Taste of the Wild: Fried onion waterfowl burger jerky

In the opinion of contributor Eileen Clarke, the trouble with making waterfowl into jerky is they’re not elk.
She points out that while you will get a few perfectly shaped slices of meat, mostly from the geese, more often you will struggle with random pieces of meat that are narrow, or thin tag ends, or ones that are thick on one end and thin on the other.

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