Smoked Duck Jerky Recipe
3 Pounds skinless, de-fatted duck or goose breast
2 Cups water
2 Tbsp kosher salt
½ Tsp cure 1
¼ Cup Worcestershire sauce
1 Tsp garlic powder
1 Tsp dried thyme
1 Tsp cayenne
1 Tsp porcini powder
3 Tbsp brown sugar
Slice the duck breasts into roughly ¼ inch strips.
Mix the remaining ingredients well in a large bowl. Put the meat into the marinade and massage it all around to coat evenly.
Pour everything into a sealable plastic bag or container and set it in the fridge.
Let this marinate for at least 24 and up to 48 hours - the longer it is in the mix, the saltier the meat will get. During the marinating process, massage the meat around in the bag to keep all the pieces in contact with the marinade.
Remove the duck from the bag and pat dry with paper towels.
Either follow your dehydrator instructions for making jerky (I dehydrate mine after the 2-hour smoke) or lay the strips on a smoker rack and smoke for 2 hours at 150F (65.5ºC). Then just heat at 160ºF (71.1ºC) until duck jerky bends.