Goose Jerkey

[jsteg]

Whats the best way to make it???

[Browning83]

jsteg---I got another post on here about goose jerky but my favorite recipe is teriyaki maranade sauce, a dry teriyaki maranade, brown sugar, and salt. If you have fresh goose breasts throw them in the freezer for an hour to firm up the meat then slice it.....this makes it a lot easier to cut especially if you are using a meat slicer. Then I marnade the goose usually a good 12 hours or over night. Then I usually put them on a dehydrater for 8 or so hours. Be sure to keep the meat in the fridge when not eating it and keep in freezer if you are making big batches. I know we go through the stuff pretty fast

[jsteg]

I have one question do you need a dehydrator to make the jerkey?

[Browning83]

Thats what I use....but I am sure you can use a smoker or get some jerky racks for the oven. I am not very familiar with those two but I am sure someone can help.

[walleyeking#8]

I make all my jerky in the oven on the two oven racks that came with the oven. My favorite jerky mix is the nesco american harvest jerky mix sold at most walmart stores. It comes in packets, so you add one packet of spice and cure to one pound of meat. I have made jerky from both whole muscle meat and with ground goose which i put into my jerky shooter and shoot strips onto the oven racks until full. I set my oven temp to 180 degrees place a metal tablespoon into the door to give it just a little air and check it every so often. It usually takes about 4-6 hours depending on how thick your meat is sliced. A couple of tips when using a conventional oven, place aluminum foil under the racks to catch any grease or oil that drips. Normally you don't have to worry to much about goose or venison. Ovens may vary somewhat, so you need to see how long and what temp best suits your oven. Time and temp may vary some. I hope this helps, goodluck with your jerky!

[jsteg]

Thanks for the replies. I think I will be making it in the oven. I'll let you know how it turns out.

[PierBridge]

Thanks for the idea's.....