Goose Jerky (Whole Muscle)


  • Goose Breasts
  • Smoking Gun Jerky Marinade
  • Pepper

Directions: Slice Goose breasts into 1/4" strips. Soak goose breast Smoking Gun Jerky Marinade either submerged in a covered bowl or in a large ziplock bag. Let jerky marinate for 24 to 48 hours. Then removed goose strips, pat dry, and place onto racks for dehydration. Add pepper to desired amount to goose strips. Dehydrate for 6 to 8 hours depending on desired dryness. Store in a refrigerator or freezer. Try to hide jerky to resist urge to eat it all immediately.


Brined Smoked Turkey (Tender and Moist!)


  • 15-lb. Turkey, defrosted
  • 2 T. Olive Oil
  • Salt & Pepper
  • 16 c. Hot Water
  • 8 c. Apple Cider
  • 1 c. Kosher Salt
  • 1 T. Black Peppercorns
  • 1 T. Montreal Steak Seasoning
  • 1 T. Thyme
  • 1 T. Fresh Rosemary

Rub Ingredients:

  • 1/2 c. butter, softened
  • 1 tsp. black pepper
  • 2 tsp. dry thyme
  • 1 tsp. dried sausage
  • 1/2 tsp. garlic powder

Directions: Unwrap the thawed Turkey and remove the neck and giblets, etc. In a large, food-safe bucket, combine hot water and salt, stirring until dissolved. Mix in apple cider, peppercorns, Montreal seasoning, thyme, and rosemary. Add Turkey to brine, seal the container and place in the refridgerator overnight, 8 to 12 hours. The next day, remove the Turkey from the brine, rinse under cold water and pat dry with towels. Place the trukey in a large foil roasting pan. Heat the smoker to 250 degrees. We recommend using cherry wood chips. In a small bowl, mix together the butter, pepper, thyme, sage, and garlic powder. Rub the butter mixture under the skin of the Turkey, then brush with olive oil. Season the cavity of the Turkey with salt and pepper. Put Turkey in the smoke and smoke for 30 minutes per pound until a thermometer reads 165 degrees in the thickest part of the breast meat. Remove the Turkey from the smoker and tent the Turkey lightly with foil for 30 minutes before slicing. This allows the juices to redistribute.


Dad's Deer Sausage


  • 50 lbs. meat (40% deer / 60% pork)
  • 1/4 c. Micro Pickling
  • 1 1/4 C. Morton Canning Salt
  • 6 oz. McCormick Coarse Pepper
  • 1/2 c. Mustard Seeds
  • Garlic - to taste
  • 7 to 8 heads of garlic (boil in water, let steep & cool, then use garlic water in sausage)
  • Sausage Casings

Directions: Mix all ingredients together in appropriate sized tub. Mix thoroughly enough to reach your desired texture. Wash and prepare sausage casings. Load stuffer with meat and begin pushing sausage mixture into casings. Make sure to create sausage rings of desired meal sizes. Optional: Smoke the sausage with hickory dust: (2 pie pans of hickory dust for one deer's worth of sausage) for 3 hours.


Dad's Pickled Eggs


  • 2 c. White Vinegar
  • 1/2 c. Water
  • 3/4 tsp. Dill
  • 1/4 tsp. White Pepper
  • 3 tsp. Salt
  • 1/4 tsp. Mustard Seeds
  • 1/2 tsp. Onion Juice
  • 1/2 tsp. Minced Garlic
  • 12 Hard-Boiled Eggs

Directions: Combine all ingredients, except for the eggs, into a pot. Bring ingredients to a boil, then reduce and simmer for 7 minutes. Put peeled hard boiled eggs in a large sealable jar, then pour brine over eggs. Seal the jar with a lid and let it sit at room temperature for 24 hours, then refrigerate.