Did 10 pounds of goose jerky too. As you know you loose half the weight when all said and done. These 2 pics i got just a tad over 5 3/4 lbs
That is 1.5 hours of smoke then dehydrated. My Cabelas 80L struggles in the garage to get to temp. This spring half the garage is going to be made into an insulated butcher/smoke shop.
Hey guys. Just wondering if you could give me some pointers on what you cure or marinade your goose in. We killed 33 geese in the last 2 days of the season. Needless to say I have alot of meat. I want to try to make some good jerky out of it. Any pointers would be appreciated. Thanks!