Its Waterfowl Jerky Time

[Feathers and Fins]

I do my jerky a little different than many people and thought I would share the 1 way people seem to make it disappear before my eyes.

This is Goose jerky.

1. Breast the goose removing all fat and the wing socket area.

2. Place in large (sealable) bowl add 1/4 cup Accent Flavor and 1/2 cup of salt add water and shake for a couple minutes.

3. Place in fridge and let soak 24 hours

4. Take out after 24 hours and slice into 1/4 inch wide width

5. Place them on paper towels and press between sheets hard to get moisture out.

6. Place 1 bottle of (URBAN ACCENTS get this and Wal-Mart neighborhood market) in a large bowl and blend in the goose with your hands for a couple minutes.

7. Heat oven to 400.

8. Lay the jerky on a large pan and cook for 15 minutes (no more)

9. Pull out and place in dehydrator for 2 hours flip after 2 hours and let sit for another 2 hours in it. Start checking at the 4 hour mark until it’s to your liking.

It takes some time but i cant keep it around when people find out i made it this way, I use many other spices as well so experiment around.

[Jeff Olson]

Thanks F&F for the recepie,I have been wanting to make some goose jerky,as I never have before.will this work on vennison also?