Goose season runs through early September through mid December here in Michigan. Geese are fun to hunt and delicious to eat - especially in the deer blind. Try out this easy recipe and take a healthy & delectable treat out with you next time you do an all-day rut sit.

Smoked Goose Jerky

Ingredients

5 pounds of wild goose breast (we’ll throw in hearts too)
1.5 cup coconut aminos
¼ cup of honey
2 tablespoons of salt
2 tablespoons of hot sauce (we like to make our own)
2 tablespoons of garlic
1 tablespoon of apple cider vinegar
1 tablespoon of onion powder
1/2 teaspoon of chili powder
Black pepper as desired

Steps

Mix all non-goose ingredients in a bowl
Slice goose meat into thin pieces (we do ¼” and under)
Throw the meat into the bowl and marinate for 24-48 hours
Remove meat and pat dry (we’ll sprinkle a little pepper and salt on the pieces after drying)
Set smoker to 180°F
Place meat slices in a single layer on the smoker and let it sit
Meat is done when it’s bendable with some fibers popping up but doesn’t crack in half