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  1. #1
    Join Date
    Aug 2011
    Vergeroux, France

    Default Duck Jerky - 2015

    Man, it has been 2 years since I have done this !

    Here goes, first of all, wrapped in plastic wrap and into the freezer for an hour (makes slicing easier). After that, rubbed and into the refrigerator for the night. Next morning, rinsed and into the cold smoker for 1 hours (1 hour 35 minutes really).

    Cold smoke temperature statistics:

    Minimum : 82F
    Maximum : 102F
    Average : 92F

    Then, into the dehydrator for 25 hours:

    More temperature statistics:

    Minimum : 74.3F
    Maximum : 96F
    Average : 87F

    Some photos :
    3 duck breasts ready for the freezer :

    Sliced and spiced :

    Rinsed and in the cold smoker :

    Smoked and ready for the dehydrator :

    Dehydrated :

    22 packages of vacuum packed future pleasure :
    Notice, I finally corrected the date !

    Thanks for looking
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    Join Date
    Dec 2009
    Edmond, OK


    That looks great!!!

    Maybe I should start saying yes to all the guys that get too many when hunting.
    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  3. #3
    Join Date
    Aug 2009
    San Diego CA


    I have never had duck jerky but it sure looks really good!!
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe


  4. #4
    Join Date
    Jun 2009
    Pattison, TX


    I bet I would likey!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill

  5. #5
    Join Date
    Jan 2008
    South of Peculiar, MO


    I have never had duck jerky but I'd sure give it a try.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

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