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.

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Goose jerky in the works.

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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 

Prep Time: 10 minutes | Cook Time: 8 hours

servings

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 Facts
Homemade Goose Jerky
Amount Per Serving
Calories 115 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 51mg 17%
Sodium 866mg 36%
Potassium 306mg 9%
Total Carbohydrates 4g 1%
Dietary Fiber 0.3g 1%
Sugars 2g
Protein 15g 30%
Vitamin A 1%
Vitamin C 9%
Calcium 1%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.