England calling here! (With a South African version of jerky called Biltong) we shoot Canada geese here too. I make Biltong with my goose breasts and also, chilli bites, which is just a hot and spicy version of the traditional Biltong spice mix. Biltong is much quicker and easier to make than jerky given that it is dried and not smoked. The marinade ensures that it is just a tasty though. Both recipes are the same apart from the different spice mixes used. Recipe is as follows; 1. Cut the goose breasts the same as the jerky in the video. 2. Marinade the breasts in Worcestershire sauce and half a tbsp of spice mixes per breast. The meat needs to be well coated in the marinade. Place in the fridge overnight. 3. Dry the meat for 10 hours in a dehydrator on its lowest heat setting. 4. Enjoy. Amazon sell the spice mixes for about £7 a bag, Safari brand is the best. You can also pick up a dehydrator for £30 on Amazon.
Excellent narration Bob . The goose turkey looks delicous . I like the way you show everything . All the products that you use and where you might get them. Looks like that smoker works really well . What brand is it and where did you get it . When you were mixing the meat with the spices I was thinking of mixing worms . LOL . Didn't know that making jerky was that easy . Thanks Bob .
Yes, I would recommend you cure the meat either way. It would be logical that if you went from the slicer to the smoker, to the freezer in a matter of hours that you should not need the cure, but if you take it out of the freezer and allow it to linger for any period of time you will be susceptible to spoilage. I freeze my jerky after it is smoked, and then use it over a week's time after it is thawed. If left in an opened package, it will spoil even cured in a week or so. Kept in a vacuum sealed pouch, it will last for a good month without fear of spoilage if cured. Good luck!
Do you sell your goose jerky? My friends father recently passed, and one of her fondest memories was the goose jerky he made, I’m looking to get her a birthday gift!
No, I'm sorry I don't sell it! I don't think you can even buy the breast meat to make the jerkey yourself, if so, it would have to come from a commercial farmer as you can't sell waterfowl harvested by hunting by law.
I use one handfull of chips when I place the jerkey in the smoker and let it smoke till that handfull is gone. AFter that, I leave in the smoker for the duration without smoke. It isn't a matter of time, it is more a matter of how much.........out of the full 2hrs in the smoker it gets smoked only for about the first 30 minutes.
England calling here! (With a South African version of jerky called Biltong) we shoot Canada geese here too. I make Biltong with my goose breasts and also, chilli bites, which is just a hot and spicy version of the traditional Biltong spice mix. Biltong is much quicker and easier to make than jerky given that it is dried and not smoked. The marinade ensures that it is just a tasty though. Both recipes are the same apart from the different spice mixes used. Recipe is as follows;
1. Cut the goose breasts the same as the jerky in the video.
2. Marinade the breasts in Worcestershire sauce and half a tbsp of spice mixes per breast. The meat needs to be well coated in the marinade. Place in the fridge overnight.
3. Dry the meat for 10 hours in a dehydrator on its lowest heat setting.
4. Enjoy.
Amazon sell the spice mixes for about £7 a bag, Safari brand is the best. You can also pick up a dehydrator for £30 on Amazon.
Great video. Every process was shown, well explained. Thanks.
Glad it was helpful!
What a wonderful jerky!
I will use your video as a reference for my jerky making.
Excellent narration Bob . The goose turkey looks delicous . I like the way you show everything . All the products that you use and where you might get them. Looks like that smoker works really well . What brand is it and where did you get it . When you were mixing the meat with the spices I was thinking of mixing worms . LOL . Didn't know that making jerky was that easy . Thanks Bob .
Easy to follow, perfect how to video 👍
Thanks for sharing the great video.
Thanks for watching!
Great job showing how to make jerky. I just uploaded how to video as well on my channel.
Excellent video! Informative and to the point. Why do we have to cure the meat if you freeze it? Thanks
Yes, I would recommend you cure the meat either way. It would be logical that if you went from the slicer to the smoker, to the freezer in a matter of hours that you should not need the cure, but if you take it out of the freezer and allow it to linger for any period of time you will be susceptible to spoilage. I freeze my jerky after it is smoked, and then use it over a week's time after it is thawed. If left in an opened package, it will spoil even cured in a week or so. Kept in a vacuum sealed pouch, it will last for a good month without fear of spoilage if cured. Good luck!
What vacuum sealer is that
Do you sell your goose jerky? My friends father recently passed, and one of her fondest memories was the goose jerky he made, I’m looking to get her a birthday gift!
No, I'm sorry I don't sell it! I don't think you can even buy the breast meat to make the jerkey yourself, if so, it would have to come from a commercial farmer as you can't sell waterfowl harvested by hunting by law.
how long it should be left in the smoke
I use one handfull of chips when I place the jerkey in the smoker and let it smoke till that handfull is gone. AFter that, I leave in the smoker for the duration without smoke. It isn't a matter of time, it is more a matter of how much.........out of the full 2hrs in the smoker it gets smoked only for about the first 30 minutes.
Why did you soak your chips in water?
Soaking chips in water reduces the burn rate, and increases the length of time of smoke.
@@Michigan_Backwoods thank you I did not know that.