Today’s post is brought to you by the letter J and the category Recipes
This one is an easy one for me. Who doesn’t love the taste of?
Over the years, I have made countless pounds of jerky. Mainly venison jerky and goose jerky. Yep, I said goose jerky.
I don’t know about your tastes, but our local flock of resident Canada Geese are not class A table fare. So, because I love to goose hunt I have to find a way to utilize the meat. So I make goose jerky.
The goose meat is red and is similar to venison in texture.
After cleaning the goose, I take the breast meat and cut it into strips.
I use a store bought seasoning and cure mix. Mainly because it is easier and I like the results. If it ain’t broke then don’t fix it!
I sprinkle the seasoning and cure on the meat and let it rest in the fridge overnight. I am careful to follow all instructions on the seasoning packet.
Then I remove it from the fridge, let it warm to room temperature and pop it in the smoker. Depending on the size and thickness of the strips they will be in the smoker from 3-8 hours.
It tastes just like beef jerky when done. I have never had anyone able to identify it as goose and not beef. It’s pretty tasty.
Jerky is not the only thing I make in the smoker.
I also make snack sticks, summer sausage and trail bologna.
As well as smoked jalapenos and other peppers.
Thanks for visiting, now go have some jerky!