- May 29, 2007
- 15
- 10
Hey all,
I've got some goose breasts sliced up and marinating, and I'd like to smoke them to make some jerky. I've always done my jerky (duck, goose, deer, beef) in the oven...not quite sure about using the smoker.
I've got a Masterbuilt Electric Smokehouse, and was planning to lay the strips on the racks, not fill up the pan with any water, leave the vent wide open, and dry them at 150ish (I use 170-200 in the oven). What wood would you use for goose? I have pecan, apple, hickory, and oak in my garage.
Any tips would be appreciated.
Greg
I've got some goose breasts sliced up and marinating, and I'd like to smoke them to make some jerky. I've always done my jerky (duck, goose, deer, beef) in the oven...not quite sure about using the smoker.
I've got a Masterbuilt Electric Smokehouse, and was planning to lay the strips on the racks, not fill up the pan with any water, leave the vent wide open, and dry them at 150ish (I use 170-200 in the oven). What wood would you use for goose? I have pecan, apple, hickory, and oak in my garage.
Any tips would be appreciated.
Greg