Homemade-Goose-Jerky

Homemade Goose Jerky


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Jerky is an excellent high-protein, low-carb snack. It's perfect for long hiking or biking trips and it's great road food because it fills you up without taking up a lot of space. Jerky also has something of a bad reputation, or at least the commercial versions do because most mass-produced jerky strips have enough salt in them to function as a salt lick for deer, plus chemical preservatives as well. Homemade jerky is easy to make and it's much better for you. For an interesting twist on the standard beef jerky, try this goose jerky recipe. It's a great way to use up wild game from your recent hunting trip along with making snacks for your next foray into the woods.

Start with four pounds of goose breast meat, cut into thin strips. In a large bowl or plastic bag, mix up a spicy marinade by combining two cups of teriyaki sauce, two tablespoons of Sriracha, and two tablespoons of liquid smoke. To the liquid, add two tablespoons of black pepper, one tablespoon of garlic powder, one tablespoon of meat tenderizer and one tablespoon of salt. Add the goose meat strips to the mixture and marinate overnight.

Remove the meat strips from the marinade and place them in your dehydrator. Dehydrate according to the manufacture's instructions; the meat should take between 5-8 hours to dry. You'll want to start checking it after about four hours. The meat should be dry, but not crispy and hard. You can eat the goose jerky right away, or store in an airtight container for up to two weeks.

Watch: How To Cook Beef Tongue Perfectly!

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Homemade-Goose-Jerky

Homemade Goose Jerky

Did you just come home from a big hunt? Make this Homemade Goose Jerky using a dehydrator. These pieces of jerky make perfect snacks on your next hunt!
Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Course Snacks
Cuisine Heartland
Servings 30 servings
Calories 115 kcal

Ingredients
  

  • 4 lbs goose breast meat, cut into thin strips

For the Marinade

  • 2 cups teriyaki sauce
  • 2 Tbsp Sriracha
  • 2 Tbsp liquid smoke
  • 2 Tbsp black pepper
  • 1 Tbsp garlic powder
  • 1 Tbsp meat tenderizer
  • 1 Tbsp salt

Instructions
 

  • In a large bowl or gallon bag, mix together the teriyaki sauce, Sriracha, liquid smoke, black pepper, garlic powder, meat tenderizer, and salt. Add the goose meat and refrigerate overnight.
  • Remove the meat strips from the marinade and discard marinade. Place in the dehydrator and dehydrate according to the manufacture's instructions. Depending on your dehydrator the jerky can take between 5-8 hours to dry. Remove from the dehydrator and serve.

Notes

Check on your jerky around the 4 hour mark. Your jerky should be completely dry, but not crispy.
Keep the jerky in an airtight container.

Perfect Pairing

Have some more game from your hunt? Check out this Venison Beer Chili.

Nutrition

Sodium: 866mgCalcium: 10mgVitamin C: 7.4mgVitamin A: 50IUSugar: 2gFiber: 0.3gPotassium: 306mgCholesterol: 51mgCalories: 115kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 2gFat: 4gProtein: 15gCarbohydrates: 4gIron: 2.2mg

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