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Goose Jerky


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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.

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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.

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