2014-2015 Abstacts

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2014-2015 Abstacts

Postby Boats84 » Wed Aug 13, 2014 10:25 am

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Re: 2014-2015 Abstacts

Postby JTR » Wed Aug 13, 2014 11:13 am

At first glance, the only notable difference that I see is the increase to 3 geese/day in the central and coastal zones. That's sweet.
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Re: 2014-2015 Abstacts

Postby Baymen Moe » Wed Aug 13, 2014 2:25 pm

That will be nice adding another goose to the bag, now that I have figured out how to make jerky out of it.
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Re: 2014-2015 Abstacts

Postby james1981 » Wed Aug 13, 2014 5:37 pm

Goose jerky is fairly simple, I use a good marinade like terriaki and brown sugar, pepper, garlic, mustard powder and salt. I also use Tender quick salt its a nitrate salt for jerky and sausages... It works awesome with any meat you want to taste and cure like store bought sausage...
I also do breakfast sausage, i grind up the goose meat legs and thighs and mix in breasts along with a little fat of some kind, some people use pork butt, salt pork, chicken fat, beef fat...
Pretty simple hundreds of recipes online, add tender quick and let sit 24 hrs and it cures nicely... then stuff or make patties...
The best recipe i had was cinn, currants, brown sugar, sage salt, and a little cayanne... sweet and spicey to get the metalic taste out of the meat, I appreciate the taste, and love fresh duck livers.... Absolutely the best thing going...

If you dont have a dehydrator for jerky use the oven racks at 200 with the door cracked at the top...
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