To prepare goose jerky, cut the meat into strips, marinate for 12 to 24 hours and dry in an oven for 11 hours. Follow proper meat-handling procedures to prevent food-borne illnesses.
Proper food handling is essential when preparing dried jerky, and if not done properly, the bacteria on the meat can cause illness. Thoroughly wash hands, sanitize equipment, keep the meat in the refrigerator when not drying and discard marinades after use. Consult an expert with questions before attempting to cure wild meats.
Prep Time: 24 hours
Cook Time: 11 hours
Ready In: 35 hours
- 4 lbs. goose breast fillets
- 3 tbsp. coarse salt
- 1 cup brown sugar
- 1 cup water
- 1/2 cup Worcestershire sauce
- 3/4 cup soy sauce
- 2 tbsp. garlic powder
- 3 tbsp. black pepper, coarsely ground
- 2 tbsp. red pepper flakes
- Prepare the meat
Trim the meat of all the gristle, fat and silver skin. Cut the breasts into 1/4-in. thick strips.
Combine the remaining ingredients into a large bowl and add the meat, ensuring it is fully covered in the mixture. Cover and refrigerate for 12 to 24 hours. Remove the meat from the marinade and dry on drying racks in the refrigerator for 1 hour.
Preheat the oven to 175 degrees F and allow the meat to dry in the oven for 1 hour, or until it reaches an internal temperature of 160 degrees F. Reduce the heat to 140 degrees F and open the oven door a crack. Continue to dry for 10 hours, flipping once halfway through. Store the prepared jerky in an airtight container or vacuum-sealed bags.