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
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.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 |
5 Pound | wild duck or goose breast |
black pepper or crushed red pepper, optional |
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
In order to add notes for this recipe, you must log in or create an account.