Duck Jerky Advice

Michael B

Michael B

Active member
I am going to make some jerky. I am wondering what people prefer for making relatively uniform slices of duck breast.

I looked at the manual slicer from Cabelas ($140) but I don't know if that would be ideal for a piece of meat as small as a duck breast. I also looked at the slicer boards that come with a knife ($40), but it seems like reviews are very mixed.

I have tried slicing it before by hand with mediocre results in terms of consistency.

Any advice is appreciated. Thanks.

Mike
 
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I use a fillet knife and slice by hand.
Just take your time.
Don't worry to much about consistency, as thinner pieces dry, take them out of the dehydrator, leaving the thicker ones in longer.
 
I think you have to slice by hand if you want consistency. Different parts of the breast and different breasts lay differently when cut and are different thickness. The only way I find to get consistent thickness is to modify the cut as you are going along.
 
I,ve made plenty and used electric slicer. Push handle that comes with slicer will compact breast against back guard for consistent slicing. Make sure breasts are firm but not frozen solid for uniform slices. The best I,ve made I smoked at 150 degrees. with apple wood. Watch for jerky to get flexable but not stiff. Done 6 lbs. just prior to Christmas and it got gobbled up quick.
 
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Mike

I put my meat in the freezer for about one to two hours. Then just take a sharp knife and you can get pretty close cuts of even meat. I do that with beef, geese, ducks turkey, Works great for me . Hope this helped.
 

Before slicing, I place the meat to be used in the freezer, but do not let it freeze completely.

Then hand slice, with a very sharp knife, to the thickness desired.

The cutting board used is a good one, that is only used for meat.

After use, the cutting board is cleaned very well, and treated with wooden Butcher Block Oil.



VP
 
I purchased a hand crank Weston jerky slicer on Amazon for $100. Probably one of the best $100 I have spent. Granted, it ONLY slices jerky. We go through a lot of goose for jerky. I usually slice off the silver meat and fat. I brine overnight in brown sugar, kosher salt mixed with water. Then I slice each breast in half, flat. Drop em through the slicer and done.

The hand sliced jerky thing is not for me. Especially when making 6 lbs of jerky at a time.
 
Thanks for all the replies. Based on the consensus I guess I'll try hand slicing partially frozen breasts again and, if I'm not satisfied, look into Jay's suggestion.

One other idea: has anyone ever tried using a meat tenderizer (meat hammer) to flatten a breast, or better yet a butterflied breast, and make jerky that way? Seems like it wouldn't take too much effort to butterfly a bluebill breast and smash it til its about 3/8 thick. I'm interested to hear thoughts on that and if none, I'll give it a try with a couple of birds and report back.

Mike
 
The only issue you may have with that is you could potentially over-dry the jerky. It could end up really paper thin

It's not a half bad idea though. You could actually flatten it out really good with the mallet then slice it.

I should mention, and I forgot to in my initial reply. For duck breasts, no need to slice them in half before they go in the slicer. Goose breasts, being considerable bigger, need to get sliced in half long ways.
 
If I had to guess, because I just run mine through the slicer, no thicker than 1/2" and that's a generous thickness. The Weston site lists that the trip thickness it cuts is 3/16". The thicker the jerky, the longer it takes to dry.
 
If you use a rub, a tenderizing hammer treatment works fine. If you brine your meat prior drying, using the flat side of the mallet prior laying on the racks is a good idea. We lay a layer of Saran Wrap over the meat pieces to minimize the degree of splatter. You don't have to hammer brined breasts as hard, since they are tenderized...
 
I just bought Cabelas Hi Mountain Jerky Board and knife for $29.99. It is the grey one. I did goose breasts and my expectations were exceeded. I had also gotten the automated jerky slicer for my grinder which I immediately took back without opening. For my needs the board works well and cost effective. I guess if I was doing a lot of jerky might feel differently.
 
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