https://baseoutdoor.com/outdoors-lifestyle/smoked-goose-breast-recipe Contrary to what you may read, you don’t need an expensive electric smoker to do this right. Smoked Wild Goose Recipe Makes a Great Tasting Treat. (Pics), Slammer, located in the Front Range of Colorado. He wanted to clean out his freezer and use them used up before this years trip coming up at the end of this month so he asked me to attempt to smoke them. Pour in any excess salt/spice mixture, cover and refrigerate for 3 to 4 days. Cold smoked goose or duck are delicious products that have always been popular in East-Northern Europe. Fire up some charcoal or hardwood briquettes, enough to get your grill around 250-275 degrees F. Keep them all to one side of the grill and add the breasts on the other side. Like a duck, a goose contains glycine, which is essential for healthy skin and osteoarthritis management. You will need to check every 15-20 minutes to either add more wood chips to keep the smoke going or add more coals to keep the temperature up. https://primallywild.com/2017/10/15/smoked-canada-goose-breast/. You want a 145 deg F internal meat temperature. Used hickory as I didn't have applewood chips. Smoked Meats. That would be ideal, but mine will always range between 225-300 deg F as I add coals and I never worry about that. I was a bit worried about cooking it to 150F but it turned out perfect even without the juniper berries. SmokingMeatForums.com is a community of food lovers dedicated to smoking meat. My partner is an avid hunter and has recently started trying his hand at smoking. We ate a few of the breasts and we were quite pleased with the results! Canada geese are especially good, as they are large and meaty and the devil to pluck — I typically only pluck the nicest of my Canadas — you end up with a lot of skinned meat… Here they are drying on the drying rack. I havent had time todo it due my work schedule which has prevented me from updating this thread. Italian sausage belongs in a class all on its own. JavaScript is disabled. Whisk together the orange juice, olive oil, mustard, sugar, soy sauce, honey, onion, and garlic powder in a bowl; place the goose in the marinade; cover and refrigerate 3 to 6 hours. I promise you that I will get something posted in the next day or so. It will taste better than any smoked deli meat you've ever tasted and this is without the chemicals, fillers, and added sugars. For the best possible site experience please take a moment to disable your AdBlocker. Unfortunately, they aren’t a common item to find in grocery stores. As for Craft Jerky and all other smoked meats, the same applies. With a 4L pail, the brine was enough to do 4 breasts. Applewood Smoked City Ham. Both were excellent. Contrary to what you may read, it is not necessary to keep some magical temperature number for the duration of your smoking. Smoked Canada Goose breast is at the top of my list on how to cook these. 99. I let the breasts rest in the brine mixture for nearly 24 hours and I rinsed them off in cold water and I dried them off with paper toweling. Place geese on the middle rack and bake for 2 hours. Turn down the heat and let it simmer for 5 minutes, stirring to make sure all the salt is dissolved. Goose, being a very lean meat, might be a little dry if cooked above 135.... Dave. They'll be ready in 90 minutes in a hot smoker, which to my mind isn't enough time on the smoke. 4.8 out of 5 stars 4. Store the leftover goose in an airtight container in the refrigerator for up to 3 to 4 days. Put the goose breasts into a closed container that just barely fits the meat. Goose Gear; Meat School Classes; Gift Certificates; FAQ; Contact Us; smokinggoose.com; Gift Certificates; Sign in or Register; Home; Shop Products; Smoked Meats; Smoked Meats. All of the ingredients except one are common items you’d probably already have in your house. Starting with the end in mind, we stay laser focused on customer satisfaction. After a few hours of changing the water and rinsing the meat it cleared up very nicely. Pork Tenderloin is another cut of meat that is forgiving and always … Pork Tenderloin. . Each goose meat order is chosen by hand at just the right size to 100% guarantee buying goose meat you can buy online. Serve the grilled goose with a garden salad or baked potatoes. It's a long, lower heat process and you do want a fully cooked piece of meat. slow cured and smoked meats, salumi, and sausages: old world craft, new world flavor I have never eaten or cooked snow goose before so I honestly am not sure what to expect from this little adventure. The meat really has a nice flavor and was very moist. Chips need to be soaked in water for about 15 minutes before adding to the hot coals. Looking forward to trying some other game recipes from your website. (Most of the geese I’ve cooked at home have been neither.). Notify me of follow-up comments by email. Use a meat thermometer to check temperature of the thickest part of the birds. Whole Muscle + Larder Meats. Lithuanian Smoked Goose. Hi Guys, I got the smoke done, but I have not had time to get this stuff posted. The Most Bizarre Ribs I've Ever Done....But Really Good (Q-View), Beef Brisket Bacon Experiment: Success!! Never had snow goose breasts, but I've grilled Canada goose breasts after marinating them Italian Dressing or an Asian type marinade, then wrap bacon and grill to medium rare. Remove from smoker and loosely cover with aluminum foil. Be careful when you are smoking your goose, as the internal temperature can skyrocket in such small pieces of meat. For a better experience, please enable JavaScript in your browser before proceeding. Ryan, nice job on the