If you’ve gotten past Part 1 and Part 2 of making goose jerky, here’s a couple of ideas for part 3:
Hot Goose Jerky – I had this last weekend. The guy who made it used more tabasco and red pepper. It made my mouth water, but it was good.
•4-5 Pounds of goose meat
•2 cups teriyaki sauce
•2 tbs black pepper
•2 tbs Tabasco sauce
•2 tbs garlic powder
•2 tbs red pepper
•1 tbs liquid smoke
•1 tbs meat tenderizer
•1 tbs Mrs. Dash spicy seasoning
•2 cans of diced jalapenos (hot), one if you do not want it real spicy and three if you want to burn your taste buds.
From here.
And the similar but slightly simpler version:
•4 lbs goose breast, thinly sliced
•2 c. teriyaki sauce
•2 Tbsp Tabasco sauce
•2 Tbsp liquid smoke
•2 Tbsp black pepper
•2 Tbsp garlic powder
•1 Tbsp meat tenderizer
•1 Tbsp Mrs. Dash
•1 Tbsp Red Pepper
From here.
I usually use some type of garlic product with ducks or geese just because of the strong flavor… I usually don’t use tenderizer. I’ll experiment with it next…
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