Hunting Washington Forum
Other Hunting => Waterfowl => Topic started by: dustysags on February 14, 2014, 10:08:28 AM
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I love jerky and when I get tired of crock pot goose I've made two batches of it and it's awesome. I take about 8 breasts and slice them thin and marinate for 2 days in fridge. My big chief doesn't get really hot so i smoke em for about 4 hours switching out chips whenever i see the last ones are all burnt up. Then I finish them up in the over for about 30-45 min on 300 degrees. The marinade I have been using is just throwing whatever I have lying around but usually its like terriaki or soy sauce base then I splash hot sauce, onion pepper, alot of black pepper, lil garlic salt, some chili pepper if you like spicy. Its a pretty good and you can definitely taste the goose still so its a nice change of pace from beef.
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can say that I have never even thought bout goose jerky.
I did have some smoked duck the other day. That was really good
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What kind of wood chips did you use? I made jerky out of my waterfowl last year, but after marinating I did it in the oven rather than the smoker.
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I had cherry and hickory chips that I threw in.
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duck for some reason makes awesome jerky too, I like it better than deer or bear jerky
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:yeah: Agree, waterfowl have a very good flavor for making jerky. I will have to try smoking it first next time...Thanks for the tip. :tup:
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how do you do it in the oven?
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I dont know if you have tried it, but Very Yeri Teryaki is an amazing marinade. Ad some chili sauce if you like spicy. Try it. Yours look really good. :drool:
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Waterfowl makes great jerky!
Well done man, good job.
Just... be extra carefull. Steel shot isn't as soft as lead shot when you bite down on it. lol
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how do you do it in the oven?
Set the oven as low as you can and leave the door open a crack.
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I use a Bradley Digital 6 Rack. I am a smoker fanatic. I have not smoked a goose yet. Try using "APPLE" wood chips. I used them on some Turkey Jerky. Turned out delicious. Thanks for posting..
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Now that's jerky.
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Goose jerk in the dehydrator is also very good. Just add as much liquid smoke as you want for the smoke flavor. Stays a lot more moist for me in the dehydrator, especially there's no fat in the lean meat.