So one night I had time and I cut up all 14 breasts. I then used a seasoning and jerky cure from High Mountain. I then let them sit in the fridge for 24 hours.
Today I put the smoker together and placed the duck meat on the racks and started it up.
2 hours later some delicious jerky came out. We like our jerky frozen so it went straight into the freezer for us to enjoy tomorrow.
I have been freezing plucked, half birds to further process after hunting season, if I get bored.
ReplyDeleteLol I breast my birds out and try to get them done right away, but sometimes have to freeze the meat to process another day. Althought it is a steep learning curve sometimes with jerky.
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