Recipes…

Recipes…

Goose Jerky

Goose Jerky

  • Slice the goose breasts into roughly 1/4 inch thick strips. Mix 2 cups honey garlic, 1 full cloves or garlic minced, 2 tsp kosher salt, and 1/2 bottle of kik-a-boo jerky sauce in a large bowl. Mix well.  Put the meat into the marinade and massage it all around to coat evenly. Pour everything into a seal-able plastic bag or container and set in the fridge. Marinate for at least 24 and up to 72 hours — the longer it is in the mix, the saltier the meat will get, but the more flavorful it will be. During the marinating process, massage the meat around in the bag to keep all the pieces in contact with the marinade.
  • Remove the goose from the bag  and lay pieces out flat in your dehydrator. (I dehydrate mine at 140°F),  Follow your manufactures recommendations for length of time in dehydrator.