In addition our Pitmaster Club is a huge thriving community of cooks who love to share. Meathead's is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. Remove from grill and loosely tent in foil to rest and bring breast temp up to ~150-155Ĭopyright © 2005 by Meathead's. Mine took about 1hr 30min, maybe a little less.ġ4. I was shooting for about 145-150 in the breast as i like it still with some pink but its whatever works for you that you feel comfortable with. In this case it was on my PKO with about a half chimney lit and another half unlit in the fire basket, side by side.ġ3. Get the bird on, breasts away from the heat source if using a kettle/PK etc style grill. Get your smoker fired up, shoot for 325-350 with wood of choice. Cross stitch the butt closed with a wooden skewerġ1. Adds flavor and also helps to plum the breasts up since they tend to sag down in ducks (insert jokes here)ġ0. I used the oranges, fresh thyme, and fresh ginger. I added here instead of right before the cook since the rub had a decent amount of salt and hence would aid in the dry brine.ĩ. Add second layer of seasoning with your rub of choice. Salt and pepper inside and out (note, my duck was pre-brined in a 12% solution so i went light on the salt here so do whatever feels right)ħ. You want to make sure that fat has somewhere to go so it renders off as ducks have a ton of fatĦ. This gives the rendering fat somewhere to drain and will help crisp up the skin. Using a corn on the cob spike (or something similar), poke many holes into the skin and fat trying not to penetrate the meat. Rinse and dry thoroughly, inside and outĥ. Remove neck and giblets from the cavity if includedģ. Thaw the duck over 2 days in the fridgeĢ. This rub has a good amount of brown sugar in it which obviously helps with the skin colorġ. rub of choice (in this case i used oakridge secret weapon). We made small vacuum-sealed packages to throw in the freezer for quick grab and go snacks.-salt and pepper to brine and season to taste Store your goose jerky in the fridge for seven to ten days in a zip top bags or an airtight container or in the freezer for up to a year. Enjoy!Ģ pounds of meat will yield approximately 1 pound of smoked sliced goose jerky. Place your jerky on a cooling rack before packaging it up in an airtight bag or container. It should bend in half without breaking and should be a rich burgundy colour. The jerky should be dry and leathery but not brittle. After 2.5 hours, check your goose jerky for doneness. Dehydrate/Smoke/Cook the Sliced Goose Jerkyįlatten and spread the sliced goose jerky on the smoking racks in a single layer and pop them in the smoker at 165☏.Cover the goose with a plastic bag or plastic wrap and leave it in the fridge for 12-24 hours. Mix up your jerky rub or marinade ingredients and toss it with the meat in a large bowl until all of the liquid has been absorbed. We like to cut against the grain of the meat so that it easily shreds apart when eating. Remove any excess fat before slicing.Using a meat slicer or sharp knife, slice the meat into thin 1/4 inch slabs. Our favourite flavour of pellets for smoking jerky is hickory. How to Make Sliced Goose Jerky on a Pellet Grill This recipe can also be made in the oven or on the electric smoker. Any smoker will work including Pit Boss, Green Mountain Grill, Master Built, Green Egg, Weber, and Camp Chef. Pellet Grill: We have a Traeger Ironwood 885 that we LOVE! If you don’t have a smoker yet, look into this powerhouse. We have found that the traditional grill grates on our smoker are too large to smoke jerky, you run the risk of losing some of your tender jerky strips under the grates! Check out these grilling racks and get a more even cook on your goose jerky with less time. Jerky Smoking Racks: These are truly amazing when it comes to smoking jerky. If you need a great meat slicer, check out this Techwood model. Meat slicer: We use an old slicer that was given to us. Another jerky blend that we love is Backwoods Original Jerky Seasoning. It can be used on any kind of jerky including turkey jerky, venison jerky, moose jerky, wild duck, and beef jerky. Rub: I love the Homemade Hunter’s Blend Rub recipe that I have included in this post! It includes garlic powder, chili powder, cayenne pepper, black pepper, salt, liquid smoke, Worcestershire sauce, and a few other flavorful herbs and spices. Making jerky is a great way to use up off cuts of meat that you would normally shove to the back of the freezer! Sliced Goose Breast : This recipe was made using sliced goose breast but you can use just about any cut of meat to slice including beef, pork, deer, moose, and other wild game.
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