Duncan’s Duck Jerky Recipe
July 14th, 2008
Ingredients:
- 4 pounds of duck (or any meat type)
- 1 tablespoon of Meat tenderizer
- 1 tablespoon of Liquid smoke
- 2 tablespoons of Brown Sugar
- 1/4 teaspoon of Ground ginger OR 2 tablespoons of teriyaki OR soy sauce
- 1 teaspoon of Tabasco
- 2 teaspoons of Onion Powder
- 2 teaspoons of Cracked black pepper
- 2 teaspoons of Garlic Powder
- Vegetable oil cooking spray
Directions:
- After trimming the fat off your meat, you may freeze for up to 30 minutes to make slicing easier, optional.
- Cut meat into strips.
- Mix ingredients and marinade strips, in the fridge, covered up, to your preference.
- Set oven or dehydrator to lowest temperature, normally 150, lay out on on foil on racks if using oven, lay out on racks without foil if using dehydrator and dry for about 6-12 hours, it’s to your preference. Enjoy!
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Really liked this recipe. I used more of the liquids, and I used both ginger and soy sauce. I made 2 batches. With the second batch once I placed it on the dehydrator racks I sprinkled it with McCormicks Seasoned Pepper Blend. This gave it a really good flavor.