Waterfowl Jerkey

[Quacksmacker935]

I use this recipe mostly for Geese but great for ducks too

4lbs goose meat ...i usualy use 6 goose brests (3geese)

Cut into 1/4in think stripes

3tbs coarse salt

1 cup brown sugar

1 cup water

3/4 cup soy sauce

1/2 cup worchestershire sause

2tbs Garlic powder

2tbs Chili Powder (add more if you like it hotter)

3tbs Black pepper

2tbs pepper sause (like a tabascco)

2tbs Red pepper flakes ( i dont use those unless you like it hotter)

I usualy taste the brine before putting in meat to get a hint of how spicy it is.

Let sit for atleast 24hrs i usualy do atleast 48, I use a electric smoker that only has 1 heat setting so i dont know what to use for heat but usualy takes around 10 hours. I dont like drying it out too much and just keep it in the fridge... I use cherry smoke too hope you like it.

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