I made some Pastrami and Jerky from the geese we shot last weekend.

Jerky came out tasting a little odd, recipe had some weird spices in it. I also let it soak in the marinade for 72 hours so it's a little too salty. I'll just do my normal teriyaki marinade next time and soak for 24 hrs.





The pastrami on the other hand came out tasting awesome.

This is the recipe I used. I cooked it in the smoker for about 3 hours, 1 1/2 hours real low with good smoke, then the rest about 200-230 to get the temp up to 140.

https://honest-food.net/wprm_print/goose-pastrami

Nice !

The pastrami sounds good! I’d like to try this next season.

Just slice the pastrami thin.

One of the breasts is gone already. I ate about 1/4 of it as a late night snack just thin slices with some Swiss cheese.

Our late antlerless deer season runs through the end of March. I usually just have the butcher butterfly the back straps, leave the tenderloins whole, and grind the rest. But I'm going to get a couple of roasts out of the next one and try making venison pastrami.

Kuby’s does a great Job on jerky- ratio? About 3lbs breasts to make 1LB?

For sure.