Goose Jerky Recipe

Goose Jerky Recipe –

As early goose season has come and gone with its liberal limits and the regular goose season persists. Freezer space is starting to run out with the number of goose breast stacking up. The real question my wife is asking me is “what are you going to do with all of these?” Simple “Goose Jerky Recipe.” Making goose can have its challenges it’s a tougher meat to work with. Unlike making teal which has an excellent flavor and texture, that can be made into my favorite jalapeno poppers. So making Goose Jerky is the best option.


There are a million ways to prepare and season goose jerky. I’ve tried many of them and had some success but more often than not I forget what I did and the next batch doesn’t turn out well. To keep things simple I use the following recipe, and it always has a good flavor and texture.

Goose Jerky

Goose Jerky Recipe Ingredients: 

I would love to say I have a crazy seasoning mix that I use, but like I said I keep it simple. I use Cabela’s Open Season Spice Blend for Goose. It makes 15 lbs of Jerky and cost less than ten dollars. I’ve tried a lot of flavors, but this season and cure works great.

  1. Box of Cabelas Open Season Spice Blend – Goose 

Goose Jerky Recipe Directions: 

  1. Cut 5 lbs of Goose Breasts into 1/8″ – 1/4″ Thickness slices
  2. Mix Cure and Seasoning Packet with 1/2 cup of Water
  3. Pour Cure/Seasoning into a 1-gallon Ziploc bag with the Sliced Meat.
  4. Let the Meat Brine for 24-48 hours in a fridge. (Move the bag around a couple times to ensure the brine cures the meat evenly.)
  5. Placed the cured stripes of goose meat onto a cooking sheet and bake in the oven for 20 minutes @ 275.
  6. Remove Jerky after 20 mins and dab meat with paper towel to remove excess water. (They will look like cooked meat)
  7. Place in dehydrator for 2 hours @ 145.
  8. Remove and let cool before storing.

Reminders:

  • Set a timer when the Jerky is in the dehydrator if yours doesn’t have one. It’s easy to forget and over dry the jerky. Hence making it tough and brittle.
  • If you prefer to have thicker Jerky slice by 1/4″ or greater slices.
  • Cooking the meat in the oven first helps speed up the process and remove excess water before putting it into the dehydrator.
  • Can use food saver bags to store and give to friends and family. Jerky should stay good for 1-2 months.

Hunter’s Tip:

  • If you’re giving away your goose jerky to friends and family, be sure to vacuum seal them so they preserve longer. You can read about The Upland Hunter’s favorite vacuum sealers here.


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