Made a ton of goose jerky last night.
I made some minor changes to my recipe and it turned out pretty good I think.
Gave a couple of bags out in the halls of my school and the kids gave it two hairy thumbs up.
I found a new system of drying my meat. Instead of using my smoker at super low heat and 8 hours I am now using my propane hibachi(sp) on low for about and hour. Does a great job.
He,he, the problems started when I didn't want to go in and out of the garage all night so I hauled the whole contraption into the garage.
The missus thought I may have been a little loopy when she came to see what I was doing and she had a hard time seeing across to me.
The jerky turned out fantastic and the hibachi worked like a charm. The smoke and fumes have subsided and ....
my gargage (which is the main entrance) now smells like I never turned off the burner.
Is there a "Febreeze" for garages?
Didi I mention that her van was parked in there overnight?:
I made some minor changes to my recipe and it turned out pretty good I think.
Gave a couple of bags out in the halls of my school and the kids gave it two hairy thumbs up.
I found a new system of drying my meat. Instead of using my smoker at super low heat and 8 hours I am now using my propane hibachi(sp) on low for about and hour. Does a great job.
He,he, the problems started when I didn't want to go in and out of the garage all night so I hauled the whole contraption into the garage.
The missus thought I may have been a little loopy when she came to see what I was doing and she had a hard time seeing across to me.
The jerky turned out fantastic and the hibachi worked like a charm. The smoke and fumes have subsided and ....
my gargage (which is the main entrance) now smells like I never turned off the burner.
Is there a "Febreeze" for garages?
Didi I mention that her van was parked in there overnight?:
Last edited:




















































