after last saturdays goose hunt decided to make jerky.went on internet and followed some recepies and added hot chicken wing sauce to the marinade instead of worchteter.theyre just coming out of the dehydrator and mannn there good except a little salty . anybody have a good recepie for jerky.when you make salami or peperettes do you add pork.im taking about 3lbs to the blind this weeken for the guys as snacks. lets see how the goose hunting goes.
goose jerky
- Thread starter dogger1
- Start date
DragonFire
CGN Regular
- Location
- mid Canada
I use Hi Mountain jerky cure. Works great and comes in various flavours.
DF
DF
I use Barnell's recipe and just love it. It's posted here somewhere, just don't recall exactly where. Works very well with venison, too.
Found it:
Personally, I like the jerky done on the food dehydrators, the best. I have 2 machines and the extra trays for maximum capacity of each machine. don't need all the trays all the time. I make Beef jerky and Venison jerky and have now tried goose jerky, it's awesome! the recipe that I like best is made up from:
> HP sauce - 2 TBSP
> China Lily soya sauce - 4 TBSP
> Lea & Perrins Worcestershire sauce - 2 TBSP
> Garlic salt - 1 TSP
> black pepper - 1/2 TSP
> OPTIONAL: I now add dry crushed red bell peppers, just for a wee bit of zest - 1 TBSP
> just keep on making this mixture in this ratio in a large A&W mug or similar until your meat is all soaked and used up and stacked.
> cut 3/16 thick or slightly less against the grain, soak well in mixture on both sides, stack in huge margarine tub over night in fridge in the excess liquid. Load trays first thing in the morning, gently shaking excess off, plan on 8-12 hrs, take off the pc's as they become done. very yummy!
http://www.canadiangunnutz.com/forum/forumdisplay.php/104-Game-Recipe
Found it:
Personally, I like the jerky done on the food dehydrators, the best. I have 2 machines and the extra trays for maximum capacity of each machine. don't need all the trays all the time. I make Beef jerky and Venison jerky and have now tried goose jerky, it's awesome! the recipe that I like best is made up from:
> HP sauce - 2 TBSP
> China Lily soya sauce - 4 TBSP
> Lea & Perrins Worcestershire sauce - 2 TBSP
> Garlic salt - 1 TSP
> black pepper - 1/2 TSP
> OPTIONAL: I now add dry crushed red bell peppers, just for a wee bit of zest - 1 TBSP
> just keep on making this mixture in this ratio in a large A&W mug or similar until your meat is all soaked and used up and stacked.
> cut 3/16 thick or slightly less against the grain, soak well in mixture on both sides, stack in huge margarine tub over night in fridge in the excess liquid. Load trays first thing in the morning, gently shaking excess off, plan on 8-12 hrs, take off the pc's as they become done. very yummy!
http://www.canadiangunnutz.com/forum/forumdisplay.php/104-Game-Recipe
Last edited:
This is my dad's recipe.
It is my favourite. Substitute Venison with whatever meat you choose. Goose in my opinion makes excellent Jerky
3lb venison cut into 3\8" strips
1 tsp hot A1 Tex/Mex or Louisiana hot sauce
1 tsp garlic powder
1 tsp liquid smoke
2 tsp onion powder
1/2 cup maple syrup
2/3 tsp black pepper
1/2 cup soya sauce
1/2 cup worchestershire
2 tsp accent
2 tsp seasoning salt
all ingredients marinate for 2 days
8-10 hours in 150 degrees fahrenheit
It is my favourite. Substitute Venison with whatever meat you choose. Goose in my opinion makes excellent Jerky
3lb venison cut into 3\8" strips
1 tsp hot A1 Tex/Mex or Louisiana hot sauce
1 tsp garlic powder
1 tsp liquid smoke
2 tsp onion powder
1/2 cup maple syrup
2/3 tsp black pepper
1/2 cup soya sauce
1/2 cup worchestershire
2 tsp accent
2 tsp seasoning salt
all ingredients marinate for 2 days
8-10 hours in 150 degrees fahrenheit
When i use my dad's recipe I listed, I use whatever amount of meat I can fit in to submerge in the marinade. Don't really weigh it or anything.
When using goose, I try to cut across the grain in the meat. Seems to work best.
When using goose, I try to cut across the grain in the meat. Seems to work best.
