Making jerky from geese is
a favorite around our house. The dense meat is ideal for taking a brine and
smoking, and once you try it you’ll never have enough birds in the freezer to
satisfy the jerky cravings. There are three easy ways to make goose jerky. Take
goose breasts to your local butcher shop and ask them to make it, or easily
make it yourself with a packaged kit or homemade brine. Once you start you’ll
want to experiment with flavors.
Goose Jerky
Making jerky from geese is a favorite around our house. The dense meat is ideal
for taking a brine and smoking, and once you try it you’ll never have enough
birds in the freezer to satisfy the jerky cravings. There are three easy ways
to make goose jerky. Take goose breasts to your local butcher shop and ask them
to make it, or easily make it yourself with a packaged kit or homemade brine.
Once you start you’ll want to experiment with flavors. Place breast flat on a
cutting board and use a fillet or boning knife to slice pieces off about¼-inch thick.
TheHi Mountain
seasonings are by far the easiest way to
brine your birds successfully. I’ve made their Original Blend, Cracked Pepper
and Garlic, Cajun and Hunter’s Blend. Cut goose into strips or the full length
of the breast, with the grain of the meat. Sprinkle with brine as directed on
package and smoke at home the next day.
For those wanting to be more
adventuresome, you can brine your birds and make everything from scratch. 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. If they are still wet the smoke won’t be able to penetrate the
meat.
Smoke with alder, apple or cherry
wood chips, which are mild and produce the best flavors. Smoking time will
depend on the type of smoker you have and temperature settings. Follow
manufacturer’s instructions to prevent over drying. If you don’t have a smoker
you can dry the jerky in your oven by placing on racks and heating at 200
degrees. Turn jerky once or twice to ensure even drying. Jerky is done when it
is dry on the edges and takes on a dark smoked color. When you squeeze the
jerky it will have the consistency of licorice, firm but still pliable.
Smoke with alder, apple or cherry wood chips, which are mild and produce the best flavors. Smoking time will depend on the type of smoker you have and temperature settings. Follow manufacturer’s instructions to prevent over drying. If you don’t have a smoker you can dry the jerky in your oven by placing on racks and heating at 200 degrees. Turn jerky once or twice to ensure even drying. Jerky is done when it is dry on the edges and takes on a dark smoked color. When you squeeze the jerky it will have the consistency of licorice, firm but still pliable.
