Got about 20 goose breasts brining right now...just salt water. Going to try to make some jerky tomorrow. Anyone got a good recipe?
I've had turkey jerky, never had goose. I'm sure it'll be good though. I have a very basic recipe for jerky that I love, and I mean VERY basic...but it has authentic old-time taste. Not drowned out with soy and worchestershire sauce. I hate doctored-up jerky.. Cut into 1/4" to 5/16" strips. Lay out on a tray and salt with uniodized salt. Let stand one day (in fridge). Next day, flip the strips over and salt other side. Let sit another day. Third day, put the smoke to them. It's long and far my favorite venison/beef recipe. You could add pepper, garlic, etc to your taste. I like just the smoke...
Goose breast looks like beef...very red meat...but a lot more gamey. I brine for 36 hours in salt water changing the brine every 12 hours to dry to pull out some of the gamey-ness. I made a "doctored up" marinade and will let it sit for another 36 hours stirring it whenever I get a chance. I will probably put it on the dehydrator tomorrow sometime.
I like goose breast browned in the skillet with nothing but Worcestershire sauce.....in my experiences it wasn't very gamey..... We also like to take the breasts, cut them into slivers around 1" thick, butterfly those slivers, wrap the slivers around a slice of Hungarian pepper and an quartered onion slice, then wrap a piece of bacon around that. Hold the whole wrap together with a toothpick, Put them in the smoker and hit them hard with applewood. They're delicious!!
Got some geese of my own and made sausage. Came out great! For gameyness, we soak ours in water or milk for a day or two to pull the blood out and it makes a difference.
Guy I used to work with made jerky from all his goose breasts. It as really good. Can't remember recipe fully but I know it involved Hawaiian Punch.
Same here. I made all mine into jerky the last number of years I hunted them. I use the same recipe as I use on venison jerky. Soy, Brown sugar, salt, hot pepper sauce and or flakes, Worcester sauce, pepper, Chinese hot mustard, Chinese 5 spice, and other stuff I have in the cupboard. The recipe always changes a little, but always turns out great. I marinade the meat for art least overnight, if not 2 or 3 days, then smoke, and dehydrate it.
That's pretty much my recipe but I use honey and hot curry powder instead of hot mustard and 5 spice. I think I ended up letting the last batch marinade for 3 days. It turned out pretty good. No taste difference from venison. Brining them really helped cut down on the gamey-ness.
I've used honey too, but I typically don't. It's too pricey compared to brown sugar for a sweetener. I'll also use molasses or corn syrup.
