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Post by 10point on Nov 3, 2009 21:47:49 GMT -5
I made some goose jerky tonight using a LEM seasoning kit. Came out too salty for my liking. I still have more to make and I wonder if I should add someting to it so it will not be so salty?
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Post by dadfsr on Nov 4, 2009 8:07:01 GMT -5
Hard to get a salty taste out by adding anything especially in jerky. Either cut back on the amount of seasoning you used or put more meat in would be my first thoughts.
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Post by danf on Nov 4, 2009 21:12:19 GMT -5
You don't need a kit to do jerky.  Slice it up, I like it cross-grain. Make a marinade- you need liquid; whiskey, Pepsi, margarita mix, barbeque sauce, mustard, Italian dressing, A1, worchestshire sauce, etc, are all things I have used (not at once!) in the past. Don't forget the liquid smoke. Put whatever spices you like in there- meat tenderizer, garlic powder, onion salt, seasoned salt, etc. Put it all in a large Ziploc bag in the fridge, and let it sit for at least 3-4 days, a week is preferable. Knead the bag a bit and flip it over at least once per day. Drain off the marinade and dehydrate. Some people will blot off the excess marinade before dehydrating, but I don't think I ever have and haven't had any issues with it other than it takes a bit longer to dry. |
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Post by Old Ironsights on Nov 14, 2009 20:49:21 GMT -5
 I never use ANY salt... lots of vinegar(s) and spices, but never salt. |
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Post by featherduster on Nov 16, 2009 19:39:35 GMT -5
Here is my recipe:
6 goose breast halves (trim off the silver skin on the outside of the breasts).
Soak breasts in "Morton Quick Tender" salt, 2 cups of water to 1/2 cup of salt.Make enough to cover the meat and soak it for 24 hours turning it several times.
After 24 hours rinse breasts then cover them with your choice of liquid smoke (2 small bottles).
let it set again for 24 hours turning occasionally.
Rinse meat then place it in a large cooking bag in a dish in the oven at 350 degrees for 1 hour.
Cut breasts in bite size pieces.
The meat will be tender and reddish in color.
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