booker81
12-14-2007, 08:53 AM
I wish I could say this is super complicated, but it's not. After years and years of playing with spices and marinades, making my own, using store stuff, etc, I've finally settled on one.
I use Allegro Marinades - I think I've used one of every marinade on the shelf at the stores, and I've settled on these. Here's their site, look for a store that carries it, or get it online:
http://www.allegromarinade.com/
I make sure to clean off any fat or whatnot off the goose meat as soon as we get geese - I want just plain meat. I freeze it after we get it. When it's jerky time, I like to let it thaw slightly, so I can cut it easier into thin (~1/4" or less) slices, against the grain.
I put it all in a glass bowl, and dump in equal amounts of the "Original" and the "Hickory Smoke" marinades until the meat is covered. Cover it, stick it in the fridge and let it sit - a day is minimum, two days is best. Stir it up occasionally, like 3 times a day.
I have a NESCO American Harvest Dehydrator - if you use a dehydrator, check the instructions. If you use your oven, it may take a few batches to get it right, if you use a smoker again, you have to try to get it right.
I'm a hands on person, so I wash my hands and take a handful of the jerky meat, squeeze the extra marinade off, and put it on the tray. I lay it out so nothing is over lapping. I sprinkle garlic salt on it, and then use those Peppercorn grinders, and grind coarse fresh ground pepper over it - not super thick, but a little more that one would use on food for dinner or something. I continue to stack the trays over each other until all the meat is on the trays.
I turn my dehydrator as high as it goes, and then leave it for about 4 hours. At that point, I check it, and the jerky should be darkening up. I usually rotate trays. I check it once an hour or so - once the jerky is starting to harden a little - enough that it's not squishy when I touch it, I stop the dehydrator and flip all the pieces over. After another hour, it's usually done - the jerky should be firm, but bendy. If you tear it in half, there should be no red "rubber" like meat. If it's close I'll let it sit turned off until it cools down, sometimes that's all it takes. It's hard to explain, but once you do it enough, it's easy to tell. If there are bits that are looking a little too well done, then eat them right away - they are better warm. If you cook too long, the jerky will be good when warm, but cool to be really hard. You can always dehydrate a little more, but you can't "un"dehydrate it.
If you like spicy, then use the Hot and Spicy Marinade, and in addition to the garlic and pepper, sprinkle on some hot pepper powder. My husband doesn't "do" hot stuff - and I've made it like that before. It was awesome, but he couldn't handle it - which was fine because it meant more for me. I just have to play nice now and make it like he likes it.
I do the same with venison. I have sent jerky out to people who've never had game meat, or think they don't like venison...I've sent it to them for free, just little baggies of it as a deal for them to at least try deer. I've yet to have a single person not like it, and they always want more. It doesn't last long. I have no idea on storage lengths, because no matter how much I make, the stuff is gone within a couple days.
Super simple, easy, and our favorite way to eat goose! :D
I use Allegro Marinades - I think I've used one of every marinade on the shelf at the stores, and I've settled on these. Here's their site, look for a store that carries it, or get it online:
http://www.allegromarinade.com/
I make sure to clean off any fat or whatnot off the goose meat as soon as we get geese - I want just plain meat. I freeze it after we get it. When it's jerky time, I like to let it thaw slightly, so I can cut it easier into thin (~1/4" or less) slices, against the grain.
I put it all in a glass bowl, and dump in equal amounts of the "Original" and the "Hickory Smoke" marinades until the meat is covered. Cover it, stick it in the fridge and let it sit - a day is minimum, two days is best. Stir it up occasionally, like 3 times a day.
I have a NESCO American Harvest Dehydrator - if you use a dehydrator, check the instructions. If you use your oven, it may take a few batches to get it right, if you use a smoker again, you have to try to get it right.
I'm a hands on person, so I wash my hands and take a handful of the jerky meat, squeeze the extra marinade off, and put it on the tray. I lay it out so nothing is over lapping. I sprinkle garlic salt on it, and then use those Peppercorn grinders, and grind coarse fresh ground pepper over it - not super thick, but a little more that one would use on food for dinner or something. I continue to stack the trays over each other until all the meat is on the trays.
I turn my dehydrator as high as it goes, and then leave it for about 4 hours. At that point, I check it, and the jerky should be darkening up. I usually rotate trays. I check it once an hour or so - once the jerky is starting to harden a little - enough that it's not squishy when I touch it, I stop the dehydrator and flip all the pieces over. After another hour, it's usually done - the jerky should be firm, but bendy. If you tear it in half, there should be no red "rubber" like meat. If it's close I'll let it sit turned off until it cools down, sometimes that's all it takes. It's hard to explain, but once you do it enough, it's easy to tell. If there are bits that are looking a little too well done, then eat them right away - they are better warm. If you cook too long, the jerky will be good when warm, but cool to be really hard. You can always dehydrate a little more, but you can't "un"dehydrate it.
If you like spicy, then use the Hot and Spicy Marinade, and in addition to the garlic and pepper, sprinkle on some hot pepper powder. My husband doesn't "do" hot stuff - and I've made it like that before. It was awesome, but he couldn't handle it - which was fine because it meant more for me. I just have to play nice now and make it like he likes it.
I do the same with venison. I have sent jerky out to people who've never had game meat, or think they don't like venison...I've sent it to them for free, just little baggies of it as a deal for them to at least try deer. I've yet to have a single person not like it, and they always want more. It doesn't last long. I have no idea on storage lengths, because no matter how much I make, the stuff is gone within a couple days.
Super simple, easy, and our favorite way to eat goose! :D