Goose Jerky

[Getbent]

Glad you got a laugh out it.
It was awful tasting, Dave didn't eat much of it either.

And we all know Dave loves meat!

[okas]

they make great sausage and no plucking all the birds and some pork .

[swamper]

My buddy and I made 62 pounds of duck/goose garlic sausage. It's awesome. I buy all my spice mix from Halfords in Edmonton. We stuff the 2" tube and let them hang in the cold room for 2 days and then I cook it in the oven at 200 F until the internal temperature reaches 160 F. Then I cool it down quickly. I just buried it in the snow for 1/2 hour and then hang for another day and then chow down.