Duck/Goose Jerky

[NDKoze]

My son had some Duck and Goose breasts that he wanted to make some jerky out of. We did this last year and it turned out really well.

He bought some High Mountain Sweet and Spicy Jerky seasoning:
http://www.himtnjerky.com/Sweet-and-Spicy-Blend-Jerky-Kit.html

Smoked at 160 for two hours, and then added the James Jerky Dryer for another 7 hours and the Jerky turned out awesome as usual.

I cannot stress how important it is to have a Jerky Dryer if you are going to smoke any fresh sausage or Jerky to remove the excess moisture.

My son did most of the work except checking on the jerky and turning it off at 4:00AM when it was done. So, I am doing my part to increase the number of people who love our smoking hobby.

 

[MNGuy1959]

Hi Gregg:

That jerky is awesome!!  I have to agree how cool this jerky dryer is.  If mine ever fails I would buy one immediately.  I have never tried wild game jerky, but now I am going to have to try it.  I have some pheasant, and am planning on trying a few breasts to see how it goes. 

Also, I just finished my third batch of beef jerky and it turned out awesome.  With a food saver, I can't keep it in stock long enough . 

Great job on that Duck/Goose Jerky! 

 

[NDKoze]

I have made Pheasant Jerky in the past and it turns out really well too.

 

[DivotMaker]

Now THAT'S how to play "Duck Duck, Goose!"  ;D Nice job, as usual, Gregg!

 

[Smokster]

Hey Gregg, that jerky looks great. Have you ever made chicken jerky? I have seen it on sale in the stores, however I am not familiar with making jerky from chicken with my concern with salmonella poisoning, however I do want to give it a shot.

 

[NDKoze]

I have seen it and tasted it, but never made it.

You may want to smoke at a bit higher temperature with poultry. In retrospect, I maybe should have smoked the Duck Jerky at a bit higher temp too. We just finished off the last of our Duck Jerky last night and it was awesome.