Ground Waterfowl Jerky
- 25 lbs of waterfowl, or meat of your choice
- Meat grinder
- High Mountain Seasoning of your choice (2 packages were used for 25 lbs of meat)
- Zip lock bags or large bowl
- Jerky gun
- Non-stick cooking spray
Rinse and pat dry the waterfowl breasts and other meat you have removed from your birds.
Grind them once through your grinder on a course setting.
Add the High Mountain Seasoning of your choice as directed in their packaging.
Send the ground meat back through the grinder on a more fine setting with the seasoning added. This will mix the seasoning in well with the meat.
Put the ground meat into a plastic bowl or bag and set overnight in the refrigerator.
Remove the meat from the fridge and roll it into tubes that will easily fit into your jerky gun.
Spray your jerky racks with a non-stick spray.
Shoot the jerky onto your jerky racks for either your Smoke Vault or SmokePro Pellet Grill.
Pre-heat your smoker to around 180°F - 220°F
Smoke for 2-3 hours or until it is done to your liking.
Turn your smoker off and allow them to rest inside for about 10-15 minutes.
Place the warm jerky into sealable baggies and place them in the fridge overnight to allow all the moisture to absorb into them.
Vacuum seal the portion sizes you want to be able to use at a time and then enjoy as you want.
Keep frozen until a few days before use and then just keep refrigerated.