Smoked Goose Jerky Recipe
The recipe is quite simple. Mix everything together in a large covered bowl (Plastic), making sure all the goose is submerged. Put in fridge overnight. The next day, remove goose and put in dehydrator or smoker. Or you can use the Reveo and skip the overnight.
Smoker 150-160 F (65.5-71.1C) until you like the way the jerky is done. Dehydrator at 150-160 F (65.5-71.1C) the same way.
Ingredients
4 Lbs goose breast, thinly sliced
2 Cups teriyaki sauce
2 Tbsp tabasco sauce
3 Cups cold water
2 Tbsp liquid smoke (opt) if you dehydrate
2 Tbsp black pepper
2 Tbsp garlic powder
1 Tbsp meat tenderizer
1 Tbsp Mrs. Dash (any flavour)
1 Tbsp red pepper
1 Tsp cure #1 (for smoker only)
1-2 Tbsp salt or more, if you like it really salty.
Preparation
Mix everything together in a large covered bowl (plastic), making sure all the goose is submerged.
Put in fridge overnight.
The next day, remove the goose and put it in a dehydrator or smoker. Or you can use the Reveo and skip the overnight.
Variety
Pack
This variety pack contains 24 each of apple, alder, mesquite, hickory and maple for a variety of flavors.
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