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Teriyaki Goose Jerky
Many thanks to Nick Sennett for this recipe.
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~ 1 – 2 goose breasts, skinned and de-boned
~ 1 – 10oz bottle teriyaki sauce
~ 1/2 cup soy sauce
~ 1/4 cup sugar
~ 1/2 bottle liquid smoke
~ 1 tbsp black pepper
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Combine the ingredients except the goose in a bowl. Mix well.
Slice the breasts into strips 1/4" thick
Place meat in a large zip lock bag.
Pour in the marinade and seal.
Place in the refrigerator overnight. Turn often.
Remove the meat and drain.
Place in dehydrator for 8 – 9 hours or until desired consistency.
Store in zip lock bags or jars. Enjoy.
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