Goose jerkey

[smokebuzz]

Tryen to do it with out the dehydrator on my offset, little tuffer than i thought, but it is 28* and snowing. Kept it simple on the soak
1/4 cup each worchesterstuff,soy,terryoki,and balsamic vinegar
1 cup brown suger
2T magic dust

Soaked 12hrs,patted dry, on to a 150* smoker. benn on for 4-5 hrs, the peices i have tryed are very good.

 

[walking dude]

that better not be ALL the goose you used.........better have a breast for me sitting somewhere...............

looking good my freind..........doing cheese, string and mozz. sticks, and a summer sausage.........after thats done, my first candian bacon and abts......

 

[smokebuzz]

I still have alot of geese in the freezer, and some of it will fly south with some BUDWEISER. been "tasten" it, its getting better the longer its on, hope it gets done soon.

 

[walking dude]

how long did you end up smoking the jerky, buzz..........

sliced it 1/4 inch thick?

 

[smokebuzz]

i sliced mine with a knife and slices size varied ALOT, 1/4" probly 8-10hrs at 150*, i just did the feel/taste test and took off the peices as they got done.