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  • Dead Goose

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




    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...


    Mean while on the other smoker...


    And in the end we have 4.5 pounds of great jerky...


    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...Its all good...

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

  • #2
    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.
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      very nice job buzzie.... I need get on this...we have more few water birds round here.....

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      • #4
        Seeing that, I almost wish I hadn't chased all those honkers away from my pond. No quite, but almost.
        sigpic
        Smoke Vault 24

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        • #5
          Damn, that first shot is the money. Great looking jerky Craig. for sure. All the best...
          ---------------------------------------------------
          I plan ahead, that way I don't do anything right now.
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          • #6
            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
            Made In England - Fine Tuned By The USA
            Just call me 'One Grind'



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            • #7
              Originally posted by curious aardvark View Post
              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?

              Might be one of those ceramics tho, maybe?
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                Craig, thats a fine heap of goose jerky you smoked there. Nicely done!
                Smoke it.. and they will come!

                Rob
                Recipes & Smokes in HD Video
                SmokingPit.com



                Yoder YS640
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                Arizona BBQ Outfitters Scottsdale
                Camp Chef FTG600 Flat Top Griddle
                Blackstone 22" Flat Top Griddle

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                • #9
                  Nice Craiger! ....... You rock, Goosemaster
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                  • #10
                    That's a lot of goose! Nice job!
                    BBQ catering
                    Competition BBQ team
                    "Practical BBQ" Author

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                    • #11
                      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.
                      "Because without beer, things do not seem to go as well"

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                      • #12
                        Yeah ya definately gotta watch out for the random pellet...Can find most of them when slicing but now and then one slips by...
                        Craig
                        sigpic

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                        • #13
                          Originally posted by curious aardvark View Post
                          so what's the red knife/spatula looking thing and how is it involved in the jerky preparation ?
                          Youre worried about the red silicone knife? I mean whats up with the tater masher
                          Craig
                          sigpic

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                          • #14
                            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.
                            BBQ Eng.

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                            • #15
                              Nice Looking Jerkey Craig...















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