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Duck Jerky Recipe: Tim’s Best Kept Secret

jerky on the white plate

We’ve finally got Tim to give us his duck jerky recipe!

If you don’t know, Tim Deaver is our shooting and sports buyer and is an avid (and skilled – but don’t tell him that) duck hunter. 

We’ve had the pleasure of sampling his duck jerky (prior to Covid-19) and the consensus was a resounding, “this is GREAT!” So, why not share his duck jerky recipe!? 

Don’t worry, we got his permission first!

INGREDIENTS

  • 4 – 5 lbs. whole duck or goose breast*
  • 3 cups water
  • 1 cup apple juice
  • 1/8 cup of soy sauce
  • 1/8 cup of Mr. Yoshida’s Teriyaki sauce
  • 1 cup brown sugar
  • 1/3 cup canning salt
  • 1/2 – 1 Bag of Apple Chips**
 

INSTRUCTIONS

  1. Mix water, apple juice, soy sauce, Mr. Yoshida’s Teriyaki sauce, brown sugar, and canning salt into a large food grade bucket.
  2. Tenderize meat***.
  3. Add the meat to the bucket and cover. Soak in brine for 12 hours.
  4. DON’T rinse.
  5. Place the meat on smoke racks and put it in the smoker.
  6. Add apple chips to the pan and smoke for 8 – 10 hours****.
Tims-duck-jerky-recipe

NOTES ON DUCK JERKY RECIPE

*You can use more meat for the recipe but you don’t want to use less. If you use less than 4 lbs. of meat then shorten the soak time by 50% (6 hours total). 

**1/2 bag of chips should give you 3 – 5 pans.

***The LEM Meat Tenderizer works GREAT!

****The duration of smoking will depend on how much meat you are using and how much smoke flavor you’re after. 

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