Sweet Teriyaki Goose Jerky

Goose meat is typically a tougher cut of meat, one of our favorite ways to enjoy this bird is with a good marinade and smoking it into jerky.
Prep Time: 15-20 Minutes
Marinate Time: 12-24 Hours
Smoke Time: 3-4 Hours
Serves: 10-12
Ingredients:
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3.5 lbs trimmed goose breast
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1 cup of soy sauce
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1/2 cup of pineapple juice
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1/2 cup of red wine
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4 cloves of fresh minced garlic
OR
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3.5 lbs trimmed goose breast
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3/4 bottle of Trader Joe's Island Soyaki
Directions:
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Trim excess fat and all silver skin off of goose meat
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Slice into desired jerky sizes (we like between 3/8 and a 1/2 inch thickness) Try to make all pieces as similar in size and thickness as possible for consistency in smoke time
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Marinate meat for a minimum of 12 hours, we've found 24 hours to be the sweet spot
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When ready to cook: preheat smoker to 180°F, you can also use an oven at 200°F with the door slightly propped open to release moisture
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Place marinated meat directly on smoker (or oven) grate with room around each piece for adequate airflow
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Smoke (or bake) for about 3 hours depending on thickness. Look for slight white-fibers when pieces are bent (see photo below)
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Enjoy immediately, or vacuum seal and be prepped for your next outdoor adventure!
Check it out:
Slight white fibers appear when pieces are done smoking but still tender. Smoking beyond this point leads to a more tough 'gnawing' piece of jerky.
Note: the smokier the photo, the more reliable the recipe