Hot Sweet Goose Jerky

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My post yesterday on hunting was winded- I admit it. So today I am going to try and keep it simple and sweet. To me goose is a trickier meat. Not necessarily a crowd pleaser. It is darker meat. It can be a little gamier. The way I found to make it which hooks more people is jerky. Testament: my mom doesn’t like goose, but after making jerky (per my inspiration) she is in love. She ate it in a day and is on round #2. Plus making jerky I think is pretty easy. This recipe is one I like because I’m that savory, sweet girl. I like to enjoy the best of both worlds when it comes to flavor.

Hot and Sweet Goose Jerky

  • 3 lbs goose breast
  • 1/2 cup balsamic vinegar
  • 2 tbsp sea salt
  • 2 tsp red pepper flakes
  • 1/2 cup coconut sugar
  • 1/2 cup Worcestershire sauce

Let’s Make it Happen: Slice goose thinly. I like crisp small pieces, so I like them really thin. Toss in a bowl with all the ingredients. Put in the fridge to marinate for @ least 12 hours. Place in a dehydrator over night. Check. When the jerky is dried to your liking, taking out, bag it, eat it on the go.

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