A great way to prepare wild Goose, with a sweet and smoky flavor.
Ingredients
10 lbs or more of goose breast
2/3 cup soy sauce
1/3 cup teriyaki sauce
1/3 cup honey garlic
1/2 cup brown sugar
2 Tbsp maple syrup
1 Tbsp kosher salt
1/2 cup water
8 – hickory
6 – apple
2 – alder
Directions
Prepare goose breasts removing any fat and sinuet. Slice 1/4″ – 3/8″ thick and marinate for 48 hours, making sure all breasts are fully covered. Overturn meat after 24 hours.
Placing saran wrap over top, pound each piece flat with a smooth meat mallet and arrange onto jerky trays. Preheat smoker to 180 F. Place trays into smoker and make sure there is water in the bottom bowl. Reduce heat to 170 F.
Smoke as follows: 6 x hickory, 6 x apple, 2 x alder and 2 x hickory. Rotate trays every hour, smoking for about 5 1/2 hours. After smoking is complete, remove bottom bowl and continue to dehydrate until at desired consistency. (about 8 hours in total)
