Snow Goose Jerky

Snow geese are the most underrated table bird in waterfowl hunting. Most hunters shoot limits during the conservation order and then wonder what to do with all that dark meat. Jerky is the answer. The breast meat is lean, which is exactly what you want for jerky, and a teriyaki marinade masks any gaminess while keeping the meat sweet and savory. Make a huge batch during spring conservation season and you'll have snacks for months.

Ingredients

• 3 lbs snow goose breast, trimmed and partially frozen
• 1/2 cup soy sauce
• 1/4 cup teriyaki sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground ginger
• 1 tsp coarsely ground black pepper
• 1/2 tsp red pepper flakes
• 1/2 tsp curing salt (Prague Powder #1)

Instructions

• Trim all fat and silverskin from the goose breasts. Place in the freezer for 1 to 2 hours until firm but not frozen solid.
• Slice the meat against the grain into strips about 1/4 inch thick. Consistency is key for even drying.
• Whisk together the soy sauce, teriyaki, honey, rice vinegar, garlic powder, onion powder, ginger, pepper, red pepper flakes, and curing salt.
• Place the goose strips in a zip-lock bag, pour the marinade over them, and refrigerate for 12 to 24 hours.
• Remove the strips and pat dry. Arrange in a single layer on dehydrator trays.
• Dehydrate at 160 degrees F for 5 to 7 hours until the strips bend and crack but don't snap in half.
• Cool completely and store in airtight containers.

Tips

Snow goose can taste stronger than Canada goose. The teriyaki and honey marinade works well here because the sweetness balances the stronger flavor of the meat.

Soak in cold water first if the birds are spring-season birds. Spring snow geese that have been feeding on agricultural fields can have a mild grassy taste. A 2-hour soak in cold salted water helps mellow it.

Make it in bulk. If you're going to run the dehydrator, fill every tray. Jerky freezes perfectly and thaws in minutes.