Goose Jerky

[freefall319]

Do you guys grind it and use a jerky gun or do you do whole meat jerky out of it? DO you have a certian recipie or Season brand that you use? This will be my first year grinding/smoking my own meat so i wanted to get some input before i go and mess any of it up.:D

[BlackMouth]

funny you should ask!

I just finished some up yesterday and it turned out awesome. I combined my own recipe and the recipe in the new issue of DU (also made a rack using just the DU recipe, and it turned out great)

I just use a sharp knife, and cut them into the thinnest strips I can with the grain. Then I marinade them over night in a soy sauce, worchestire suace, black pepper, garlic powder and brown sugar solution. I try to let them soak at leat 24 hours.

When Im ready to put the strips in the smoker or dehaydrator if Im in a rush. I take them out of the bowl, lightly pat them with paper towel (this helps with not making as big of a mess on the bottom of the smoker or dehydrator) If I want some for camp, or I have a big batch, Ill sprinkle some with red pepper flakes, other wise I dont because the kids dont like it hot.

After theyve been in the smoker or dehydrator for a couple hours, I flip them over. This helps them from sticking later on otherwise its a pain. It usually takes about 10-12 hours at 155°F for mine.

pm me with any other questions.

[freefall319]

Thanks, what kind of smoker do you use?

[BlackMouth]

Ive actually got two, working on number 3.

My big one is a home made one that I made using a old Weber grill and a 55 gallon drum. Ive got it set up to use either propane, charcole, or I can stick a electric heating element I have for it.

The second one my wife bought for me, its jsut a small Brinkmann electric that you can get at Wal-Mart. Its decent, perfect for jerky. I told her I wanted a new smoke for our aniversery, and thats what she got me. Not exactly what I had in mind, but it works.

The third, which is in the works, is a actual smoke shack that Im making out of a old play house the kids dont use anymore. When its complete, Ill have 4'x6' of smoking heaven! I want to be able to smoke whole salmon fillets, phesants, ducks, geese and whole deer hind quarters. Itll be one of those things that you dont fire up on a weekly basis, but when you do youll be able to fit your entire freezer in it if you want! Plus itll be nice when I do my venison sausage.

[nwpahntr]

I cut mine into strips about 1/8" thick, marinate it for a day or two, and then use dehydraters. At first it was a slow process but I bought an electric meat slicer and 2 dehydraters so now it goes fast. Its fun to play around with the marinades and find the ones that taste the best. Its better then deer jerky! Im not a fan of the ground up jerky or the baked jerky. dehydrating is the way to go!

[freefall319]

I've had some dehydrated jerky and it was good. But, i want to smoke it because i am getting a new smoker to do sausage, brat's, ect out of my deer/antelope/elk, ect.

I am looking at getting a Bradley since they are pretty user friendly and easy to control (temp wise).

[Hunter Lewis]

I have all my geese made into jerky. I love it.

[archer8524]

We use the High Mountain brand seasoning, I think Cabelas has it. It tasty stuff, Have Fun!

[BlackMouth]

Ive used Hi Mountain before, actually have some in the kitchen right now. Your right, good stuff. THe local grochery store sells it here.

Only thing Ive found, is if you let it sit for more than 24 hours, it gets real salty