goose jerky

[DSM16428]

I'd go with a good smoker. That's what I asked for as one of my Christmas presents this year. You can do so much in a good one, from actuall cooking to jerkey making to of course smoking.

[Jkling12]

I'd go with a good smoker. That's what I asked for as one of my Christmas presents this year. You can do so much in a good one, from actuall cooking to jerkey making to of course smoking.

I got a electric smoker today and I want to try it out soon on some jerky. I have never made goose jerky and have heard that you need to be careful with internal temp of meat?

[DSM16428]

Yeah, most smokers you wana get the temp up a little higher than a dehydrator for a bit but then take it down nice and low to finish. I keep the smoke on the light side for jerky as too much can overpower it, especially if you use a jerky shooter as the ground meat will absord the smoke ALOT faster.

[Jkling12]

Yeah, most smokers you wana get the temp up a little higher than a dehydrator for a bit but then take it down nice and low to finish. I keep the smoke on the light side for jerky as too much can overpower it, especially if you use a jerky shooter as the ground meat will absord the smoke ALOT faster.

What kinda temps you talking?

[cashman]

I've really got to give the old goose jerky a good try this year... Thanks for bringing this one back from the dead.

[#4nitrosteel]

gonna give this a try today because this is all i had in the pantry

4 lbs..... goose
3 tbls ....course salt
1 cup.....brown sugar
1 cup.....water
3/4 cup..worchestershire
2 tbls....garlic powder
2 tbls....chili powder
2 tbls...crushed red pepper
3 tble....course grind black pepper

doing in on a food dehydrater that runs @ 160 degrees

[archeryrob]

I used a dehydrator and it does take as long as you said. I have a gas smoker now and love it. I make snack stick from deer, basically pepperoni hotdogs and smoke them. They kids will not let me do them in the oven any more as they love the smoke taste.

There are tons of recipes, but One of the preparations I do to make jerky is really simple. I wrap or vacuum seal the meat and freeze it. I know you have seen lots of stuff on fresh this and fresh that. You need to understand what happens to meat when you freeze it. Cells rupture and all kinds of things happens. I know I can darn near drain a 1/8 to a 1/4 cup of blood and juice off two goose breast after freezing it. All that water and blood will impede the ability for you marinade or spices to penetrate the meat. I have done this many times and fresh meat is slippery to the feel when sliced. Frozen and drained meat feels a whole lot drier and almost open grained where you know the meat will soak up the spices.

The last preparation is how you cut the meat. This can be one of the most important steps. We have all had jerky where you are pulling from the side of your mouth and you feel like a couple teeth might come out trying to rip it. That jerky was cut with the grain and even though it tasted good, you probably had enough of it. Muscle groups are long contracting cells that are long and thin and only contract into a ball when used. They are very strong from tip to tail and if you slice the meat that way you will notice when trying to pull the jerky apart with your teeth. When you slice the meat across the grain you will notice the jerky is easy to eat, but still has a nice firmness to it. It gives it great texture, but still very easy to eat. You should slice your breast across the length, not with it for the best texture and easy of chewing.

Good luck and post some pictures!!

[archeryrob]

Slice it like this to cut the breast across the grain. The muscle grain runs the length of the breast to power the wing beats.

[cashman]

Slice it like this to cut the breast across the grain. The muscle grain runs the length of the breast to power the wing beats.

I can't really tell which way you are slicing that. In the same direction as the knife is pointing or perpendicular to the knife?

[DSM16428]

He's cutting the breast ACCROSS the grain cash. If you slice it like you would a London Broil, you shorten the fibers, thus making the meat easier to chew. I usually cut from the tail or thin end of the breat up to the thick end or head of the breast...makes it easier to hold on to. Just remember that a goose breast is longer than it is wide and you want to cut accross NOT lengthwise and you'll be aight.

[fowl killer]

I made my self a Jerky board to ensure even slices. Peice of plywood and routered out a 1/4 deep section to lay my goose breast in, knife gliges across with ease.
I use the high mountain seasonings and there cats a$$ i uve about 10-14 breast per pack of seasoning then into the bradley at 170 for between 4-5 hrs.

[Lonegoose]

Mmm mmm Jerky

[goosebuster2010]

hey sudden/impact I made your jerky and its awesome

X2 Sudden/Impact!!! Awesome jerkey!! I made your recipe last night, and it is great! The only thing I want to add to this thread, is what I've found when cutting the meat. Just like the others said and pictured, except since mine always goes in the freezer first, I've found that if you pull it out of the freezer for just an hour or two, then cut the meat while it is still mostly frozen, it really aids in the cutting process. Then just put the meat straight into the jerky mixture.

[Lonegoose]

Most local butchers usually will cut it for you also. Not sure if they will charge or not but I've heard of people doing that. Yes partly frozen goose breast are definately easier to slice evenly. I've done that myself many times.

[Jon McGrath]

I have never cut the goose breasts like you guys. What I do with mine is I grind it all up and mix the meat with a hi mountain seasoning kit. Put it in the fridge for a day then use a jerky canon and put it on a dehydrator. 8 hours later and I have my jerky ready to consume.

[BenelliSBE2]

I have never cut the goose breasts like you guys. What I do with mine is I grind it all up and mix the meat with a hi mountain seasoning kit. Put it in the fridge for a day then use a jerky canon and put it on a dehydrator. 8 hours later and I have my jerky ready to consume.

Cutting the breast that way sure makes it tender, I also found that cutting them into thicker peices makes it less chewy. My last batch is so tender I would compare it to beef jerky. Defintly takes a lot of trial and error when it comes to making jerky. I've been using the high mountain teriyaki season and have been adding Tony Chacheres seasoning in with that seasoning and have been very pleased with the results. Everyone I've had try it likes it, jerky dosent last long around here.