Goose Jerky

[Birdhuntr1]

Didn't know what to do with the goose breasts I had from last fall, and was leary of screwing them up. Had the bright idea to make jerky. Used Jack Links jerky cure, and it turned out great. I had to put it up before the girlfriends kids ate all of it! Luckily I have a few more in the freezer.

[bigrackmack]

I had some made out of my breasts a couple years ago.....took in 38 pounds of breasts and got 72 pounds back.....it was better then the deer jerky......Mack

[Birdhuntr1]

You took in 38lbs, and got 72lbs back? If that's not an inversion, please let me know where that place is at! I just do mine at home in the dehydrator, and I think it was more tender than venison, but venison has more flavor.

[bigrackmack]

Took it to Nowiki's (sp) in Rogers City.....They call them land yagers....they are like hunters sticks......good stuff....Mack

[aslongasitpullsback]

Took it to Nowiki's (sp) in Rogers City.....They call them land yagers....they are like hunters sticks......good stuff....Mack I agree with you big r.m. My folks live up in Rogers... We have been going there for years... If you don't want to take such a long ride for your meat processed the Village Butcher in Milford will do the same for you...[Goose and Venisen] the taste is almost the same, the one thing i like about the village butcher is that they let you choose how much pork % you can add to your mix,I find that the lower percentage of pork you add the better it taste, also if you take it in, in the off season in 12lbs. or more you can have your own meat back.... I found that you know what your getting back,no worries about if it mixed up with some others contaminated meat.... Take it in after the holiday's because they are making home smoked hams. this store will remind you of Norwikki's or Plath's smoke house in Rogers City.... ALL GOOD STUFF:corkysm55:corkysm55

[Dahmer]

I've made it and the wife and kids eat it like it going out of style. 2 years ago I had Berthiaume Slaugther House in Pinconning make some hunter sticks and let me tell you those don't last long. There lick potatoe chips you can't just eat one. It also helps having a couple bags of this on hand when asking for permisson to hunt fields. It's gotten me permission to hunt some hot fields with this stuff. A small price to pay to shoot some geese.:D

[Birdhuntr1]

The jerky I was refering to I made with the Jack Link's jerky cure in the dehydrator. Have never had the "sausage" type. Everyone loved it, but it didn't agree with my girlfriends punk 18yr old son. Sure made me happy to hear about not having him want anymore. Guess wild game doesn't sit too well with him! All the rest of us never had a problem.

[eriedukr]

I make goose and duck jerky quite often. Very easy recipe. I slice the skinned breast meat into the strips I want. If you can keep them all the same thickness it helps. I marinade the strips in a glass bowl containing, soy sauce. wochestershire sauce and balsamic vinegar, and a sprinkle or two of garlic powder. I usually allow to marinate for 4 to 6 hrs, stirring once or twice. Pat dry the strips before laying them on a jerky rack, sprinkle with fresh ground black pepper to your taste than cook in convection oven at 170 deg. until done, usually 1.5 to 2 hrs.