Goose meat

[goosebuster1]

Hey all we just got done making our goose jerky and goose summersausage. It tastes great and i now have an excuse to get my dad in the field more and hopefully he lets me n my bros get out more. I am just wondering how all you do your meat. THis is the first year we did summersausage and its what we will be doing from now on. also it is a first for grinding the breasts instead of slicing it off the breasts for jerky. It is way better ground and shot out of a jerky gun. How do you guys do yours?

[mnbenelli]

Wait a minute! You telling me you actually eat the meat! Just kidding...we usually just jerky it using slices. I'll have to try grounding it. What do you mix it with?

[HRK]

slice up the breasts and marinade it i mortons tender quick for about 2 hrs, rinse it off and dry it then cook it the way you do your jerky. old west cowboy style salted jerky

[BigR]

Normally I Cut the goose breasts in 1/4's, marinate in Teriyaki for about 4 to 6 hours....I then cut a slice in the middle of the breast and shove a piece of sweet potato in it, Wrap the whole thing in bacon, Put on the grill and just before it is done if you want to get really fancy, throw a chunk of pineapple on the toothpick for the last 5 minutes or so....It's always gotten rave reviews in the past for me.....

[wooziegoose]

we usually take 90% of our goose meat to the local butcher to get processed. this year we took in over 100 geese. we got jerky, summer sausage, hot sticks, ring bologna and my favorite hotdogs. i've eaten about 30 hotdogs in the last few weeks. ummmmm so good.

[Silver Webfoot]

yup the old bbq trick works for me use some country bob's and put a little bbq steak seasoning on em wrap in foil put an onion in there with them,,it doesnt even tatse like duck

[Max4Gooser]

we make a lot of gumbo, or marinate the breasts in soy, sauce and brown sugar, cut them up into large chunks, wrap with bacon, and grill.

[Jewelry Crew]

We take it to the local meat shop and make hotdogs, sticks, and jerky

[hammer007911]

Wait a minute! You telling me you actually eat the meat! Just kidding...we usually just jerky it using slices. I'll have to try grounding it. What do you mix it with?

You can just mix in the Jerky cure and spice with it. Go to Cub or Cabela's and buy the Jerky mix kit. I bought a grinder at Cabela's for 50 bucks the big special they sell them at 1/2 price. Weigh it grind it and then heat it in the oven. It is about the only way I can eat it :(

Hammer

[hossman]

We got goose breakfast sauasages made the one year and man are they really good. We added pork to ours though. 30-40% pork the rest goose. Turned out awsome. They didn't last long in my freezer i'll tell ya. :)

[HRK]

wow that sounds good! now im hungry PS couple eggs over easy and some american fries please.............. :lol: :lol: :lol: :lol:

[Silver Webfoot]

GOOSE SAUSAGE,,,,how the world u make that one????

[Killer Miller]

I think me and the boys need to take some serious duck and goose meat to the processor and get some sticks and jerky made up. There's no way in hell we're gonna get rid of it otherwise.

[HRK]

yep thats some good stuff there . we freeze it and bring it on the hunts a snacks :D

[h20fowler]

There's no way in hell we're gonna get rid of it otherwise.

Heck, I've eaten so much I think I'm growing tail feathers over here!

[goosebuster1]

What we do for the jerky is grind it then mix 20 pounds goose to 5lbs lean pork,shoot it out of jerkey gun, then smoke it for about an hour then cook it in the smoker for about 5 hours or until you think it tastes good. I dont know what kind of seasoning my mom uses. And for the summersausage we just grind it the same way with the same amount of pork and stuff it and smoke it. We make all our own meat so we have the smoker and such. I think the goose summersausage is better than our deer summersausage this year. So next season were hoping to get the 100 mark. And we just mix our duck in with the goose. I will talk to my mom and get the seasonings up on here if you all would like. We got so much meat this year between deer duck goose and pheasant that we need alot more freeezer space but the jerky and summer sausauge doesnt last very long with my whole family eating it. We all love it. I cant wait till next season!!!

[Greg Ruark Jr.]

I make jerky by slicing the breasts while still a little frozen, marinade in a soy/ terryaki/ habanero / liquid smoke mix overnight. Then dehydrate till it looks like jerky. I also slice the breasts into steaks similiar to filllets and grill them up like steaks. I like mine a little too rare for most though, A-1 sauce and chow down. Goood Eats!

[hossman]

The goose breakfast sausage we had a butcher shop make. As I said I was awsome. :D :D :D :D :D :D :D