DUCK OR GOOSE JERKY

Ingredients

• 4-5 lbs. wild duck or goose breast

• 1½ c. soy sauce

• 1½ c. Mr. Yoshida's Marinade & Cooking Sauce

• 2 Tbsp. Tabasco

• 3 Tbsp. Worcestershire

• 2 Tbsp. onion powder

• 2 Tbsp. garlic salt

• 2 Tbsp. pepper

• ¼ tsp. cayenne pepper

• 1 capful liquid smoke

• ¼ tsp. chili powder

• 1 Tbsp. minced garlic

• 1 Tbsp. your favorite BBQ sauce

• ¼ c. brown sugar

• 1½ c. water

• 1 bottle of beer (Take a few swigs for yourself, use the rest for your brine)

Directions

1. Mix all above ingredients together in a small bowl. Stir until all the sugar is dissolved. This is your brine.

2. Cut waterfowl breasts while they're partially frozen using a slicer or filet knife. Cut into thin strips ¼" or less. Small strips are important.

3. In a large bowl, combine meat and brine making sure the brine covers the meat, store in a cool place for 24 hours (the longer the better).

4. Remove your meat strips from brine and place strips on butcher paper or newpaper and let sit for 15 minutes (Optional: Sprinkle meat with black pepper or crushed red chilies as it dries)

5. Place meat in dehydrator or smoker for 8 hours or until done (if smoking, use only one pan of your favorite chips).

6. Rotate trays to keep meat from getting too done.

7. Remove from dehydrator or smoker and enjoy with family, friends and hunting partners... sharing is optional

8. Store in zip-top bags or you can freeze the jerky in freezer zip-top bags for up to 3 months.