Canada Goose Jerky Recipe

June 27, 2021

If you don't have a smoker or a grill, you can cook this wild goose recipe in the oven. 2 canada goose breasts or 4 duck breasts;

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When the smoker is up to temp, place each goose breast directly on the.

Canada goose jerky recipe. For tender jerky, slice across the grain. The recipe requires a day or two of advance preparation, but the results will create memories to last a lifetime, and maybe even inspire a seasonal tradition. Dry in a dehydrator, smoker or oven at the lowest setting with door propped open to let moisture escape.

1 1/2 tsp rubbed sage, dried. When autocomplete results are available use up and down arrows to review and enter to select. Teriyaki sauce 2 tbsp tabasco sauce 2 tbsp liquid smoke 2 tbsp black pepper 2 tbsp garlic powder 1 tbsp meat tenderizer 1 tbsp mrs.

Just stick a toothpick through one end of each strip, and hang them through the upper oven rack. Welcome to our goose recipe home page. Touch device users, explore by touch or with swipe gestures.

For chewier jerky, cut with the grain of the meat. Impress your holiday guests with this crisp, moist, and undeniably delicious roasted goose. Thinly sliced and dried over a wood stove, it's good with avocado and lard.

Now take 5 pounds of goose breast and slice it into 1/4″ strips. 2 tbsp ground black pepper. Set the temperature to 225˚f, and they'll be done in about 1 and 1/2 hours.

Add ginger, black pepper corns, bay leaves, and garlic. Dash 1 tbsp red pepper. You want it to still bend in half, not snap.

For even more tender jerky, lightly pound the meat with a mallet. For chewier jerky, slice along the grain. Heat barbecue grill until coals are red and flaming or propane is set to medium heat.

1 1/2 tsp thyme leaves, dried. The maple makes a canada goose twice as canadian. 6 cloves of garlic, chopped;

Mesquite or oak pellets wood works well for this smoked goose recipe. This week's arctic kitchen recipe: Jerky can be made in a smoker, dehydrator, or oven.

Follow dehydrator’s instructions for making jerky (i dehydrate mine at 140°), or lay strips on wire rack set over cookie sheet. Mix everything together in a large covered bowl, making sure all the goose is submerged. Each issue of the bullet is full of informative articles, stories, tips, recipes and more!

Place the entire goose into the brine. Pat dry with paper towels. 4 lbs goose breast, thinly sliced 2 c.

1 tbsp of ginger, peeled and chopped; Rub or marinate the sliced duck or goose breast fillets and refrigerate them for 12 to 24 hours. Combine the remaining ingredients in a bowl and stir well to blend.

Click here to read the current issue. Heads up beef jerky, goose dry meat is coming. Pour over the sliced goose.

Lay foil on the lower rack to catch the drips. 6 pounds venison, duck or goose breast, trimmed and sliced. Broiled breast of wild goose.

Set up your smoker to smoke at 180 degrees. Let goose soak in brine in refrigerator for approximately 24 hours then thoroughly rinse brine from goose, making certain to remove any ingredients stuck to meat. 16.8k members in the jerky community.

Mix all of these ingredients together into a marinade. Confirm that it's completely covered; Keep the temperature between 145°f and 160°f.

The jerky is done when it feels dry, but is still flexible. Refrigerate the brining goose for 12 to 24 hours for the best results. Add a little more water or your flavored brining liquid as needed if it's not quite fully submerged.

1 1/2 tsp accent preparation: If you want really thin jerky you can go down to 1/8″, but don’t cut it thinner than that or it won’t hold together properly. When using an oven, crack the door about half an inch to allow moisture to escape.

Set rack in oven set on warm until meat is dried out, but still pliable, about 6.

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