Smoked Jerky Kent Rollins


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Pour over the sliced goose. Marinate in the refrigerator for 24-36 hours. Simply mix the ingredients and pour over the sliced goose breast. Dry in a dehydrator, smoker or oven at the lowest setting with door propped open to let moisture escape. The jerky is done when it feels dry, but is still flexible. Store in a jar or zip-style bag.


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How to Make Sliced Goose Jerky on a Pellet Grill. Time needed: 3 hours and 30 minutes. Steps Involved. Slice. Remove any excess fat before slicing.Using a meat slicer or sharp knife, slice the meat into thin 1/4 inch slabs. We like to cut against the grain of the meat so that it easily shreds apart when eating. Season.


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Let refrigerate for at least 24 hours and up to 72 hours. (Our Jerky usually marinates about 48-72 hours) Set your smoker to smoke and let smoke for 5-10 minutes, then set the temperature to 180F. Remove the duck meat from the marinade and evenly distribute your duck meat onto the smoker grill grates.


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Divide the goose slices evenly over the smoker racks, ensuring proper airflow. Smoke the jerky at 165-175 degrees for about four hours. After approximately four hours, check the jerky for doneness. It should register an internal temperature of 165 degrees and have a dry and firm texture, but still be slightly bendable.


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2. Slice the goose meat thinly and against the grain for a tender texture. 3. Marinate the goose meat for at least 24 hours to enhance the flavor. 4. Preheat the smoker to the desired temperature before adding the jerky. 5. Use wood chips or chunks that complement the flavor of the goose, such as hickory or applewood. 6.


How to make Beef Jerky on a smoker YouTube

Preparation. Slice the duck breasts into roughly ¼ inch strips. Mix the remaining ingredients well in a large bowl. Put the meat into the marinade and massage it all around to coat evenly. Pour everything into a sealable plastic bag or container and set it in the fridge. Let this marinate for at least 24 and up to 48 hours - the longer it is.


Sliced + Smoked Goose Jerky Recipe on a Traeger, Pit Boss or Other

Dehydrate for 2 hours at 150 degrees Fahrenheit, then between 2 and 4 more hours at 140 (depending on how leathery you want your jerky). If smoking, smoke at 160 for between 3 and 4 hours, depending on how well done you want your jerky. Allow to cool before sealing. When vacuum-sealed (with a tight seal) jerky will last in a cool dry place.


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Instructions. Slice the Goose Meat: Begin by thinly slicing the goose breast. For easier slicing, partially freeze the meat beforehand. Prepare the Marinade: In a mixing bowl, combine soy sauce, honey, minced garlic, apple cider vinegar, liquid smoke, black pepper, cayenne pepper (if using), and onion powder.


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Mix everything together in a large covered bowl (Plastic), making sure all the goose is submerged. Put in fridge overnight. The next day, remove goose and put in dehydrator or smoker. Or you can use the Reveo and skip the overnight. Smoker 150-160 F (65.5-71.1C) until you like the way the jerky is done.


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Basic brine is¾ cup of pickling salt and¾ cup of brown sugar. Mix the ingredients with 5 or 6 quarts of water and soak your goose strips overnight. Take them out of brine, and set up on smoker racks to air dry. It is important to let the meat dry until it develops a shine before smoking.


Smoked Jerky Kent Rollins

Set up your smoker to smoke at 180 degrees. Mesquite or oak pellets wood works well for this smoked goose recipe. When the smoker is up to temp, place each goose breast directly on the grill grates. Let them smoke for 3 hours. After 3 hours remove the goose breasts from the smoker, and let them come down to room temp.


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The smoker gives the jerky so much more flavor than the dehydrator. If using a dehydrator, do not be deterred. Just know that if you could smoke your jerky, it makes your mouth water! This recipe also applies to deer jerky, duck jerky, or any other kind of jerky. Prep Time: 15 minutes Marinate Time: 8 hours + Cook Time: 2-5 hours. Ingredients


Sliced + Smoked Goose Jerky Recipe on a Traeger, Pit Boss or Other

To prepare the smoked goose jerky, follow the same procedure as you would to prepare smoked goose breasts. The recipe has also been mentioned above. Take the smoked goose breast slices and set them on the smoker once again. Your smoker should be set at 250 degrees this time. Smoke the breast slices for 30 minutes before changing the side.


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Cutting Goose Breast Fillets into Thin Strips. To make your goose jerky recipe, start by cutting the skinless goose breast fillets into 1/4-inch-thick strips. This size ensures that the meat will dry evenly during the dehydration process while still maintaining its flavor and texture. Slice the meat with care, utilizing a sharp blade to ensure.


How to Make Smoked Goose Jerky Smoked Meat Sunday

Dehydrate/Smoke/Cook the Ground Goose Jerky: Place the jerky on the jerky racks on the smoker at 165°F. After two hours, check your goose jerky for doneness. The pressed goose jerky should feel slightly spongy when pinched between your fingers (but not juicy). It should bend in half without breaking and should be a rich burgundy colour.


Can You Make Pork Jerky in A Smoker? Pioneer Smoke House

On this Cook with Cabela's episode, our outdoor chefs David Draper and Mark Mazour prepare goose jerky. David Draper and Mark Mazour will show you a great wa.