Goose Jerky Recipe


  • 4 lbs goose breast, thinly sliced
  • 2 c. teriyaki sauce
  • 2 Tbsp Tabasco sauce
  • 2 Tbsp liquid smoke
  • 2 Tbsp black pepper
  • 2 Tbsp garlic powder
  • 1 Tbsp meat tenderizer
  • 1 Tbsp Mrs. Dash
  • 1 Tbsp Red Pepper


  1. Mix everything together in a large covered bowl, making sure all the goose is submerged.
  2. Put in fridge overnight.
  3. The next day, remove goose and put in dehydrator or smoker.
  4. Cook on medium until jerky is dry, but not crispy.

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4 Responses »

  1. by brad pit

    this recipie rocks!

  2. by GreatWhiteHunter

    WOW! I haven’t tasted this yet but to just think about it is enough to make me think about going back to hunting again after more than 25 years away from it. The very first time I tasted Goose meat was the last time I wanted ANYthing to do with them! Stinking, greasy, nasty, creatures… Almost like God made a mistake maybe? or NEVER intended for a human to consume goose….or maybe he was just protecting them by making them so unappealing to the casual diner?

  3. by Shane

    This recipe turned out really good. I have made goose jerky before and found that letting the goose only soak for one night is a terrible mistake. I let mine marinade for 3 nights and it was just right. I would highly recommend letting your goose marinade for at least 3 nights.

  4. by Damien Fudge

    Great recipe, easy as heck to make. I used what was called for and some people found it spicy but I thought it was great so the next bunch i did i only used 2/3’s of the red pepper and i used a teriyaki marrinade not the sauce so it was a little sweet and a little spicy that went over really will,,,But hey i loved the original too thanks for the recipe,,,If you got anymore to try would love to have them

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