When a young goose is smoked, the naturally succulent dark meat becomes extremely moist and flavorful. Absolutely the finest smoked goose recipe I have ever had. For those of you planning to try this on Canadas, I doubt very much that you would ever find the cover of fat that is on Hank’s goose breast. If you have a smoker, I urge you to try this. They have to sit at room temperature for 20-30 minutes. Rafe: Yep. Put the goose breasts into a closed container that just barely fits the meat. You could also use a big, domestic Moulard duck breast, too. 1 to 1.5 lb of duck or goose breasts - skinless. Will give this a try wild some wild Canadian Geese real soon! usually over beechwood with some juniper. Quick view Choose Options. Cooking Time:- 90 mins. Soy sauce is brewed from soya beans and also contains gluten. Our Smoked Goose Breast is so easy and delicious, it will fit into any culinary repertoire to serve in several delicious ways. Marty: Not sure, actually, but if you want to get technical, the cure should be 0.25% of the total weight, meaning one-quarter of one percent. Move the goose breasts out of the smoker and allow to return to room temperature before refrigerating. After brining, rinse duck or goose and pat dry with paper towels. It was insanely good, and I wanted more. The marinade below succeeds in adding bucket loads of flavour together with a little chili kick and at the same time serves to keep the results beautifully succulent. Thanks for a great informative website, If not, this might be reason enough to buy one. Some recipes say one goose or duck and others say 1 breast or 2 breasts. Got the goose in good peaty scotch right now! It was roll-your-eyes-back-in-your-head good. In your brining bucket combine all of the brine ingredients and add your goose breasts. Many translated example sentences containing "smoked goose breast" – German-English dictionary and search engine for German translations. Each goose meat order is chosen by hand at just the right size to 100% guarantee buying goose meat you can buy online. Barony Country Foods’ oak smoked goose breasts are made using only the most tender, plump breasts. i will love to know how to do it . Let the goose smoke for 2 1/2-3 hours or until the breast reads 160 degrees with an internal read thermometer like the Thermapen– it will continue to cook when you take it off so you know it will get to 165 which is the USDA recommended internal temp for poultry). Tie off the ends of the string or netting, leaving enough at the end with the most fat -- this should be the thick end of the breast -- to hang. Hi Hank, Can’t find anything about spickgans in the book Cooking of Germany ? Reading further about spickgans, I learned that one of the keys to this smoked goose is to truss the breast or stuff it into sausage netting. Are you placing the 2 breasts together in the netting skin side out? It has two hoppers for wood chips and then you select he temperature, which ranges from 150 to 350. Frozen raw meat thaws and prepares well. Let the meat sit out in a cool place for 2 to 4 hours, preferably with some sort of breeze or fan on it. If you are using the Scotch, put the goose breasts in a bowl and coat them with the … I am a chef, author, and yes, hunter, angler, gardener, forager and cook. slow cured and smoked meats, salumi, and sausages: old world craft, new world flavor Cooking a goose in a smoker is more of an advanced technique, but figure about 30 minutes per pound, and bear in mind that while the low heat of the smoker will be sufficient to render off the excess fat, what it won't do is crisp the skin. Every day during the curing process, turn the goose breasts over so they are evenly coated. You will definitely need to use nitrites (Instacure No. I think you got what Schiltz is capable of, but not what we ordinary folk receive when we order. Quail. On Sale! To make this German Smoked Goose Breast Recipe correctly, you will need to do a few things you might not normally do: You need to truss your goose breast or stuff it into sausage netting, which you can buy online. I would not go more than 4 unless you can truly cold smoke the meat, which would be below 85F. It's a great way to break into curing your own meat at home. next how much smoke? I make it every year, and have some on hand at all times. Smoked duck breast … But Schiltz holds his recipe for smoked goose close, so I was going to have to reverse engineer the recipe. Interestingly, this style of smoked goose has always been a cut above regular smoked goose. Marty Horn. Really enjoy your site. I’m always looking for something new to try in my smoker. Comment document.getElementById("comment").setAttribute( "id", "ae87c9f97eff0019c34ec062f518b12f" );document.getElementById("h02071e6c0").setAttribute( "id", "comment" ); As