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.