I’m up in northern Ontario and I have family in the James Bay area. I’m Ojibway / Cree and I’ve gone to see my family up there many times. One of my favourite traditional foods up there is smoked Canada goose. Cut, flayed and deboned, then hung like a mat on racks over a smoking fire for about two or three days in a teepee.
The food comes out tasting like beef jerky and can last for a month or more without refrigeration but with proper storage.
The photo is a bad example … I remember my mom and her aunts making these 30 years ago and they could stretch out the flesh to about two or three feet long … folded! And mom said that when she was a young girl, the women in her family produced even longer strips because they had to preserve the food so well it had to last until the early summer. And you had to be a skilled butcher with a sharp knife to carve a single bird in one continuous piece to get them to three or four feet long folded, meaning that it was a continuous piece that was six feet long!
Lol … yeah as dumb kids we used to play around these things. I remember knocking a few of them off the rack a few times and getting into a lot of trouble with my parents. Never thought of draping one over my face … it would have been funny only because my face would have covered in goose fat and salmonella if it were partially cooked goose.
I’m up in northern Ontario and I have family in the James Bay area. I’m Ojibway / Cree and I’ve gone to see my family up there many times. One of my favourite traditional foods up there is smoked Canada goose. Cut, flayed and deboned, then hung like a mat on racks over a smoking fire for about two or three days in a teepee.
The food comes out tasting like beef jerky and can last for a month or more without refrigeration but with proper storage.
The photo is a bad example … I remember my mom and her aunts making these 30 years ago and they could stretch out the flesh to about two or three feet long … folded! And mom said that when she was a young girl, the women in her family produced even longer strips because they had to preserve the food so well it had to last until the early summer. And you had to be a skilled butcher with a sharp knife to carve a single bird in one continuous piece to get them to three or four feet long folded, meaning that it was a continuous piece that was six feet long!
That picture looks like someone smoked a facehugger from Alien.
Lol … yeah as dumb kids we used to play around these things. I remember knocking a few of them off the rack a few times and getting into a lot of trouble with my parents. Never thought of draping one over my face … it would have been funny only because my face would have covered in goose fat and salmonella if it were partially cooked goose.
That’s awesome. I want some goose jerky.
First of all, that’s really cool!
That said, I feel like cold-smoked bird jerky and hot-smoked barbecue bird are kinda entirely different dishes.