Since goose has a heavy, greasy flavor and we cut the meat thick, we’re going to need a strong marinade. In this situation I use my “Jalapeno” recipe.

4 cups Soy Sauce
4 cups Worcestershire
1 Table Spoon Garlic Powder
1 TS Onion Powder
2 TS Coarse Black Pepper
5 TS of Jalapeño Powder

The jalapeño powder is obviously the secret to this flavor. With 4 T you’ll get a good flavor but it won’t be very hot. With 6 it will be hotter than some will like. I grow the peppers in my garden and dehydrate them myself. Once I have enough dried I’ll obliterate them in the food processor until I’m left with a very fine powder that is positively toxic. You may want to wear latex gloves and goggles when you’re dealing with it. You could use hot sauce or red pepper flakes if you don’t want to mess with whole peppers but the flavor makes it worth the work.

Put everything in some type of shakable container and mix it up real good then pour some in a Ziploc and add the meat. Make sure you mix and shake the bag so that all the meat is separated and coated.

I usually let it sit at least 24 hours but I’m not sure it makes any difference. I suspect as long as the meat was fully coated you could skip the waiting and still end up with good flavor.

After marinating you’re ready to start drying. My drying has evolved from a couple of terrible ideas. The first time I made jerky I used toothpicks and suspended the strips of meat from racks in my oven. It was time consuming, it made the whole house stink, and it was messy. I found that tactic on the internet somewhere but after one try it was clear I needed a new plan. Next I used an oven rack like so:

It was also messy, slow, and smelly. Part of the problem is that with these racks you can’t drop the temp low enough to keep from partially baking the meat.

Now I use this thing:

There is no contest, you need one of these. It’s faster, cleaner, and handles larger batches than any of the oven methods. It came with 4 but 6 racks makes a full gallon sized batch. You can add up to 20 racks, or so I’m told. It also produces a better product because you can control a lower temp. For today’s run we’re using 125 degrees for 5 hours. I’ll do about 3 hours one day, put the racks in the fridge over night, and do 2 hours the next day. I think it allows the moisture in the middle of the thicker pieces to spread out and get a more even level of drying. With thinner cuts 120 for 4 hours is standard.

When you’re done I put the jerky in the freezer for storage. I’ve never tested it to see how long it will last at room temp but I once sent two batches to Iraq and it arrived in good shape.

A few final tips:
- With heavy marinades (like those with tomato paste) it will take longer, sometime a lot longer.
- With sugary marinades either add oil or spray the racks with pam.
- With acidic marinades (like pineapple juice) don’t leave it soaking too long or the meat will get mushy.
- The type of pepper you add to pizza has a good flavor and sticks to the meat well. It can be substituted for black or red pepper.
- Write the recipe on the bag you store the jerky in.
- Don’t underestimate the effect the weather has on the drying time. Dry winter air is much faster than humid summer air.

But here’s my take on the subject: If you aren’t short on meat, make jerky out of the lesser quality stuff. If you have elk or caribou cut them into steaks and save the whitetail for jerky. Pick a big batch of teal and breast out the geese. You get the idea…

Now how to make that jerky?

First you’ll need the meat. Today we’re using goose breasts.

Make sure you wash the breast well then cut off the fat and connective tissue. If you breasted the goose well you’ll also want to remove the smaller piece of meat underneath because it has a tendon running through the middle of it. You can use that meat but you’ll need to cut that tendon free.

Don’t forget to check for shot. Generally I make a small cut across any pellet hole I see and then check to see if it came out the other side. You don’t want steel in your jerky and you really don’t want it in your electric meat cutter.

For me a full batch is a fairly full 1 gallon Ziploc of finished jerky. To accomplish that amount you’ll need about 5 larger goose breasts all cleaned up. Since breasts usually come in even numbers you’re probably looking for either 2 or 3 birds.

Next you’re going to have to cut the meat up. To make that job easier make sure you dry the breasts well and then put them in the freezer for about 30 minutes or until they are lightly frozen. It makes the meat easier to get consistent and clean cuts with.

Once frozen you’ll be ready to cut. If you want thicker jerky you’ll probably want to cut the meat by hand with a sharp knife. The thicker jerky works better with the more mild forms of meat like antelope and venison. It doesn’t work as well with goose because the flavor is strong and not particularly good. For today’s examination we’re cutting goose medium thick with a knife.

With a cut this thick we’re going to use a strong marinade to cover the natural stank. We’ll discuss marinade tomorrow. If you’re using mild meat or sweet flavoring you can use an electric slicer. It’s much faster, but it doesn’t give very consistent cuts at the thicker settings.

Tomorrow we’ll talk marinades and drying…

Get some jalapenos, cut them in half, and clean out the seeds.

Fill the jalapenos with cream cheese.

Put a breast on each side of the pepper and wrap it in bacon. Use toothpicks to hold everything together.

And then you’re ready for the grill. You don’t want to get it too hot. I like to brown them on each side then put them around the edge of the grill and put the lid on. You don’t want to over cook.

Now you’re good to go.

First I cleaned the quail up and laid them in a baking dish.

Then I added about 10 ounces of beef bullion and 10 ounces of water and covered the quail with bacon.

Then I covered the dish and baked for 3.5 hours at 275 degrees.

Then I removed the cover and baked for 30 minutes at 325 degrees.

It turned out pretty good. The legs have some tricky little bones, but the meat is incredibly tender. I’m eating it with rye toast and spicy mustard. Perfect.