SMOKED GOOSE / DUCK STEAKS / JERKY
Take goose breasts & cut in halves (smaller strips cut w/grain for jerky), remove silver skin, fat…Tenderize with hammer, flattening to +-1&1/4” thick (1/4" to ˝“ thick for jerky). Rub with any of our sausage seasonings and 1 TBLS. Mortons Tenderquick (per lb. of meat), or marinade, and refrigerate for 8 hrs. Smoke on smoker @ +- 200-220 degrees for about 1 ˝ hrs.