Goose Jerky help needed!!!

[neut68]

Have a friend who wants me to make Goose Jerky for him.. Can anyone out there give me a few pointers?? Will be smoking it in my MES 30 with the AMNPS.  Thank you for the help...

 

[forluvofsmoke]

Did you plan on using Cure #1 or Tender Quick cure for a wet cure/marinade? Just a marinade without cure? I would recommend using cure...much more forgiving regarding food safety issues than without cure, and easier to accomplish a true jerky, as without cure it is recommended to heat the meat (after allowing time to marinate) to a minimum of 160*F for meats, 165*F for birds, in it's marinate before drying, which in essence, cooks the meat...that's not jerky IMO, that's just cooked, dried out meat, without all the flavor that it should have if it were just cured and dried. If heated in the marinate, it won't take on much smoke flavoring or color, and it will have a gray color inside.

Here's the USDA's take on marinating jerky without cure: http://www.fsis.usda.gov/Fact_Sheets/Jerky_and_Food_Safety/index.asp

When you smoke and dry the meat, use a wet smoke chamber to start (water in the pan). This will keep the surface fibers of the meat loose so they breathe and allow interior moisture to evaporate. Smoke for 20-30 minutes depending on thickness of the meat. After the meat has taken on a deep mahogany color, remove the water to reduce the chamber humidity and continue the drying process until it reaches a leathery texture. If it will bend in half without cracking, it's almost dried enough for storage. When it gets to the point of breaking when you fold it in half, then it's plenty dry enough...you can stop drying if it cracks when bent...it should be slightly flexible for a nice chew.

Slice the meat cross-grain for less chew, with the grain if you want it very chewy.

I outlined some good jerky basics including curing, smoking and drying in my Pepper-Steak Jerky thread found in my signature line, or HERE. Lots of good discussion came out in that thread as well.

As for seasoning for goose jerky, I have not yet had the pleasure, but some of the more common poultry seasonings should match-up with it fairly well. A cure marinade with Rosemary, Thyme, a bit of Sage and Cumin, some pepper, garlic and onion would be nice, IMHO. If nothing else, a good rule to follow for seasoning is the KISS method...black pepper, garlic, onion powder...along with Cure #1  or Tender Quick, it should be quite tasty.

Let us know if we can be of further assistance.

Eric