Jerky seems so simple, but the difference between good jerky and great jerky is profound. At last, I think I’ve finally made a great jerky!
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Salmon candy is a special kind of smoked salmon that’s been cut into strips, dry cured with sugar and salt, painted with birch or maple syrup, then heavily smoked almost to the point of jerky. It’s one of the more addictive trail foods ever made by humankind.
This is one of the easiest charcuterie projects you can undertake, and it has been one of my more popular recipes. But I’ve learned a lot about making duck prosciutto since I first started doing it in 2007, and there is definitely a difference between good duck ham and great duck ham.
Who doesn’t love jerky? Good jerky – dry but not brittle, spicy but not overpowering – is God’s gift to road food. Once made, this wild duck jerky will keep for months.
Pine nuts from America’s Great Basin are among the best in the world. Combine them with some desert wildflower honey I bought in Arizona and you have one spectacular ice cream.
If you have never smoked a duck before you really ought to. Duck and goose lend themselves to the caresses of smoke: They’re rich, fatty and are wonderful as leftovers in sandwiches.
Who doesn’t love jerky? I mean, really. It is a staple in the duck blind, and duck or goose 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
Canada geese get a bad rap. Sky carp. Stinky, arrogant hissing birds. Yeah, Canadas can be nasty. But cooking a real, wild, Canada goose offers pleasures other waterfowl simply lack.