Going to make some goose and duck jerkey this week. Does anyone have a good recipe or seasoning they use. Thanks

I always start off wiff Whorstireshire Sauce ...... then I git alittle liquid smoke .. ground red pepper, Mrs. Dash, crushed red pepper, a little of this, a little of that, garlic powder, onion powder, all that type of stuff you gots in yore cabinet ........ git it all in a pan desighned fo square cake bakin' ...... put yore taste buds on it and ifin' you like it then .... you'll like it on yore meat. Let meat soke in it all nite and the next day while you at work .... come in from work that nite and spread that meat on yore dehadrator 'till the next mornin'.

Only bad thang 'bout makin' yore own jerk is ..... I can only git 'bout 1 gallon bag out of a whole Deer ham and it don't last long !!!

ive never had duck jerky, does it still taste livery if you dont soak the blood out of it?

The key is to soak it in water for a couple of days before you gonna cook it.

I do about the same thing as brooks a little of this a lot of that. One thing i make sure I dont forget is BEER. It helps break down the meat and makes it tender. I like using the dark beer better tan light. Most of the time I use turbodog.

Thanks guys I always soak them in cold salt water for at least a day then rinse them. I made the jerkey last night turned out awesome. I ended up using like 6oz of cure salt cracked black pepper a little of this little of that and some garlic. Ground up 7 ducks and a goose made about 6 pounds total. Mixed in all the dry ingredients and let it stand for half a day. Put it through the Jerkey gun on the dehadrator and it was done this morning. First time was a success. I found a good recipe now for some Hickory jerkey might do that tonight. Thanks again