Who doesn’t love jerky? I mean, really. It is a staple in the duck blind, and goose or duck jerky is a perfect use for “off” ducks like spoonies, fishy divers or snow geese. Once the fat is removed, there’s no fishy flavor.
But there is jerky and there is jerky. Some people run their meat through the grinder and use a “jerky gun.” This is fine, but it is not traditional jerky, which is always whole cuts of meat. Thickness is up to you.
Really thick slices need long drying times and result in a very hard product. If you’ve ever heard of biltong in Africa, that’s what this is. I ate lots of biltong when I was in Zimbabwe and South Africa in the 1990s, and I’ve developed a taste for thick jerky. But you can cut yours thin if you’d like.
This recipe makes a jerky that is dry enough to store at room temperature — although the fridge is best for really long storage — but pliable enough to keep it meaty.
What follows are my flavorings: As long as you keep the ratio of meat to water to Worcestershire sauce to salt the same, you can vary the other flavors. You need enough salt to draw out moisture and help with preservation, and the Worcestershire sauce adds both extra salt and vinegar, which is also a good preservative.
I designed this recipe for a dehydrator, but if you don’t have one, set your oven to “warm” and put the meat on a wire rack set above a rimmed cookie sheet; the sheet catches any drippings. I also leave the oven door ajar for air circulation.
The porcini powder in this recipe is made by grinding dried porcini in a coffee grinder. You can buy dried porcini in most supermarkets. Or you can skip it.
As for the meat, while it is a duck jerky recipe, it will also work with any skinless goose breast, or with venison, elk, antelope, goat, lamb or beef.
Goose or Duck Jerky
Ingredients
- 3 pounds skinless, de-fatted duck or goose breast
- 2 cups water
- 2 tablespoons kosher salt
- 1/2 teaspoon Instacure No. 1 (optional)
- 1/4 cup Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon cayenne
- 1 teaspoon porcini powder (optional)
- 3 tablespoons brown sugar
Instructions
- 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.
Used a bunch of snow goose breasts for this and it is absolutely delicious. I like this in a little dryer than the venison recipe. Had it in the sauce for three days prior to the dehydrator and it’s fairly salty – but really good. Followed the recipe exactly but substituted hot hatch Chile powder for the mushroom powder. Has a nice bit of heat…
Hi Hank,
Any chance you have any recipes available for ground jerky? I’m looking to make some up with a bunch of snow goose we harvested this past fall. Thanks for all you do!
Skip: Absolutely. Use this recipe: https://honest-food.net/ground-venison-jerky-recipe/
Works great with goldeneyes.
I tried your goose jerky recipe and it is awesome!! I passed it out at work and my local watering hole, there wasn’t a single person that didn’t like it. Thanks for the recipe!
Does this recipe work in a smoker as well
Kenny: Yes, dry in the smoker on very low heat, like 160F if you can, until it’s like leather.
Jordan, I got a cheapo Nesco dehydrator on craigslist for $30. It works quite well for me. You might start there. I didn’t know if I was going to continue to use it. And honestly, it works well enough for me that I don’t think I need the expensive variety.
The lowest my oven went to was 170 F and it only took around 3 hours for the thinner pieces to finish, about 4 for the chunkier ones. I let the duck marinate for around 30 hours and the taste is awesome. Eventually im going to invest in a dehydrator.
So happy to have found your website!
I have a bunch of duck, goose and venison in the freezer and have had a heck of a time getting rid of the ‘gamey’ flavour.
I took out some goose, duck and deer tonight and plan on making jerkey. I have all the equipment I need to do it….
One question…. can I omit the sugars? Or use a substitute?
For wild turkey would you prefer the Duck or Venison Chipotle recipe?
John: I’d prefer the chipotle.
Hey Hank! Thanks for a wealth of helpful, practical information.
Regarding making wild duck jerky (or other wild game-venison, etc.) using instacure (adding nitrates/nitrites), you mentioned only that you like the color and that it is a “food safety thing”. I’m trying to avoid using it, but how much danger is there really without it, and what might I contract…? not much information out there about specific health risks! Thanks in advance for any input.
Paul: There is a chance of picking up botulism if you don’t have it — and you smoke the jerky at low temperatures. Basically you created an anaerobic environment with the smoke, and until the meat hits 140F internal, you are at risk. In other cases, if you don’t use it and dry the jerky improperly, you can pick up nasties like listeria. It is not common, but it can happen.
