Ok I'm accumulating lots of duck meat this year. I want to turn some into sausage/jerky. I have a grinder and basic processing tools whats a good recipe or should I take the meat to a butcher AFTER deer season. Any recommendations ?

Let me look and see what recipe my dad is using... I know he sometimes cuts the breast into strips instead of grinding it... but that's just personal preference.. I wouldn't take it to a butcher.. I've you've got a meat grinder then I'm sure you've got everything else you need.

I'm turning all mine this year into summer sausage.

I have a jalapeno cheddar recipe and an excel calculator that will calculate all the ingredients you need based on the weight of duck breasts you have.shoot me a pm with your email and ill send it over.


If you want to take it somewhere Stantons in Alvin, Tx does a great job.


-Max

You rang?

Duck sausage is good as long as you put enough fat (pork) in there. Duck jerky is really good. For jerky I usually just use one of the pre-made seasoning packages. For sausage, look at that excel table that was posted about earlier.

Good luck.

Take it to Kuby's they process ducks for us all the time-

Oilag I sent you a pm. Let me know if it did not get there for some reason.

Sent. Let me know how it turns out.

-Max

What style goes best with duck?

try some duck burgers, add garlic and what ever other spices you like, they are great...

I am thinking about making some duck ravioli in the spring.