goldfish wrote:Ground up about 8lbs of goose breast to make jerky. The hi mountain kit days to make 1-3lbs at a time (who's got time to make jerky twice??). Their directions say to cure for at least 4 hours. I scaled the seasoning and cure powder accordingly for the amount I made, but I don't know if that'll increase the cure time.
Anyone have an idea?
Just separate them into three gallon ziplocks? Weigh out 3lbs, 3lbs, 2lbs and add the cure at the appropriate rate. Not really that difficult lol
The hi mountain cure is good, never had a problem with it. I dont like their seasonings though, too much salt! If you like spicy, try the DU spicy goose jerky recipe.. wow is it good!! Just add the cure and then the recipe you want, the cure will add salt so scale back a bit on the salt if you want. I personally dont cure mine, they get to safe temp in the smoker and then they get eaten long before they can go bad!
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