Fire Spicy Goose Jerky A Recipe by Koen Schoone
Sweet, smoky and seriously spicy. This goose jerky by hunter Koen Schoone is made with greylag breast, Madame Jeanette peppers and a 24-hour marinade. You have been warned.
Serves: 3
Prep: 30 min + 24h marinade
Cook: 5 hours (dehydrating)
Goose
- 4.5 kg goose breast (greylag or any goose)
- 2 tbsp crushed red pepper flakes
Seasoning
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 4 tsp black pepper
Marinade
- 5 Madame Jeanette peppers (jalapeños for milder)
- 2 cups soy sauce
- 2 cups brown sugar
- ½ cup Worcestershire sauce
- ⅔ cup balsamic vinegar
- ½ cup fresh orange juice
- ½ cup fresh grapefruit juice
- 1 tbsp liquid smoke
- 2 tbsp crushed red pepper flakes
- 1 tsp MSG
Method
1. Slice goose breast against the grain, 8mm thick. Trim off as much fat as possible.
2. Mix onion powder, garlic powder and black pepper.
3. Season both sides of every slice. Refrigerate 4 to 8 hours.
4. Combine all marinade ingredients except the peppers and crushed red pepper.
5. Blend the Madame Jeanette peppers and 2 tbsp crushed red pepper with ¼ cup of the marinade until smooth. Add back to the rest.
6. Pour marinade over the seasoned goose. Massage it in thoroughly. Refrigerate 24 hours.
7. Cold smoke for at least 8 hours.
8. Lay out slices in the dehydrator. Sprinkle remaining 2 tbsp crushed red pepper on top. Set to 70°C. Dehydrate 4 to 8 hours.
9. Done when a piece stays straight when held horizontally. Or tear with the grain — white stringy fibres in the centre means ready.
10. Cool completely. Store in an airtight container for one day before eating. The glaze and flavour develop overnight.
11. Cut into small strips against the grain. Enjoy.
Tips from Koen
- Trays closest to the heat source dehydrate faster — rotate once or twice
- Group slices of similar thickness per tray, thickest on the bottom
- Use an empty seasoning jar with holes to evenly distribute the dry rub
Recipe by Koen Schoone