Giving it a try. Duck breast’s are soaking in the brine.
This has become my go-to recipe for geese and practically any other red meat, including deer, elk and beef. I add a little of my favorite hot sauce just because I like my jerky a bit spicy.
Good recipe! I use Alegro Hot & Spicy….works perfect…! add a little tobasco to it …Tom Thumb sells it.
So I made the recipe really liked it. Few things I am going to change for next time is no liquid smoke and just smoke it with apple chips and also add some ginger either fresh or the powder to the recipe.
But for now this recipe was the win I needed to stop buying jerky and making my own Thank you.
Grayson perhaps the duck meat you have cooked and are referring to as “terrible” is actually bcs it has a gamey taste. Most all ducks have a gamey taste, some people hate it and others enjoy it. One tip to take the gamey taste out of any wild game is to soak it in salt water. The salt water pulls out the blood in the meat which is the root of the gamey taste.
Hello Hank,
This recipe looks delicious! Ive always dehydrated my jerky at 145 for however many hours needed until just right. But while doing some browsing, I read to first cook the (whole cuts) jerky in the oven first at 175 degrees for 1 hour to bring the internal temp to 160. And then to transfer to the dehydrator for the remaining time at 145 degrees.
Just curious your thoughts on this. I understand the safety reasons behind this, but just wondering if you ever worry about 160 degrees, or is 145 plenty. I am preparing venison and goose jerky.
Thank for your time and I enjoy your website!
Ryan: I’ve never had a problem with 145.
I don’t know if there’s a difference between the ducks that you cook and the ones that I do but every duck that I have ever attempted to cook has turned out to taste terrible. Usually they are mallards, woodies, and gadwall and I’ve tried both with skin and without. Am I doing something wrong or is it possible that the ducks just taste bad?
Grayson: It might be you just don’t like duck. Wood ducks are never bad, no matter where you are. Remember, breast meat should be cooked like steak, legs and wings like a brisket, e.g., slow and low.
Is there a way to use tender quick instead of instacure (it’s not available)?
Could coots be rendered edible this way?
Stanislo: Absolutely. Skinless coot breasts would be a great choice here.
Could you do this with chicken?
TW: Don’t think so.
This looks amazing! I have a craft jerky site at 4seasonsjerky and currently offer beef and turkey. I gotta add in a similar flavor like this one! I’m hungry just thinking about it. lol
What would be your recommendation for doing this in a wood fired/charcoal smoker. I have about 15-20 lbs of goose meat and I want to make Jerky. I’ve never done goose or duck jerky and I do not have a dehydrator. Please any input would help. Thank you
Dan: Keep it as cool as possible and check in on it every few hours. It’ll work, but the drying process will be slower.
Slice with or across the grain?
Pat: Up to you. I prefer across the grain.
Luke: Yes, and the wood is up to you. I like fruit woods a lot.
Would you follow the same basic guide for a smoker and if so what wood would you use?
If my friend and I are making in the oven on the lowest heat roughly how do you know when its ready and not too dry?
Nick: Just check it. You want it to slightly crack when bent. Don’t dry it to the brittle stage.
Is this for the oven?
Jagger: If you want to dry it in an oven, do it on its lowest setting.
This is the first time we have made any kind of jerky. We have a dehydrator we are borrowing from friends but don’t know how long to have it in.
Bobbie: Until its dry. Everyone’s will be different. But it should take at least 4 hours or so, and sometimes up to 8. You are looking for the meat to still be bendable, but still very dry. If you dry until it gets brittle, the jerky is still edible, but not as good.
Will this work with a smoker? And I see insta cure is optional. I have it, that helps with preservation, correct?
Alex: Yes, instacure helps prevent botulism. If you dry in a smoker, then definitely use the instacure.
Will be trying this recipe today. Wondering if It would be ok to throw some ducks and some mule deer together in one container to marinade. Shouldn’t make any difference, should it?
Thanks a bunch, as always!
Hank – In the Sept 2016 issue of Field & Stream there is a menu for Scotch’d Venison Jerky. It sounded interesting to me. Any idea how something like this would work for duck? I made your recipe last year and it was great. But I’m thinking it would be fun to try another recipe this year. But I don’t want to ruin some good duck
I had two Canadian geese breasts brining that we didn’t end up using for dinner so I marinated for half the amount of time. Turned out great! My oven only goes down to 170, so I did an hour at 170, turned it off an hour, an hour at 170, off an hour. Four hours total.
