Homemade Goose Jerky Recipes

HOMEMADE GOOSE JERKY

Steps:

• In a large bowl or gallon bag, mix together the teriyaki sauce, Sriracha, liquid smoke, black pepper, garlic powder, meat tenderizer, and salt. Add the goose meat and refrigerate overnight.
• Remove the meat strips from the marinade and discard marinade. Place in the dehydrator and dehydrate according to the manufacture's instructions. Depending on your dehydrator the jerky can take between 5-8 hours to dry. Remove from the dehydrator and serve.

GOOSE OR DUCK JERKY

Steps:

• Slice the duck breasts into roughly 1/4 inch thick strips. Mix remaining ingredients well in a large bowl. Put the meat into the marinade and massage it all around to coat evenly. Pour everything into a seal-able plastic bag or container and set in the fridge. Marinate for at least 24 and up to 72 hours -- the longer it is in the mix, the saltier the meat will get, but the more flavorful it will be. During the marinating process, massage the meat around in the bag to keep all the pieces in contact with the marinade.
• Remove the duck from the bag and pat dry with paper towels. Either follow your dehydrator's instructions for making jerky (I dehydrate mine at 140°F), or lay the strips on a wire rack set over a cookie sheet. Set the rack in an oven set on Warm until the meat is dried out, but still pliable, about 6 to 8 hours. Store either in the fridge indefinitely, or at room temperature for up to 1 month.

THE BEST HOMEMADE BEEF JERKY RECIPE

Steps:

• Slice the meat between ⅛ and ¼ inch thick with the grain. (If the roast is too thick to slice easily, cut it in half horizontally before slicing.)
• Make the marinade: In a medium bowl, combine the brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder. Whisk until evenly combined and the sugar is dissolved.
• Add the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a large ziplock bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly.
• Line two baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions.
• Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and let it cool to room temperature. It should be dry to the touch, leather-like in appearance, and chewy but still somewhat tender.
• Store the jerky inside an airtight plastic container, Ziploc bag, or airtight glass jars. Properly dried jerky will keep at room temperature for about one week. Refrigerate or freeze for longer storage.
• Note: Pop the meat in the freezer for 1 to 2 hours before slicing; it will be easier to cut.
• Note: Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. You can find it in the spice section of your supermarket. (I use McCormick.)

CHIPOTLE-CHERRY GOOSE JERKY

Steps:

• In a food processor, add dried cherries and/or cranberries and chop finely. Your jerky won't bind well if the pieces are too big and the fruit might clog the jerky gun. Next, add the remaining ingredients except the ground goose. Pulse about 4 times until seasonings are well combined.
• In a bowl, combine fruit-spice purée with ground goose. Using your hands, work the ground meat until it resembles a bouncy, uniform paste. "Overworking" the ground meat makes it denser, which helps the mixture bind, so don't be afraid to mix it for a few minutes. Cover and refrigerate for 4 hours to chill and set.
• Take the meat out of the refrigerator and give it another good mix. Stuff the mixture into your jerky gun, preferably one with a wide tip, and squeeze onto jerky trays into strips of your width of choice. Set dehydrator to 165° F and dry meat until you achieve the desired texture. Dry times will vary with different machines. My jerky took about 4 hours to dry.
• Allow jerky to cool completely before storing in zip-top bags. They will last about a week with no refrigeration. They'll last a month if refrigerated, and longer if vacuum sealed and frozen.

HOMEMADE BEEF JERKY

Steps:

• Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
• Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
• Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
• Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.

BEEF OR MOOSE JERKY

Steps:

• Slice roast into slabs approximately 1/4 inch thick, (Note: you can have this done at the grocery store or butcher). Trim off all of the fat from the edges. Cut the slabs into pencil-like strips (about 1/4 inch wide), and about 4 inches long.
• In a large bowl, combine the soy sauce, brown sugar and hickory-flavored liquid smoke; blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes.
• Place the meat in a food dehydrator for about 12 to 20 hours, depending how dry you like your jerky. Rotate the trays after 6 hours. For example: Bottom tray on top, top tray on bottom, second tray from bottom to be second tray from top, and so on.