I Need some goose jerky pointers

mikeystew

mikeystew

CGN Ultra frequent flyer
Rating - 100%
51   0   0
Location
Beautiful BC
I'm going to try making some jerky from the Canadas I have in the freezer. They were shot at a golf course and about half if them are resident and half are migratory so needless to say some taste like poop.

I have read good things about the high mountain jerky cure, but would like to hear a personal review or maybe get a scratch recipe that will save me a trip to town. I'll be using a dehydrator, and I'm also curious about the heat setting and for how long.

Also, for grilling I sometimes soak them in buttermilk to get the blood and gameyness out, but should I skip that and brine them in the cure mix?
Any and all advice/pointers is welcome
 
Here is the Jerky Recipe I use. It is a recipe I got from my father. I add chipotle pepper powder to add some heat if you like. Substitute the Venison with Goose. Delicious!

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
 
One of my feller hunterettes soaks gamey meat in a zippy with milk and rosemary and thyme.
I don't know how many shakes of each spice, but if little is good,
lots should be great......:p
She had goose on the table one day and I lookylooed at it.............hmmmmmmmm.
I told her not to put it away too quick.
It was delicious.
Try both ways, then you will know for future goodness......:)
 
MattMoser said:
Feed it to the dogs!
Click to expand...

lol... i like the recipes that call for marinating it overnight in this and that... then rub it in this and that, then slow cook it in a smoker on a cedar plank, then feed it to the dog and eat the plank.

Seriously though, there are too many geese on the golf course and they are causing a LOT of damage, so something has to be done with them (shot), and i have a strict "eat what i kill" policy... and i dont have a dog.
 
I presoak the meat in water first to get most of the blood out before I do the brine. Once dried the blood gives it a real strong tin taste when concentrated.
 
i use a meat slicer and cut the breasts against the grain. I use true north original seasoning (available at fishin hole) I then put them in the dehydrator over night and it is delicious. Even the gf loves it and she doesnt like most other wild meats.
 
I freeze the cleaned breasts, and after it has been frozen for a few days I pull them out and let them sit for about 4 hours and then use my meat slicer to cut the meat when it's half frozen.

I make a salty brine, soya sauce, teriyaki sauce, garlic, some liquid smoke, salt and peper and garlic to taste.

Adding some sweet wine and or brown shugar really helps as well.

5-6 hours in the dehydrator and the dogs love it!

Kidding, they don't eat it, it's all gone by the time the days over.

Goose is also very good in kielbasa Mixed with pork!

Happy eating
 
Ok, i did a variation of your recipe more suited to my taste. mine went a little something like this...

Two large goose breasts cut into just over 1/8" strips, pre soaked in icewater for a few hrs to remove most of the blood, rinsed multiple times until the meat was very light in color and had almost no smell. No more blood coming out.
Then it was soaked in this;

1/2 cup each worchestershire and soya sauce
1/4 cup terakayi sauce
1 tbsp montreal steak spice
1 tsp(ish) each; onion powder, garlic powder, smoked paprika, liquid hickory smoke
1/3 cup brown sugar
1 tbsp kosher salt
1/2 tbsp awesome sauce (mixed chili sauce, chipotle, habanero, etc... good stuff)

Tomorrow i'll dehydrate for several hrs @ 155, probably less time than yours because the meat is cut thinner. If it tastes anything like the brine smells, these geese are in trouble... BIG time!

Fire306 said:
Here is the Jerky Recipe I use. It is a recipe I got from my father. I add chipotle pepper powder to add some heat if you like. Substitute the Venison with Goose. Delicious!

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
Click to expand...
 
I find I need to leave the goose in the brine at lot longer than venison.. at leat 24hrs , the brine doesn't absorb as well into the goose meat as well as it does with venison. Be sure to mix it up frequently to distribute the brine evenly. I used to use ground goose until a steel BB broke my grinder blade, now I just cut it in strips .. used a dehydrator bout 6- 8hrs.
 
You must log in or register to reply here.
Back
Top Bottom