First smoke on the new MES and I still have about 10 pounds of goose breast in the freezer so I figured the woud be a good way to start. My wife thought I lost my mind when she saw me cutting chunks off a frozen ball of goose meat with a reciprocating saw. It grinds better frozen. I found out my jery racks are to big for the smoker so I just shot it across the racks and it worked out fine. Mesquite flavor turned out fine but is only good for a few strips and then its too much. Next time I'll do teriyaki, I can eat that all day long.
SmokingMeatForums.com Top Picks
- 50 Posts. Joined 12/2007
- Location: Wisconsin
- Points: 10
- Select All Posts By This User
Nice Birddog! What did you all do to the meat? Any spices at all? Sit over night?
Actually spoke of this over the weekend. Didn't know if I should do it like I do venison jerky. Never made anything other then venny jerky. One can never have enough jerky this time of year