Goose Jerky Recipe Dehydrator Recipes

GOOSE OR DUCK JERKY

Steps:

• Slice the duck breasts into roughly 1/4 inch thick strips. Mix remaining ingredients well in a large bowl. Put the meat into the marinade and massage it all around to coat evenly. Pour everything into a seal-able plastic bag or container and set in the fridge. Marinate for at least 24 and up to 72 hours -- the longer it is in the mix, the saltier the meat will get, but the more flavorful it will be. During the marinating process, massage the meat around in the bag to keep all the pieces in contact with the marinade.
• Remove the duck from the bag and pat dry with paper towels. Either follow your dehydrator's instructions for making jerky (I dehydrate mine at 140°F), or lay the strips on a wire rack set over a cookie sheet. Set the rack in an oven set on Warm until the meat is dried out, but still pliable, about 6 to 8 hours. Store either in the fridge indefinitely, or at room temperature for up to 1 month.

DOC'S BEST BEEF JERKY

Steps:

• Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
• Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
• Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.