Duck or Goose Jerky Recipe - How to Make Duck Jerky (2024)

FAQs

How long should you dehydrate duck jerky? ›

Dehydrate at 160°F (71°C) for 6 to 8 hours When done, the jerky should just bend but not snap. Remove the jerky from the dehydrator, arrange on baking sheets in a single layer, and place in a preheated 275°F (135°C) oven for 15 minutes. Allow the jerky to cool completely before placing in an airtight container.

Arrange the meat strips in a single layer directly on the grill grates. Close the lid and smoke until the meat no longer feel soft but still bends, not snaps, in half. Start checking every 30 minutes after 2 1/2 hours, up to 8 hours. Remove the meat from the grill and let cool completely.

The jerky should bend and eventually break, but not snap off. If you're unable to break the jerky into two pieces, and it's still rubbery, that means it needs more time. If the jerky snaps into two pieces with bending, it's most likely over-dried. Pro Tip: Finished jerky should be like a green tree branch.

To make jerky using a food dehydrator: Divide jerky slices evenly onto about four trays, making sure that there's space between slices for good airflow. Turn on the dehydrator at the highest setting (usually 160–165 degrees), and dry the jerky for about four hours.

Incredible flavor and texture.

The best cuts of meat for beef jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerky—economical, lean, and full of flavor.

Even so, beef jerky is expensive. Beef jerky is so expensive because it uses a lot of quality meat to make just a little bit of jerky, the process takes resources and employees' time, and beef jerky producers often buy from the beef industry and the price of beef can be expensive.

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.

Consistent thickness is the name of the game when it comes to jerky slicing. Slicing your jerky evenly will ensure that each piece cooks and dries at the same rate. This prevents over-drying and under-drying. We recommend slicing meat for jerky at a thickness between 1/8" and 1/4" with the perfect thickness at 3/16”.

Top round is considered to be one of the best cuts of meat to use for jerky. In fact, this is the cut that many commercial jerkies are made from. This is a good cut because it comes in large pieces, is a lean cut of meat, and is economical. Top round can also be referred to as London Broil or inside round steak.

Can you make jerky out of any cut? ›

Essentially, you can use any cut as long as it's super lean (which is why venison lends itself to being such great jerky, too). It's a fantastic way to ensure that even the less-awesome muscles are being used and enjoyed. And if you're only into jerky because it's a great tasting meaty snack, that's great too.

*Some ovens do go lower in temperature and even have a dehydrate setting. Check your oven to see if you have these features. Pro Tip: We recommend dehydrating beef jerky at a temperature of 165°F. The second advantage of a dehydrator is extraction of moisture from the cooking environment.

Lay the strips out in a single layer, leaving space around each slice for proper drying. Set the dehydrator to 160° for 4 to 6 hours. Start checking for doneness at the 4 hour mark and then again every 30 minutes after. Jerky is done when you can bend it and the top cracks but the slice does not break.

Dry 10 to 14 hours. Properly dried jerky is chewy and leathery. To test for dryness, remove a strip, let cool slightly, then bend the jerky. It should crack, but not break.

Here's the jerky drying process: Load full racks into the dehydrator. Completely load unit before turning on. Dry the jerky at 160°F for 4 to 6 hours.

Prepping Your Duck Feet for Dehydration

Place your dog's duck feet evenly spaced on the dehydration racks. Close, turn on low for 24-72 hours. Time will vary on the type of dehydrator and size of the duck feet. Dexter's took 28 hours to develop a nice, crunchy chew.

The humidity should be kept around 85% to prevent the meat from drying out too quickly. It is important to invest in a dedicated aging fridge, a humidity-controlled environment, or use a vacuum-sealed bag. How long should I dry-age duck? The optimal duration for dry-aging duck is between 7 and 14 days.

Dry times will vary, but I like to dry at 135 degrees for about 4 hours and then turn the temperature up to 165 degrees until fully dried. Allow heads to cool completely before storing them in a partially closed zip-top bag in the refrigerator.