Goose Jerky, It’s what’s for dinner
Jan 30th, 2007 by Kirby
Ingredients
2 pounds goose breast
1 teaspoon salt
2 teaspoons liquid smoke
2 teaspoons black pepper
2 teaspoons crushed red pepper
1 teaspoon cayenne pepper (optional)
1 tablespoon Tabasco sauce
5 tablespoons teriyaki sauce
1 tablespoon garlic powder
1 tablespoon onion powder
Procedure
Mix the various ingredients of the marinade as thoroughly as possible in a large ceramic or glass bowl. Do not use a metal bowl. Insert the goose meat, cut into strips of about 1/8 inch thickness and refrigerate the mixture overnight. Dry or cook the meat as you would beef jerky, checking after 4 hours for doneness.
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