I was wondering what would if I could tenderize the jerky with a mallet before putting in maranade? I like chewy jerky!
I just found your site today and I have been wanting to jerky some Canada goose we have in the freezer from last season. Now I’m going to use your recipe instead of the mix we bought from Wholesale Sports.
Also, we have a mulie that just found our freezer yesterday!! Yippee! We love venison, for sure!
Am looking forward to trying your recipes!
I’ll let you know how things turn out.
How long do you dehydrate at 140?
Annie: Until it’s ready, usually about 4 to 6 hours. Everything depends on how think your jerky started at. As I mention in the post, you want it mostly dry but still pliable, not so hard it snaps.
Can I substitute soy sauce for the worcestershire? Great recipe now I’m experimenting. Thanks!
Firwave: Yes, but add a little vinegar, too.
Hi! I’ve been following your site for a while now and finally
got the bravery to go ahead and give you a shout out from Huffman Texas!
Just wanted to say keep up the fantastic job!
Hank,
I don’t own a dehydrator, but I do own an electric smoker. What temp would you consider “warm” to use an oven, or in my case the smoker? I’ve wanted to make Jerky for a while, but haven’t tried it yet. Also, have you tried this with divers? I have a few goldeneye remaining from this past season. My remaining puddle ducks have a cherry sauce in their future.
Dave: You could smoke dry them, and it would be excellent, especially for the goldeneye, which need all the help they can get. 😉
To salty ! Went about 30 hrs . Also pretty game . Very surprise. These were wigeon. There not game when I cook them on the rare side and I don’t do nothing to them but garlic pepper and fry or BBQ Them. Disappointed. Will try again do my own marinated.
Do you slice the breasts lengthwise or across? And can you skip the porcine powder ?
Mike: I like lengthwise, but it’s your choice. And yes you can skip the porcini powder.
Hank first off thank you for the two amazing books you have wrote. I made this receipt today from some Canadians I got this season. However, I was not able to fond the porcini powder so I left it out. Sadly this jerky taste like fish and pencil eraser. I can figure out why. I marinade for 30 hours and had leached the blood out the breast before slicing and marinade. Any idea how to fix?
Aaron: Weird. Fish?! Never heard of that with a Canada goose. Divers sure, but not geese. Hmmm…. maybe shred it and serve it with eggs and chiles?
I did this with goose. Very good jerky. Because I used dried thyme from my own garden, it was a little too much. I’ll reduce the quantity next time.
I tried your recipe for roasted wild goose and it came out good. Too wild and gamey for my wife but ok for me. I think I overcooked it though. I used the slow roast approach as the Canada goose was about 8 lbs (my guess as I did not weigh it). I cooked it at 325 F for 2 hours. After the temp got to 145 F. I took it out for 10 minutes, put it back in the oven at 450 F until the skin crisped (this took about 15 minutes). Is there a rule-of-thumb for minutes/lbs that I could use, or should I just try to get the meat to the 145 F?
Question about the goose jerky. Should the skin be left on the breast meat and should each slice include a piece of the skin?
Ken: For jerky you need to remove all skin and fat, which can go rancid over time.
I’ve spent hours reading recipes online and have decided to try this one. My question is: I like jerky with a little kick. Pepper jerky is my favorite. Should I use this recipe as is or add more pepper. If its add more,… Red or black? Thanks Hank!
Tom: I’d add more cayenne. It’s in the recipe already, so more won’t hurt the balance.
Got some snow geese yesterday, and looking forward to trying this recipe with them this week!
Bryan: I don’t brine meat for jerky. No need, as the marinade for jerky is very salty. Does the same job.
Do you Brine out the blood first or use it straight from breasting?
Could you use turkey with this recipe?
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.
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.
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!
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. 🙂
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.
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?
Betsy: Yes, it does. I dehydrate at 140 degrees in my dehydrator, which makes a WORLD of difference to the taste and texture.
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…
Patrick: I am not a fan of dried chanterelles. I think drying them kills their flavor. But yes, other dried mushrooms would work fine. Black trumpets would be a great mushroom to use, for example.
Have you ever tried any other mushrooms dried and powdered other than porcini? I have some dried chanterelle ??? Your thoughts? Thanks…
I have goose in the marinade right now. Really looking forward to seeing how this shakes out!
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!
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.
love your book and this looks great!
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!