View Full Version : My favorite goose jerky
11-07-2000, 01:53 AM
Here is my favorite jerky recipe.
Slice goose breasts about a quarter inch thick. Let sit in marinade in a covered dish in the fridge for about 3-4 hours, then dehydrate and rotate trays every hour.
Qty. 2.5 lbs sliced meat
1/2 cup soy sauce
1 bulb fresh garlic
2 tablespoons of brown sugar
2 tablespoons ketchup (or bbq sauce)
1/2 cup worcestershire sauce
1 1/4 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
I usually take a couple of bags into work and watch their faces when I tell them what it is after they have eaten a half bag. Everyone loves it, even the city/anti-hunting group.
12-14-2000, 03:18 PM
Thanks!!!My dehydrator hasn't hardly stopped since I saw this recipe.
12-14-2000, 11:19 PM
Glad you enjoyed it!! I certainly have. Kind of makes you want to go out and kill more geese, doesn't it?!
01-22-2001, 03:23 PM
I came home from work today to find a package at my door. Go figure it was some of Ganderman's goose jerky. Man, that's some tasty stuff. Anyone that makes jerky that good can slide on his choice of underware...LOL...
Thanks Ganderman !!!
01-22-2001, 05:28 PM
I got some jerkey too but damn if I want to see him in his underwear. Now Pumpkin wouold be another story......
01-22-2001, 11:08 PM
I guess I should have told you guys about the little "secret" meat preparation of mine. Never mind.................
01-23-2001, 07:12 PM
Ganderman, that's really really messed up...LOL...secret preparation.
Somebody has got to stop Ganderman, he's outta control!
"First a calling champion, then a movie star...what next?"
09-05-2001, 09:52 PM
Here ya go Mike, this is a good one...
09-08-2001, 03:48 PM
So how long does this jerky sit in the dehydrator? Sounds good!!!
09-10-2001, 06:14 PM
Time to fess up G-man !!!
10-04-2001, 09:37 PM
Hey g-man, now really tell them what kind of meat that was. coot?
10-05-2001, 06:27 PM
Thanks Ganderman Your Recipes Sounds Great Will Give It A Try :)
10-25-2001, 10:55 AM
I made that jerky and it was great. All my friends are bugging me to make more. Thanks
"Kill em All"
10-31-2001, 10:29 AM
Next time add a little ginger, coriander, and anise - and a lot more garlic.
11-02-2001, 06:45 AM
only problem with this recipe is that I cant make the stuff fast enough. Wish hunting season lasted all year. Oh well, guess I better quit sharing the stuff. Thanks for the great choice.
11-05-2001, 07:43 PM
Just made my first batch and it is great.
11-07-2001, 09:15 PM
Coot?!!? Hell, Greg got him some nutria jerky and Cut-up got jerky made from a banded cat!! Hell, I even got the bands on my lanyard, they sure do jingle a lot!!!
Hey Quack0905, I'll give it a shot, sounds good!!
I love this recipe, glad you guys are enjoying it!!
11-20-2001, 04:17 PM
Fantastic recipes, the goose turned out great!! Was worried because I cut the strips a little thick but it was great!! Thanks for the recipe. Pilot
11-20-2001, 05:03 PM
This post is over a year old.
11-20-2001, 08:37 PM
Yup, the G-man has a good one. Did I just say that???...hehehe... :rolleyes:
01-06-2002, 07:49 PM
Tried this one ....It's really GREAT
goosehammer <img src="graemlins/hammer.gif" border="0" alt="[Hammer]" />
01-07-2002, 06:25 PM
01-12-2002, 07:17 PM
:D :D This comes from our local newspaper outdoor colunmnist-so I guess it's legal-simply cut breast meat in thin strips like stirfry-soak overnight in orange juice-throw on hot barbeque 30 seconds a side------enjoy!!! <img src="graemlins/wazzup.gif" border="0" alt="[whatup]" /> :) :D
02-06-2002, 06:04 AM
Damn good recipe
11-13-2002, 07:43 PM
Had to bump this one back up again, it is great. as good if not better than store bought jerkey mix
10-12-2003, 07:41 PM
about that time of year again to bring this one to the top.
10-22-2003, 03:38 PM
thanks for the recipe this stuff is good!!! great to take to work and munch on while working on the house.
11-23-2003, 12:57 PM
Great recipe. My wife who hates fowl even had to agree how good it was. Thanks
01-09-2004, 03:37 PM
just thought I would bump this one back up - where the hell is ganderman, anyway:GM: :CF: :BZ:
01-11-2004, 11:08 PM
I'm here, just working my ass off and making some of that jerky on my days off this week!!!
Glad you guys like this recipe!!
01-12-2004, 07:58 PM
Ya better send me some Thongboy!!!:hest:
01-17-2004, 04:58 PM
sounds good i'll have to give it a try:TT:
Everybody seems to really like this recipe some I am going to have to give it a try. I hope it taste good a venison as goose I want to make some of both.
Four years of this thread being read it most be good
01-23-2006, 07:35 PM
Toss in some crushed red pepper and/or a little cajun seasoning. A little maple syrup or honey and teryaki adds to it as well.
I like the smoker over the dehydrator, cheap wall mart special, but it has seen some serious jerky in its time.
09-23-2007, 04:32 PM
very similar to my recipe, but...
add more brown suger, a handfull of rock salt, some molasses...
then, if you want heat...a pepper; "habinero-only one" or a couple serranos, or crushed pepper.
and a can of crushed pineapple...(secret)
been working on jerky for many years, and this is the bomb....
I use a smoker however, not that I dont have a dehydrator, it just tastes better...apple or cherry
works with geese/duck, venison, steelhead/salmon equally well.:cool:
09-30-2007, 03:52 PM
i'll have to try that
10-03-2007, 01:15 PM
This post is over a year old.
Now it's almost 8 years old !:TT: ...and still goin'.... hafta make some Energizer Bunny Jerky.:rof:
I'm gonna give it a go. It sounds pretty good, and all the testimonials can't be wrong.
01-10-2008, 09:24 PM
Looks like a winner of a recipe. I've been using a dry jerky seasoning on my goose and I'm not happy with the results. Dry and not very flavorful. I smoke mine in a bradley smoker with hickory wood for 3 hrs at 200. I'll have to try this one as it sounds like a winner.
12-25-2008, 06:33 PM
Does this recipe work for smoking the jerky too?
Just received a SmokeHouse electric smoker from Cabelas for Christmas and wondering if I can make some great goose jerky in it.
09-24-2010, 08:54 PM
sounds Great!!! I have always used the Back woods stuff from LEM/Bass Pro Shops and I have not had a bad batch yet ....I would love to not have to buy it !!!
just wondering ....all the stuff I have used uses a cure and I notice this has non....how does it kill the micro org. and bacteria???
and how does it keep from spoiling if you are lucky enough to hide it from everyone lol
09-25-2010, 10:25 AM
Banded the soy sauce is loaded with sodium plus he adds some more salt so that is what would be called the "cure" I use a different recipe I got here but its the same principal as soy sauce is a big part of it.
10-04-2010, 03:43 PM
Thanks for the reply's
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