Here's a recipe that my dad used for hundreds of batches of goose jerky. He said he tried adding more ingredients and experimenting, but it just didn't taste as good. So here's the popular recipe I continue to use today, on all waterfowl. Infact it works well with deer and bear, too. Three simple brine ingredients, 1 gallon water in pitcher 1/4 cup of salt 1 cup of brown sugar I always use hickory wood chips. Remove meat from brine, rinse and pat dry with paper towel. Make sure you get all the feathers off , unless you like the fiber.