Goose meat is typically a tougher cut of meat, one of our favorite ways to enjoy this bird is with a good marinade and smoking it into jerky.
Prep Time: 15-20 Minutes
Marinate Time: 12-24 Hours
Smoke Time: 3-4 Hours
Serves: 10-12
Ingredients:
3.5 lbs trimmed goose breast
1 cup of soy sauce
1/2 cup of pineapple juice
1/2 cup of red wine
4 cloves of fresh minced garlic
OR
3.5 lbs trimmed goose breast
3/4 bottle of Trader Joe's Island Soyaki
Directions:
Trim excess fat and all silver skin off of goose meat
Slice into desired jerky sizes (we like between 3/8 and a 1/2 inch thickness) Try to make all pieces as similar in size and thickness as possible for consistency in smoke time
Marinate meat for a minimum of 12 hours, we've found 24 hours to be the sweet spot
When ready to cook: preheat smoker to 180°F, you can also use an oven at 200°F with the door slightly propped open to release moisture
Place marinated meat directly on smoker (or oven) grate with room around each piece for adequate airflow
Smoke (or bake) for about 3 hours depending on thickness. Look for slight white-fibers when pieces are bent (see photo below)
Enjoy immediately, or vacuum seal and be prepped for your next outdoor adventure!
Check it out:
Slight white fibers appear when pieces are done smoking but still tender. Smoking beyond this point leads to a more tough 'gnawing' piece of jerky.
Note: the smokier the photo, the more reliable the recipe