Slice the Goose Meat: Begin by thinly slicing the goose breast. For easier slicing, partially freeze the meat beforehand.

Prepare the Marinade: In a mixing bowl, combine soy sauce, honey, minced garlic, apple cider vinegar, liquid smoke, black pepper, cayenne pepper (if using), and onion powder. Stir well to ensure the honey is fully dissolved and the ingredients are thoroughly mixed.

Marinate the Goose: Place the sliced goose meat in a large resealable bag. Pour the marinade over the meat, ensuring all pieces are well-coated. Seal the bag, removing as much air as possible, and massage the meat gently to distribute the marinade evenly. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.

Prepare for Dehydrating: Remove the goose slices from the marinade and pat them dry with paper towels. Arrange the slices in a single layer on the dehydrator trays, ensuring they do not overlap for even drying.

Dehydrate the Jerky: Set your dehydrator to 160°F (71°C). Place the trays in the dehydrator and let the meat dry for 4-6 hours. The exact time will depend on the thickness of your slices and the specific dehydrator used.

Check for Doneness: The jerky is done when it is dry and chewy but still pliable. It should not be brittle or overly hard. Test a piece by bending it; it should crack but not break.

Cool and Store: Once done, let the jerky cool completely before storing it in an airtight container. It can be kept at room temperature for about two weeks, in the refrigerator for a month, or frozen for longer storage.

Enjoy your homemade Smoky Honey-Garlic Goose Jerky! It's a perfect snack for outdoor adventures or a protein-rich treat for any time of the day.