Made venison and goose jerky yesterday.
Venny made with Backwoods Teriyaki and the goose was a ducks unlimited recipe.
Both of them turned out great, even the goose!
I know there was a thread where goose was gettin a bad rap and yep, I think it sucks cooked not matter how many times I tried it.
Making jerky out of it is really the only way I like it.
jerky-scaled.jpg
Looks great. Were those brine recipes or rub? Looks like brine.
Both brine.
I gave up on the dry rub types.
Never could get even coverage and they seemed to get a funny color.
Apple juice gives them a nice sheen and just a touch of sweet which goes good with the hotter types.
You’ve got me motivated. Been too long. I have used unsweetened pineapple juice for the same reason.
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