Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Duck Jerky/Sausage?

Good evening,

I have a friend bringing me some duck (his son is a guide). I've never eaten wild Utah Mallard. He's also has some Goose as well. I assume he is mainly bringing me breast meat. From what we have talked about in the past they are cleaned up and broken down.

So I make jerky all the time and have a good recipe for Teriyaki and such, but I dont know what flavor profiles work with fowl? I've never made poultry jerky and sausage, but I do understand the lethality/drying/time combinations, cure and such very well.

Also we would like to possibly make a little sausage. I would assume I would need pork fat? I'm thinking breakfast style with sage, brat, or some others.

Any sugestions on recipies and tricks you guys can offer would be very much appreciated?

Thanks! 😋

I don't know any recipes never shot waterfowl but my friends have fed me a lot of waterfowl jerky and pepper sticks and it's as good as it gets.

I've made a lot of goose jerky using the same recipe as for deer and elk.
It tastes pretty much the same. Only the texture is different.
John