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Teriyaki Goose Jerky
Many thanks to Nick Sennett for this recipe.


~ 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

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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