Goose Jerky Marinade

Ingredients:

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• 6 pounds venison, duck or goose breast, trimmed and sliced

• 3/4 cup Worchestershire sauce

• 3/4 cup water

• 6 TBSP soy sauce

• 1/2 cup brown sugar

• 2 TBSP sea salt

• 2 TBSP ground black pepper

• 1 TBSP smoked paprika

• 1 TBSP ground mustard

• 1 tsp ground cayenne

• 1 1/2 tsp rubbed sage, dried

• 1 1/2 tsp  thyme leaves, dried

• 1 1/2 tsp Accent

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Preparation:

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Allow meat to partially thaw in refrigerator, just enough to make slicing easy. Weigh meat after it has been trimmed and sliced. Recipe marinates about 6 pounds of raw trimmed meat.

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Mixing:

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Combine remaining ingredients in a non-reactive bowl, mix well and allow for salt and sugar to dissolve. Pour over the prepared meat and thoroughly mix by hand. Refrigerate overnight or longer if desired.

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Drying:

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Lay out slices of meat on racks in a smoker or dehydrator. Dehydrate meat at no more than 160 degrees Fahrenheit, checking every hour or two until the first slices are done. Remove meat as it becomes dry but still pliable. Leave soft slices on the smoker or dehydrator until they are done.

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Store finished jerky in a container or ziplock bags in the refrigerator or freezer.