Here is my first attempt at canada goose jerky. I normally do a corned beef cure with the goose breast but a fellow hunter asked my to try jerky. Basically did a brine with most of the corned goose seasonings for a little over 18 hours, then dry seasoned with a little more of the same as it went on the cooker.Smoking at 150.
post #1 of 10
9/21/09 at 5:38pm