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Set up your smoker to smoke at 180 degrees. Mesquite or oak pellets wood works well for this smoked goose recipe. When the smoker is up to temp, place each goose breast directly on the grill grates. Let them smoke for 3 hours. After 3 hours remove the goose breasts from the smoker, and let them come down to room temp.
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Preparing Goose or Venison to Make Jerky. Take about 2 pounds of meat out of the freezer, choosing a cut that will slice well, such as steaks, chops or roasts. Place the meat in the refrigerator to defrost. Partially frozen meat is easier to slice. Do not defrost the meat at room temperature because this will allow bacteria to multiply and.
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Cutting Goose Breast Fillets into Thin Strips. To make your goose jerky recipe, start by cutting the skinless goose breast fillets into 1/4-inch-thick strips. This size ensures that the meat will dry evenly during the dehydration process while still maintaining its flavor and texture. Slice the meat with care, utilizing a sharp blade to ensure.
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Instructions. Slice the Goose Meat: Begin by thinly slicing the goose breast. For easier slicing, partially freeze the meat beforehand. Prepare the Marinade: In a mixing bowl, combine soy sauce, honey, minced garlic, apple cider vinegar, liquid smoke, black pepper, cayenne pepper (if using), and onion powder.
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Basic brine is¾ cup of pickling salt and¾ cup of brown sugar. Mix the ingredients with 5 or 6 quarts of water and soak your goose strips overnight. Take them out of brine, and set up on smoker racks to air dry. It is important to let the meat dry until it develops a shine before smoking.
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Slice partially frozen, skinless goose breasts to somewhere between 1/4- and 1/2-inch. Mix Insta Cure #1 and spices with sliced jerky. Cover and allow to rest overnight in the fridge. Cover and allow to rest overnight in the fridge. To make jerky, spray racks with cooking oil and set sliced jerky on racks without any jerky slices touching each.
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Remove the meat from the marinade and pat it dry with paper towels. Place the slices on the prepared baking sheet in a single layer. Place the baking sheet in the oven and cook the jerky for about 3-4 hours, or until the jerky is dry and crisp. Remove the jerky from the oven and let it cool completely before storing it in an airtight container.
Sliced + Smoked Goose Jerky Recipe on a Traeger, Pit Boss or Other
Jerky can be made in a smoker, dehydrator, or oven. When using an oven, crack the door about half an inch to allow moisture to escape. Keep the temperature between 145deg;F and 160deg;F. Rub or marinate the sliced duck or goose breast fillets and refrigerate them for 12 to 24 hours. Next place the breast fillets on a rack, positioning a pan.
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Start out by cutting small strips from the goose breast in typical jerky size. Lay these pieces in a large, shallow bowl and marinate the goose pieces for 24 hours in your refrigerator. Be sure and cover the marinating geese bowl with tin foil. The next day skewer the pieces with the toothpicks and arrange in your oven by hanging them between.
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Using the jerky blaster pipe the jerky directly onto the wire jerky rack and use a knife to disconnect the meat at the end of the row. Continue this process leaving even spacing between rows until all three racks are full or you've used all your meat. Place the 3 Tier Wire Jerky Rack on the lowest rack in your oven and set a timer for 60 minutes.
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STEP 2. Marinating Process: Mix up your rub or marinade ingredients in a large bowl. Massage it into the ground goose with your hands until all of the liquid has been absorbed. Cover the meat with a plastic bag or plastic wrap and leave it in the fridge for 12-24 hours. Less time marinating will result in less flavor.
Recipe Venison Jerky Big Deer
To make the brine, add all the ingredients to a medium saucepan or pot and simmer, stirring often, until the salt and sugar dissolve. Allow the brine to cool before adding the sliced goose. Brine goose slices overnight or for 10 to 12 hours. Dust the goose slices with freshly cracked black pepper. To dehydrate, take the goose slices directly.
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Instructions. In a large bowl or gallon bag, mix together the teriyaki sauce, Sriracha, liquid smoke, black pepper, garlic powder, meat tenderizer, and salt. Add the goose meat and refrigerate.
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Ingredients. 4 goose breasts (1.2 kg), sliced in 0.5cm thick slices with the grain. 1 cup of soy sauce. 1 cup of brown sugar. 1 cup of water. 2 tsp of liquid smoke
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Instructions. Slice the duck breasts into roughly 1/4 inch thick strips. Mix remaining ingredients well in a large bowl. Put the meat into the marinade and massage it all around to coat evenly. Pour everything into a seal-able plastic bag or container and set in the fridge.
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Cooking. Preheat the oven to 160°F. Arrange the meat strips on wire mesh grids over a foil-lined pan. Cook at 160°F for 3-4 hours (¼" takes 4 hours, thinner less), turn the oven off and let the jerky cool in the closed oven.
