Wild Game Jerky

Any big game for example: teriyaki jerky duck, goose, antelope, wild boar, bear, moose.

Ingredients
  • 10 lbs. duck; cut into strips
  • 3 cup soy sauce; light
  • 1 cup Water
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • 2 tsp. black pepper
  • 1 cup brown sugar
  • 1 cup date sugar
  • 2 tsp Cajun seasoning
  • 2.8 oz Pink Curing Salt; .28 Oz./ Pound
Instructions
  1. This recipe will marinate 10 pounds of the big game. Mix all of the “DRY” ingredients well, then Add the “WET” Ingredients. Trim the meat of all connective tissues and fat. Before slicing, if you chill the meat in the freezer until firm but not frozen it will slice easier. Also slicing across the grain instead of with the grain will make the jerky easier to eat. Slice about 3/16″ of an inch thick and placed in the marinate. Mix well to coat all sides of the meat and marinate for 48 hours to let the cure work and penetrate the meat. Because the thin-sliced meat will have the tendency to stick together, take it out of the refrigerator a couple of times and mix well to ensure that all sides are coated. The next morning spray your smoker racks with non-stick spray, drain the meat of excess marinade, and lay it out on the racks. If you can, put a fan on the meat and dry the surface of the jerky and create a sticky Pellicle which the smoke attaches to. We put the marinated, racked jerky in the refrigerator another night to make sure it is cured properly. The ground jerky needs to cure at least 24 hours and the solid mussel strips should cure 48 hours. The meat should feel tacky and not wet when ready to smoke. Fire up the smoker with your favorite wood chips and cook, (Low and Slow!). Smoke at 180°F. until 165’F or dried to your liking. Store in a zip bag and refrigerate, we CryoVac and freeze until needed.
  2. To make Pemmican; pound and shred as much jerky as you want and add raisins, dried or chopped berries, dried fruit, and nuts.
  3. To make Date sugar we put in 8 Oz. bag of Chopped Dole dates in a food processor with 1-1/2 cup sugar and add more sugar as needed. We use raw sugar that we get at Costco, Date sugar gives the marinate a bit of a caramel flavor. If you are using a Jerky Gun, we grind the meat first with the 1/2″ inch plate, mix with the marinate well, and regrind with the 1/4″ inch plate, then run the meat through the gun to form the sticks right away. If you wait until the next day it will be a real chore to get the marinated meat through the gun because it firms up as it cures. We let the jerky cure 24 hours, then smoke it.
  4. To do 10 Lbs. just double the recipe.