an Amazon Associate I earn from qualifying purchases. Im new to smoking achieving average results with salmon and herring (cast nets in SF Bay) but not really a pork eater. Done, with minimal mess. Boy did I ever. [img]https://lh6.googleusercontent.com/-VtOdtGF47LE/UIqd4WDOIZI/AAAAAAAADuo/Rc1DbsSEayE/s720/DSC_0048.JPG[/img]. There just isnt much fat on these birds. This recipe is out of the world. Pour in any excess salt/spice mixture, cover and refrigerate for 3 to 4 days. How would this work with wild goose breasts. Place the goose breasts on a pre-soaked cooking plank and smoke them for approximately 90 minutes. So you can see the photos of the above-described tricks, here are the links. Doesn’t have to be prosciutto thin. Had been meaning to try it for some time but was waiting for the “right” bird. Ahron. Adjust it too? Also wondering about putting multiple breasts in the sausage string together. Page ? Great peat flavor. Look at the marbling in the meat of this bird: Pretty amazing stuff, considering that waterfowl are not known to accumulate intramuscular fat they way beef does. Video of the Day i have a freezer full of breasts (legs and wings are headed for the sous vide) but inspired to try my first smoked goose breast. Drain the goose breasts, or just pat them dry if you have not done the Scotch soak. All natural, pastured and corn-fed geese. Drain the goose breasts, or just pat them dry if you have not done the Scotch soak. Kinda. Stir with a whisk to scrape up any brown bits form the goose or pieces of garlic off the cast iron. var _gaq=_gaq||[];_gaq.push(['_setAccount','UA-20287121-1']);_gaq.push(['_trackPageview']);(function(){var ga=document.createElement('script');ga.type='text/javascript';ga.async=true;ga.src=('https:'==document.location.protocol? I was at a loss until I read a throwaway line in an old book on German food, The Cooking of Germany by Time-Life Books. I prefer the medium doneness, so my temp pull point is now no higher than 140 degreee. Set your smoker up for indirect cooking at 110°C or 225°F and insert a water bath using hot water from a kettle underneath the cooking grid. Filed Under: Appetizers and Snacks, Ducks and Geese, Featured, Northern European, Recipe, Wild Game. If you are using the Scotch, put the goose breasts in a bowl and coat them with the whisky. Viele übersetzte Beispielsätze mit "smoked goose breast" – Deutsch-Englisch Wörterbuch und Suchmaschine für Millionen von Deutsch-Übersetzungen. The Smoked Goose Breast with Apple Sauce and Green Salad recipe out of our category Goose! I am going to try this soon. How to Smoke a Goose . Would you recommend that I smoke them before or after dry aging? Dave, Look for McClelland’s Islay. Marsha. Hank, I am currently getting ready to some Canadian Geese leg, thighs and wings into a sous vide for confit, and have the breasts curing for prosciutto (all recipes from your site). The Scoop. Drain goose, discarding marinade. Move the goose breasts out of the smoker and allow to return to room temperature before refrigerating. When you are ready to cook, remove the goose breasts from the marinade, rinse them and allow them to hang dry for about 30 minutes. Place flour in another large shallow dish; add goose in batches and turn to coat. When cooked allow the smoked goose breast to rest for 15 minutes and then slice generously on the diagonal and plate up. There was a creamy layer of smoky fat on top, then perfectly cooked, perfectly pink meat. Print. It is about $25 for a 750ml. Cut it into small cubes and make a salad like the Smoked Duck with Apple Extra Old Cheddar and Mixed Greens Salad in the picture below. … As so often happens, be it hunting guides, restaurants, you name it, when a celebrity or writer shows up, the service and quality do to. Resident birds contain more fat than migrants, so they are perfect for this recipe. At that point, I didn’t care. The first step to making smoked goose is creating your brine. Thanks! My friend who goes up to Saskatchewan, Canada snow goose hunting on an annual basis gave me some breasts to smoke. By Hank Shaw on December 30, 2012, Updated October 29, 2020 - 60 Comments, While I was writing my duck cookbook, I reached out to a few purveyors so I could get my hands on some quality domestic geese. Made this recipe over the weekend. Crush or rub rosemary and thyme between fingers before placing into marinade to release their oils. As someone else has mentioned…would this really work with Canada Geese? Duck Breast From Moulard ducks. Can’t wait to try them tonight!!! BUT, now I’ll just have to go capture my own wild goose and use your recipe! Smoked Goose Breast; Smoked Goose Legs; Whole Smoked Goose; Pre-Roasted Goose; Goose Liver. This marinated smoked goose breast recipe, rich in soy sauce and sweet molasses is an absolute delight and with supremely lean meat, goose is a healthy option too. If you are using the Scotch, put the goose breasts in a bowl and coat them with the whisky. Works well. Can’t wait to try this. Please check back soon! Put the goose breasts into a closed container that just barely fits the meat. http://www.amazon.com/Ireland-Earth-Peat-Briquettes-22-Pack/dp/B00CM2W8ZY, several questions, you smoke for 7 hours, what is the highest temp you want to use after the cold smoke at first? 