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Goose jerky recipe
Posted:
Tue Sep 18, 2012 8:04 pm
by MOhuntingGuy
Since we don't have a cooking/recipe forum yet *Cough cough (olly)* I decided to post this here.
This is my go to recipe for a good marinade/seasoning for some jerky.
1/2 cup apple cider vinegar
1/2 cup Worcestershire sauce
1/4 cup liquid smoke
1tbs cayenne pepper (I substituted it with chili powder this time around)
2tbs salt (I used coarse sea salt this time)
1tbs onion powder
Black pepper (use however much you want)
1/2 to 1 cup of water.
Mix it all in a bowl well. Slice your meat thin and throw it in. I let mine sit over night or 10 to 12 hours. This is enough ingredients to do 4 to 6 goose breasts. You can double it if you have more meat.
Re: Goose jerky recipe
Posted:
Tue Sep 18, 2012 8:05 pm
by Olly
Actually I made one a few days ago.... I'll move it for you.
Re: Goose jerky recipe
Posted:
Tue Sep 18, 2012 8:07 pm
by MOhuntingGuy
Well hot diggity! Delete my double post one. Stupid smart phone...
Re: Goose jerky recipe
Posted:
Tue Sep 18, 2012 9:23 pm
by assateague
Do you not use any kind of cure?
Re: Goose jerky recipe
Posted:
Tue Sep 18, 2012 9:46 pm
by Flightstopper
That was my question. I'm very unsure when it comes to cured/smoked meats.
Re: Goose jerky recipe
Posted:
Tue Sep 18, 2012 10:01 pm
by MOhuntingGuy
Huh?
If you mean putting it on a dehydrator, then yes, I did forget to mention that. I mainly just wanted to post my concoction since it always turns out pretty dang good.
Re: Goose jerky recipe
Posted:
Wed Sep 19, 2012 5:22 am
by Eric Haynes
One place I always seem to run into trouble is slicing them all the same perfect thickness. I need to buy a nice slicer.
Re: Goose jerky recipe
Posted:
Wed Sep 19, 2012 7:06 am
by jehler
assateague wrote:Do you not use any kind of cure?
the soy has a lot of salt, I like to use morton tender quick as it has some nitrates in it. I would imagine mo's stuff needs to be refrigerated
Re: Goose jerky recipe
Posted:
Wed Sep 19, 2012 7:38 am
by MOhuntingGuy
jehler wrote:assateague wrote:Do you not use any kind of cure?
the soy has a lot of salt, I like to use morton tender quick as it has some nitrates in it. I would imagine mo's stuff needs to be refrigerated
Yes I throw it in the refrigerator while it is soaking.
Re: Goose jerky recipe
Posted:
Wed Sep 19, 2012 7:59 am
by Flightstopper
MOhuntingGuy wrote:jehler wrote:assateague wrote:Do you not use any kind of cure?
the soy has a lot of salt, I like to use morton tender quick as it has some nitrates in it. I would imagine mo's stuff needs to be refrigerated
Yes I throw it in the refrigerator while it is soaking.
He means after you dehydrate it that it needs refrigeration. With cured meats you don't have to keep cold, non-cured you do
Re: Goose jerky recipe
Posted:
Wed Sep 19, 2012 8:21 am
by assateague
Although I suspect Mose doesn't keep the jerky around long enough to worry about it!
Sounds good though, I'll try it if I get some geese this year. I may add some pink salt, though, just for good measure.
Re: Goose jerky recipe
Posted:
Wed Sep 19, 2012 10:15 am
by Goldfish
What would you do differently to cure it?
Re: Goose jerky recipe
Posted:
Wed Sep 19, 2012 10:18 am
by assateague
Add some cure.
Re: Goose jerky recipe
Posted:
Wed Sep 19, 2012 10:25 am
by Flightstopper
Will be trying this one out. Thanks for the recipe Mo!
Re: Goose jerky recipe
Posted:
Wed Sep 19, 2012 4:06 pm
by Goldfish
assateague wrote:Add some cure.
Is there literally "meat cure" at the store that you would just add to this recipe?
Re: Goose jerky recipe
Posted:
Wed Sep 19, 2012 4:16 pm
by assateague
Sorry, I actually thought you were being a smartass!
Yes, there are several different kinds, most made by Morton, sold as Tender Quick. There's a smoke flavored one as well, I think. Sometimes just called "pink salt", because it looks like salt and it's pink. Sort of hard to find, though. I order mine online from Amazon, it's around $6 for a 5 pound bag (last time I bought it).
Re: Goose jerky recipe
Posted:
Wed Sep 19, 2012 5:03 pm
by jehler
Sausage maker .com instacure #1