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Thread: Jerky

  1. #1
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    Default Jerky

    Good morning everyone. I have a few woody's leftover from last season and I have them marinating as we speak. I have access to a dehydrator (this is my normal method of making jerky) but I am looking for some alternative methods. Give me your ideas for the best way to make duck jerky. Thanks for the ideas.

  2. #2
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    My papa used tp make deer jerky in the oven.... If I can remember correctly he would set the oven on like 125 or 150 and barely crack the door...

  3. #3
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    Cajun Lab, any idea on how long it takes to do it that way?

  4. #4
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    How we make it. Oven, toothpicks and hang on the rack
    Gettin old is for pussies! AND MY NEW TRUE people say like Capt. Tom >>>>>>>>>/
    "Wow, often imitated but never duplicated. No one can do it like the master. My hat is off to you DRDUCK!"

  5. #5
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    Bout 4- 6/hrs for me
    Gettin old is for pussies! AND MY NEW TRUE people say like Capt. Tom >>>>>>>>>/
    "Wow, often imitated but never duplicated. No one can do it like the master. My hat is off to you DRDUCK!"

  6. #6
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    DRDUCK, 125-150 degrees?

  7. #7
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    Dehydrator will work out a lot better and be a lot easier than the oven.

  8. #8
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    Just buy a dehydrator you cheap bastard

  9. #9
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    jws, please take 30 seconds to read the original post. I have a dehydrator. I am looking for alternative methods. Go troll elsewhere.

  10. #10
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    Had some deer jerky from a guy that started it on the smoker and then finished it in the dehydrator. It was some of the best I've ever had. Been meaning to try it and I think I still have the recipe in email. I'll try to dig it up.

    Can't speak to duck jerky.

  11. #11
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    That would be awesome uga_dawg. I appreciate it.

  12. #12
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    Now I remember why I've never done it. It's a serious time commitment.

    Below is what I copied from that email. Looks like he starts to smoke it, then does cold smoke to add smoke flavor (google says cold smoke is anything less than 120 degrees.) I'd be tempted to raise the temp a little and count that as curing time.

    3 days - refrigerator
    cutting and removing all tallow, silver skin, and tendons.
    2 days marinating.
    1 hour dehydrating
    1-2 hours smoking (cold smoking only)
    4-5 hours dehydrating.
    5 minutes - eating it all.

    The dehydrating - smoking - dehydrating process is done this way for two reasons.
    1 - The smoke penetrates the moist meat better than if already dry.
    2 - It keeps the smoker clean by not having dripping meat in it all the time.

  13. #13
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    That is a serious recipe. I'll need a day off to try that one lol. I imagine it tastes amazing though.

  14. #14
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    I use a dehydrator now but previously have done it in the oven. Turn on to the lowest temp then crack the door with a wooden spoon and check it periodically.

    Also are you set on jerky as you can do a lot of other things with it.
    A lot of our wood duck ends up as duck parm or duck Marsala.
    Last edited by SouthernWake; 07-08-2019 at 08:44 AM.

  15. #15
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    Thank you SouthernWake.

    I'm pretty set on these becoming jerky but only because I have already fileted and marinated them. I would love that parm and marsala recipe though. I have plenty in the freezer I need to do something with.

  16. #16
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    Both are prepared the same you would with chicken(find whatever recipe online you like best). Only thing I add is I pound the breasts flat with a hammer when doing the parm.

    You can also do the parm with venison cube steak and it is really good, almost like veal.

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