Goose jerkey

Discussion in 'General Discussion' started by plavo, Apr 3, 2009.

  1. plavo

    plavo New Member

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    <P>Any of you guys have a good receipe to make some jerky out of&nbsp; geese?&nbsp; I figured why pay 6 bucks for a bag of beef jerky in the store when I can make my own goose jerky a lot cheaper</P>
     
  2. Boomn4x4

    Boomn4x4 New Member

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    Its easy to make... I just do a "little of this, little of that" recipe.<BR><BR>The important igrediants<BR>Soy based... about a cup of soy sauce for 4-6 breast halvs.<BR>Tablespoon of liquid smoke<BR>Tablespoon of garlic<BR>Tablespoon of black pepper<BR>Teaspoon of cheyene pepper<BR>Tablespoon of brown sugar.<BR><BR>..... from there I'll put whatever I get my hands on in.&nbsp; Beer, season salt, pepper sauce, whiskey, cummin, chili powder, worchester, ketchup, mustard, honey.. whatever sounds good at the time.<BR><BR>The best way to cook it is in a smoker, but if you don't have one, your oven will work.&nbsp; Line the bottom of your oven with foil, and skewer one end of the jerky strips on a skewer so that they dangle, then set the skewers on the over rack so that the jerky hangs down... bake on the lowest setting for 4-8 hours (depending on how low your oven goes).&nbsp; If you don't want to wait that long, you can bump the heat up, but long and slow is the way to go.&nbsp; If you cook it fast, it'll get crispy.<BR>
     

  3. wildbill

    wildbill New Member

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    <P>High Mountain Jerky Cure that is how we do our jerky.Cut into strips weight it,mix the two packs of seasoning accordiingly.Then set in frig,put on a oven rack and wait a couple hours.Then get your favorite COLD BEER and enjoy.I think it is like $6.00 for enough cure to do 15 lbs.Origanal is a good flavor to start with.My two cents</P>
     
  4. Duckdude

    Duckdude AKA Yo Daddy

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    </P><BR>i agree on the high mountain and like boomn said a smoker makes the best jerky. use a heavy dose of hickory for jerky. just got a meat slicer for christmas and it's the cats ass for making nice thin slices for jerky. in my opinion goose makes the best jerky out of anything i have used (deer included). it's a little bit greasier so it doesn't dry out like deer. lot of blood though so i always slice mine and soak the slices in salt water first. it gets the gamie taste out of it<BR>
     
  5. wildbill

    wildbill New Member

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    <P>The only smoker I got is big enough to do a hog in.Can't make that much jerky.Would like to get a little smoker.Making me hungry think I will get a pack of breast out and make some over the weekend.</P>
     
  6. Toner07

    Toner07 Active Member

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    <P>I like the High Mountain as well....although&nbsp;I much prefer grinding my goose meat as opposed to slicing it.</P>
     
  7. Tink

    Tink New Member

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    <br>Where do you get the High Mountain?<br>
     
  8. Roughneck

    Roughneck New Member

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    <P>Gander Mountain carries the High Mountain cures. For those of you that use a smoker for making jerky, which brand of smoker do you recommend? I want to make some jerky myself and I'm trying to decide on buying a smoker or dehydrater.</P>
     
  9. Tink

    Tink New Member

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    </P><P>We've got both.&nbsp; The dehydrater's are less expensive, but I like the smoker better.&nbsp; Smoking the jerky give it an exceptionally good flavor.&nbsp; I can't remember the brand name of the one we've got, but I picked it up at Gander Mountain.&nbsp; It's a big one though.</P>
     
  10. 3006

    3006 New Member

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    Big Chief smoker. You can't go wrong with that classic smoker.<br><br>
     
  11. Rudder

    Rudder New Member

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    Ditto on both. Mesquite and Cajun are the way to go.
     
