Hello from Ontario Canada

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Original poster
Jul 27, 2019
Southwestern Ontario
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!
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Reactions: JC in GB
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.
Welcome to the forums, happy to have ya join up.

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