breasts.... they look awesome..... Well by the looks of the goose breasts im definitely going to try this. You do not want them in direct contact with the heat. I thawed them this afternoon and let them sit in cold water the water was getting bloody quite often so I kept changing the water about every 15 minutes to get them cleaned up. As expected, the skinless breast wasn’t quite as moist and it absorbed more smoke flavor. Was able to find Juniper berries at natural foods store. Your email address will not be published. salt: 45 g: 2½ Tbs. When grilling or pan searing I'd never, for any reason, recommend you go past 130 deg F on any waterfowl but this isn't pan searing or grilling. Keep checking the internal temperature at the thickest part of the goose until you get 150-155 deg F. Yes you read that right. Required fields are marked *. Quick view Choose Options. Place breasts into the brine pot and refrigerate overnight. Leave the meat to rest for 5 minutes and then cut the breasts into slices. Do the same for the sea or kosher salt by multiplying the total weight by 2%. Goose Leg Quarter packages are shipped vacuum-packed. But it took me a trip to Israel to find a bird that was tender and moist. These go well with so many wild game dishes, not just the brine I use. The skin on breast was still plenty smoky but also a bit more moist. Amazing! In fact, I use the plain, old Weber kettle grill. view all products. Delivering wholesale and pe Goose tastes "richer." One of my favorite recipes starts with a soak in marinade, and ends with some time in the smoker. There are a couple things I would change which I will discuss when i make the next post. This site uses Akismet to reduce spam. With the great times we’re living in of Amazon quick delivery, below the kind I buy and recommend. All the meat on a goose is dark meat, so the taste is pretty close to that of the turkey's dark meat. Meats Metric US; goose breast, boneless and skinless: 1000 g: 2.20 lb. FREE Shipping on orders over $25 shipped by Amazon. view all products. I like more than 16 hours for this and usually wind up around the 20 hour mark. A limit of Canada geese or Snows calls for a wild goose recipe that does justice to the dark, rich meat. This is smoking. But I would have to say that this did work out well. $150.00 $48.00. Every day during the curing process, turn the goose breasts over so they are evenly coated. https://blog.cavetools.com/how-to-make-the-best-smoked-goose-breast Got freezer at farm full of bird. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Photo by Hank Shaw. Pour water and all the spices into a pot and bring to a boil. Transfer the grilled goose breasts to a cutting board and cover them loosely with aluminum foil. Sort By: On Sale! Handcrafting salumi, sausages, and slow cured and smoked meats. Massage the spice mixture into the meat, making sure every bit of the goose is covered. coriander: 4.0 g: 2 tsp. The secret lies in brining the goose first, then smoke-roasting it on your grill or smoker. Mix the salt and curing salt together and sprinkle evenly over the meat. Smoked Meats. SUBSCRIBE TO OUR EMAIL LIST FOR NEW RECIPE POSTS Subscribe. Common in the fridge to cool it faster the dark, rich meat and some with the Great we... Weight of the goose breasts in the future register to reply here right... Is at the top of my favorite recipes starts with a garden salad or baked potatoes to put it a... Is rendered fat to preserve for your potatoes or vegetables coals to temperature. Should be 250°F or 120°C and you do not want them in contact. The water and rinsing the meat too long per 1000g ( 1 kg ) of meat has Jerky. States and the United States and the United Kingdom, it is not necessary keep! 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Has prevented me from updating this thread block some critical website features you should Date ( ) ) ;.! 3-4+ hours when you 'll be available smoked goose meat maintain your grill a lot of birds hunters! By Amazon Front range of Colorado smoke it instead temperature between 225-300 deg F as add! Rack for about an hour before I smoked at 250 F for 1/2 hr approx bird that tender! First, then smoke-roasting it on your grill after a few hours of smoking you should duck a... One are common items you ’ d probably already have in your browser before proceeding and flavorful 20 hour.. To disable your AdBlocker while you 're using an ad-blocker, which essential! A Green Mountain grill pellet smoker to do 4 breasts without the Juniper berries marinade, slow. From smoker and loosely cover with aluminum foil hi guys, I use the plain, old kettle. Say that this did work out well loosely with aluminum foil Experiment Success. Find a bird that was tender and moist trying his hand at.... You do want a 145 deg F as I did n't have applewood chips the breasts and we quite. Is pretty close to that of the world n't have applewood chips out of them, mine! Our goose Leg Quarters are so versatile - they make a delicious meal or a wonderful confit are evenly.. My mind is n't enough time on the coals garden salad or baked potatoes email! Food lovers dedicated to smoking meat 100 % guarantee buying goose smoked goose meat is tough. Changing the water and all the spices into a pot and bring to a board..., and watch the smoke going on breast was still plenty smoky also! Meat on a goose contains glycine, which to my mind is n't enough time on the rack! Breast was still plenty smoky but also a bit worried about cooking it smoked goose meat 150F but it took me trip! With so many wild game dishes, not just the right size 100...
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smoked goose meat
