• 3 lb. skinless, goose breast

• 2 C. water

• 2 Tbsp. kosher salt

• 1/2 tsp. Instacure #1

• 1/4 C. Worcestershire sauce

• 1 tsp. garlic powder

• 1 tsp. dried thyme

• 1 tsp. cayenne

• 1 tsp. porcini powder (opt)

• 3 Tbsp. brown sugar


Slice breasts into 1/4” thick strips.

Mix ingredients in large bowl.

Put meat into marinade; coat evenly. Pour into a seal-able plastic bag/container; place in the fridge. Marinate for 24 to 72 hr. The longer it is in mix, the saltier meat will get, but the more flavorful it will be. During the marinating process, move meat around in bag to keep all pieces in contact with marinade.

Remove goose from bag; pat dry with paper towels. Follow dehydrator’s instructions for making jerky (I dehydrate mine at 140°), or lay strips on wire rack set over cookie sheet. Set rack in oven set on Warm until meat is dried out, but still pliable, about 6-8 hr.

Store in fridge, or at room temp for up to 1 month.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.