Amber’s Corner – Goose Jerky Recipe

Goose can be a tricky thing to cook, one of my staples for goose meat is jerky. Its easy and delicious!

What you need:
-Goose breasts (about 1-1 1/2lbs for each kind of seasoning you plan to use)
-Jerky Cure (we use Eastman Outdoors and in this specific batch we used Mesquite and Sweet Habanero)
-BBQ smoking chips (mesquite or hickory is best for geese)
-smoker

Instructions:
Works best to freeze the breasts first and let them thaw in the fridge overnight and cut them while still slightly frozen, this makes it easier to get thinner slices (unless you have a meat slicer). Cut the breasts into strips about 1/4 inch thick. We used 5tsp of the Mesquite marinade for 1lb of meat and 4tsp of the Sweet Habanero for another 1lb of meat, with 1 tsp of cure for each pound of meat. Let marinade for 4 hours in the fridge. We smoked ours at 200°F for about 3 hours. Times will vary depending on how thick or thin your slices are and how you like to eat your jerky. I like mine to be a little more stiff so we smoke it until it is no longer easily pliable to the touch. You may like yours a little softer, if you do i would cut your slices to about 3/8 inch thick. When it is done to your liking put in ziploc bags and place in the fridge to cool, keep the bags open to prevent condensation while cooling. Once cooled you may close the bags, we keep our jerky refrigerated. Enjoy!