like venison.

I've done them but it's a lot of work.

I stack the breasts and freeze them...then I run them through a slicer frozen. It takes a beefy slicer to cut a frozen chunk of meat. I slice them thin enough when I'm done slicing they are all about thawed. Then I pull a sweet heat marinade/seasoning recipe off the internet and let soak for a couple of days. Then dehydrate...mine has always been good but dang it is a pain to make. It's the only way my wife will eat duck and she won't eat a bunch of the jerky.

I did it in my electric smoker one year with a teal and ring neck I shot at the end of the season. I forget the marinade and it’s been years but I remember it tasting better than I expected. There are many recipes on google and I just picked one that sounded good and went with it.

Has anyone added pork to eliminate the gamey taste? I was thinking of grinding mine and mixing 50/50 to try this year.

This^^^^

I did this earlier in the season after a week of hunting. 7.5lbs of ground duck. Used the LEM jerky gun and the Hi Mountain seasoning (garlic and cracked pepper one batch; Mesquite on another batch..should've added ground pepper)

Just about everyone that tried ate the whole bag fairly quickly and said they really enjoyed it!

Do it and lets compare to what I gave you earlier this year. I am interested in seeing what or how much difference it would make!

Well if I could kill more big ducks like y’all, it would be a non-issue. But as you know, A bunch of the birds we have killed this year so far have been ringnecks, which is why I inquired. That stuff you made was awesome!

Gonna mix mine with some Boston butt and see how it goes. I figure if I’m gonna go to the trouble, it will also give me some more volume as well to last through out the year.

never have, duck burgers are great...

Jerky is all I make from my spring snow goose hunts. As mentioned before, I grind it, mix in HI MTN seasoning, shoot out of my jerky cannon, and dehydrate. Been a few years since I have made some. Last year with the warm spell the birds poured thru in less than a week (ofcourse not the week I had off to hunt!) so my hunt was cancelled. Usually there is pretty good hunting from mid February up until about the end of March (with the first two weeks of March being the best). Made some arrangements this morning to do a three day hunt in March near Mound City, Missouri. Hopefully the birds and weather will be more cooperative.
Never add anything else to the goose meat. Just soak the whole breast / trimmed meat in salt water for a few days in the fridge before grinding (helps remove some of the gamey flavor and the blood).

This
But smoke it in a electric Bradley smoker cooks to perfection and you do not lose moisture
Works with duck deer hog

Went on my snow goose hunt last weekend. Shot 80 total (4 of us). Brought home my share and added 38# of goose meat to the freezer. Vac packed into 4# packages. When I get some time plan to break out a package. One of the guys I hunted with had some snow goose stick sausage (like a slim jim). Picked his brain on how he made them- have to try it with atleast one of the packages.

I used to make a lot of duck and goose jerky. I used a dehydrator with a fan and cut the breasts into thin slices. I don't recall the recipe exactly but it used soy sauce, brown sugar, liquid smoke and sprinkled with coarse ground black pepper after marinating. Marinade overnight and layout on the trays of the dehydrator. It may take 8-12 hours to cook. I would rotate the trays. The only problem was drying too much I think. It tasted good but you might have to hold it in your mouth a while to moisten it up. Everyone seemed to like it, even the gals. It becomes a little addicting. One piece leads to a gallon bag!!

that looks great, I will take a pound

try posting down in the cooking and recipe section probably a bunch of folks there that can help!

Made a batch of snack sticks from 4# of the snow geese I shot two weeks ago. Used the Hi Mountain black pepper / garlic seasoning. After smoking for 90 minutes with pecan wood, put in dehydrater for several hours. Could not get my dehydrater hot enough to reach internal temp of 165 as recommended. Placed stix in oven at 200 degrees until Int temp met. Came out pretty good with one exception: very salty. Soaked a few of the stix overnight in hot water then in dehydrator for about one hour. Much better. Plan to change the seasoning ratio to include less of the company blend and add my own bulk pepper and garlic. Will let you know how that turns out when I do.

will duck jerky not kill you