Pemmican is a mixture of fat and protein used as a nutritious food. It was invented by the native Americans and sustained them on their journeys and later became a favorite of the European fur traders. Paul's recipe uses duck rather than bison, since Paul is a duck hunter. It is also a lot easier to make. But either way it is darn good and a great way to make some tasty meat snacks that travel with you anywhere.
Time: 17 hrs • Prep Time: 12 hrs • Cook Time: 7 hrs
Serving Size: Makes one large bag of jerky
1 1/2 lbs. duck breast, sliced into thin 1/4-inch slices
1/4 cup of soy sauce
1 tbsp. Worcestershire Sauce
1/4 tsp. garlic powder
1/4 tsp. black pepper
1/2 tsp. onion powder
1 tbsp. liquid hickory smoke flavoring
A dash of Tabasco
2 tablespoon cream sherry
1/4 teaspoon red chili flakes
Combine all of the ingredients and the sliced meat into a zip lock bag. Refrigerate overnight, knead and turn bags several times during marinating process to it into the meat. Then drain the liquids off of the meat and place it into a food dehydrator. Follow dehydrator instructions or until the jerky meat is at your desired texture.
If you don't have a dehydrator, you can turn your oven on to 150-200 degrees and dry for the jerky for 5-7 hours or until meat feels hard, pat off excess fat beads and let cool. If you are using the oven, prop the door open slightly with a wooden spoon, cork or suitable spacer to allow moisture to escape the oven.
If you use liquid smoke then make sure you don't use a smoker because it could come out tasting too smoky. You can use this recipe for goose or turkey jerky as well as duck.
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