KillaCarta
Well-Known Member
The guy for these geese need to how to dry the goose meat? Or the bud if u will ?
Eh man ducked up rn
- Thread starter KillaCarta
- Start date
DCcan
Well-Known Member
- Slice the goose breasts into roughly 1/4 inch thick strips. Mix remaining ingredients well in a large bowl. Put the meat into the marinade and massage it all around to coat evenly.
- Remove the goose and pat dry with paper towels. Either follow your dehydrator's instructions for making jerky or lay the strips on a wire rack set over a cookie sheet. Set the rack in an oven set on Warm until the meat is dried out, but still pliable, about 6 to 8 hours. Store either in the fridge indefinitely, or at room temperature for up to 1 month.