You're gonna wanna try this jerky recipe: 3tblsp kosher or sea salt OR 2tblsp table salt; 1c brown sugar; 1/2c worcestershire; 2 tblsp each of garlic powder, chili powder, red pepper flakes and morton's tender quick; 3tblsp coarse ground black pepper; 1 cup water.
Soak 10 goose breasts in a gallon of COLD water that has a 1/2-1c brown sugar, 1/4c salt and some garlic and onion powder for an hour before freezing. Rinse and clean the meat again afterwards. Freeze it until it's hard enough to cut into strips easily. Put the strips in a ziploc bag with the jerky marinade; mix it up and let it sit in the fridge for about 12-20 hours, mixing occasionally. Then take 'em out, pat 'em dry and dehydrate.
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