Smoked Goose Jerky Recipe

01
Mar
This Smoked Goose Jerky recipe is very versatile. If you don’t have much time to smoke it, it’s possible to just use Reveo, marinate and dehydrator. I have a new Cabela’s dehydrator. It works pretty good and 90% quieter than my 80L. Also, the slicer on my grinder sure makes jerky cutting easy. For smaller jerky pieces, it’s better to use Frogmat.
The recipe is quite simple. Mix everything together in a large covered bowl (Plastic), making sure all the goose is submerged. Put in fridge overnight. The next day, remove goose and put in dehydrator or smoker. Or you can use the Reveo and skip the overnight. 
Smoker 150-160 F (65.5-71.1C) until you like the way the jerky is done. Dehydrator at 150-160 F (65.5-71.1C) the same way.

Ingredients

Wet marinade for goose jerky

4 lbs goose breast, thinly sliced
2 c. teriyaki sauce
2 Tbsp tabasco sauce
3 Cup cold water
2 Tbsp liquid smoke (opt) if you dehydrate
2 Tbsp black pepper
2 Tbsp garlic powder
1 Tbsp meat tenderizer
1 Tbsp Mrs. Dash (any flavor)
1 Tbsp Red Pepper
1 tsp cure #1 (for smoker only)
1-2 Tbsp salt or more, if you like really salty.

Directions

Mix everything together in a large covered bowl (Plastic), making sure all the goose is submerged.

Put in fridge overnight.

The next day, remove goose and put in dehydrator or smoker. Or you can use the Reveo and skip the overnight.

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