Step 1: Take all goose breasts from the season and put them through the meat grinder. (For thinner more chewy jerky you'll want to fillet strips directly from the breast)
Step 2: Take ground meat and add seasoning and jerky cure
Step 3: Put ground meat with seasoning and cure into a "Jerky Gun"
Step 4: Get smoker or dehydrator set up, cleaned, and ready to use
Step 5: Send jerky through "Jerky Gun" and make as big of strips as you would like
Step 6: Turn on smoker or dehydrator, leave for approximately 8-10 hours checking periodically
Step 7: Cool
Step 8: Enjoy!
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