Honey BBQ Jerky Sticks

Ingredients:

• 2 pounds Goose meat (use breast, thighs and legs)

• 3 tablespoons granulated honey

• 1 teaspoon sugar

• 1 tablespoon garlic powder

• 1 teaspoon cracked pepper

• 1 teaspoon smoked paprika

• 1 tablespoon onion powder

• 1/2 teaspoon celery salt

• 1/2 teaspoon molasses

• 1/2 tablespoon liquid smoke (if not using a smoker)

• 3 tablespoons quick cure or maple cure

Directions:

1. Grind the meat: Start by grinding your meat through the smallest grind plate you have.

2. Mix ingredients: Combine all ingredients thoroughly in a large bowl. Once fully mixed, cover mixture and refrigerate for 12-24 hours to allow the flavors to meld and the meat to firm up with the sugars and honey.

3. Prepare smoker or oven: Preheat your smoker or oven to 150-160°F (65-71°C).

4. Form sticks: Using a jerky gun or a piping bag (like those used for cake decorating), form even lines of the meat mixture onto your grill grate. Or use a stuffer and stuff into jerky stick casings.

5. Monitor temperature: Insert a probe thermometer into one jerky stick to use as a temperature guide.

6. Smoke and cook: Smoke the sticks at low heat until the internal temperature reaches 145°F (63°C). This should take 2-3 hours. Then, lower the smoker or oven temperature slightly and continue cooking until the meat reaches an internal temperature of 155°F (68°C).

7. Rest the jerky: Remove the sticks from the smoker or oven and let them rest for 10 minutes.

8. Chill:  Refrigerate immediately to stop the cooking process. Chill for at least 1 hour.

Storage:

• Jerky sticks will last 3 days unrefrigerated, 7 days in the fridge, and 6-8 months in the freezer.

Enjoy your homemade Honey BBQ Jerky Sticks!