Goose Jerky

Experience canada goose at its finest with this traditional recipe. The key is time-honored drying methods, which ensures protein-packed snacks perfect for the trail every time you make it.

Native American preservation meets modern techniques

Traditional Preservation This recipe adapts traditional jerky-making techniques to goose breast, creating protein-rich snacks perfect for hunting trips and outdoor activities.

Ingredients

• 4 lbs goose breast, sliced with grain 1/4" thick
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 3 tbsp brown sugar
• 2 tbsp each: garlic powder, onion powder
• 1 tbsp black pepper
• 1 tbsp red pepper flakes
• 2 tsp liquid smoke
• 1 tsp curing salt

Method

1. Slicing: Partially freeze the breast for easier slicing. Cut into quarter-inch strips with the grain.

2. Marinating: Toss the strips in your marinade and refrigerate for 12 to 24 hours.

3. Dehydrating: Arrange in a single layer in your dehydrator at 155°F for 6 to 10 hours.

4. Testing: The jerky is done when it cracks when bent but doesn't snap completely in two.

5. Cooling: Cool completely, about 20-30 minutes before storing. Properly dried jerky keeps for weeks in an airtight container.