Billethead's Goose Jerky

[duckydoty]

Marty was kind enough to meet up with me at Four Rivers Headquarters after my hunt today to drop off some goose jerky. An awesome act of kindness.

Marty, that is some of the best jerky I have ever had. I must beg of you to give up the recipe......please!

It was great to see you again, and Thank You for the jerky. MonaChari loves it!

[Njardar]

That sound delicious and a nice gift! I'll have to think about "gourmet" jerky.

[BilletHead]

Duane,

You have my numbers and e-mail. I will fix you up. No big secret just good eats. Nice to see you and your friend too. Brad and I were worried if you and your bud got to eating it on the way home it would be gone and MonaChari would miss out. Glad she liked it,

Marty

[watermen]

non secret recipe would be greatly appreciated have to make room in freezer for beef and am going to breast some previously plucked birds. 3 times the work but was going to use deer recipe, might be alittle tough so would appreciate any tips. new bradley is idiot proof on smoking part.

[BilletHead]

Watermen and everyone else,

The recipe comes in a box, high mountain brand you can get about anywhere. Ducky's sample was the original. We use cajun, pepper and garlic too. Just do as it says with whole muscle meat. I use a Bradley smoker and yes it is idiot proof, good thing too. Taking it off at the right time helps also. Get your meat uniform in thickness. I do one quarter inch thick. I also made a jerky board. Measurements are 10" long, 6" wide. Made 1/4" rails on the sides. I made this to fit a goose breast side pretty perfect. A very, very sharp fillet knife rids the rails as you hold the breast flat. Take off a slab, remove and repeat. Do as the instructions tell you to. 1/4" minuminum 24 hrs set time with the mix. I do up a batch one Evening go a full 24 hrs plus the next night. So about 36 hours or so. Set the smoker for 210 degrees and smoke time 2 hrs and 20 minutes. I have only tried hickory so far. After 4 hours start to check for doneness. You don't want it hard but pliable. I think a dehydrater or oven would work fine too. Here are some board pictures. I used maple for my board and soaked it in mineral oil. My buddy Brad and I talked of making a plastic one from a cutting board. Dado blade, taking out the slot. would be easyer to clean up.

Marty