Wendy's Honkin' Good Jerky

I know Josh will appreciate this post, because Josh knows jerky.

I recently inherited a considerable amount of goose flesh, some of which I had a direct hand in collecting, the rest of which I influenced indirectly.

Anyway, I've spent the better part of the past couple of days trimming, bagging, marinating, and drying. Several batches of goose jerky later, I can confidently say the following recipe is a winner. The folks at CrossFit Ithaca dubbed this "Wendy's Honkin' Good Jerky":

Take a box 'o goose flesh
Pull out 1 to 5 pounds of flesh from the box
Trim the flesh of fat and sinew

Place flesh in freezer for 30 minutes to aid with slicing
Remove partially frozen flesh from freezer, slice cross-grain into 1/8" to 1/4" pre-jerky strips

Pre-soak pre-jerky strips in a brine of Morton's Tender Quick for 1 - 2 hours if desired

Mix the following for marinade:
1 cup teriyaki sauce
1/4 cup hoisin sauce (THIS IS THE SECRET INGREDIENT)
2 tsp Chinese five-spice powder

That's the base recipe and will make "honkin' good jerky" as is; the next batch I make is going to get more in the way of hot pepper spices; the batch currently drying has wasabi and fresh ginger added.

Rinse brined meat with cold fresh water, add meat to the marinade in plastic bag, and marinate as long as your patience can stand it: 6 to 24 hours.

Put your pre-jerky strips in a dehydrator and have at it. Six to eight hours later you'll have "Honkin' Good Jerky."

Alternatively, one could fire up their Bradley Smoker and cook it that way. Not really necessary, but could be good.