We do goose all the time, just finished a batch. Man, does it go quick.
Here's our recipe:
Breast the birds, soak the meat overnight in lightly salted water (helps to remove blood from the meat). Drain and vacuum pack. Meat should be frozen for a minimum of 30 days to kill any bugs.
Thaw breast meat until partially frozen, then slice into 1/4" strips. Depending on your preference, cut with the grain for really chewy jerky, or quartering against the grain to make it a little easier to eat (most folks seem to prefer this).
Again, depending on how mild or strong you want the flavor of the end product, soak in milk overnight. The milk tenderizes the meat and helps to draw our any gamy flavor. Sometimes I'll skip this part to preserve the flavor of the meat.Marinate:
8 cups water
2 Tbsp Liquid Smoke
2 Tbsp Pickling Salt
1 Tbsp Garlic Powder
1 Tbsp Black Pepper
1 tsp Seasoning Salt
4 tsp Louisiana Hot Sauce
4 Beef Bullion cubes
Soak anywhere from 4 hours to overnight, then drain meat thoroughly.
Do Not Rinse!
Place in dehydrator, sprinkle with coarse ground black pepper.
Run dehydrator for 1 to 1 1/2 hr at 165, then turn temp down to 115-120. Remove meat when it starts to flake when bent. When pressed firmly, it should not seem "soft".
Best of luck, hope this works for you.