Do you guys have any good goose jerky recipes that you wouldn't mind sharing? Made some the other weekend and it wasn't the flavour I was looking for... also if you could share some tips and tricks that would be great too.
Thanks,
swdance
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Do you guys have any good goose jerky recipes that you wouldn't mind sharing? Made some the other weekend and it wasn't the flavour I was looking for... also if you could share some tips and tricks that would be great too.
Thanks,
swdance
Never made Goose Jerky before, hopefully this year I will.
I have this recipe wrote down incase I get a few good shots in:
http://www.ducks.org/hunting/recipes/spicy-goose-jerky
What recipe did you try? what wasn't right about it?
that sounds awesome going to have to try that out
It was one of the mixes from TSC and it just wasn't the flavour I wanted it was their "original"
Gbuck is the jerky master. He grinds it and puts it through a jerky gun apparently. Makes
it tender and consistent. Just wish he would make more
jalepeno
Quote:
Originally Posted by swdance
I have used the same "KIT" and after the first round made some "adjustments" I make the pepperettes now that are pretty tasty and one is never enough!!
as far as jerky the soak in brine is where the flavour ouver comes the natural flavour of the animal...to me jerky no matter the meat all tastes like......well jerky...here are 10 beef jerky recipes but again jerky is jerky....meat is the host you change the flavour
http://www.mensjournal.com/expert-ad...cipes-20140407
http://www.jerky.com/
or try sausage
http://www.meatprocessingproducts.co...e-recipes.html
giv'r and good luck
camo
I use the Canadian tire brand original Wild West teriyaki flavor and I have made some really good batches. I slice it 1/8"-1/4" thick and put it in the fridge mixed with cure and seasoning (from the kit) for 24 hours put it on these racks I got for Christmas last year and put it in the oven. it says 2 hours at 200, I usually do 1 hr at 200 deg (for actual food safety) and about an 1.5 hours at 170 deg.
I have fed it to hunters and non hunters alike and they have all liked it. that being said I made a batch this past week which had a bit too much moisture left in it and tasted weird and chewy.
IMO the kits at CT are decent and make good use of the meat. Nothing like hunting, while nourishing youraself with the meats from past hunts...