Peppered duck jerky and a maple glaze, built for a hungry table after a long day out.
Prep 19 min · Cook 41 min
Trim the duck jerky and slice or portion it evenly so it cures and dries at the same rate.
Mix the cure or brine, tossing to coat, and let it work in the cold for the full time.
Lay it out with room around each piece, or pack the jars tight and top with brine.
Dry low and slow, or let the pickles rest in the cold until sharp and crisp.
Store and a maple glaze in clean jars and keep them cold.
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