FHC GOOSE JERKY

6 Large goose breasts

1 cup plain table salt

2 lbs dark brown sugar

Mix salt and sugar together in container-mix well using no water.

 Cut goose breasts into strips lengthwise not to exceed ¼ inch thick.

 Put salt/sugar mixture over goose strips in large crock or stainless steel container.  The brine will draw moisture from the meat.  Do not use any water.

 Turn the goose in the mixture at least every ½ hour.  This will take approximately 8-10 hours to brine at room temperature.  This will produce a heavy syrup.

 After brining is complete wash the strips lightly and place in smoker.  Smoke 6 hours depending on temperature used.

 After 5 hours keep checking the strips for firmness and indication it is done.  I suggest using cherry wood but any kind would be good.

 If you want you can sprinkle ground black pepper, red pepper flakes or chipotle pepper flakes for an added kick prior to smoking.

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