📝 About This Recipe
Transform the rich, dark meat of the wild or domestic goose into a sophisticated snack that bridges the gap between rugged trail food and gourmet charcuterie. This recipe utilizes a long brine to tenderize the goose's lean muscle fibers, infusing them with a balanced blend of sweet maple, savory soy, and a bold kick of cracked black pepper. The low-and-slow cold smoke finish provides a deep, autumnal aroma that makes this jerky truly unforgettable.
🥗 Ingredients
The Meat
- 3 pounds Goose Breast (skinless, all silver skin and fat removed)
The Cure & Marinade
- 1 cup Soy Sauce (low sodium preferred)
- 1/4 cup Worcestershire Sauce
- 1/2 cup Pure Maple Syrup (Grade A dark for deeper flavor)
- 2 tablespoons Apple Cider Vinegar
- 1/4 cup Brown Sugar (packed)
- 1 tablespoon Kosher Salt
- 1/2 teaspoon Prague Powder #1 (essential for safety during long smoking)
- 2 tablespoons Black Pepper (coarsely cracked)
- 1 tablespoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Red Pepper Flakes (optional for extra heat)
👨🍳 Instructions
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1
Place the goose breasts in the freezer for 45-60 minutes until firm but not frozen solid; this makes slicing uniform strips much easier.
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2
Using a sharp chef's knife, slice the goose against the grain into long strips approximately 1/4 inch thick. Slicing against the grain ensures the jerky is easy to chew.
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3
In a large glass or plastic bowl, whisk together the soy sauce, Worcestershire, maple syrup, cider vinegar, brown sugar, salt, Prague Powder #1, and all dry spices until the sugar and salt are fully dissolved.
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4
Add the goose strips to the marinade, ensuring every piece is thoroughly coated. Massage the meat for a minute to help the cure penetrate.
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5
Cover the bowl tightly with plastic wrap or transfer everything to a heavy-duty gallon-sized zip-top bag, squeezing out as much air as possible.
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6
Refrigerate the meat for at least 12 hours, though 24 hours is ideal for the best flavor depth and texture.
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7
Remove the goose from the refrigerator and drain the marinade. Pat the strips very dry with paper towels; a dry surface is crucial for the smoke to adhere properly.
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8
Preheat your smoker to 160°F (71°C). Use a mild wood like apple, cherry, or alder to avoid overpowering the gamey sweetness of the goose.
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9
Arrange the strips on the smoker racks, ensuring they do not touch or overlap to allow for even airflow.
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10
Smoke the meat for 6 to 8 hours. Check the texture at the 5-hour mark; the jerky is done when it bends and cracks but does not snap in half.
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11
Once finished, remove the jerky from the smoker and let it rest at room temperature for 1 hour to 'condition' and even out the moisture.
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12
Store the jerky in an airtight container or vacuum-sealed bag. For long-term storage, keep it in the refrigerator or freezer.
💡 Chef's Tips
Always slice against the grain for a tender chew; slicing with the grain results in a very tough, stringy jerky. Do not skip the Prague Powder #1 (pink curing salt) as it prevents bacterial growth during the low-temperature smoking process. If you don't have a smoker, you can use an oven at its lowest setting with the door slightly propped open, though you will miss the smoky depth. Ensure all fat is trimmed off the goose before marinating, as fat goes rancid quickly and will ruin the shelf life of your jerky. For a stickier jerky, brush the strips with a little extra maple syrup during the last hour of smoking.
🍽️ Serving Suggestions
Pair with a sharp aged cheddar cheese and a handful of smoked almonds for a high-protein snack plate. Serve alongside a glass of robust Bourbon or a peaty Scotch to complement the smoky, peppery notes. Chop finely and sprinkle over a seasonal harvest salad with roasted squash and dried cranberries. Pack it as the ultimate lightweight, high-energy snack for hiking, hunting, or long road trips. Accompany with a crisp hard cider to cut through the richness of the goose meat.