Goose jerky

[SDbuckmaster]

Anyone ever make jerky with their Goose breast? Looking for a recipe or other good way to cook.

 

[jdf]

Yes. My wife does ours.
Slice thin pieces. Marinate in soy sauce, whiskey, black pepper, red pepper flakes over night. Then dehydrated.

Or she cuts up in strips and makes goose stir fry. One my favorites.
Olive oil, soy sauce, black pepper, teriyaki.
Soak 30 min. Cook in cast iron pan added vegetables you like.

 

[Ndfire]

How long do you marinate for jerky? 24hrs or something like that?

 

[kansasdad]

Goose breast pastrami doesn’t last long at our house.

I use Hank Shaw‘s recipe, or Meateater’s interchangeably.

 

[bowhuntmontana]

Just finished making a batch with duck, but did some goose last season. I just use a jerky mix (seasoning and cure). Mix by weight with thin sliced meat and let it sit in the refrigerator for at least 24 hrs. Then into the smoker - roll smoke on it at about 195 degrees for maybe 40-60 mins, then drop the temp to 155 and crack the door to let the moisture escape more easily. Basically just dry it out at that point. Have to keep an eye on it to pull pieces as they are done and sometimes move and flip others around. Turns out awesome, in my opinion.

 

[Sask hunter]

I make hundreds of geese into jerky each year. Usually grind all the breast cause would take forever to slice that many

 

[SDbuckmaster]

Do you mix with fat.

 

[Sask hunter]

Do you mix with fat.

I don’t

 

[Doublecluck]

I’ve used a bunch of homemade recipes but lately I use high country a lot. Just quick and easy.

 

[Nick87]

For ground jerky I mix no fat, for snack sticks I mix with 20% to 30 %pork trimmings. For regular sliced jerky I just use any high mtn. Seasoning mix and add a few things to it. Like red pepper flakes and I marinate in worsticere and minced garlic etc.. if your making ground jerky the pepperoni blend of hi mountain works well with goose imo. I always go 1.5 for whatever hi mountain calls for. How much are you making

 

[Nick87]

Last year we made some sticks that were pepperoni blend and I added mozzarella cheese and Italian seasoning, "goose pizza sticks" they were pretty good.

 

[Deleted member 38069]

Get yourself a jerky gun and you’ll never go back!!

 

[Nick87]

Get yourself a jerky gun and you’ll never go back!!

There's a lot faster/easier way. You couldn't give me one of those jerky guns again.

 

[Nick87]

C'mon @BoomerUSAF ask me I'm a thimble of knowledge.

 

[SDbuckmaster]

Gonna make around 20lbs

 

[Nick87]

Gonna make around 20lbs

Do a trial run first with a couple different ways you want and real small batches.

 

[Deleted member 38069]

There's a lot faster/easier way. You couldn't give me one of those jerky guns again.

Mine works slicker than snot! The key is to keep the meat cold!

 

[Nick87]

If your making ground jerky, get yourself gallon or 2 gallon zip lock, whatever matches your smoker/dehydrator racks best. Put ground on the bag and use a rolling pin to desired thickness. Refrigerate then when your ready just cut the bag putting the whole slab of ground on the rack. When it's finished you simply cut your straps to desired size with scissors. You won't be able to throw that jerky gun in the dumpster fast enough.

 

[JShane]

Would a pizza wheel cut the strips any faster Nick?

 

[Nick87]

Would a pizza wheel cut the strips any faster Nick?

Maybe, it's pretty pliable at that point the scissors worked real well. Nothing wrong with giving it a try though.