• 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

Midwest Hunting and Fishing magazine is a bi-monthly magazine providing relevant and timely content to our readers throughout the Midwest through our high-quality print and digital magazine. Fisherman and hunters alike find MHF there one stop shop to find the latest news and information on the hottest trends, fishing and hunting reports, destinations and quality content only found in MHF issues. We bring real-time outdoor news to our readers and viewers through our many digital formats such as this website, social media channels and our bi-weekly e-newsletter. To stay up to do date with all things Outdoors subscribe to our e-newsletter and follow along on our Facebook and Instagram pages.