Sliced + Smoked Goose Jerky Recipe on a Traeger, Pit Boss or Other

Pour over the sliced goose. Marinate in the refrigerator for 24-36 hours. Simply mix the ingredients and pour over the sliced goose breast. Dry in a dehydrator, smoker or oven at the lowest setting with door propped open to let moisture escape. The jerky is done when it feels dry, but is still flexible. Store in a jar or zip-style bag.

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Dehydrate for 2 hours at 150 degrees Fahrenheit, then between 2 and 4 more hours at 140 (depending on how leathery you want your jerky). If smoking, smoke at 160 for between 3 and 4 hours, depending on how well done you want your jerky. Allow to cool before sealing. When vacuum-sealed (with a tight seal) jerky will last in a cool dry place.

Goose Jerky YouTube

Learn to make Smoked + Sliced Goose Jerky!Thinly sliced and smoked, this goose jerky has the optimal amount of hickory and spice to appeal to the masses. Fol.

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Divide the goose slices evenly over the smoker racks, ensuring proper airflow. Smoke the jerky at 165-175 degrees for about four hours. After approximately four hours, check the jerky for doneness. It should register an internal temperature of 165 degrees and have a dry and firm texture, but still be slightly bendable.

How to make Beef Jerky on a smoker YouTube

To prepare the smoked goose jerky, follow the same procedure as you would to prepare smoked goose breasts. The recipe has also been mentioned above. Take the smoked goose breast slices and set them on the smoker once again. Your smoker should be set at 250 degrees this time. Smoke the breast slices for 30 minutes before changing the side.

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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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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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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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Mix everything together in a large covered bowl (Plastic), making sure all the goose is submerged. Put in fridge overnight. The next day, remove goose and put in dehydrator or smoker. Or you can use the Reveo and skip the overnight. Smoker 150-160 F (65.5-71.1C) until you like the way the jerky is done.

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On this Cook with Cabela's episode, our outdoor chefs David Draper and Mark Mazour prepare goose jerky. David Draper and Mark Mazour will show you a great wa.

Sliced + Smoked Goose Jerky Recipe on a Traeger, Pit Boss or Other

Preparation. Slice the duck breasts into roughly ¼ inch strips. Mix the 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 sealable plastic bag or container and set it in the fridge. Let this marinate for at least 24 and up to 48 hours - the longer it is.

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The smoker gives the jerky so much more flavor than the dehydrator. If using a dehydrator, do not be deterred. Just know that if you could smoke your jerky, it makes your mouth water! This recipe also applies to deer jerky, duck jerky, or any other kind of jerky. Prep Time: 15 minutes Marinate Time: 8 hours + Cook Time: 2-5 hours. Ingredients

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Dehydrate/Smoke/Cook the Ground Goose Jerky: Place the jerky on the jerky racks on the smoker at 165°F. After two hours, check your goose jerky for doneness. The pressed goose jerky should feel slightly spongy when pinched between your fingers (but not juicy). It should bend in half without breaking and should be a rich burgundy colour.

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Let refrigerate for at least 24 hours and up to 72 hours. (Our Jerky usually marinates about 48-72 hours) Set your smoker to smoke and let smoke for 5-10 minutes, then set the temperature to 180F. Remove the duck meat from the marinade and evenly distribute your duck meat onto the smoker grill grates.

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2. Slice the goose meat thinly and against the grain for a tender texture. 3. Marinate the goose meat for at least 24 hours to enhance the flavor. 4. Preheat the smoker to the desired temperature before adding the jerky. 5. Use wood chips or chunks that complement the flavor of the goose, such as hickory or applewood. 6.

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Spicy Goose Jerky. Preparation Time: 20 minutes Curing Time: 12-24 hours Drying Time: 10 hours Makes about 1 pound of jerky .. Lower the temperature of the oven or smoker to 140 degrees, and if you are using a standard kitchen oven, crack the door open about an inch to allow moisture to escape. A foil ball works well as an oven door stop.