Goose Jerky

Discussion in 'Cooking Forum' started by Hogleg, Mar 4, 2018.

  1. Hogleg

    Hogleg Senior Refuge Member

    Messages:
    393
    Joined:
    Sep 10, 2007
    Location:
    Nebraska
    Hoping to get some ideas for jerky recipes. Normally I slice frozen breasts and use Hi Mountain seasoning/cure and some extra seasoning for heat. I've tried ground goose out of the jerky shooter but didn't care for the texture.

    After it has cured I smoke it for about 2 hours at 180 deg. Electric smoker with whatever wood chips I have, can't seem to tell the difference from one wood to the next. Not a fan of dehydrating as it gets to dry/hard. Usually vacuum seal it in small amounts while it is still warm. Stays very tender.

    Last time I didn't have enough goose for an entire batch so I mixed 50% ground venison with 50% ground goose. Used the flat attachment on the shooter and original Hi Mountain with some crushed red pepper for heat. Turned out awesome.

    What other ideas have you got?
     
    Luigi Daniele likes this.
  2. negooseman

    negooseman Elite Refuge Member

    Messages:
    1,132
    Joined:
    Oct 15, 2013
    Location:
    nebraska
    Smoking Gun Jerky marinade and throw the Hi mountain stuff away. Smoking Gun is way easier and way better tasting.
     

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