Goose Jerky

I have to admit Robin and I have some of the best Buddies around, Bunky Menger and Tommy Perry, they are actually like brothers to us.  Which leads me to how I came about making Goose Jerky on a Sunday afternoon.

Bunky and Tommy went hunting Geese.  Little did we know that when we went for a drink at "Coconut Charlies" on a Saturday afternoon, that we would happened to run into them.  Nice guys that they are and knowing my love of cooking and wild game (thank you, Dad) I was offered a goose.  I was excited, to say the least!  It now gave me a new challenge...how to clean and dress this bad boy, I had never done this before but I was up for the challenge.

Isn't he pretty, they look even better on a plate!

Bunky gave me some pointers while we enjoyed a drink  at the "Nut" and with the Goose's neck in my hand,  off I went on my adventure & to butcher and cook me some goose.  There will be an additional posts: one when I smoke the thighs, legs and a breast on my Big Green Egg and another post when I saute up the heart and liver smothered in onions & smoke....but for now I'm going to turn 1 breast into jerky to send some to my dad and brother for them to try.

So let's get started...

Knowing that Goose can be strong, we need some big flavors to be able to compete with the goose.

I made a marinade for the Goose before drying it into jerkey.

Marinade Ingredients:

1/3 c. hot wing sauce of your choice (I like it the hotter the better...but remember everyone doesn't like hot)

1/3 c. of teriyaki sauce (I used a sesame teriyaki sauce)

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. chipotle pepper powder

1/2 tsp. black pepper

1-2 shakes of liquid smoke (the bad weather cause me to do this in the oven & not on my Big Green Egg.)

Cut the Breast across the grain and into 1/8 to 1/4 inch slices.  I did it by hand but I would reccomend using a slicer to get all the pieces uniform for even drying.

Marinade the meat for overnight or at least several hours.

Take each piece and place a tooth pick through it so you can hang it from the top rack of your oven.  Please a sheet pan covered in foil on the lower rack to catch any drips. (I'm not a fan of cleaning my oven, so I have learned to be proactive.)

Unfortunately I do not have a dehydrator any more.  We lent it to someone and never got it back, or at least not in working condition...so I have to use the oven method .

Place the oven on 150 degrees or the warm setting and let it go.  I dried mine in about 6 hours, but the time will vary, so after 4 or 5 hours check it every half hour until it's done.