Well I took the ducks Edjukateer and I bagged yesterday and ground them up to make jerky.  I used my ever so tried and true venison/elk jerky recipe and the only thing different is the meat…ground duck.

I can tell you the texture of ground duck is a lot like that of sheetrock mud.  If you have ever played with that stuff before.

I mixed it all up yesterday afternoon and it had to sit for about 24 hours for the salt to work on the bugs in the meat.  So now it’s in the dryer.  Hope it’s good!

Bears Butt

Nov. 2011

THE NEXT DAY!

So, the jerky stayed in the dryer for about 7 hours before I shut it off and we went to bed.  I was a bit reluctant this morning to try it, as after I got the drier going yesterday I queried the wed about ground duck jerky and every site on the search said “DON’T DO IT!!!  IT TASTES LIKE YUK!” or some such negative comments.  All of them were praising the sliced meat, marinaded and then dried versions.  So…I pinched off a small bite and tossed it into my mouth.

Munch, munch, munch…soft….pliable…..not too salty….a bit on the bland side….Not too bad!  I finished the small piece I had broken off and now can honestly say….THIS STUFF IS GREAT!!!!!

What I will do to the recipe in the future, and there will be a future, is to add more black pepper, like maybe three times what the recipe calls for.

The jerky does NOT taste like duck.  It honestly tastes like it was made from beef or venison or elk or something other than duck.  I’ll bet goose would be just as good.

So, there you have it.  Look up my jerky recipe on this site, modify the amount of pepper you add, keep everything else the same and you too will be enjoying some very, very good jerky.  Make sure you dry it at a temp of 160 degrees.  The book says anything less will not be good, nor good for you.  If you use an oven, put a thermometer in there while it’s drying and make sure it stays at 160 and also prop the door open to let out the moisture.

Enjoy!

Bears Butt

Nov. 2011