You really sacked them up this season!
Have you ever made goose jerky? I've never gone after geese, as I've heard they aren't that good to eat, but recently have been hearing the folks are making jerky with the breast, and some prefer it to venison jerky?
I usually shoot around 125 to 150 ducks, and around 30 geese a year. I didn't keep as accurate of a count this year. I usually keep a count of what type, when, and where they were shot. I'm all about statistics and patterns. The best hunting seems to be after the split through January, and I'm starting to wish duck season continued through mid-February.
As for goose jerky, I have not attempted to make any goose jerky. How ever I do remember back in 2000 when we hunted at Ft. Cobb when 250,000 mallards were roosting there, and 6 of us would shoot our limits of mallards in 15 minutes. We had to start smoking the ducks... and I must say that they taste great like that.
I use the crock-pot method I explained in your recipe post, I cook them on low for about 6 hours. Then the meat is shredded without much work. The other day a friend from Louisiana brought some homemade gumbo over and we put some mix of the shredded fowl in and cooked it for about 30 minutes. Boy, that was tasty!!