Category: Goose

Goose Jerky with a Kick

Goose Jerky with a Kick

Preparation Time: 20 minutes
Curing Time: 24 hours
Drying Time: 7-9 hours
Makes about 1 pound of jerky

4 pounds (about 2 quarts) skinless goose breast fillets, trimmed of all gristle, fat, and
silver skin
3 tablespoons kosher salt
1 cup brown sugar
1 cup water
3/4 cup soy sauce
1/2 cup Worcestershire sauce
2 tablespoons garlic powder
2 tablespoons chili powder
3 tablespoons coarsely ground black pepper
2 tablespoons red pepper or cayenne

1. Cut the meat into 1/4-inch-thick strips. Cut across the grain. Fora more tender jerky, lightly pound the meat with a mallet.

2. Combine the remaining ingredients in a bowl and blend. Add the meat strips, cover, and refrigerate for at least 24 hours. Place the strips in a 175-degree grill set for inderect or smoker for an hour or until the internal temperature of the meat reaches 160 degrees. Lower the temperature of the oven or smoker to 140 degrees, and if you are using a standard kitchen oven, crack the door open about an inch to allow moisture to escape. If using a smoker, open all the vents. After 3 hours, flip the meat strips over and heat or smoke them for another 3 hours or until they are thoroughly dry.

3. Package the jerky strips in vacuum-sealed zip-lock bags and freeze for up to a year.



Citrus Smoked Goose

Citrus Smoked Goose

Goose breast is is marinated in this citrus/mustard/sweet sauce, and then smoked.  If you don’t have a smoker, regular grilling with charcoal or propane tastes fantastic!  If you want, use Mesquite chips rather than hickory.  Don’t forget to leave the vent open on your grill. 


  • 1/2 cup orange juice
  • 1/3 cup olive oil
  • 1/3 cup Dijon mustard
  • 1/3 cup brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1 tablespoon dried minced onion
  • 1 teaspoon garlic powder
  • 8 goose breast halves
  • 1 cup hickory wood chips, soaked


1.                   Whisk together the orange juice, olive oil, mustard, sugar, soy sauce, honey, onion, and garlic powder in a bowl; place the goose in the marinade; cover and refrigerate 3 to 6 hours.

2.                   Preheat a smoker for medium heat, about 260 degrees and place hickory on coals.

3.                   Place the goose breasts on the grate. Brush occasionally with the marinade for the first 30 minutes, then discard any unused marinade. Continue to cook until the juices run clear and reach an internal temperature of 165 degrees F (74 degrees C), 10 to 15 minutes longer.

From Rob Russell

The Good One Grill Company