Jerky is all I make from my spring snow goose hunts. As mentioned before, I grind it, mix in HI MTN seasoning, shoot out of my jerky cannon, and dehydrate. Been a few years since I have made some. Last year with the warm spell the birds poured thru in less than a week (ofcourse not the week I had off to hunt!) so my hunt was cancelled. Usually there is pretty good hunting from mid February up until about the end of March (with the first two weeks of March being the best). Made some arrangements this morning to do a three day hunt in March near Mound City, Missouri. Hopefully the birds and weather will be more cooperative.
Never add anything else to the goose meat. Just soak the whole breast / trimmed meat in salt water for a few days in the fridge before grinding (helps remove some of the gamey flavor and the blood).
CHILDREN ARE OUR FUTURE FOR TOMORROW. INVEST IN TOMORROW BY TAKING A CHILD HUNTING OR FISHING TODAY.