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.
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.
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