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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 MinutesMarinate Time: 12-24 HoursSmoke Time: 3-4 Hours Serves: 10-12Ingredients: 1. 3.5 lbs trimmed goose breast2. 1 cup of soy sauce3. 1/2 cup of pineapple juice 4. 1/2 cup of red wine 5. 4 cloves of fresh minced garlicOR1. 3.5 lbs.
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Start out by cutting small strips from the goose breast in typical jerky size. Lay these pieces in a large, shallow bowl and marinate the goose pieces for 24 hours in your refrigerator. Be sure and cover the marinating geese bowl with tin foil. The next day skewer the pieces with the toothpicks and arrange in your oven by hanging them between.
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Jerky can be made in a smoker, dehydrator, or oven. When using an oven, crack the door about half an inch to allow moisture to escape. Keep the temperature between 145deg;F and 160deg;F. Rub or marinate the sliced duck or goose breast fillets and refrigerate them for 12 to 24 hours. Next place the breast fillets on a rack, positioning a pan.
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Basic brine is¾ cup of pickling salt and¾ cup of brown sugar. Mix the ingredients with 5 or 6 quarts of water and soak your goose strips overnight. Take them out of brine, and set up on smoker racks to air dry. It is important to let the meat dry until it develops a shine before smoking.
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Instructions. Slice the duck breasts into roughly 1/4 inch thick strips. Mix remaining ingredients well in a large bowl. Put the meat into the marinade and massage it all around to coat evenly. Pour everything into a seal-able plastic bag or container and set in the fridge.
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Instructions. In a large bowl or gallon bag, mix together the teriyaki sauce, Sriracha, liquid smoke, black pepper, garlic powder, meat tenderizer, and salt. Add the goose meat and refrigerate.
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Spicy Goose Jerky. Preparation Time: 20 minutes Curing Time: 12-24 hours Drying Time: 10 hours Makes about 1 pound of jerky .. Lower the temperature of the oven or smoker to 140 degrees, and if you are using a standard kitchen oven, crack the door open about an inch to allow moisture to escape. A foil ball works well as an oven door stop.
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Using the jerky blaster pipe the jerky directly onto the wire jerky rack and use a knife to disconnect the meat at the end of the row. Continue this process leaving even spacing between rows until all three racks are full or you've used all your meat. Place the 3 Tier Wire Jerky Rack on the lowest rack in your oven and set a timer for 60 minutes.
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Ingredients. 4 goose breasts (1.2 kg), sliced in 0.5cm thick slices with the grain. 1 cup of soy sauce. 1 cup of brown sugar. 1 cup of water. 2 tsp of liquid smoke
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Cutting Goose Breast Fillets into Thin Strips. To make your goose jerky recipe, start by cutting the skinless goose breast fillets into 1/4-inch-thick strips. This size ensures that the meat will dry evenly during the dehydration process while still maintaining its flavor and texture. Slice the meat with care, utilizing a sharp blade to ensure.
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STEP 2. Marinating Process: Mix up your rub or marinade ingredients in a large bowl. Massage it into the ground goose with your hands until all of the liquid has been absorbed. Cover the meat with a plastic bag or plastic wrap and leave it in the fridge for 12-24 hours. Less time marinating will result in less flavor.
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Set up your smoker to smoke at 180 degrees. Mesquite or oak pellets wood works well for this smoked goose recipe. When the smoker is up to temp, place each goose breast directly on the grill grates. Let them smoke for 3 hours. After 3 hours remove the goose breasts from the smoker, and let them come down to room temp.
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Instructions. Slice the Goose Meat: Begin by thinly slicing the goose breast. For easier slicing, partially freeze the meat beforehand. Prepare the Marinade: In a mixing bowl, combine soy sauce, honey, minced garlic, apple cider vinegar, liquid smoke, black pepper, cayenne pepper (if using), and onion powder.
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Steps. 1. Trim any skin and excess fat from the duck breast, then place in the freezer for 1 hour (this will make slicing much easier). 2. In a large bowl, whisk together the soy sauce, teriyaki sauce, Tabasco, Worcestershire sauce, onion powder, garlic salt, black pepper, cayenne, chili powder, garlic, BBQ sauce, brown sugar, water, and beer.
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Slice partially frozen, skinless goose breasts to somewhere between 1/4- and 1/2-inch. Mix Insta Cure #1 and spices with sliced jerky. Cover and allow to rest overnight in the fridge. Cover and allow to rest overnight in the fridge. To make jerky, spray racks with cooking oil and set sliced jerky on racks without any jerky slices touching each.
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Remove the meat from the marinade and pat it dry with paper towels. Place the slices on the prepared baking sheet in a single layer. Place the baking sheet in the oven and cook the jerky for about 3-4 hours, or until the jerky is dry and crisp. Remove the jerky from the oven and let it cool completely before storing it in an airtight container.
