I used to make jerky, but its a lot of work. So I found a recipe after making my smokehouse and now I cure all of the goose meat. I cure for ten days and then cover with some onion and garlic and a lot of rough ground black pepper and then smoke most all day. Then slice it thin and vacuum seal and just eat it like finger food.

This was the original try out where I tried deer and goose. The goose was actually better cured than the deer. I am curing and smoking deer hams and then brown sugar glazing them. The rest I grind for bologna.

Here is the cure goose.