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Goose breast

post #1 of 9
Thread Starter 
Ive made plenty of jerky outta beef but never outta goose. Any ideas on a marinade? Im guessin a shorter marinade time like chicken but maybe not. Im open to sugestions.
post #2 of 9
I dont know the amounts, but i do alot of goose jerky each year.

These are ABOUTS, I never write down what i do, its always diff,but good.

1c worchy
1c grape juice
? some rub
? some pepper(cayenne,red flakes, black, chipolte, what ever.
2T? vinegar
Dash of salt
And what ever else you may like

This is enuff to do 2 geese, sliced for 3 hrs, then just pat dry and smoke low and finish in dehydrator if needed.
post #3 of 9
Thread Starter 
Yeah Im figurin on smokin for a while and finishin in the oven on my jerky pans makin room in the smoker for the next batch.

Think Ill pass on the grape juice. However... I once used a recipie for little smokies that had red plum jam... and it was pretty good... go figure.
post #4 of 9
The grape juice makes it pritty good, really cant taste the grape. You could also use apple juice. Like i said, i change it just about everytime i do it, but that is kinda the base of it.
post #5 of 9
Thread Starter 
Buzz...glad to hear from you. Havent seen much of you lately.

Along with Walkin Dude, Rich, Texas Hunter, and yes ,even Bubba. Among others...
We need to get some of those clowns back here.
post #6 of 9
We do goose all the time, just finished a batch. Man, does it go quick. icon_biggrin.gif

Here's our recipe:

Breast the birds, soak the meat overnight in lightly salted water (helps to remove blood from the meat). Drain and vacuum pack. Meat should be frozen for a minimum of 30 days to kill any bugs.

Thaw breast meat until partially frozen, then slice into 1/4" strips. Depending on your preference, cut with the grain for really chewy jerky, or quartering against the grain to make it a little easier to eat (most folks seem to prefer this).

Again, depending on how mild or strong you want the flavor of the end product, soak in milk overnight. The milk tenderizes the meat and helps to draw our any gamy flavor. Sometimes I'll skip this part to preserve the flavor of the meat.

8 cups water
2 Tbsp Liquid Smoke
2 Tbsp Pickling Salt
1 Tbsp Garlic Powder
1 Tbsp Black Pepper
1 tsp Seasoning Salt
4 tsp Louisiana Hot Sauce
4 Beef Bullion cubes

Soak anywhere from 4 hours to overnight, then drain meat thoroughly.
Do Not Rinse!

Place in dehydrator, sprinkle with coarse ground black pepper.

Run dehydrator for 1 to 1 1/2 hr at 165, then turn temp down to 115-120. Remove meat when it starts to flake when bent. When pressed firmly, it should not seem "soft".

Best of luck, hope this works for you.
post #7 of 9
Thread Starter 
Beef boullion...interesting idea...

I may just use my regular beef recipie but for a shorter time.
Ill post results later...without pics of course.
post #8 of 9
i like to use jalapeno salsa. tony chachere's makes a good jalapeno and butter injector. it's good for marinade too.
post #9 of 9
OK now this may sound weird but then again so am I. Ive always stuffed duck and geese with sauerkraut when I roast them. The acid offsets the dark flavor of the meat, JMHO. Maybe some vinegar and dark brown sugar would be in order.
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