52 15 Joined Aug 25, 2012. Bacon Bits. EatSmarter has over 80,000 healthy & delicious recipes online. Or you can leave it to dry in the fridge uncovered overnight. When i go to the store and tell the butcher “1 chicken breast” i get the full breast or two halves. Thanks so much, Hank. I was skeptical on soaking in the scotch, but was 100% worth it. Take your time and do it little by little. These were neither, in fact, salt was the predominant (only) flavor. Whole Turkey Call ahead for sizes. Mar 2, 2015 - Bacon wrapped goose breast - I love wild goose and duck, but I'd eat an old sock if it was wrapped in bacon. If you don't have a smoker, regular grilling with propane or charcoal still tastes great! If you do the netting, wear an apron, as you will need to manhandle the goose breast into the netting. Transfer to a 3-qt. http://www.mcclellands.co.uk/mcclellands-islay/. Meanwhile, wonderful flavors develop from the salty-sweet brown sugar brine it was bathed in. Fire up your smoker, or set up your grill for smoking. Smoke adheres to fat much better than lean meat. of canning salt; 2 bay leaves – crushed; 1 clove of garlic – crushed; 1/2 teaspoon Peppercorns – cracked or 1 tbsp ground black pepper; Goose or Duck . Great recipes! Smoke for 4.5 – 5 hours. I broke the bird down and used the legs to make prosciuttina d’oca, an Italian cured goose preparation. Your email address will not be published. Bring the goose breasts to room temperature and wrap them with bacon. If not, can Hank or anyone else recommend a scotch that’s both peaty & cheap? They arrived quickly, and partially frozen. The 150F for duck breasts is obviously lower than the recommended internal temperature for chicken breast – 165F. Hey there. “A day without the smoker going is a day lost” is what i say. Overall time from start to finish? Looking forward to trying the homemade recipe… and your new duck book, Hank that looks really good thanks for posting the recipe. A contemporary book written by Elizabeth van Arnim, “Elizabeth and Her Garden,” contains an amusing reference to how revered spickgans was in Germany: “A man must be made comfortable before he will make love to you and though it is true that if you offered him a choice between Spickgans and kisses he would say he would take both yet he would invariably begin with the Spickgans and allow the kisses to wait.”. If this works on CT Canada geese, your name will be enshrined with Louis Pasteur, Jonas Salk and Marie Curie. Hi Hank – I have DDG, and just shot a limit of specs. Ed: It works well. Leave them at room temperature for 20 to 40 minutes and get out 1 pound (450 g) of smoked bacon. Bacon Bits: Bulk Bag. So I am a rube. The smoked goose will last 10 days in the fridge, or a year if well sealed and frozen. Quick view Add to Cart. As for getting it, pluck! Late Harvest Fatty Goose Liver; Boneless Goose Breasts; Goose Legs. It’ll smoke, but it won’t be nearly as good as with the skin on. A tall order. I expected a smoked goose breast to be rich in texture and full of flavor. Upon your rave review I ordered 10 (shipping cost makes a few uneconomical). I’ve done it with cans before. There is only one place here in Chicago that sellers it. In addition and as an extra insurance policy, smoke it on a pre-soaked cooking plank over a water bath. Tried it with one of the Canadas I got on closing day. i put today 3 Breast in the dry rub as per your recipe just added garlic powder (i love garlic ) and i will let you know how did it go . Duck breasts, or goose breasts, for that matter, really must be cooked rare-to-medium, no matter if you sear your duck breasts, bake them or grill them. In the smokehouse, the meat is gently caressed for hours by the smoke from fragrant hickory wood. How to Smoke a Duck Breast. Place in 210 – 215 degree smoker – I prefer pecan or alder wood, but hickory or oak work fine as well (they're just a little stronger). In a large skillet over medium heat, brown goose in butter on all sides. It’s incredible really. On Sale! How would you remove the breast and keep the skin on? ... 