Dam!!!! Light show has been going on for over an hour!!!!

I hunted a puddle surrounded by fresh cut alfalfa this morning. And when I say hunted, I mean I was in my truck during the storms and downpours and pond side at other times. Glad my buddy's pond is only 50 yards away from his driveway

Really only had about 45 minutes of uninterrupted time. There was one lone goose sitting on the pond by the time I made my way down at about 7:45. He just walked into the field and fed all morning. Was hoping he'd serve as a live decoy for me but there was nothing flying by the time I had to pack up at 11.

Got out at 8. 3 took off as I was walking in but only got 20 yds before 2 were down. Set deaks up and an hour and a half later 8 flew in. Mika got excited and spooked them...3 misses. 11/2 hr. later 1 came right in and locked up. No. 3 down. My limit done by 11 and said time to go. Mika was tired and ready.
Those lightning strikes were wild for sure!

Spicy Goose JerkyPreparation Time: 20 minutes    
Curing Time: 12-24 hours
Drying Time: 10 hours
Makes about 1 pound of jerky

Ingredients
4 pounds (about 2 quarts) skinless goose breast fillets, trimmed of all gristle, fat, and    
silver skin
3 tablespoons coarse salt
1 cup brown sugar
1 cup water
3/4 cup soy sauce
1/2 cup Worcestershire sauce
2 tablespoons garlic powder
2 tablespoons chili powder
3 tablespoons coarsely ground black pepper
2 tablespoons red pepper flakes

1. Cut the meat into 1/4-inch-thick strips. For chewier jerky, cut with the grain of the meat. For tender jerky, slice across the grain. For even more tender jerky, lightly pound the meat with a mallet.

2. Combine the remaining ingredients in a bowl and stir well to blend. Add the meat strips, cover, and refrigerate for 12 to 24 hours. Remove the meat from the marinade and dry on racks (baking racks work well) in the refrigerator for an hour. Place the strips in a 175-degree oven or smoker for an hour or until the internal temperature of the meat reaches 160 degrees. Lower the temperature of the oven or smoker to 140 degrees, and if you are using a standard kitchen oven, crack the door open about an inch to allow moisture to escape. A foil ball works well as an oven door stop. If using a smoker, open all the vents. After five hours, flip the meat strips over and heat or smoke them for another five hours or until they are thoroughly dry.

3. Package the jerky strips in vacuum-sealed zip-lock bags and freeze for up to a year.

Nice shootin' Mika!!! And looks like a good recipe too. Been wanting to make some goose jerky. They're OK on the table, but not wild about it.

I used a marinade very similar to Mikas... It is as good as it gets.   I found thru trial and error that High Mountain dry rub (regular) works pretty good and eliminates some work and money with the marinades.  My smoker is very fussy, Jerky to charred chips is a matter of 20 minutes

Suggestion: If your really into putting the goose meat to good use, buy a grinder.  You can make just about anything that you would do with venison given the proper blend of beef and porkfat.... Killer Chili. sasauge, stiks, hamburgers, tacos, sweedish meatballs... etc.