My first ever smoked jerky. Canadian Goose Jerky

Discussion in 'Making Jerky' started by rbranstner, Nov 22, 2011.

  1. rbranstner

    rbranstner Smoking Guru OTBS Member

    Well my brother gave me a bunch of goose breasts so I decided to try and make jerky in my smoker for the first time. I used the LEM Backwooks Hot jerky seasoning that comes with cure. I decided to try and slice the breasts instead of grind and use my jerky gun. I marinaded/cured over night then loaded up the smoker the next day. I ran out of trays that would hold the jerky so I ended up putting 4 1/2 trays in my dehydrator as well. I was  sort  on time so I ended up running the smoker at around 170-190 degrees so it got done a lot faster then  I thought. After 3  hours they were all done. They are very weak on smoke so next time I will lower the temps so that I can smoke them for longer. I don't usually care for waterfowl that much but this stuff is really good. I already told my brother I would take goose from him any time. Here are a few pics.

    Here are the breasts all sliced up.


    All loaded on my stackable trays and also onto three mesh pizza pans.


    Sorry I didn't get any  pics of the meat in the smoker.

  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks pretty tasty Ross!
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks great Ross!!!!

    I'll bet they're tasty!!!

    That's why they ran NEPAS out of Pennsy. I think he shot every goose that flew over PA.

    Geese will soon be extinct in GA.  [​IMG]

  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    I ate some more last night when I got home and I really really like it. I figured it would be like all the rest of the goose I have ever eaten where I am basically choking it down but I like this stuff. And I will continue to use that Hot LEM seasoning. I have used it twice now and its good. Some of those pieces are pretty darn hot. Definitely more smoke next time though. I can't taste any for some reason. Lower temps should allow me to smoke it for longer and give it a smoky flavor.
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Vary nice Ross.

    Yeah Bear i did allot last year. I still have goose/mares from it....LOL
  6. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Looks Great Ross!

    I'm not a big goose fan, but this seems like a good solution!!

  7. rbranstner

    rbranstner Smoking Guru OTBS Member

    So far this has been the only way that I have actually enjoyed eating it. I could always choke it down made other ways but it was still goose. It was nothing that I would request to eat but this stuff is different. I guess if you put enough seasoning into something your bound to be able to eat it.
  8. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    Nice! Only two ways I will eat geese any more. A little known is Canada Geese, not Canadian Geese, weird I know.
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---Nepas------Goose/mares!!!   [​IMG]

  10. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    looks great Ross... bet it wont last long.......................[​IMG]

  11. rbranstner

    rbranstner Smoking Guru OTBS Member

    Maybe I will have to start calling them "North of the border geese" then it will be right. haha

    No it won't especially when my wife starts in on it. She will demolish a bag in no time. I have to hide it in the freezer so that I have some for fishing trips this winter. I know I don't have to freeze it but for some reason it makes me feel better if I do. Old habits die hard I guess, plus its a good hiding spot.
  12. Looks great Ross. Probably the only way I'd eat it too.
  13. chef willie

    chef willie Master of the Pit OTBS Member

    looks good Ross.....lotta geese around here, may have to hit somebody up for some
  14. smokinhessil

    smokinhessil Fire Starter

    Looks great. You can do the same thing with duck and woodcock. Although with woodcock I feel bad about doing that because you hunt way too hard for a small bird to make jerky. Goose jerky is the best during the winter fishing tourneys. It always taste better when you made it yourself.

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