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post #1 of 3
Thread Starter 
Was wonderin about a goood marinade for goose jerky. Thinkin it should be somewhat milder than what I use for beef and venison. Also maybe shorter time in the juice. What do you think,eh? Also cook temp might be slightly higher.
post #2 of 3
i used worchester and a rub with some water let it set in that mix over nite, put on the smoker at 150* and took the slices off when they looked and tased done, took me 6-8 hrs to get them all done. and tryed to slice them around 1/4" thick.
post #3 of 3
Goose and Teriyaki always seem to go good together. I prefer the Teriyaki and a little extra pepper for added spice on most waterfowl on the grill or smoked.
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