  12. wildbill

    wildbill New Member

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    <P>Cabela's carries High Mountain also.Would like to get a little smoker and try smoking some.</P>
     
  13. Gunner32

    Gunner32 New Member

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    <P>I'll have to try some on the smoker the next time I smoke some salmon.&nbsp; How thick do you guys slice it and about how long do you smoke it?</P>
     
  14. marshman

    marshman Member

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    <P>Try these never fail recipes.&nbsp; I especially like the Teriyaki recipe with added cracked pepper.&nbsp; I turn all my waterfowl to jerky.&nbsp; Great with an adult beverage!&nbsp; </P><P class=MsoNormal style="MARGIN: 0in 0in 0pt; TEXT-ALIGN: center" align=center><B style="mso-bidi-font-weight: normal"><U><FONT size=3><FONT face="Times New Roman">Jerky Recipes</FONT></FONT></U></B></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>&nbsp;</FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>&nbsp;</FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>Both recipes can be used these for venison, beef and waterfowl.</FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>From: Northern American Hunter Magazine</FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>&nbsp;</FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><B style="mso-bidi-font-weight: normal"><U><FONT size=3><FONT face="Times New Roman">A. Sweet and Sour Jerky (For 2 lbs.of meat)</FONT></FONT></U></B></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>&nbsp;</FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>1. Mix dry ingredients in a bowl:</FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT size=3><FONT face="Times New Roman"><SPAN style="mso-spacerun: yes">&nbsp;&nbsp;&nbsp; </SPAN>½ cup brown sugar</FONT></FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT size=3><FONT face="Times New Roman"><SPAN style="mso-spacerun: yes">&nbsp;&nbsp;&nbsp; </SPAN>3 tsp. lemon pepper</FONT></FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT size=3><FONT face="Times New Roman"><SPAN style="mso-spacerun: yes">&nbsp;&nbsp;&nbsp; </SPAN>1 tsp. kosher salt</FONT></FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT size=3><FONT face="Times New Roman"><SPAN style="mso-spacerun: yes">&nbsp;&nbsp;&nbsp; </SPAN>1 tsp. onion powder</FONT></FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT size=3><FONT face="Times New Roman"><SPAN style="mso-spacerun: yes">&nbsp;&nbsp;&nbsp; </SPAN>1 tsp. garlic powder<SPAN style="mso-spacerun: yes">&nbsp;&nbsp;&nbsp; </SPAN></FONT></FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><SPAN style="mso-spacerun: yes"><FONT face="Times New Roman" size=3>&nbsp;</FONT></SPAN></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>2. Mix wet ingredients in a separate bowl:</FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT size=3><FONT face="Times New Roman"><SPAN style="mso-spacerun: yes">&nbsp;&nbsp;&nbsp; </SPAN>½ cup canned pineapple juice</FONT></FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT size=3><FONT face="Times New Roman"><SPAN style="mso-spacerun: yes">&nbsp;&nbsp;&nbsp; </SPAN>½ cup wine vinegar</FONT></FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT size=3><FONT face="Times New Roman"><SPAN style="mso-spacerun: yes">&nbsp;&nbsp;&nbsp; </SPAN>¼ cup soy sauce</FONT></FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>&nbsp;</FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>3. Combine wet and dry ingredients together and mix thoroughly.</FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>&nbsp;</FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>4. Marinate meat 12 hours prior to dehydrating.</FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>&nbsp;</FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>&nbsp;</FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><B style="mso-bidi-font-weight: normal"><U><FONT size=3><FONT face="Times New Roman">B. Teriyaki Jerky (For 2 lbs. of meat)</FONT></FONT></U></B></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>&nbsp;</FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>1. Mix dry ingredients in a bowl:</FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT size=3><FONT face="Times New Roman"><SPAN style="mso-spacerun: yes">&nbsp;&nbsp;&nbsp; </SPAN>1 tsp. kosher salt</FONT></FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT size=3><FONT face="Times New Roman"><SPAN style="mso-spacerun: yes">&nbsp;&nbsp;&nbsp; </SPAN>2 tblsp. brown sugar</FONT></FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT size=3><FONT face="Times New Roman"><SPAN style="mso-spacerun: yes">&nbsp;&nbsp;&nbsp; </SPAN>1 tsp. garlic powder</FONT></FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT size=3><FONT face="Times New Roman"><SPAN style="mso-spacerun: yes">&nbsp;&nbsp;&nbsp; </SPAN>¼ tsp. ground black pepper<SPAN style="mso-spacerun: yes">&nbsp; </SPAN>(Add more <U>cracked</U> pepper to suit your taste)</FONT></FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT size=3><FONT face="Times New Roman"><SPAN style="mso-spacerun: yes">&nbsp;&nbsp;&nbsp; </SPAN>½ tsp. ground ginger</FONT></FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>&nbsp;</FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>2. Add ¼ cup soy sauce to dry ingredients and mix thoroughly.</FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>&nbsp;</FONT></P><P class=MsoNormal style="MARGIN: 0in 0in 0pt"><FONT face="Times New Roman" size=3>3. Marinate meat 12 hours prior to dehydrating.</FONT></P><BR><BR>
     
