Goose meat makes very good jerky. The meat is very consistent and easy to chew. Here’s the simplest way to make it.
Shoot some geese.
Pick out the preferred geese and save them for the oven.
Breast out the remaining geese.
Slice the breasts into strips and put them into a marinade of 50% soy sauce and 50% Worcestershire sauce.
Marinate for 12 to 24 hours depending upon your preference. 24 hours will produce a strong salty flavor.
Dehydrate until dry but still chewy.
After a couple batches you can adjust the marination and drying to make the jerky come out the way you like it best.
Jerky meat is great for carrying with you on future hunts.Be aware of the high salt content. You may not want to eat more than a few pieces in a day.