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?