Duck or Goose Jerky

From John Hagen

Slice thinly the breast meat of wild Canadian Geese, sliced into strips about an inch wide and 4 inches long, and 1/4 inch thick.  It helps to have a very sharp knife and for the meat to be slightly frozen.  When you have your desired size of meat cut, you are ready to marinate it.

Marinate overnight in a mixture of soy sauce, a few dashes of liquid smoke, some cayenne pepper, garlic powder, and black pepper.

I have a food dehydrator. I put as much on the trays as I can get on there flat but not touching. I cook on the Jerky (meat) setting.. and normally it takes 3-4 hours. I try not to let mine stay in too long, it makes the jerky too crispy or too dry. Depends on how you like it.

[ALTERNATE METHOD] If you don’t have a dehydrator, then you can use the oven.

Preheat the oven to 150 degrees F.

Cook the meat until it is completely dried, 6 to 8 hours, turning as needed to dry uniformly. Remove from the oven and allow to cool.

Eat as desired, or keep tightly covered, refrigerated, for up to a week.

While we like John’s recipe, we also use this jerky recipe for geese and ducks.