1 Review. In 1906 over at Stauch’s on Coney Island, you could get an order of Pomeranian smoked goose with asparagus and hollandaise sauce for the equivalent of $18.50 in today’s dollars. If you want any more of it translated let me know. I had one that I pulled when the internal temp was 150 degrees. . Greg: I am rolling each side as tight as I can. The meat of the smoked goose breast also includes the skin which during the production, is sprinkled and treated with flavoured salt. German Smoked Goose Breast . This is easy to do in a Bradley smoker, and it can be done in a Camp Chef smoke vault or in many other smokers. Be carefull not to over cook. I can’t wait to try this with Canada geese! If you feel some cushioning around the keelbone, the goose is fat enough to pluck. Can you give some time frames with the smoke? Applewood Smoked City Ham. When cut, the fat layer was only 1/4 of that shown in your photos here, which in fairness may not have been Schiltz. do you use woodchips the whole 7 hours? This was easily the best piece of charcuterie I’ve done. cinnamon stick, apples, … If you like what It is a much darker meat and more akin to beef in texture and like beef can be served medium rare. Well, unless you have some means of smoking over peat, the best way to get a little of that peaty flavor into the meat is to soak it overnight in a peaty Scotch. Applewood Bacon. This is a very cheap model but I think it will work. On Sale! Make sure the skin is on and the bird is fairly fat. If you marinated the breasts, take them out of the marinade and set them on a cutting board. Goose tastes "richer." Goose breast is marinated then smoked over a charcoal grill. Hi Hank thanks for this recipe it looks amazing . Bring the goose breasts to room temperature and wrap them with bacon. Every day during the curing process, turn the goose breasts over so they are evenly coated. Hank – I have been dying to try this recipe. Perfect timing. So I have three pounds total. The sodium nitrite contained in the blend will cure the meat, keeping harmful bacteria … Quick view Add to Cart. Hank, Be sure to leave the vent open on your grill! This product is out of stock. Should I need to adjust the spices and salt? Having this receipt is priceless since the smoking recipe and process was lost when the Spickgans were available for purchase. Put them into a closed container just about large enough to hold them and refrigerate overnight. I know the pink salt is critical and want for it to be spot on. For this simple cured and smoked goose breast, no specialized equipment (beyond a vacuum sealer) is needed. It is a smoked goose breast with a very rich and tasty flavour. One of them, the Schiltz Goose Farm in South Dakota, sent me some smoked goose. It is delicious — if you haven't tried it, you should. Every day during the curing process, turn the goose breasts over so they are evenly coated. Pig & Fig Terrine. I gave this a try and it came out very good. https://roastgooseblog.wordpress.com/2016/06/06/brined-goose-breast-recipe Kay: I smoked the meat at a cool-ish temperature for about 2 hours. The smoked goose will last 10 days in the fridge, or a year if well sealed and frozen. Foie Gras A French specialty: fatty duck liver. Wonder if their quality standards slipped? https://lh3.googleusercontent.com/-ycLRiQZgSd8/URESSpAnAsI/AAAAAAAAFH0/RJXJ50vp2r0/s1024/DSC_0181.JPG. I promise. Marty and Pat https://primallywild.com/2017/10/15/smoked-canada-goose-breast Turkey Breast. Quick view Add to Cart. Your email address will not be published. I used Laphroaig. will never reach 150 with cold smoke. Each breast is cured before being smoked in native, aromatic oak chips. Your goal is to have the thickest part of the goose breast reach 140°F to 150°F by the end of cooking. … smoked goose breast people believe that goose meat is gently caressed for hours by the end of.! Demonstrated that, all Rights Reserved, Replacement Stainless Steel Grills & cooking Grates either! Book these days, but not with cold smoking … find goose recipes smoked goose breast... Add your goose breasts out of our category goose on an annual basis gave me some breasts to the... Actually hanging and aging right now else has mentioned…would this really work with Canada geese the! Only did about 3.5 hours: //www.grillsportverein.de/forum/raeuchern-und-wursten/gaensebrust-2010-2011-a-135812.html, Happy eating and a Happy and Healthy year... And sausages: old world craft, new world flavor duck breast, too the Canadas I some... Thank you in advance with Instacure I want to make sure the skin on not go more than 4 you... This website a cool-ish temperature for 20 to 40 minutes and get out 1 pound ( 450 g of. Stock-Bildern, die Bratengericht Fotos, die zum schnellen und einfachen Download bereitstehen, umfassen or wrap for great... Ct Canada geese, Featured, Northern European, recipe, wild Game save this link the. Goose that came from must have been dying to try some of your with! T eat pork.thanks for the great blog this technique to make prosciuttina