  15. BD

    BD New Member

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    Most of this has already been covered, here's my method.&nbsp; I wish I could make it correctly in a smoker, the only batch I tried in a smoker turned out to be the most terrible batch I ever made.&nbsp; I have a good dehydrator and I jerky 90% of my geese, I hardly ever have any goose leftover after the season,&nbsp;I eat it all winter and my kids love it.&nbsp; I think my son is thinking of started his own business selling goose jerky at school LOL...I can just imagine all the suburbanite parents freaking out if they knew their kids were hounding my son for dead goose meat.<BR><BR>I often use High Mountain Jerky Cures as well, but if I don't have any.. <BR><BR>Marinate strips in: <BR><BR>Equal Parts Worchestershire Sauce &amp; Soy Sauce (or Terriyaki Sauce)<BR>Garlic Powder or Garlic Salt<BR>Onion Powder<BR>Celery Salt<BR>Ground Hot Pepper<BR>Ground Black Pepper<BR>Cajun Seasoning<BR>Adolphs Meat Tenderizer&nbsp;(sometimes if they're old)<BR>Liquid Smoke - usually add a whole bottle to each batch.<BR><BR>Dehydrate in a dehydrator<BR><BR>Sorry I don't have amounts, I cook by feel and taste, mix up a strong marindade to your taste and liking, marinate a day or preferably two-three in tahe fridge&nbsp;before dehydrating.<BR><BR>I like to add heat to mine, McCormick makes something called Hot Shot that's a black pepper/red pepper blend, Morton makes a product called Hot Salt that I like, or sometimes I use crushed red pepper. You can also do variations with cajun seasoning, Tony Cachere's, or sweeter versions with brown sugar, etc. <B>Basically throw in whatever you like to suit your taste&nbsp;for seasonings added to the liquid base of Worchester/Soy/Liquid Smoke</B>, adjust the salt depending on the ingredients and let sit for a few days before dehydrating <img src="/images/boards/smilies/thumb.gif" border="0" align="absmiddle"><BR><BR><BR><BR><BR>
     
  16. MarcSchulte

    MarcSchulte New Member

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    <P>High Mountain Burbon BBQ. Makes so tasty jerkey</P>
     
  17. Roughneck

    Roughneck New Member

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    <P>BD, which dehydrator do you have?</P>
     
  18. DeWayne

    DeWayne New Member Lifetime Supporter

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    <P>I've done mine in both the oven and a dehydrator.&nbsp; The oven definitely dries it out more in my opinion.&nbsp; I'm gonna try it in the smoker I think.&nbsp; I'm going to be making up some smokies with my new grinder/sausage stuffer and want to smoke them.</P>
     
  19. BD

    BD New Member

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    </P><P><BR>I have a Nesco model, the exact one I don't even think they make anymore, but it constantly circulates air around the food for quicker, more even drying.&nbsp; You can see their line of deyhdrators here: <A href="http://www.nesco.com/category_449f7f01f1ea/" target=_blank target=_blank>http://www.nesco.com/category_449f7f01f1ea/</A><BR></P><P>BTW, if you're going to spring for one, IMO don't get their cheap jerky model, it's&nbsp;way&nbsp;short capacity to do what you'll want to do with a lot of goose or deer meat.&nbsp; Get one of the better models that you can add a ton of trays to.</P>
     
  20. FASTFREDDY

    FASTFREDDY New Member

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    <IMG id=large_image title="Image of Cabelas Commercial Food Dehydrators" height=380 alt="Image of Cabelas Commercial Food Dehydrators" src="http://images.cabelas.com/is/image/cabelas/s7_515819_imageset_01?$main-Large$" width=380 name=large_image><br><br>on my wish list, i use the oven with lots of racks but its a pain<br>