Goose Jerky

Since moving to the Farm, Ian has (much to my delight) undergone the dramatic transformation from city slicker to countrified outdoorsman.  While we take pleasure in growing and raising some of our food, there is still something to be said for a man who can bring home meat to feed his family using only his stealth and a well oiled firearm.  As our freezer full of Canada Goose meat can attest - Ian has certainly evolved into quite the proficient huntsman.

Our preferred preparation method for goose legs is goose stew (i.e. use your favourite slow cooker stew recipe but swap the stewing beef for goose legs) - delicious...just watch for rogue pieces of shot or you might break a tooth!  

For the past few years, we have been turning most of the goose breast meat into goose jerky (i.e. beef jerky but replace the strips of cow with goose).  

For those of you who don't live within smelling distance of our house - today is jerky making day.  It reeks; even for those without an extra sensitive pregnancy sniffer.  While the jerky tastes delicious, the smell of liquid smoke, teriyaki sauce and dehydrating meat is overwhelmingly potent and absolutely revolting.  Seeing as I can't get within 50 feet of the dehydrator without gagging, the jerky making process has been banned from the kitchen and is  now taking place in the garage.  Somehow the smell is still wafting into my upstairs office. :(