Goose and beef jerky
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Made some jerky with beef and goose using the habanero lime
Yummmm
John Slomczenski Looks good, I have made goose jerky before, it makes pretty good jerky.
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Made some jerky with beef and goose using the habanero lime
Yummmm
John Slomczenski that looks good!
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John Slomczenski Looks good, I have made goose jerky before, it makes pretty good jerky.
bocephus I was amazed how good it tasted
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John Slomczenski What was your mix of beef to goose? i love goose, think it makes great sausages
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John Slomczenski What was your mix of beef to goose? i love goose, think it makes great sausages
Jonathon I think it looks like whole muscle jerky.
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John Slomczenski What was your mix of beef to goose? i love goose, think it makes great sausages
Jonathon I made whole muscle jerky 1/4 thick one goose and one batch beef
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bocephus yes it is whole muscle cut 1/4 inch thick
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Made some jerky with beef and goose using the habanero lime
Yummmm
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bocephus yes it is whole muscle cut 1/4 inch thick
John Slomczenski I made some before from whole muscle goose and it was excellent! That looks awsome!
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Made some jerky with beef and goose using the habanero lime
Yummmm
John Slomczenski said in Goose and beef jerky:
Made some jerky with beef and goose using the habanero lime
Yummmm
Are they whole muscle jerky or ground jerky? It is hard to tell but they do look like cut whole muscle. If that is the case did you have a different technique for both (since one is leaner than the other and have different fiber texture)??
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I have made goose jerky when a friend hunted the spring goose hunt and he and his friends shot a bunch. Had people tell me they wouldn’t eat goose no matter how it was prepared, had venison and goose jerky and they ate it all. After it was gone my friend informed them that they now ate goose. Now they grill breasts and make jerky, just have to try it.
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John Slomczenski said in Goose and beef jerky:
Made some jerky with beef and goose using the habanero lime
Yummmm
Are they whole muscle jerky or ground jerky? It is hard to tell but they do look like cut whole muscle. If that is the case did you have a different technique for both (since one is leaner than the other and have different fiber texture)??
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bocephus yes it is whole muscle cut 1/4 inch thick
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Dr_Pain made bothe the same. 1/4 thick and same spice bath and time cooking
John Slomczenski said in Goose and beef jerky:
Dr_Pain made bothe the same. 1/4 thick and same spice bath and time cooking
Thanks! I always wondered if different proteins were handled differently
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Got to admit that looks incredible! I didn’t think goose would make good jerky but it looks awesome.
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