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 Posted 1/30/2009 10:57:54 AM
 

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Has anyone tried making goose jerky?  I have a bunch in the freezer and would like to try some new recipes.  I just got everything I need to make jerky for Christmas and would like to try using goose. Anyone have recipes?



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Post #668532
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 Posted 1/30/2009 12:30:05 PM
 

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goose jeryk is excellent i cut them in 1" wide .5" thick and 6" long. I use high mountain seasoning.   

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Post #668564
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 Posted 1/30/2009 12:58:43 PM
 

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CaliHunter 1/30/2009
goose jeryk is excellent i cut them in 1" wide .5" thick and 6" long. I use high mountain seasoning.   

Yup, exactly what I do. I just made 4 pounds of it, everybody in the blind loves it.

Post #668570
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 Posted 1/30/2009 2:29:19 PM
 

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I just used my homemade teriyaki recipe, marinated overnight and then about 6-7 hours in the oven. Came out fantastic.
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 Posted 1/30/2009 5:46:07 PM
 

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try this if u dont like things spicy cut the red pepper and black pepper in 1/2

Ingredients

  • 4 lbs goose breast, thinly sliced
  • 2 c. teriyaki sauce
  • 2 Tbsp Tabasco sauce
  • 2 Tbsp liquid smoke
  • 2 Tbsp black pepper
  • 2 Tbsp garlic powder
  • 1 Tbsp meat tenderizer
  • 1 Tbsp Mrs. Dash
  • 1 Tbsp Red Pepper

Directions:

  1. Mix everything together in a large covered bowl, making sure all the goose is submerged.
  2. Put in fridge overnight.
  3. The next day, remove goose and put in dehydrator or smoker.
  4. Cook on medium until jerky is dry, but not crispy


Edited: 1/30/2009 5:47:12 PM by mk_ried
Post #668638
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 Posted 1/31/2009 2:22:30 PM
 

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I highly recommend the high mountain seasoning, my favority is the cajun. I do suggest you buy a jerky cutting board so that your strips are all an even thickness. I like to slice mine as thin as i can get it then let it marinade for 24 hrs. and cook it in a dehydrator on low heat for about 5 hrs.
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 Posted 1/31/2009 8:07:49 PM
 

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mk_ried 1/30/2009
try this if u dont like things spicy cut the red pepper and black pepper in 1/2

Ingredients
  • 4 lbs goose breast, thinly sliced
  • 2 c. teriyaki sauce
  • 2 Tbsp Tabasco sauce
  • 2 Tbsp liquid smoke
  • 2 Tbsp black pepper
  • 2 Tbsp garlic powder
  • 1 Tbsp meat tenderizer
  • 1 Tbsp Mrs. Dash
  • 1 Tbsp Red Pepper


Directions:
  1. Mix everything together in a large covered bowl, making sure all the goose is submerged.
  2. Put in fridge overnight.
  3. The next day, remove goose and put in dehydrator or smoker.
  4. Cook on medium until jerky is dry, but not crispy


I am using this exact recipe, just made it up this morning to try it out with the dehydrator.

For the guys that use the oven, what temp do you set the oven at and how long do you keep your jerky in there? Do you just throw it on a cookie sheet or do you put it on baking racks used for cooling cookies and such? Do you flip the meat at all or just let it cook on the same side?
Post #668848
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 Posted 2/1/2009 12:30:28 AM
 

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I bake the jerky at 170 degrees on cooling racks which I place over cookie sheets. That way the air can circulate around it but it doesn't drip all over the oven. I have to warn you though, it takes about 7-8 hours to completely dry out.

I like doing it this way because I can get the meat to the "safe" temp of 165. Dehydrators don't get that hot.
Post #668876
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 Posted 2/1/2009 5:20:18 AM
 

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I have just started making Goose Jerky this year and the results are great. Everybody in the family and my students love it. I received a jerky gun and a meat grinder for Christmas and I thought this would be a great way to work up the geese taken this year. I bought some pepper and garlic jerky seasoning from Shore Lunch and just followed the recipe. Altogether from grinding the geese to drying in the oven, the time was about 3 1/2 hours. This was very simple to do and I know that I will be doing it again next year.

Adam J. Montgomery
Post #668882
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 Posted 2/1/2009 2:05:14 PM
 

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SWMO Hunter 1/31/2009
I highly recommend the high mountain seasoning, my favority is the cajun. I do suggest you buy a jerky cutting board so that your strips are all an even thickness. I like to slice mine as thin as i can get it then let it marinade for 24 hrs. and cook it in a dehydrator on low heat for about 5 hrs.

I received the High Mountain seasoning packs over Christmas along with the dehydrator and a meat slicer.  Do you add anything else like mk listed above or do you just use the High Mountain?



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Post #668950
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