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Hello from Ontario Canada


Joined Jul 27, 2019
Hey there! I'm super excited to be making goose jerky today. I have the meat marinading in the fridge since Wednesday night. I am using a vertical charcoal smoker for only the second time ever. I made goose jerky once last summer and it turned out really good. I only wish I had documented what I did better. If anybody has suggestions, feel free to share. A friend gave us his smoker (it was brand new, never used - but had no instructions so I have to wing it). Wish me luck!
Happy Smoking!

Steve H

Smoking Guru
OTBS Member
SMF Premier Member
Joined Feb 18, 2018
Hello from Upstate NY. Goose jerky? Sounds interesting.


Master of the Pit
OTBS Member
Joined Apr 3, 2014

You didn't provide any details on how you plan to make jerky...hard to make sugestions to an unknown process.


Joined Jul 27, 2019
Hi again. Goose jerky was made. It's only so-so. Hubby prepared meat but didn't remove all the silver skin and sliced it a little too thick. It was very tender for the most part but the taste didn't pop. I marinaded the goose slices for 2.5 days in pineapple juice, soy sauce and teriyaki with some spices. The taste was ok but not wow. I used metal skewers to hang the sliced meat on the wire racks in the vertical smoker. I filled the water bowl with water but still found it very difficult to maintain a temperature below 200 degrees F. The jerky I made last year tasted better but I don't follow recipes very well. I always end up just using them as a starting point and never know what it was I did that made is so good or in this case OK. There's still goose in the freezer to use up, so it's back to the drawing board. Perhaps I'll try a prepared package of jerky cure and spices this time.


Epic Pitmaster
OTBS Member
Joined Sep 15, 2012
Welcome to the forums, happy to have ya join up.


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