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19 responses to “Wild Duck or Goose Jerky”

  1. semiswede

    Mmmmm. I LOVE jerky. It’s hard to come by in Sweden and when you find it, it’s crazy expensive. I’ll forward this link to my hunter brother in the hopes that I can coax him to make some and mail it to me!

  2. mikio

    love your book and this looks great!

  3. IF

    You don’t use too much of it, but any idea why there is sugar in jerky? Often the commercial varieties taste more like candy than meat.

  4. Ashley

    I just found your blog through foodgawker. I love your concept and I look forward to more recipes. Hopefully I will have a chance to make this duck jerky!
    Thanks!

  5. r~

    I have goose in the marinade right now. Really looking forward to seeing how this shakes out!

  6. Patrick

    Have you ever tried any other mushrooms dried and powdered other than porcini? I have some dried chanterelle ??? Your thoughts? Thanks…

  7. Betsy

    Hank- Does the use of Instacure negate the need to heat fully before dehydrating? Last year I tried following the USDA guidelines (heat to 160, then dehydrate), and was not happy with the product. Cooked, and then dehydrated, I guess. Anyway, I’m excited to try a new batch, and use my mushroom powder, sulphur shelf. We’ll see…

  8. John

    Tried this with some teal. My son thought the texture was too soft. Some of the pieces were really thin and he liked those betterbut still not great. I had it in the oven for 6.5 hours. It seemed pretty dried out to me but was soft. Any thoughts as to what I did wrong?

  9. Bret Boone Daydreams About Softball Dominance and a Fancy Beef Jerky Dinner | Extra Mustard - SI.com

    [...] our way towards a reality in which duck jerky is not just a snack for dogs, and I welcome it. (Recipes exist, but I can’t find anywhere that mass-produces it for human [...]

  10. Kerie

    I know it sounds gross, but can you dehydrate/make jerky out of previously frozen duck? I have sooooo much duck because hunters always give me bags of it in hunting season, and unless I make stew I don’t really eat it. But I freeze it all in case some incredible recipe comes up :). I’m very new to dehydrating. Do you put the meat in raw (after marinade?) Help me Obi Wan.

  11. Kerie

    I’d also like to add that I am a trained cook, and have a lot of experience in canning and preserving and such. I promise I’m not daft. :)

  12. Rob

    You most certainly can. I usually freeze my duck and goose and don’t thaw it fully which makes slicing it into strips a 100 times easier!

  13. Cindy Byers

    My husband and I hunt Canada geese and have tried every which way to cook them but never truly cared for the taste of them. That is until I made jerky yesterday! Our plan was to make it in the oven since we don’t have a dehydrator and then freeze it for the rifle hunt. Hah – there was nothing left to freeze! Absolutely declicous and not that difficult to do (except for the slicing of the meat). I can’t wait to go out and get more geese. We varied the recipe slightly (teriyaki sauce instead of water) but I have never been good at following a recipe exactly. It took roughly 5 1/2 hours in the oven at 150. I’ve got more in the oven right now! Thanks for the recipe and the suggestion to use an oven. I would never have thought of that on my own.

  14. Bill

    Cindy – Out of curiosity is the 150 Celcius or Fahrenheit? It’s a Canada/US thing. Thanks for your help. Looking forward to trying this with a snow goose.

  15. Dan

    Could you use turkey with this recipe?

  16. Bryan

    Do you Brine out the blood first or use it straight from breasting?

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