Oven Baked Teriyaki Goose Jerky: The Best Snack

Directions

• Mix all the marinade ingredients in a large bowl. Add the sliced goose breasts one by one to ensure that the marinade touches all faces of every slices. Place in the refrigerator over night to 24h.
• Remove the slices from the marinade. Lay some paper towel on your work surface and lay the slices separately on the paper towel. Cover with paper towel and gently press the water/marinade out of the slices.
• Turn your oven to its lowest setting (Mine was 170F). Place an aluminum sheet on the bottom of a baking sheet, to protect from the drippings. Place a wire rack in the baking sheet, to allow for air circulation.
• Add the slices on the wire rack, keeping a bit of space between every slices. You may need to do more than one batch.
• Place the baking sheet with the goose slices in the oven. Cook for 6-8 hours and flip the slices every 1-2 hours . The slices are ready when stiff, but not cracking. (Once you know the amount of time necessary for the slices to be ready, you can simply place in the oven on timed bake and disregard the flipping)
• The jerky is now ready!!! Let the jerky cool down and place in a plastic bag. The jerky gets much better the next day and is good for at least 2 weeks on the counter.