How to Make Goose Jerky (Easy Step-by-Step Recipe)
Learn how to make goose jerky in dehydrator using the best Canada Goose jerky marinade recipe of molasses, liquid aminos, Worcestershire, and other seasonings.
Servings: 6 servings
Ingredients
- 2 pounds skinless goose breasts
- ½ cup liquid aminos
- ¼ cup molasses
- 3 Tablespoons Worcestershire sauce
- 2 Tablespoons water
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Place the goose breasts on a cutting board and tenderize with a Jaccard meat tenderizer. Then place them in a freezer to firm up for about one hour. This will make them easier to slice.
- Using a sharp knife, cut the breasts into thin strips no thicker than ¼-inch. Place strips into large Ziploc bag.
- Add all of the marinade ingredients in a large measuring cup or small bowl and stir to combine. Add mixture to Ziploc bag with sliced goose breasts and massage together, ensuring all pieces are well coated. Place bag in refrigerator and marinate for 6 to 8 hours.
- Remove the goose breast slices from the bag and pat dry with paper towels. Arrange them in single layer on dehydrator racks; it's OK if pieces touch or slightly overlap. Turn the dehydrator on to 140 degrees F, and allow to dehydrate until done. This process usually takes between 8-10 hours.
- Allow jerky to cool, then place in a Ziploc bag and keep at room temperature or in the refrigerator if you’re planning to eat within a month. Otherwise you can vacuum seal batches of it and store it in the freezer for up to 6 months.
