Duck jerky on a WSM?

[simon1]

Here's a thread I posted last year on making corn dodgers, David...if you'd like to try making a batch to go with your jerky.

Another batch of corn dodgers

 

[dws]

Much appreciated, Mike!

 

[simon1]

To store the dodgers I usually just wrap them in a paper towel, or you could use a dishtowel or something not airtight, and leave them setting on the counter. If I seal them up in a plastic baggie they seem to gather moisture after awhile and don't last as long as stored where they can "breathe". My last batch of beef jerky I made quite awhile back is in a sealed mason jar though. YMMV.

 

[bberg100]

Jerky should be its own food group! Glad you had great success with your first duck. I keep the marinades simple anymore, something out of a bottle at the grocery store - Teriyaki, etc. Even parts soy sauce, Worcestershire, beer, some salt and Tabasco to taste is very good too.

 

[Lightcs1776]

I have never been duck hunting, therefore never tried duck anything. Sounds tasty though.

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[soccerguy83]

Time and temp?

 

[dws]

This took me about 5.5 hours. I aimed for the 170º mark, sometimes plummeting to 150º and sometimes spiking to the 190º range. With all the inconsistencies in temp, I just kept a watchful eye and checked the pliability of the jerky every so often.

 

[soccerguy83]

Thank you David!

 

[dws]

Thank you David!

My pleasure. Happy to share!