Goose jerkey

Discussion in 'Making Jerky' started by smokebuzz, Jan 12, 2008.

  1. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Tryen to do it with out the dehydrator on my offset, little tuffer than i thought, but it is 28* and snowing. Kept it simple on the soak
    1/4 cup each worchesterstuff,soy,terryoki,and balsamic vinegar
    1 cup brown suger
    2T magic dust

    Soaked 12hrs,patted dry, on to a 150* smoker. benn on for 4-5 hrs, the peices i have tryed are very good.
    [​IMG]
     
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    that better not be ALL the goose you used.........better have a breast for me sitting somewhere...............

    looking good my freind..........doing cheese, string and mozz. sticks, and a summer sausage.........after thats done, my first candian bacon and abts......
     
  3. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    I still have alot of geese in the freezer, and some of it will fly south with some BUDWEISER. been "tasten" it, its getting better the longer its on, hope it gets done soon.
     
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    how long did you end up smoking the jerky, buzz..........

    sliced it 1/4 inch thick?
     
  5. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    i sliced mine with a knife and slices size varied ALOT, 1/4" probly 8-10hrs at 150*, i just did the feel/taste test and took off the peices as they got done.
     

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