Goose again? Yes, but it’s a jerky recipe that tastes like bacon!
I’m calling this the Christmas Goose Jerky recipe because it’s so easy it’s a gift. All you have to do is shoot the goose! Then there are two ingredients, one being water. Morton’s Sugar Cure is the type people use to give bacon its characteristic tang, and it really does a great job on goose. How long should you brine it? How old is the goose, and how long did you age it? The younger the goose, the less you brine; but the less you aged it, the more you brine. Have an old goose you couldn’t age? Go the distance. Brining commercial meat is not the same as brining wild meat. For one thing, wild meat is older; commercial meat—especially birds—are barely teenagers when they go to slaughter. Thus, 72 hours of brining will not turn a mature goose into mush–as it would a commercial goose or turkey.
This is just one of over 100 jerky recipes in Stalking the Wild Jerky: ($22) just a click away.
Christmas Goose Jerky Recipe
For 1 pound of sliced meat
The recommended cooking temp here is 160⁰F, but some newer ovens can’t be set that low. So do, please, stick an oven thermometer inside, then preheat and check how low your oven will go. Then adjust the cooking time accordingly. If it will get down to 180, you’ll just need to check it 15 to 20 minutes sooner. Only 200? That’s 25% more than 160, so check it 30 minutes earlier. Then make a note somewhere so you don’t forget. Inside the front cover of Stalking The Wild Jerky would be handy……
- 1 pound goose meat, sliced ⅛ to ¼ inch thick
- 4 teaspoons Morton’s Sugar Cure*
- 2 cups cold water
*Like Morton’s Tender Quick, their Sugar Cure has salt, sugar and nitrates. But the Sugar Cure has one more ingredient, hickory flavor, so it’s another easy way to add smoke flavor to jerky. And the same cure used in bacon.
Pat the sliced venison with paper towels so it’s not drippy when you add it to the brine–and dilute its flavor. Then mix the rest of the ingredients in a resealable plastic bag, add the meat slices and mix them into the brine well. Place the baggie in a large bowl and let sit 48-72 hours in the refrigerator, giving the meat a stir once a day, to let the flavor reach all the surfaces and fully develop.
Preheat the oven to 160°F. Arrange the meat strips on wire mesh grids over a foil-lined pan. Cook at 160°F for 3-4 hours (¼” takes 4 hours, thinner less), turn the oven off and let the jerky cool in the closed oven. After it cools, you should be able to hold it by one end and not have the strip of jerky sag but you should be able to bend it easily. Overdone, the jerky gets brittle and cracks.
We hope you enjoy this Christmas goose jerky recipe for years to come and don’t forget to check back often for more delicious wild game recipes!
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