Goose Jerky

[kingr]

I'm thinking of making muscle jerky with the remaining goose breasts I have in the freezer. What are your opinions on muscle jerky versus ground?

Thanks,

[hockeybc69]

I used to make oodles of whole muscle goose jerky.

Grinding waterfowl, it gets awfully "mushy" compared to ground beef texture. I wouldnt grind it for jerky.

Ever had goose stix made? not a bad choice.

[leech~~]

I like muscle any jerky better then ground. Just something about the texture?

[otterman91105]

I would have to agree much better as a muscle meat. I always cut into like 1/4" strips and then mix my seasoning and seal in bag overnight so it soaks into meat well. It don't hurt to even leave in the bags for a couple of days. Ground goose gets pretty mushy. Good luck.

[B. Amish]

partially thawed breasts make cutting the strips a lot easier. or thaw them all the way out, then lay flat on cookie sheet, and freeze for a couple hours. having one completely flat side helps with the cutting. a meat slicer would obviously make things easier.

also, cut the strips the short way across the grain of the meat. makes a big difference in the chewability of the jerky.

i've done ground and whole meat. prefer the whole meat method.