Goose Bacon

[Will]

I'm sure there's a few waterfowlers out there that visit this site and just wanted to throw this out there. A few years ago I tried some goose bacon from fellow hunters I deer hunt with. They had it made from a butcher in Delaware. From there I visited my local butcher in Westminster Maryland asking them to try their deer recipe with goose breasts. They did and now added it to the many specialty products they process. You owe it to yourself to try it if you kill a lot of geese. Trust me you won't regret it.

[Bowguy]

I've heard this before, also heard goose is good in sausage. Guess if you add enough other stuff to something it'll taste good. I'm no goose fan n no longer hunt them because of this. To each his own

[wvmntnhick]

I'd hunt them just to get rid of them but that would be wasteful because I've never ate a goose I've liked. Besides, I'd rather hunt birds over a good pointer than a spread of decoys. Just my opinion though.


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[allaboutshooting]

I used to hunt just about every day of the season for Canada geese. The breast, wrapped in bacon, cooked over a charcoal fire and served hot, is pretty good. I always had friends who really liked those big birds. Some smoked them and some baked them. I always cleaned them and delivered them to their door.

When the Snows started coming that way, folks tried to figure out a way to make them palatable. One friend made jerky. I tried a piece and did not think I would ever get the taste out of my mouth.

The bacon sounds interesting.

Thanks,
Clark

[SteelerFan]

My daughter almost has tears in her eyes if I tell her we didn't kill any geese. Absolutely LOVES goose jerky! In fact so does everyone that tries it. Do yourself a favor - shoot some geese this winter and slice up the breast for jerky. It's the only way we eat geese anymore.

Goose / Deer JERKY MARINADE


@ 4 pounds of thinly sliced meat (goose / deer)

2 cups teriyaki sauce (pref. low sodium)
1 or 2 Tbsp. of tabasco sauce (to taste - start low end)
2 Tbsp. of liquid smoke
2 Tbsp. of black pepper
2 Tbsp. of garlic powder
1 Tbsp. of meat tenderizer
1 Tbsp. of Mrs. Dash's seasoning
1/2 Tbsp red pepper (again....to taste)

Mix all ingredients in large bowl and marinade meat overnight.

*you can seperate meat into 2 batches and place into gallon ziploc bags (2). For geese, this recipe will usually do about three birds - or six breast halves.

Slice meat thin and dehydrate in cooker or stove.


 

[allaboutshooting]

My daughter almost has tears in her eyes if I tell her we didn't kill any geese. Absolutely LOVES goose jerky! In fact so does everyone that tries it. Do yourself a favor - shoot some geese this winter and slice up the breast for jerky. It's the only way we eat geese anymore.

Goose / Deer JERKY MARINADE


@ 4 pounds of thinly sliced meat (goose / deer)

2 cups teriyaki sauce (pref. low sodium)
1 or 2 Tbsp. of tabasco sauce (to taste - start low end)
2 Tbsp. of liquid smoke
2 Tbsp. of black pepper
2 Tbsp. of garlic powder
1 Tbsp. of meat tenderizer
1 Tbsp. of Mrs. Dash's seasoning
1/2 Tbsp red pepper (again....to taste)

Mix all ingredients in large bowl and marinade meat overnight.

*you can seperate meat into 2 batches and place into gallon ziploc bags (2). For geese, this recipe will usually do about three birds - or six breast halves.

Slice meat thin and dehydrate in cooker or stove.

Thanks. Do you use Canada or Snow geese for that? The jerky that I had was from a Snow.

Thanks again,
Clark

[SteelerFan]

Clark - I've always / only done jerky with Canadas. Friends & family always enjoy it (and most without ever knowing it's goose).

It also makes for quicker processing of the dead geese. Yank some feathers from the breast, slice along the breastbone and peel back the skin. Breast out each side, rinse & done! I have found a partially frozen / thawed breast filet is easier to slice in a consistent thickness by hand - or if you happen to have a slicer.

[allaboutshooting]

Clark - I've always / only done jerky with Canadas. Friends & family always enjoy it (and most without ever knowing it's goose).

It also makes for quicker processing of the dead geese. Yank some feathers from the breast, slice along the breastbone and peel back the skin. Breast out each side, rinse & done! I have found a partially frozen / thawed breast filet is easier to slice in a consistent thickness by hand - or if you happen to have a slicer.

Thanks. I'll give it a try. I think the problem was with the Snows. I'm not sure there's anything you can do to make them palatable.

Thanks again,
Clark