Last night I marinated up a few duck breast strips. I plan to leave them refrigerated for 24-48 hours. I don't have a dehydrator so I'd like to try it on my Weber smoker. Any suggestions? Temp? Time? Has anyone tried this or another jerky on a WSM?
I'm finding mixed info but there's enough to go with to wing it. I'm going to aim for the 175º mark for around 6 hours. It's my first time, so I snagged a recipe from a guy off YouTube. Looking forward to the results. Might be a later night than normal though!
Easy to over cook it, I will smoke for about an hour then to the dehydrator. Son uses a warm oven overnight with good success. Never tried duck, but do a lot of goose. Teriyaki yum.
Corn dodgers go really well with jerky. Basically, you put some cornmeal in a bowl, add about "that much" bacon grease...not too much but not too little, salt to taste, then mix in boiling water until you get a thick batter. Form in to balls about the size of a ping pong ball or smaller, then bake at about 350 until golden brown...about 45 minutes or an hour...or as long as it takes.
Jerky, corn dodgers, and strong coffee...you can live off that stuff for days.
So, here are a few reflections on this little project....
First of all, I had fun throughout the entire process; from prep to packaging. The recipe I used was pretty satisfactory. I didn't take too much time in selecting it. So, if you consider doing this, try not to be overly picky with a recipe. I recommend just picking one and working on it in future projects, if changes are desired. For being the first time, I don't think things went too bad. The only thing I would probably change is that I'd reserve this for being a weekend project, in the future. I battled a bit too long to regulate 170º and that kept me up a bit later than I had hoped. Anyway, I will definitely be doing this again. Thanks for reading.