So last weekend after shooting my limit of 7 ducks the first thing I thought about was using the smoker I got for my birthday. It is a big chief smoker and I've heard a lot of good things about them.
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.