Wild Game Jerky - Smoker or Dehydrator

Wild Game Jerky (Canada Goose Breast or Other Dark Meat)

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This wild game jerky recipe uses dark meat like Canada goose breast and venison. The meat is first brined in salt water for 8-12 hours, then sliced thinly against the grain. It is marinated in a flavourful mixture of brewed coffee, soy sauce, brown sugar, Worcestershire sauce, garlic and onion powder, salt, and peppercorns for 24 hours. The slices are then smoked at 160°F for 2 hours and dehydrated for 6 more hours, or you can use liquid smoke and dehydrate for 8 hours. The result is savoury, tender jerky perfect for hunting and fishing snacking.

Ingredients:

• 1 lb dark wild game meat (Canada goose breast, venison or similar)
• 1 cup strongly brewed coffee (cooled)
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tbsp Worcestershire sauce
• 1 tsp salt
• 1 tbsp peppercorns

Instructions:

• Brining the Meat:

• Start by brining your wild game meat in cold salt water (or your favourite brine) for 8-12 hours. This will help tenderize and flavour the meat.

• Prepping the Meat:

• After brining, dry the meat off with a paper towel and set the meat in the freezer for about an hour. This will firm it up and make it easier to slice.
• Once partially frozen, cut the meat into 1/4" thin slices. Be sure to cut against the grain to ensure tender jerky.

• Marinating:

• In a large dish or freezer bag, mix together the cooled coffee, soy sauce, brown sugar, onion powder, garlic powder, Worcestershire sauce, salt, and peppercorns.
• Add the meat slices to the marinade, making sure each piece is fully submerged.
• Marinate in the fridge for 24 hours, turning the meat occasionally to ensure even coverage.

• Preparing for Smoking/Dehydrating:

• After 24 hours, remove the meat from the marinade. Let any excess marinade drip off, and remove the peppercorns if desired.
• Place the slices on a thin rack, making sure they are spaced out to allow airflow.

Smoking/Dehydrating:

• Set your smoker to 160°F (70°C). Smoke the meat for 2 hours, then continue dehydrating for an additional 6 hours at the same temperature.
• Alternatively, if you don't have a smoker, you can add a few drops of liquid smoke to the marinade and dehydrate the meat in a dehydrator or oven at 160°F for 8 hours.
• If you prefer, smoke the meat for the entire 8 hours.

• Once the jerky is fully dried, remove it from the rack and allow it to cool.
• Store the jerky in an airtight container. It can be kept in the fridge or freezer for longer shelf life.

Enjoy your homemade wild game jerky, perfect for snacking or taking on outdoor adventures!

Smoky Wild Game Jerky

Print Recipe Pin Recipe

Prep Time 1 day d

Cook Time 8 hours hrs

Course Appetizer, Snack

Cuisine Wild Game

Equipment

• 1 Smoker
• 1 dehydrator

Ingredients  

• 1 lb dark wild game meat Canada goose breast or similar
• 1 cup strongly brewed coffee cooled
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tbsp Worcestershire sauce
• 1 tsp salt
• 1 tbsp peppercorns

Instructions 

• Start by brining your wild game meat in cold salt water (or your favourite brine) for 8-12 hours. This will help tenderize and flavour the meat.
• After brining, dry the meat off with a paper towel and set the meat in the freezer for about an hour. This will firm it up and make it easier to slice.
• Once partially frozen, cut the meat into 1/4" thin slices. Be sure to cut against the grain to ensure tender jerky.
• In a large dish or freezer bag, mix together the cooled coffee, soy sauce, brown sugar, onion powder, garlic powder, Worcestershire sauce, salt, and peppercorns.
• Add the meat slices to the marinade, making sure each piece is fully submerged.
• Marinate in the fridge for 24 hours, turning the meat occasionally to ensure even coverage.
• After 24 hours, remove the meat from the marinade. Let any excess marinade drip off, and remove the peppercorns if desired.
• Place the slices on a thin rack, making sure they are spaced out to allow airflow.
• Set your smoker to 160°F (70°C). Smoke the meat for 2 hours, then continue dehydrating for an additional 6 hours at the same temperature.
• Alternatively, if you don't have a smoker, you can add a few drops of liquid smoke to the marinade and dehydrate the meat in a dehydrator or oven at 160°F for 8 hours.
• If you prefer a full smoke flavor, smoke the meat for the entire 8 hours.
• Once the jerky is fully dried, remove it from the rack and allow it to cool.
• Store the jerky in an airtight container. It can be kept in the fridge or freezer for longer shelf life.

Keyword canada goose, how to, jerky, recipe, smoked, smoker, wild game