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Started by Will, November 15, 2016, 03:47:02 PM
Quote from: SteelerFan on November 19, 2016, 06:00:46 PMMy daughter almost has tears in her eyes if I tell her we didn't kill any geese. Absolutely LOVES goose jerky! In fact so does everyone that tries it. Do yourself a favor - shoot some geese this winter and slice up the breast for jerky. It's the only way we eat geese anymore.Goose / Deer JERKY MARINADE@ 4 pounds of thinly sliced meat (goose / deer)2 cups teriyaki sauce (pref. low sodium)1 or 2 Tbsp. of tabasco sauce (to taste - start low end)2 Tbsp. of liquid smoke2 Tbsp. of black pepper2 Tbsp. of garlic powder1 Tbsp. of meat tenderizer1 Tbsp. of Mrs. Dash's seasoning1/2 Tbsp red pepper (again....to taste)Mix all ingredients in large bowl and marinade meat overnight. *you can seperate meat into 2 batches and place into gallon ziploc bags (2). For geese, this recipe will usually do about three birds - or six breast halves. Slice meat thin and dehydrate in cooker or stove.
Quote from: SteelerFan on November 20, 2016, 11:31:21 AMClark - I've always / only done jerky with Canadas. Friends & family always enjoy it (and most without ever knowing it's goose). It also makes for quicker processing of the dead geese. Yank some feathers from the breast, slice along the breastbone and peel back the skin. Breast out each side, rinse & done! I have found a partially frozen / thawed breast filet is easier to slice in a consistent thickness by hand - or if you happen to have a slicer.