#329322 - 09/10/07 10:04 AM
Re: OT Has anyone made Goose Jerky?
[Re: TrappinWI]
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mohogtrapper
trapper
Registered: 12/24/06
Posts: 42
Loc: SW MO
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The jery is great. You can go to Walmart and get jerky seasoning and use it.
\Scott
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#329336 - 09/10/07 10:18 AM
Re: OT Has anyone made Goose Jerky?
[Re: mohogtrapper]
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BuckNE
"Migrant Laborer"
trapper
Registered: 12/22/06
Posts: 5208
Loc: Southeast Nebraska
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I used to make jerky out of all my ducks and geese. The meat is too dark for my taste, but when made into jerky it is great. I just used the package seasoning.
_________________________
Newt Sterling's Number One Fan
buckne60@yahoo.com
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#329362 - 09/10/07 10:54 AM
Re: OT Has anyone made Goose Jerky?
[Re: ranger1]
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mississippiposse
trapper
Registered: 12/26/06
Posts: 227
Loc: Elsberry Mo
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also a big fan of high mountain. mostly use cracked pepper and garlic. works great with sliced goose and also ground. excellent with deer also.
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#329366 - 09/10/07 10:56 AM
Re: OT Has anyone made Goose Jerky?
[Re: ranger1]
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possum skinner
trapper
Registered: 12/25/06
Posts: 2397
Loc: Virginia 38 - act 10 - feel 68
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#329418 - 09/10/07 11:43 AM
Re: OT Has anyone made Goose Jerky?
[Re: Rat_Pack]
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rapman
trapper
Registered: 12/23/06
Posts: 974
Loc: ohio
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would rather eat goose jerky than deer. less fat.
_________________________
Always vote for principle, though you may vote alone, and you may cherish the sweetest reflection that your vote is never lost.
–John Quincy Adams
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#329943 - 09/10/07 05:53 PM
Re: OT Has anyone made Goose Jerky?
[Re: rapman]
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T-Rex
trapper
Registered: 12/24/06
Posts: 1040
Loc: 2 near Metro... Minnesota
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Goose IS jerky.
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#331735 - 09/11/07 09:07 PM
Re: OT Has anyone made Goose Jerky?
[Re: Geezerman]
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Hunt_with_dogs
trapper
Registered: 03/03/07
Posts: 775
Loc: North East, MT
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Yes, I have had goose, turkey, swan, duck, crane, grouse, pheasant, and Hun jerky. birds make awesome jerky, but you gotta be careful or they'll turn out "real" dry!!!
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#332108 - 09/12/07 07:55 AM
Re: OT Has anyone made Goose Jerky?
[Re: Bubber]
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T-Rex
trapper
Registered: 12/24/06
Posts: 1040
Loc: 2 near Metro... Minnesota
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I know my first response wasn't very helpfull. As far as I am concerned any meat makes good jerky, since you taste the spices over the meat. The other consideration is the texture of the finished product. I make all my jerky out of ground meat. I grind it with a 1/2 HP electric grinder, then press the meat into strips with a jerky press. Goose is especially good that way, and there is essentially no waste.
When I used to slice the goose, I ended up with stuff that was too tough, sliced with the grain; or stuff that was too short, sliced across the grain.
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#332134 - 09/12/07 08:18 AM
Re: OT Has anyone made Goose Jerky?
[Re: T-Rex]
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gil turner
trapper
Registered: 08/07/07
Posts: 855
Loc: adrian michigan
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had some the other day made up like a slim jim, it was real good, if the jerky thing dont work out.
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gil turner
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#333533 - 09/13/07 10:27 AM
Re: OT Has anyone made Goose Jerky?
[Re: PAFOXTRAPPER55]
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hunterdeneugene
trapper
Registered: 06/12/07
Posts: 3
Loc: WNY
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here's a new one i just tried and it is awesome.....
Goose Jerky Recipe
Ingredients
4 lbs goose breast, thinly sliced
2 c. teriyaki sauce
2 Tbsp tabasco sauce
2 Tbsp liquid smoke
2 Tbsp black pepper
2 Tbsp garlic powder
1 Tbsp meat tenderizer
1 Tbsp Mrs. Dash
1 Tbsp Red Pepper
Mix everything together in a large covered bowl, making sure all the goose is submerged. Put in fridge overnight. The next day, remove goose and put in dehydrator or smoker. Cook on medium until jerky is dry, but not crispy. This goose jerky recipe tastes so great, you'll think you bought it at a store!
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#334352 - 09/13/07 09:34 PM
Re: OT Has anyone made Goose Jerky?
[Re: WTT03]
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stormy
trapper
Registered: 09/06/07
Posts: 5
Loc: Maryland
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I breast out and make jerky out of at least half of the geese I shoot . I combine one half cup of boiling water, one half cup of pancake syrup, a quarter cup each of soy sauce and brown sugar, 2 tablespoons each of Liquid Smoke and Worcestershire sauce and one teaspoon each of garlic powder and ground pepper. Stir until everything is dissolved. Cut the goose breasts into thin strips and let them soak for a day in the fridge. I don’t have a smoker or a dehydrator so I use my oven. I stick toothpicks though one end of the strips and hang them on the top rack. Don't forget to put a pan on the lower rack to catch the drips. I set our oven on the lowest setting and leave the door cracked open a little. Check it after two hours to see how its doing. You want it fairly dry, but still bendable. I put the smaller pieces toward the front as they dry first. It takes between three to four hours in our oven to complete the process. Some of my buddies say it takes them less time, some say more, but they all say it’s the best jerky they’ve ever had. I’ve use the same mixture with venison, beef, elk and antelope with excellent results.
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