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  • Duck or Goose Breast Jerky
 
  • Duck or Goose Breast Jerky
 

Duck or GooseBreast Jerky

Duck or Goose Breast Jerky
0.0
0.00Duck or Goose Breast Jerky
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  • Difficulty2/5
  • Prep time30 mins
  • Cook time6-8 hrs
  • Serves4 - 6
  • HardwoodOak

Birds of a feather… make really good jerky. Smoke it low and slow for 8 hours and meet your new favorite treat.

Ingredients

Marinade:

  • 1 1/2 cup soy sauce
  • 1 1/2 cup teriyaki sauce
  • 2 tbsp Tabasco
  • 3 tbsp Worcestershire
  • 2 tbsp onion powder
  • 2 tbsp garlic salt
  • 2 tbsp pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp chili powder
  • 1 tbsp minced garlic
  • 1 tbsp favorite BBQ sauce
  • 1/4 cup brown sugar
  • 1 1/2 cup water
  • 1/2 bottle beer

Duck or Goose Breast Jerky:

  • Marinade
  • 4-5 lbs wild duck or goose breast

Marinade:

  • 1 1/2 cup soy sauce
  • 1 1/2 cup teriyaki sauce
  • 2 tbsp Tabasco
  • 3 tbsp Worcestershire
  • 2 tbsp onion powder
  • 2 tbsp garlic salt
  • 2 tbsp pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp chili powder
  • 1 tbsp minced garlic
  • 1 tbsp favorite BBQ sauce
  • 1/4 cup brown sugar
  • 1 1/2 cup water
  • 1/2 bottle beer

Duck or Goose Breast Jerky:

  • Marinade
  • 4-5 lbs wild duck or goose breast

Preparation

When ready to cook, start the Traeger grill on smoke with lid open until fire is established (4-5 minutes). Close lid and preheat, for 10 minutes.

Mix all the marinade ingredients together in a small bowl. Stir until sugar is dissolved.

Remove skin from breast if any, trim any fat and place in the freezer for one hour. This will make slicing much easier.

Cut duck/goose breast using a very sharp knife. Cut into 1/4-inch strips. 

In a large bowl, combine meat and marinade making sure it covers the meat. Place in fridge for 24 hours.

Remove the meat from marinade and place strips on paper towels or newspaper. Let sit for 15 minute to allow some of the marinade to drain off.

Sprinkle meat with black pepper or crushed red chili flakes if desired.

Spread meat in an even layer over grill grate and smoke for 2.5 to 3 hours checking every thirty minutes after that until the meat no longer feels soft. You want it to still bend in half not snap. 

After 8 hours, remove the meat from grill and allow to cool. Store in zip-top bags or an airtight container for up to 2 months. Enjoy!  

  • Difficulty2/5
  • Prep time30 mins
  • Cook time6-8 hrs
  • Serves4 - 6
  • HardwoodOak

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