Well my brother gave me a bunch of goose breasts so I decided to try and make jerky in my smoker for the first time. I used the LEM Backwooks Hot jerky seasoning that comes with cure. I decided to try and slice the breasts instead of grind and use my jerky gun. I marinaded/cured over night then loaded up the smoker the next day. I ran out of trays that would hold the jerky so I ended up putting 4 1/2 trays in my dehydrator as well. I was sort on time so I ended up running the smoker at around 170-190 degrees so it got done a lot faster then I thought. After 3 hours they were all done. They are very weak on smoke so next time I will lower the temps so that I can smoke them for longer. I don't usually care for waterfowl that much but this stuff is really good. I already told my brother I would take goose from him any time. Here are a few pics.
Here are the breasts all sliced up.
All loaded on my stackable trays and also onto three mesh pizza pans.
Sorry I didn't get any pics of the meat in the smoker.