Goose Jerky

[Guest]

I am totally new to making my own jerky. I want to make the geese I shot last weekend into some jerky. Do I follow the same instructions that are lower on the page for venison?
How about some more ideas for seasonings. Thanks fellas.
MW

[Twitter]

Walleye Pimp,
I use exactly the same recipe for goose jerky as I do for venison and beef.
The nice thing about goose is if you have a meat slicer you can get some really nice big round slices (as big around as the breast piece) with uniform thickness right down to the last pieces. I prefer to cook jerky in the oven stretching it over the racks (my other half hates this mess on the racks afterwards ....be sure to put foil down on the bottom of the oven for easier clean up)

-Slice your breast meat to the desired thickness (I like it ~1/8"-3/16" so it cooks fairly quickly and stays moist and chewy and not brittle)
-mix enough marinade to cover the meat in a bowl or deep pan:
I don't measure so the following ingredients can be adjusted to suit your taste.
-soy sauce (I prefer Kikoman...enough to cover your breast meat)
-brown sugar (stir it in well with a fork so it's all dissolved...the more used ,,,the more sweet/less salty the flavor, a splash of Foster's lager will make it thinner and help it dissolve )
-black pepper (I like LOTS)
-garlic powder or fresh crushed garlic (to taste)
-liquid smoke (be careful ! just a drop or two !)
-cayenne pepper (to taste......the more cayenne pepper used the more beer consumption necessary when enjoying the finished product)

marinade the meat in the fridge for at least 3-4 hours or overnight .....the longer it marinades the stronger the marinade flavor in the meat.
-squeeze the extra marinade out of the meat
-stretch the meat across the oven racks tightly and cook at 150 degrees until it reaches the desired texture. (3-6 hours depending on the thickness)

This WILL smoke up your kitchen as the drippings fall onto the bottom of the oven, so turn on your fan before opening the door to check on it.....and keep the kids out until it's done !!!! mine always eat half of it when it's still half rare...mmmmmm

Good luck !!
Twitter

[This message has been edited by Twitter (edited 09-06-2002).]

[This message has been edited by Twitter (edited 09-06-2002).]

[blue_healer_guy]

Walleye Pimp, One thing not to overlook, if you have have extra goose and or duck breasts in November, try grinding them with your vension. It is awesome! About a 50-50 mix with your venison. You will love it! Joe

[Guest]

Twitter
Thanks for the recipe.
I am in th eprocess of perfecting it. I have made a couple of batches so far and each one is getting better and better.
I will post my final recipe when i get it done.
Is there anything I should do different with venison.

[Twitter]

Walleye Pimp.....Glad to hear you enjoyed the recipe ! I just made a batch of venison jerky last weekend using a dehydrator for the first time. It turned out pretty good !!!....and didn't smoke up the house or make a mess in the oven either. I don't think the better half will let me make it in the oven ever again
.......bummer.......it cooks in less than half the time in the oven.
As far as venison.....I use the same recipe, in fact I use pretty much the same recipe for any jerky....you might want to try salmon jerky some time too, it's really tasty if you use a little orange juice in the marinade it gives it a terryaki(sp?) flavor.