Dead Goose

[SMOKE FREAK]

Thought I would start off with a picture of pots, spoons and bowls...
Hope this doesnt bore anyone in particular:bounce:


http://i693.photobucket.com/albums/vv294/smokefreak99/deadgoose005.jpg

Anyway...I started out with 12 pounds of goose breast...Sliced and marinaded for about 20 hours...smoked them with pecan and mesquite...not too heavy on either...
Here is the first look...
http://i693.photobucket.com/albums/vv294/smokefreak99/deadgoose001.jpg

Mean while on the other smoker...
http://i693.photobucket.com/albums/vv294/smokefreak99/deadgoose003.jpg

And in the end we have 4.5 pounds of great jerky...
http://i693.photobucket.com/albums/vv294/smokefreak99/deadgoose004.jpg

Half of it will go to work to the guy who shot them...
He smokes them with a shotgun and I smoke them with a smoker...:thumb:Its all good...

Thanks for lookin and sorry if I bored anyone...

[Richtee]

Hehe... nice hardware ;{)

You use Cure #1 or TQ? What was the spices? I might be coming into some goose, and I have never done it.

[ALX]

very nice job buzzie....:thumb: I need get on this...we have more few water birds round here.....

[Bassman]

Seeing that, I almost wish I hadn't chased all those honkers away from my pond. No quite, but almost.:whistle:

[Zeeker]

Damn, that first shot is the money.:lol::lol: Great looking jerky Craig. poi-nts for sure. All the best...:thumb:

[curious aardvark]

so what's the red knife/spatula looking thing and how is it involved in the jerky preparation ?

I keep suggesting dave goes down to the river, hides under the bridge and pops a few canadian migrants.
But so far - none lol

Betcha that's good jerky though :thumb:

[Richtee]

so what's the red knife/spatula looking thing and how is it involved in the jerky preparation ?


I THINK that's the saftey knife that came in the "E-Z-Bake" jerky kit? :whistle: :lol:

Might be one of those ceramics tho, maybe?

[Wingman]

Craig, thats a fine heap of goose jerky you smoked there. Nicely done! poi-nts

[Fishawn]

Nice Craiger! ....... You rock, Goosemaster :thumb:

[Fourthwind]

That's a lot of goose! Nice job!

[Hippy]

Used to make alot of Goose Jerky. Farmers were begging us to come "rid the area" of snow geese. When they would come in flocks of over 1,000 birds, and the limit was 25 per person per day! We had a lot of meat.

The only dangerous thing was the steel shot.

Biteing into a steel bb while trying to chew through jerky would ruin your day and your teeth. We tried big magnets, even used an old metal detector for hunting coins.:sweating:

[SMOKE FREAK]

Yeah ya definately gotta watch out for the random pellet...Can find most of them when slicing but now and then one slips by...

[SMOKE FREAK]

so what's the red knife/spatula looking thing and how is it involved in the jerky preparation ?

:lol::lol:Youre worried about the red silicone knife? I mean whats up with the tater masher:noidea:

[BBQ Engineer]

Gave out a few samples of Mad Hunky Jerky cure / season, and one of the guys was saying he loved goose jerky. Never made it, never had it, now at least I have seen it, and it looks Pretty darned tasty. Nicely done Craig.

For us uninformed, care to describe the taste / texture. :thumb:

[Beer-B-Q]

Nice Looking Jerkey Craig...:thumb:

[SMOKE FREAK]

For us uninformed, care to describe the taste / texture. :thumb:

Well since you asked...

There is something about jerky that is made from goose (or duck) breast that just isnt the same as beef...The texture...especially on thicker pieces...well there is just a sort of ...creamy texture...Kinda hard to define...creamy and jerky just doesnt match up...:noidea:...but if you can get some you should give it a try...
And I only marinate it for 12-24 hours...with beef I like to go more towards the 36 hour mark...
But thats just me...

[Norm70]

Yeah ya definately gotta watch out for the random pellet...Can find most of them when slicing but now and then one slips by...

Lost 3/4 of a tooth to a 3 1/2 inch BBB this year. That was an expensive piece of jerky!

[TScottW99]

Great pics, thanks for posting!

We make a good bit every year also. I just posted our recipe in the wild game forum for another person.

[curious aardvark]

the reason it taste's 'creamy' (and pigeon breast jerky is the same).
Is because bird flight muscles (the breast) are composed of very small muscle strands. Considerably smaller than cow or pig. So the cooked muscle is less chewey.

[SMOKE FREAK]

the reason it taste's 'creamy' (and pigeon breast jerky is the same).
Is because bird flight muscles (the breast) are composed of very small muscle strands. Considerably smaller than cow or pig. So the cooked muscle is less chewey.

Thanks Alex..That seems reasonable...Goose is good:thumb:but I still love me some beef...