Goose Jerky

[guest]

I was wondering if any avid Goose hunters out there make jerky out of their rewards?

I have an excess of birds from my Saskabush hunt and am thawing some out to use the High mountain seasoning with. I get it not to use the mix to strong as I hear is very salty. I'm only going to slightly smoke it and bring it to 140 f dregrees.

Any suggestions from you experts

thanks CT

[rbduck]

Only ever used Hi Mountain. Used it for years with great results and not too salty.

Ron

[guest]

Well I can say I am very pleased with the High Mountain mix I used for the goose jerky. Very tasty indeed. Followed instructions almost to a T, but did have to cook it fir longer then suggested, then paced smoke by it in the Big Chief just one pan as to not make it too strong. Wife and kids like it too.
I will not hesitate to do it again.
Have at ER.

[pnbrock]

sounds like you and i are gonna have an old fashion jerky off.....lol

[digger dogger]

BiG Boar made some a few years ago, I only had one piece.
I gave some to my dog, and after he ate it he immediately sat down and licked his ass.
To get the taste out of his mouth, I assumed. Lol

[pnbrock]

^^^^^^^^^^lmbfao^^^^^^^^^^

[guest]

sounds like you and i are gonna have an old fashion jerky off.....lol

IM OUT ! haha Not going to happen PNB! crazy bugger !

[Getbent]

BiG Boar made some a few years ago, I only had one piece.
I gave some to my dog, and after he ate it he immediately sat down and licked his ass.
To get the taste out of his mouth, I assumed. Lol

Jesus Christ digger, I just spewed coffee all over my keyboard...that is effing funny man...gold star!
almost worthy as my tag line...

[digger dogger]

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

[Rackmastr]

I've made a ton of birds into jerky and sausage. Always has turned out really well for me and have taken it to work and had people destroy a bowl of it pretty quick.

Have used High Mountain seasoning in the past.

[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.