The Perfect Rut Snack
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
Start it out by smoking the shoulder at low temperature (225F) for a few hours, then transfer it over to a large aluminum pan, add onions, peppers, spices, and a beer (or broth) for a bit of moisture, then seal it all up with foil and continue cooking until the meat falls from the bone. All that connective tissue in the shoulder melts into the meat for a wonderful flavor.