We love jerky. Just this past week, Tyler brought over a bag of his goose jerky for me to sample. Now, if you didn’t know, a zip lock bag full of jerky in the deer stand or duck blind is a prized snack by hunters. Making the jerky is a time-consuming and tedious process. If a hunter shares their jerky with you it should be considered a high honor!
I thought I had tasted just about every kind of jerky from beef and buffalo jerky to deer and elk jerky, but this goose jerky was new to me. After the first sample, I knew Tyler was on to something here. Goose makes excellent jerky. And as I thought about it…goose meat has a color and texture that often resembles red meat – so it makes perfect sense to try making some jerky with it!
Here are Tyler’s step by step instructions for making goose jerky that will knock your socks off!
The first thing we are going to need is goose meat. We have plenty! Tyler and Josh pictured here with Raven after a successful Tennessee goose hunt!
Clean, wash and pat dry 4 lbs of goose breast meat. Optional – I like to soak any wild game meat in salt water over night before using.
Cut the goose breast into thin strips – try to be consistent with the thickness. Make sure you trim off any fat from the meat when making jerky. Also, try cutting the meat across the grain for more tender jerky.
Mix together the marinade in a large bowl.
Add goose strips and make sure the meat is well coated and submerged in the marinade. Cover and place bowl in the refrigerator overnight.
The next day take the marinated goose strips and place in the dehydrator. The cooking time will vary depending on your dehydrator and the thickness of your strips. It could take anywhere from 4 – 8 hours. Keep an eye on it – the jerky is finished when they are completely dry, but not crispy. Give it a try – it’s a great way to use goose meat!
Tyler’s Goose Jerky
4 pounds goose breast meat
2 Cups teriyaki sauce
2 Tablespoons Tabasco sauce
2 Tablespoons liquid smoke
2 Tablespoons black pepper
2 Tablespoons garlic powder
1 Tablespoons meat tenderizer
1 Tablespoons Mrs. Dash
1 Tablespoons Red Pepper
What to do:
Clean, wash and pat dry 4 lbs of goose breast meat. Optional – I like to soak any wild game meat in salt water over night before using. Cut the goose breast into thin strips – try to be consistent with the thickness. Make sure you trim off any fat from the meat when making jerky. Also, try cutting the meat across the grain for more tender jerky. Mix together the marenade in a large bowl. Add goose strips and make sure the meat is well coated and submerged in the marinade. Cover and place bowl in the refrigerator overnight. The next day take the marinated goose strips and place in the dehydrator. The cooking time will vary depending on your dehydrator and the thickness of your strips. It could take anywhere from 4 – 8 hours. Keep an eye on it – the jerky is finished when they are completely dry, but not crispy. Give it a try – it’s a great way to use goose meat!
by Peter, pictures and recipe by Tyler Hand
