This jerky recipe is one I like a lot, but use it as a guide, not dogma. If you want to play with flavors, go for it. Just don't mess around with the ratios of salt, and be sure to let it marinate for at least 24 hours, and up to 3 days. I always use curing salt No. 1 for my jerky, as I like the rosy, hammy effect it produces -- and it's a food safety thing when you dry at lower temperatures.
Recipe by Hank Shaw on February 29, 2012
Prep time: PT15M
Cook time: PT420M
Total time: PT435M
Rating
4.88 stars (33 reviews)
Keywords
duck, goose, jerky
Ingredients
3 pounds skinless, (de-fatted duck or goose breast)
2 cups water
2 tablespoons kosher salt
1/2 teaspoon Instacure No. 1 ((optional))
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon cayenne
1 teaspoon porcini powder ((optional))
3 tablespoons brown sugar
Categories
Cured Meat
Snack
Cuisine
American
Steps
Slice the duck breasts into roughly 1/4 inch thick strips. Mix 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 seal-able plastic bag or container and set in the fridge. Marinate for at least 24 and up to 72 hours -- the longer it is in the mix, the saltier the meat will get, but the more flavorful it will be. 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's instructions for making jerky (I dehydrate mine at 140°F), or lay the strips on a wire rack set over a cookie sheet. Set the rack in an oven set on Warm until the meat is dried out, but still pliable, about 6 to 8 hours. Store either in the fridge indefinitely, or at room temperature for up to 1 month.
Nutitrion
Serving Size: 1 serving
Calories: 183 kcal
Carbohydrates: 5 g
Protein: 26 g
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 129 mg
Sodium: 1588 mg
Sugar: 4 g
Reviews
Joshua Hill on 2025-11-04 (4 stars): This jerky is good, and I had a hard time not putting more of it in my mouth, but it wasn't my favorite. I used Canada goose breasts, and while I don't love the flavor of Canadas, this jerky marinade completely covered up any gamey-goosey flavor. I didn't have cayenne, so I used crushed red pepper, which I think is usually cayenne anyways, just a different form. Anyways, it is a little too sweet for my liking. It's salty, but it is also sweet. I need more heat and less heat. I like the addition of curing salt #1, though, for color retention. Next time, I will try to use less sugar, and I will mix up the ratio of brining liquids. I am thinking something like this: 1 cup water, 1 tbsp salt, 1/2 cup worcestershire, 1/4 cup soy sauce, 1 tbsp brown sugar, and 1/2 tsp of curing salt #1. That will be my basic brine, but then I will add flavorings to adjust.
Not a bad recipe, just a bit too sweet.
Jacob Garrison on 2024-11-23 (5 stars): I used this recipe but I smoked the duck instead. I smoked two ducks so I just split the recipe in half. I didn’t use any curing salt or porcini powder and it was still a great recipe! Smoked at 160 for 6 hours and it was perfect. Will definitely use again.
JD on 2024-09-04 (5 stars): I've been making this recipe for years with moose, elk, and deer and it's great. The cayenne adds a really good background bite that isn't too much, I add black pepper because I like black pepper and I do at least double the mushrooms because I like mushrooms. I also smoke it since that's my dehydrator, I've been on a pecan kick lately with other smoked meats so I will try that this time. I've done applewood, cherry, mesquite, hickory, alder, and a few others the fuit woods are the way to go even though I do like a lightly smoked mesquite or hickory jerky.
John Willing on 2024-01-21 (5 stars): Goose jerky very good, did it in the oven without cure.after 3 1/2 hr put temp to 275 deg. for 1/2 hr. Internal temp was 165 deg.
I will be making more!?
Dawg on 2023-12-26 (4 stars): Though this was posted quite some time ago and an old favorite. Thought to share a most important tip to any who come across this great recipe. For All, repeat all , duck and goose jerky recipes remove all their fat and silver skin, soak , drain, soak drain repeat in the coldest good tap water available, till it drains clear. Cant help you if your water is bad. Be thorough with your prep, it pays off……!
Dave on 2023-09-21 (5 stars): Hi Hank, on the food safety front I’ve read on USDA, etc that bringing ‘poultry’ temps up to 165° (ideally before, or failing that after dehydration) is a best practice so to speak…with the addition of curing salt being the ‘safest’ option.
Curious if you have any take on this as I’m considering a post-marinade sous vide bath to 165° before dehydrating - but unsure if it’s really necessary or any downsides on texture etc.
I don’t follow USDA guidelines religiously (especially target temps!) but it’s my first try at a cured / shelf stable product like duck jerky.
BIG FAN of your books, your work, and all things HAGC…many thanks in advance!
Julia Dennis on 2023-06-18 (5 stars): I love this recipe and make it frequently. I did add more brown sugar and 2 T Maple Syrup this last time and we loved that too.
