Goose Jerky

Here’s a good way to make goose jerky, or any kind of jerky for that matter. I’ve always used a combinatgion of soy sauce and Worcestershire sauce as the basis of my jerky. With just these two ingredients, you can produce good tasting jerky by marinating your jerky meat in a 50/50 mixture. The flavor is good, but after a while it gets a little boring. So, here’s a way to make things more interesting by adding some variables that you can experiment with.

Here are some ingredients to use to make jerky spicy and/or sweet.

Teriyaki can be used instead of Worcestershire sause or in combination with it. This will sweeten the flavor. Chili powder and red peper flakes can be used to make the jerky spicy hot. Don’t overdo it. A cup of brown sugar and water will also sweeten the pot. Ducks unlimited magazine published a variation of this recipie in their Sept/Oct issue and my friend Jeff suggested the addition of teriyaki sauce. He also said he preferred to make his with little or no chili powder.

Brown sugar is a good addition.

I generally use a dehydrator to dry my jerky (Jeff used an electic smoker for his, smoked it for an hour at 165 degrees and finished by air drying). The temperature on the dehydrator can be set as high as 165 degrees, but don’t leave it that hot for more than an hour. Today I left the temp set at 120 degrees for about nine hours and then 165 for an hour to finish. It’s a good idea to make it hot for an hour to eliminate any chance of bacteria growth. I’ve never worried about this before and many times I’ve just air-dried jerky to completion, but it doesn’t hurt to be safe.

Here’s the recipe I used for this batch. 1 cup soy sauce, 1 cup water, 1/4 cup Worcestershire, 1/2 cup teriyaki, 1 cup brown sugar, 3 table spoons of salt, 2 tablespoons of chili powder, 2 tablespoons of red pepper flakes, 3 tablespoons of course ground pepper. I brined the meat for about 20 hours and dried it for ten. The flavor is very good, but it’s slightly hot. Good with beer, but probably hotter than you’d like if you’re going to eat it in the woods.

To take on a hike, I’d leave out the hot stuff. Other than that it would be just fine.

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