Wild Goose Jerky
Preserve goose meat by making a delicious, on-the-go snack
Equipment
Ingredients
- 1 goose breast
- Black pepper freshly cracked
Brine
- ½ gallon water
- ½ tbsp InstaCure #1
- ¼ cup soy sauce or tamari sauce
- ½ head garlic smashed
- ¼ tsp sesame oil
- 2 tbsp brown sugar
- 1 tsp ginger powdered
- 1 tbsp Kosher salt
Instructions
- While the goose breast is still partially frozen, use a fillet knife to trim the breasts of any fat or fascia. Using either a slicer or a deft hand, slice the goose breast horizontally (against the grain, from the wing side to the other wing if the breast was still on the bird) into 1/4-inch thick slices.
- To make the brine, add all the ingredients to a medium saucepan or pot and simmer, stirring often, until the salt and sugar dissolve. Allow the brine to cool before adding the sliced goose.
- Brine goose slices overnight or for 10 to 12 hours.
- Dust the goose slices with freshly cracked black pepper.
- To dehydrate, take the goose slices directly from the brine and place them on a dehydrator rack with ample space between each piece. Sometimes, it helps to spray racks with cooking oil, which helps keep the jerky from sticking to the rack.
- If you’re using a dehydrator, dehydrate the goose meat for either one hour at 160F, two hours at 140F, or three hours at 130F.
- If you’re using a smoker, pellet grill, or oven, shoot for 160F for four hours.
- If you like your jerky more brittle, you could cook it for another hour or two at 130F. If you like it a bit juicier, try one hour at 160F and then four hours at 130F.
Nutrition
Calories: 449kcalCarbohydrates: 8gProtein: 20gFat: 38gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 91mgSodium: 2658mgPotassium: 412mgFiber: 0.2gSugar: 6gVitamin A: 114IUVitamin C: 6mgCalcium: 43mgIron: 3mg
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