1 1/2 pounds duck or goose breast, sliced thinly into 1/4-inch slices
1/4 cup soy sauce
1 tablespoon Worcestershire Sauce
1/4 teaspoon each garlic powder and black pepper
1/2 teaspoon onion powder
1 tablespoon liquid hickory smoke flavoring
1/4 teaspoon red chili flakes (I usually go heavy on the chili & pepper)
Combine all ingredients and meat into a zip lock bag. Refrigerate overnight, knead and turn bags several times during marinating process to mix in. Drain off liquids and put into dehydrator. Follow dehydrator instructions or to your meat textured liking.
If you don't have a dehydrator, you can turn your oven on to 150-200 degrees and dry for a few hours or until meat feels right, pat off excess fat beads and let cool. When using the oven, prop the door open slightly with a tooth pick to allow moisture to escape.
Only way I can stomach canada's