How to make BBQ GOOSE Jerky on the TRAEGER

[Music]hi welcome back to another episode ofRyan in about doors first time on thischannel that I’ve actually done acooking video so I’m trying to cook somegoose jerky brother my brother-in-lawwho is in my last video of our goosehunt he actually gave me this recipe andso we’re in giving it a go so let’s getstarted all right so the first thing weneed to do is we need to make our brineso I got my goose breast here they areall frozen from our last hunt and soI’ve gotten them out of the freezer andgo ahead and use a ziplock baggie herethe recipe calls for four cups of waterso I got my water here in there okay andthen next we’re going to do two cups offreshly brewed coffee so I stopped at mylocal Casey’s and got some coffee sowe’re going to pour that in there aswell I think that’s gonna help theflavor of the goose take away the gametaste my coffee and then go ahead anduse some Johnnie’s seasoned salt cannever go wrong with a little bit ofJohnny so I’ll pour some in there allright and then I’m also going to do acup of brown sugar I got some brownsugar here kind of break this upI’m gonna get that going into therereally probably for about a cup cups ofcup or so should get that all right nowwe got left is to add the breasts shouldbe good to gonow the recipe that I got calls for thisto be chilled for 812 hours and this isdefinitely gonna be chilled because thepiece that I’m using is already frozenso it’s gonna be a cold Brian anyway sothat’s gonna help hook to the cause Igot about four breasts that I have inthese baggies that’s gonna go into thisBrian I also got Misty’s barbecueseasoning which I use this on pork ribsjust everything you can think of even myhamburgers could always have Misty’s soI’m gonna pour that into my brine andyeah that’s that’s the main ingredientssalt brown sugar misty seasoning fourcups of water and some freshly brewedcoffee that’s all you need all rightthere’s the breasts in the brine and nowit’s time to freeze it overnight andwe’ll get to barbecuing tomorrow okayit’s the next day and I’m ready to getthe goose breast out of the fridge it’sactually been in the brine for about 12hours now so I’m gonna get this out okayyou got that out of the fridge so thenext step is going to be to take it outof the Ziploc baggie here and are takingbreast and pat dry them and then we’regonna get on to the smoker so that’swhat I’m gonna do next yearbreasts number three breasts number fivethat’s it okay so now what the recipecalls for is to go ahead and rinse eachbreast off thanks to Brian off becauseit should have soaked into the juice formy rinse each one off so I’m gonna takepaper towels and go ahead and startdrying them so all I’m doing is taking apaper towel and just pat dry on eacheach breastnice little goose play it’s now time toget them onto the grill so I’m gonna goahead and go out to the deck and fire upa trigger grillokay now I’m gonna fire up the triggergrill and set to 180 degrees and thenonce that gets up to that temperaturethen we’re going put on the goose breastand get it going for about three hoursthe pellets that I’m using for this hourpit-boss the brand and they’re barbecuehard wood pelletsalright the trigger is now a little bitabove 180 and so we’re gonna go aheadand place these breasts onto the grilland we’re just going to let it smoke forabout three hoursokay quick update it’s been about anhour now so let’s go ahead and check upon theMabuse presspretty good they’re smoking that’s forsureall right approaching the two-hour markof the first barbecuin on the grill goahead and open this guy upyou see how the goose breasts are doinglooks like they’re doing pretty goodthey look tastyI don’t know if they’re gonna be tastyit’s hard to get goose to taste goodthat’s for sureone thing I’m good I’m gonna do here isI’m going to use some misty BBQseasoning I’m going to pour this on theplays of breasts hereI use some of this stuff in the in thebrine and so I may go ahead and poursome onto the meat as it’s cookingwe knew a little bit more flavorthey usually do this on stakes as wellokay we’re ready for the next step ofthe East turkey that we’re trying tomake here so I’m going to take them offthe grill they’ve been on the grill forabout three hours now so I’m going totake them off put them in the Ziplocbaggie and then we’re gonna put them inthe refrigerator for an hourslice the breasts and the turkeybarbecue the rest of them and finishthem off so we’re gonna get these offthe girl then put them in fridgeall right I got the breasts off thegrill now it took about a half hour forthese breasts to get down to roomtemperature so we’re gonna go ahead andput them in the Ziploc baggie here andyeah put them in the freezer and forabout an hour they’re gonna freeze andthen we’ll get to slicing them up okaywhile we have the smoked goose coolingoff in the freezer go ahead and make ourgoose breast marinade and with thatwe’re gonna start out with a 1/2 cup ofsoy sauce and do a tablespoon of garlicpowder a tablespoon of sriracha a halfcup of brown sugargo ahead and mix that up okay now we gotour marinade ready to go so we’re gonnagive it another we got about another 45minutes before we get the juice out ofthe freezer and we’ll dip it into ourmarinade and then get it back onto thegrill okay thanks tough with this gooseis to take it out of the fridge afterit’s been cooled down for about an hourI have enough frozen really helps withthe slicing of it so let’s go ahead andget started I’m gonna pour that intothis bowl and as I slice goose breastI’m gonna put it under the marinade tryto slice it as thin as I canwe’re basically just cutting this intobeef jerkey strips really makes it somuch easier to slice on it is frozen[Music]okay now that I have the goose breastsliced up and in the marinade the nextstep is to put some saran wrap aroundthe top and then I’m going to put in thefridge for an hour and that’s gonna beready to go back to the grill and dosome more barbecue on the smoker allright I just pulled the yeast out of therefrigerator and it’s been in there foran hour and now it’s time to put on thegrill I’m gonna put it on the grill herefor about 30 minutes let’s smoke andthen I mat turn each piece over foranother 30 to 45 minutes and then weshould have some goose Turkey thetemperature is gonna be set at 250 whileI’m doing thisall right just got back from the grillafter about oh I’d say about nine hoursof grilling smoking all day we finallyhave some finished goose jerky barbecuegoose Turkey so let’s take a taste testand see how it turned out hmm you knowit’s very difficult to make goose tastesgood in this recipe for the jerky makesme wanting goose I hope you enjoyed thiscooking video leave a comment down belowlet me know how you made it and I’mwilling to maybe try to give your recipea shot too but this is the first timeI’ve ever made goose and actually workedout really well subscribe to my channelI do lots of outdoor videos until thenwe’ll see on the next episode[Music]