What is the best thing to soak about 20-25 pounds of canadian goose in and for how long to make the best tasting jerky. I have a neighbor who has a commercial jerky maker and i am going to use that to dehydrate the meat. I kinda of what it spicey. I have been told to use butter milk or vinegar, but nothing else to get the gamey taste out. And how much jerky will i get out of the 20-25 pounds of just meat, no skin or bones?