11 # Your perfect smoked goose jerky recipe


The best marinade smoked goose jerky recipes

Have you tried smoked duck or goose yet? Take this recipe into service. Any duck or goose, both wild and domestic, will do. Your perfect smoked goose jerky recipe, at home. Smoked poultry, can be kept in the refrigerator for about 2-3 weeks.

Two treatments go a long way for the goose, regardless of the recipe:

  • The very first thing to do with waterfowl (after cleaning) is to soak the meat in salt water for 24 hours (refrigerated).
  • Adding some acids to your marinade (i.e. lemon juice, lemon-lime soda, tomato-based) will also help reduce the swamp flavor.

Jerky is easily made in a smoker, oven, food dehydrator, or even left laid out in the sun. But the benefit of making jerky in a smoker is that it creates a great smoky flavor that you can’t get any other way. However, it is easy to over-smoke jerky since the meat is cut very thin before being smoked, so it is important to follow the steps carefully.

You will get lots of extra goose fat from this. Save it. Duck fat and goose fat are God’s gift to potatoes, plus they are a spectacular medium for cooking winter greens such as kale, spinach.

While not as popular as other poultry meats, these two birds are a wonderful addition to your weekly meals. The key to a perfect outcome is in the seasoning and cooking times.

The best marinade recipe for jerky goose


  • 1/2 cup apple cider vinegar
  • 1/2 cup Worcestershire sauce
  • 1/4 cup liquid smoke
  • 1tbs cayenne pepper (I substituted it with chili powder this time around)

Cook Time: 4 hours


So, first, let’s prepare the goose-duck breast, after removing all the fat. Cut into 1/4 to 3/8 inch chunks and marinate for 48 hours. Be sure to carefully marinate the pieces with the marinade, sometimes turning them over. Then beat off the pieces a little with a meat hammer so that your pieces are cooked faster, and place them on the jerky trays. Cook on medium until jerky is dry, but not crispy.

The best marinade recipe for jerky goose

The Smoked Wild Goose recipe is a great-tasting treat. Dark goose meat can be dry and tough if cooked improperly, so be sure to make a good recipe. One of my favorite recipes starts with soaking in a marinade and ends with aging in a smokehouse.


  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Tabasco sauce
  • 1/2 teaspoon liquid smoke
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce


Cut the goose breast into strips about 1/4 inch. Mix the rest of the ingredients well in a large bowl. Place the meat in the marinade and massage until it is evenly coated. Pour everything into an airtight plastic bag and refrigerate overnight.

Goose Jerky Recipe.


  • 4 lbs goose breast, thinly sliced
  • 2 c. teriyaki sauce
  • 2 Tbsp tabasco sauce
  • 2 Tbsp liquid smoke
  • 2 Tbsp black pepper
  • 2 Tbsp garlic powder
  • 1 Tbsp meat tenderizer
  • 1 Tbsp Mrs. Dash
  • 1 Tbsp Red Pepper.


Mix everything together in a large covered bowl, making sure all the goose is submerged. Put in fridge overnight. Remove the meat strips from the marinade and discard the marinade. Place in the dehydrator and dehydrate according to the manufacture’s instructions. My dehydrator heats to 155 degrees so it took about 9 hours to finish 1/8 inch slices

The original marinade recipe for venison, duck, or goose


  • 6 pounds venison, duck, or goose breast
  • 3/4 cup Worchestershire sauce.
  • 3/4 cup water
  • 6 TBSP soy sauce
  • 1/2 cup brown sugar
  • 2 TBSP sea salt
  • 2 TBSP ground black pepper
  • 1 TBSP smoked paprika
  • 1 TBSP ground mustard
  • 1 tsp ground cayenne
  • 1 1/2 tsp dried sage
  • 1 1/2 tsp thyme leaves, dried
  • 1 1/2 tsp Accent Preparation

6 pounds of venison, duck, or goose breast is marinated then smoked over a charcoal grill. If you don’t have a smoker, regular grilling with propane or charcoal still tastes great! The goose is smoked over real hickory wood chips until the flavors of the rich dark meat and smoke blend together.

The original recipe for marinade


  • 1/4 cup soy sauce
  • 3 tablespooons steak sauce
  • 1 teaspoon onion powder
  • 1 teaspoon celery seeds
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon black pepper


Take 1 1/2 lb. goose/duck meat, cut into strips 1/4 inch thick. Mix all marinade ingredients thoroughly. Place the meat in a zippered bag and pour over the cooked marinade. Leave the meat in the refrigerator to marinate overnight. Next, remove the strips of meat from the marinade and place them on the grates of the oven, grill, or dehydrator. Set the temperature in the oven to 160 and cook your meat in the dehydrator according to the recommendations. If you are cooking goose/duck in the oven, place any container on the bottom of the oven to collect drips.

Smoked Citrus Goose Breast Recipe


  • 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


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 for 3 to 6 hours. Cook at 250℉ until the internal temperature of the breast registers 165℉. You can cook goose breast both on the grill and in a dehydrator.

