With more and more states opening early resident goose seasons, hunters can find themselves with a lot of goose meat in a hurry. One of our favorite ways to use up some of our goose is to turn it into jerky. You can do it with any goose species. It’s a great way to use up snows and blues if you have several in the freezer.
I use the breast meat for jerky, save the rest for other recipes. For even slices, I love the Weston Realtree jerky slicer. It makes turning a whole breast filet into even slices in just a few cranks of the handle. If you don’t have a jerky slicer, just use a sharp knife to create ¼” slices. Partially freezing the meat before slicing makes the task easier.
This recipe gets the salty flavor from soy and hoisin sauce, the sweet from real Pileated Forest Maple Syrup, and a bit of kick from Traeger Coffee Rub. Let it marinate for at least 24 hours before drying. I used the new Magic Chef Realtree dehydrator. It features a quiet fan, easily adjustable controls, and a glass front door to keep your jerky free of any wayward insects that might fly by.
As with any of my jerky recipes, I like to use a bit of Instacure #1 to guard against botulism and other food born diseases. The small amount of nitrate it adds to the finished jerky is worth it to me for the safety it provides. You can find Instacure #1 at most butcher shops and larger sporting goods stores, or you can order it online.
5 pounds goose breast, sliced
1 cup soy sauce
½ cup Hoisin sauce
½ cup maple syrup
1/3 cup raw sugar (or light brown sugar if you don’t have raw sugar on hand)
½ cup Traeger Coffee flavored rub
1 tablespoon black pepper
1 teaspoon garlic powder
½ teaspoon Instacure #1
Mix the marinade ingredients. Pour over the sliced goose. Marinate in the refrigerator for 24-36 hours.
Dry in a dehydrator, smoker or oven at the lowest setting with door propped open to let moisture escape. The jerky is done when it feels dry, but is still flexible. Store in a jar or zip-style bag. Vacuum seal and freeze for long-term storage.
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