ORIGINAL: PreacherTony
ORIGINAL: bawanajim
Are you sure your not shooting cormorants?
I've never had bad goose jerky ,I slice it about 1/4 inch thick ,marinate it over night and about 10 - 12 hours in a dehydrate its fantastic.
Ihave a recipe some where if i can find it I'll get it to you.
LOL ...no, they are geese .... unless they are cormorants that are incognito
They have a fishy taste ... at least theJerky my brother made did ....
I would love to try your recipe .... It would be much appreciated Jim ...
The key is to get as much blood out as possible. Soaking in salt water really helps, you can even soak them over night after slicing the meat to do a better job. Change the water often and keep adding salt.