Prep Time: 10 minutes | Cook Time: 8 hours
- 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
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.
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.
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