Wonderful Jerky made from Canada Geese!

Jerky can be made from Goosemeat and is a great way to enjoy your Honkers.

We find making Jerky is a great way to use up them Honkers!!

The following directions may be used for any type of ground meat including ground hamburger from the local market. The leaner the better of course and the lean meat from Geese and Venison is an excellent choice. 

I clean the Geese by removing the Breast meat and also I take out the thigh/legs if not shot up too bad. This makes the meat lean and leaves the grease and the mess with the skin. The following directions are using Spice'n Slice Jerky Mix.

Grind the lean meat in your meat grinder.

 Grind up the boned Goose meat. This is so much easier than tying to cut even strips of meat, especially when using the legs and there is no scraps to throw away.

Put the contents of the spice mixes into a bowl.

 I find the Jerky seasoning mix sometimes has some lumps in it from settling and packing during storage.

Stir the ingredients together and smoothe out the lumps.

 Using my meat pusher from the mixer and break up the lumps and blend the two packets together before adding to the ground meat mixture.

Blend the mixes and meat together well.

 Stir the meat and jerky mix together. You can stir it up in a mixer or by hand in a bowl until well blended. I sometimes add a little extra Garlic powder, or pepper to taste.

Place meat mixture between two yardstick in plastic or waxed paper.

 Lay down two Yardsticks or rulers. Place a piece of plastic bag or waxed paper on the sticks. Place a teaspoon size drop of mixture on the plastic and lay another sheet on top.

Roll out the mixture with a rolloing pin for uniform strips.

 With a rolling pin, roll the meat mixture out between the plastic. With the yardsticks on each side you will get uniformly even strips.
Simply dry in a dehydrator or in your home oven. If in your oven it takes about 5 hours at 140 degrees F. Perfect jerky every time. Store in your refrigerator or freezer. 
(Although the jerky is dry and does not need refrigeration, it is still subject to molding on the outside if kept at room temperature for too long.)

Perfect Jerky everytime.