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  • goose jerky?

    Got some goose breasted out after a hunt in SD ..looking for some recipes. Gunna grind it and run it thru the jerky gun then smoker....anyone got a tried n true jerky?
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  • #2
    Its in my profile. Its great with goose, I have done it many times. Or pick up some Mad Hunky. Thats Quality too.
    sigpicSmoke meat, not crack
    Sullys bangin' ass jerkey-
    Pepperoni-Pernil-Spicy snack stix-Ryans crab cakes-Dip for smoked fish-Lox-Beer brittle-Pizza crust-Spinach and artichoke dip-Garlic link-Pizza Links-

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    • #3
      You can use it with just about any prepackaged mix, but you will probably need to grind some fat in with it.
      Makes great summer sausage too!
      Once you go Weber....you never call customer service....

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      • #4
        Originally posted by IrishChef View Post
        You can use it with just about any prepackaged mix, but you will probably need to grind some fat in with it.
        Makes great summer sausage too!
        Fat for jerky? Naw... Sausage yes... but jerky?
        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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        • #5
          Here is a post where I did both ground and whole muscle goose jerky that turn out excellent in my opinion! - www.smoked-meat.com/forum/showthread.php?t=38092
          Last edited by MossyMO; 12-04-2015, 08:11 PM.
          --- --- --- --- --- --- ---
          www.OwensBBQ.com

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          • #6
            Oh sorry I missed the part about grinding. I dont think my recipe would work for grinding. I wouldnt grind it. It has a nice texture just sliced
            sigpicSmoke meat, not crack
            Sullys bangin' ass jerkey-
            Pepperoni-Pernil-Spicy snack stix-Ryans crab cakes-Dip for smoked fish-Lox-Beer brittle-Pizza crust-Spinach and artichoke dip-Garlic link-Pizza Links-

            Comment


            • #7
              Originally posted by Charcuteryan View Post
              Oh sorry I missed the part about grinding. I dont think my recipe would work for grinding. I wouldnt grind it. It has a nice texture just sliced
              RBranster here has been a Christmas exchange partner with me a couple times..and sends full muscle goose breast jerky I love... very spicy..red pepper flakes... Mmm.

              I suppose ya can grind it, but as Char says..it’s kinda nice whole...
              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
                Originally posted by Richtee View Post
                Fat for jerky? Naw... Sausage yes... but jerky?
                Try making a burger with ground goose breast sometime and let me know how well it holds together. Needs some fat for binder, IMO....
                Once you go Weber....you never call customer service....

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                • #9
                  Originally posted by IrishChef View Post
                  Try making a burger with ground goose breast sometime and let me know how well it holds together. Needs some fat for binder, IMO....
                  The few times I have made ground jerky I used unflavored gelatin. About a teaspoon/Lb. Worked a treat. Also work the meat well I have found. Helps “interlink” the muscle fibers.

                  On edit..TEASPOON/Lb
                  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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                  • #10
                    I wouldn't grind it...Goose breast makes the best jerky...
                    Craig
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                    • #11
                      Also with goose vs. beef...
                      I marinade goose only 12-24 hours vs. 36 hours or more for beef...
                      Craig
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                      • #12
                        Originally posted by SMOKE FREAK View Post
                        I wouldn't grind it...Goose breast makes the best jerky...
                        X2
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                        • #13
                          Sliced it is..will just grab some premixed to try. What temps for it?

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                          • #14
                            Originally posted by ridgerunnr View Post
                            Sliced it is..will just grab some premixed to try. What temps for it?
                            Yer gonna wanna hit 165 at some point. You can take it there slow for the flavor, and hit it hard for the finish. It IS poultry.
                            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

                            Comment


                            • #15
                              I like to cold smoke my jerky for a couple of hours and finish in the oven with the door propped open to release the moisture...Oven I have now wont go below 170...Works great for me...
                              Craig
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