Waterfowl Jerky

An Ambidextrous Jerky Recipe

An Ambidextrous Waterfowl Jerky Recipe: It’s written for 2-winged game animals, but is just as good for 4-footed wild game.

Waterfowl season will be over very soon. In our neck of the woods that means the gathering of meat is over, and it’s time to think creatively about what to do with the treasure in the freezer.

I know that’s not true for all of us, so for those of you who are still hunting deer and other animals, perhaps you need a snack to take out in the woods. Something simple, that won’t subtract from your hunting time.

This is one of my go-to waterfowl jerky recipes because it fits both those needs: it’s quick and creative, and the ingredients are easy to find.  All good things.  It also makes mincemeat (pun intended) of the biggest issue with waterfowl jerky, namely how do you get all evenly cut slices off an animal that’s all curves and tidbits.   We’ll grind it. And as dynamic as the curry and jalapeno are, I dare anyone to complain about the flavor in this duck and goose recipe.

So grab a goose or a couple of ducks (dabblers or milder tasting divers please) out of your freezer, thaw them safely, then trim as much meat as possible off the bones—including the thigh, drumstick and wing bones—and run it through your grinder.  As with all grinding piles, do trim away any bloodshot, or damaged meat, and feel the meat to detect any imbedded bone splinters and shot pellets.

How much meat do you get? Depends on the individual goose or duck and the shot.  But loosely speaking sage grouse and mallard-sized birds can yield about ½ pound of meat, Canadas two to three times more. And older birds weigh more than younger ones.

Don’t have waterfowl in your freezer? This spice combo also makes for a delicious venison burger jerky recipe.

Two more things: First, I have an electronic scale in my kitchen, but not everyone does.  For those who don’t have a cooking scale handy, 1 pound of ground meat is about 2 level cups.  In my jerky book, this recipe is made with 15 ounces of lean meat and 1 ounce of beef fat or suet (16 ounces = 1 pound.)   It’s not absolutely necessary to add the beef suet, but if ou do, 1 ounce of ground suet is about 2 level tablespoons which would give you a 6% fat content in the jerky. If that makes it too time-consuming, don’t use the beef fat.  I’ve made this jerky a lot with no added fat, and it’s just as good.

Second, please check your oven to make sure it will operate at 160⁰F; some newer ovens don’t go that low. If yours only goes to 220⁰F, cut the cooking time to 1/3; to 180⁰F only 10 to 15 minutes.

Fresh Jalapeño & Curry Waterfowl Jerky

For 1 pound ground waterfowl meat or dark-meat upland birds

Latin cooking isn’t the only place you find hot peppers. They’re very common in Indian cooking–and many other locales in South Asia.  So pairing curry with jalapeño is a natural, and very tasty, combo.  One note of caution: the hottest part of the pepper is the seeds and white membrane inside.  If you love heat, chop them into the jerky mix. If you’re looking for dynamic flavor but not fire, trim them off before mincing–and use rubber gloves to handle the peppers so you don’t end up with an eye-full–or worse–of capsicum.

Need more jerky recipes?  Venison jerky recipes, waterfowl jerky recipes, upland jerky recipes—heck even wild pig jerky recipes: It’s all in Stalking the Wild Jerky:   https://www.riflesandrecipes.com/product/wild-game-jerky-recipes/

An Ambidextrous Waterfowl Jerky Recipe | Rifles and Recipes

Try this scrumptious waterfowl jerky recipe after your next hunting adventure. It's both easy and delicious!

Type: appetizer

Cuisine: American

Keywords: waterfowl jerky, duck jerky, goose jerky

Recipe Yield: 1 lb.

Recipe Ingredients:

  • 15 ounces ground meat
  • 1 ounce ground beef fat (about 2 tablespoons, 6%)
  • 2 tablespoons minced Jalapeño pepper (about 1 medium sized pepper)
  • 2 tablespoons minced garlic (about 4 good-sized cloves)
  • 2 teaspoons curry powder
  • 1½ teaspoon salt
  • ¼ teaspoon red pepper flakes

Recipe Instructions:

Preparation:

  • Mix the ingredients together well, and place in a tightly sealed plastic bag or storage container. Let it sit overnight in the refrigerator to let the flavor develop. To taste: cook a 1-inch ball of mix for 15-20 seconds in the microwave.

Cooking:

  • 1. Shape the jerky with a jerky gun into 1 “ wide strips or thinner sticks, and arrange the jerky strips on grids over foil-lined drip pans. Preheat the oven to 160°F and cook about 3-4 hours. When cooked, some fat will rise to the top in wet drops. You can wipe it off with paper toweling, or just leave it alone. 2. Let the jerky cool and air dry in the turned-off oven or on the counter, for 6-8 hours, then store in resealable plastic bags. You can store your jerky in the fridge for 2-3 weeks, or in the freezer up to 3 months.

Editor's Rating:
5
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