I made some killer goose jerkey

[Bert Rodgers]

Cut goose breasts in strips,
season both sides with a mix of Tony Chacheres, Janes Salt and garlic powder.

Lay strips out on a cookie sheet and refrigerate for 2 days.

I use an offset smoker and applewood chips. Smoke for 3 hours at 200*

Bert

[matey1]

Bert, we haven't been getting many ourselves but that recipe sounds good. should have tried it on the swan we got last saturday. eneded up just boiling it to feed to the dogs and it cut so easy w/ a butter knife i tried it myself. had the consistency and taste of roast beef. if we get another i might try some seasoning and try eating the whole thing.

[WAHOONBOX]

BERT...I LIKE THE RING TO THIS....


TELL ME ABOUT "JANES SALT" PALEESE..... I NEVER HEARD OF THIS

[Bert Rodgers]

BERT...I LIKE THE RING TO THIS....


TELL ME ABOUT "JANES SALT" PALEESE..... I NEVER HEARD OF THIS

Marty, Jane's Crazy Mixed Up Salt is available in most supermarkets. It's a blend of coarse salt and hebs and pepper. Good stuff!

Bert

[handerson]

Bert. Last week I had grilled goose breast that was cubed and marinated in zesty italian salad dressing and seasoned with Tonys Greek Seaoning. Man I tell you that was as good or better than ribeye steak. You need to try this. It will make you want to shoot over the limit next time you go.