An easy recipe for jerky goose marinade


  • 2 goose breasts
  • 1 cup soy sauce
  • 2 tablespoons molasses
  • 2 tablespoons brown sugar
  • 2 teaspoons dried chili flakes


Soak the duck/ goose for at least 2 hours, but ideally 12 hours in the marinade. Then rinse the duck/goose and pat dry with paper towels. Place in the smokehouse 210 – 215 degrees – I prefer pecan or alder wood, but hickory or oak will work as well (they are slightly stronger). Smoke 4.5 – 5 hours.

Spicy goose jerky recipe


  • 3 tablespoons coarse salt
  • 1 cup brown sugar
  • 1 cup water
  • 3/4 cup soy sauce
  • 1/2 cup Worcestershire sauce


Take 4 lb. goose breast fillets, skinless, free of cartilage and fat, and place in the marinade bowl for 12 hours. Then dry in a dehydrator for 10 hours or bake in the oven or grill. Our smoked goose breast is so simple and delicious that it fits into any culinary repertoire and is served in several delicious ways. Serve cold or room temperature as a snack. Make a delicious sandwich or wrap for a quick lunch.

Pickle recipe for smoking dried poultry


  • 1/4 cup dextrose
  • 1/4 tsp cayenne
  • 1 1/2 tsp black pepper
  • 1 tbsp fresh rosemary
  • 3 cloves garlic
  • 1 tsp marjoram
  • 1 tsp mustard powder
  • 1 tsp coriander
  • 1/4 cup red wine
  • 1/4 cup water
  • 1 tbsp kosher salt
  • 5 grams Cure
  • 2 lbs goose breast

Try to make this marinade for making jerky goose. You can always remove this or that ingredient.

Quick marinade for making jerky goose

Whisk together the lime juice, cilantro, green onions, garlic, oil, coriander, smoked paprika, cumin, and red pepper flakes. Pour the marinade over the goose breasts, cover, and refrigerate for 4 to 12 hours, tossing a few times. Remove the goose breasts from the marinade and put on the hot grill at 400°F, cooking to medium-rare.

Homemade goose jerky recipe


  • Dash of garlic powder
  • Lots of black pepper
  • 1 cup of soy sauce
  • Dash of liquid smoke
  • Dash of Tabasco Sauce
  • Dash of Worcester Sauce


The key to the uniformity of the jerky is the oven placement. Do not place the jerky pieces directly on the oven rack. I use toothpicks and run the pick thru the top of the strip and lay the strips between the rack spaces using the toothpick to hold up the jerky. It is sort of a “T” concept to hold the pieces dangling which helps the meat to dry uniformly. Start out by cutting small strips from the goose breast in typical jerky size. Lay these pieces in a large, shallow bowl and marinate the goose pieces for 24 hours in your refrigerator. Be sure and cover the marinating geese bowl with tin foil.

The next day skewers the pieces with the toothpicks and arrange in your oven by hanging them between the rack spaces. I set the oven at 150 degrees and give the meat a good 7 to 8 hours of oven time to dry out. Always leave the oven cracked open about an inch to allow the moisture to escape.


What Temperature Do I Cook Jerky In The Oven?

When you’re ready to make the jerky preheat the oven to 170°. Load the jerky gun with the tip that you prefer (cooking time will vary depending on the style of jerky you make).

How To Make Waterfowl Jerky In The Oven

Using the jerky blaster pipe the jerky directly onto the wire jerky rack and use a knife to disconnect the meat at the end of the row. Continue this process leaving even spacing between rows until all three racks are full or you’ve used all your meat. Place the 3 Tier Wire Jerky Rack on the lowest rack in your oven and set a timer for 60 minutes. At this time I prefer to rotate the racks and set the timer for another 60 minutes.

Can I make jerky in a convection oven?

Yes, convection ovens are a terrific way to make jerky. The air circulating around the oven helps to dry out the jerky evenly. You’ll still want to set the oven to a low temperature like 170° and the convection setting may take less time than the traditional oven method.

How do you know when jerky is done?

This style of strip jerky is fairly thin and should take between 2-3 hours depending on the thickness. The jerky will be done when it bends and cracks but does not break in half. Some styles of jerky will take longer than others. In my experience, it usually takes between 2-3 hours. Factors may vary from my oven to yours so cooking times are just approximate. All poultry should be cooked until it reaches an internal temperature of at least 165

Smoked Citrus Goose Breast Recipe

Rinse goose breasts and pat dry. Mix the onion, garlic, cilantro, salt, and pepper (to taste) together. Place two goose breasts in a slow cooker and top with half of the onion mixture. Repeat with the remaining goose breasts. Add the juice of the orange and limes as well as the beer. Cook on low for 8-10 hours. Shred the goose breasts.

Place the goose, breast side up, on a rack in a flameproof roasting pan. Roast the goose for 15 minutes, then reduce the oven temperature to 350°F. Roast for 2 1/2 to 3 hours more, basting the goose every 30 minutes with 1/4 cup boiling water (to help melt the fat beneath the skin) and siphoning off the fat in the pan bottom with a bulb baster.

Brussels sprouts sautéed with smoked pork loin and garlic finished with lemon juice, sherry vinegar, and a bit of maple syrup; Stuffing with goose giblets, onions, green leek tops, zest of a Meyer lemon, dried apricots, diced celery, thyme, and a citrus panettone as the bread, plus goose fat

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