3/4 cup soy sauce
1/3 cup worcestershire sauce
2 teaspoon ground pepper
2 tablespoon Garlic powder
2 tablespoon Onion powder
3/4 teaspoon red pepper flakes
Slice meat 1/4 inch thick by 1 inch wide. Best thing is to use a slicer but you can use a fish filetting knife. If you jerky your goose, the filet gives you an idea of the average size.
Once slided, pour marinade over meat and mix thoroughly. I have started coating the top of the meat with garlic flakes and a generous amount of freshly ground pepper. Marinate for 12 hours, mix again and let sit for another 12 hours. By this time, most of the marinade will have absorbed into the meat.
Place meat slices on grill and smoke for 8-10 hours at 175 using hickory wood chips.