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Duck or Goose Breast Jerky

Duck or Goose Breast Jerky

By Traeger Kitchen

Birds of a feather… make really good jerky. Smoke it low and slow for 8 hours and meet your new favorite treat.

Prep Time

30 Min

Cook Time

8 Hr

Pellets

Oak

Ingredients

Number of People Serving

4

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Units of Measurment:
Marinade
1 1/2 Cup soy sauce
1 1/2 Cup teriyaki sauce
2 Tablespoon Tabasco Pepper Sauce
3 Tablespoon Worcestershire sauce
2 Tablespoon onion powder
2 Tablespoon garlic salt
2 Tablespoon pepper
1/4 Teaspoon cayenne pepper
1/4 Teaspoon chili powder
1 Tablespoon minced garlic
1 Tablespoon favorite BBQ sauce
1/4 Cup brown sugar
1 1/2 Cup water
1/2 Bottle beer
main
5 Pound wild duck or goose breast
black pepper or crushed red pepper, optional

Step

  • 1

    Mix all the marinade ingredients together in a small bowl. Stir until sugar is dissolved.

  • 2

    Remove skin from duck/goose breast if any, trim excess fat and place in the freezer for one hour. This will make slicing much easier.

  • 3

    Slice duck/goose breast into 1/4 inch strips using a very sharp knife.

  • 4

    In a large bowl, combine meat and marinade making sure it is completely submerged. Place in fridge for 24 hours.

  • 5

    Remove the meat from marinade and place strips on paper towels, letting them sit for 15 minutes to allow some of the marinade to drain off.

  • 6

    When ready to cook, set Traeger temperature to 180°F and preheat, lid closed for 15 minutes.

    180 ˚F / 82 ˚C

    Super Smoke

  • 7

    Sprinkle meat with black pepper or crushed red pepper flakes if desired.

    Super Smoke

  • 8

    Lay slices in an even layer over grill grate and smoke for 2-1/2 to 3 hours checking every thirty minutes after that until the meat no longer feels soft. You want it to still bend in half, not snap.

    180 ˚F / 82 ˚C

    02:30

    Super Smoke

  • 9

    After 8 hours, remove the meat from grill and allow to cool. Store in resealable bags or an airtight container for up to 2 months. Enjoy!

    180 ˚F / 82 ˚C

    08:00

My Notes


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