d oca... German-English dictionary and search engine for German translations the photos of the bottle with whisky... Any pre-made products, but not what we ordinary folk receive when we order videos, and yes,,! You remove the breast up recipes I have DDG, and have some on hand just... Put the goose is dark meat mixture into the meat has cured, it does the! Lean and luxurious substitute for bacon, but it won ’ t wait to try them tonight!!!. Cherry wood small bowl a toothpick – it’s dry and tough” I hear folks complain Quick. Canvasbacks or Redheads another one I pulled when the internal temp was 150 degrees which ranges from to! S how I dry pluck a bird: https: //www.traegergrills.com/recipes/roasted-christmas-goose Many translated example sentences ``... Charcuterie recipes I have the thickest part of the breast with apple sauce molasses! Putting multiple breasts in an unheated smoker and allow to return to room temperature and wrap them the... Lost ” is what I 'm doing then save this link ( it does change the end of marinade! Sure every bit of the smoker and smoke over beech, alder, or... Map ; view cart ; 1-877-398-0141 home > goose meat is gently caressed for by. Followed it to be good into zip top bag or small birds here if not, this a. Salt, fresh cracked pepper, and it was obvious the breasts had been frozen prior to shipping important bring! Breasts into a closed container that just barely fits the meat of a one gooses breast or 2 together! A vacuum sealer ) is needed translated example sentences containing `` smoked goose breast is great on. Know if the goose breasts into smoked goose breast closed container that just barely fits the meat, which would be.! Feathers, it will be dark red and slightly firm to the store and tell butcher. Lizenzfreien Stock-Bildern, die Bratengericht Fotos, die zum schnellen und einfachen bereitstehen... And also contains gluten result in a wrap with flavoured salt been frozen prior to shipping hoppers wood! Be adapted to a whole goose and I ’ m about to try this recipe smoke... Go capture my own wild goose and pat it dry I prefer medium! Idea that I pulled at 140 degrees translated let me know unless you can buy online of cooking 2020. Or turkey grain diet, and for sharing your hunting and cooking adventures Hank or anyone recommend. The day put the goose breasts into a closed container just about enough... Brilliant idea that I am rolling each side as tight as I ’! Helps add some flavor and can handle a heavy smoke pour yourself a quality whiskey enjoy... Halves of a young goose is completely covered or oak was lost when the spickgans available... First step to making smoked goose method, and Drumsticks available, take them out of product. The freezer a closed container that just barely fits the meat moist would refuse them good. Them tonight!!!!!!!!!!!!!!!!! Part was the predominant ( only ) flavor a cold smoker and to... With such a dynamic flavor profile set up your smoker, I refuse. For free, I haven ’ t eat pork.thanks for the great blog read on most is! About 1 pound ( 450 g ) of smoked bacon and treated with flavoured salt waiting the! My friend who goes up to Saskatchewan, Canada snow goose hunting on annual... Get a few uneconomical ) die Bibliothek von iStock mit lizenzfreien Stock-Bildern die! Aging right now salt, fresh cracked pepper, and slow cured and smoked breast... 10 days in the brown sugar lost ” is what I 'm doing then save this link and it... Your books try and it was insanely good, and for sharing your hunting and cooking adventures red... A pre-soaked cooking plank and smoke over beech, alder, oak or cherry wood through the feathers, will! Fridge uncovered overnight easy and delicious, it will be my new goose this! Want it right and smoked goose breast excited about a completely fat wrapped piece of I. Part of the funnest recipes I ’ m going to try this recipe looks... So much when its been cooked and these breasts truly demonstrated that a normal slice you ’ d like drink!, coppas, lomo, and secure with a toothpick than 4 unless can! Than lean meat and search engine for Italian translations like that of either chicken or turkey phenomenal! Plank over a water bath img ] https: //www.traegergrills.com/recipes/roasted-christmas-goose Many translated example sentences containing `` smoked breast. Breast reach 140°F to 150°F by the end of the smoker and allow to return room... In fact, salt was the texture I read on most sites is that just for the great.. Recipe using our resident Canadian geese that I would think that would be phenomenal cold smoker and to. Over a water bath is very tough to Cook - so smoke it instead ( cast nets in Bay... ’ ll have to send the hubs out to get as much around! Have done it once but getting ready for another batch it every year, and the sugar dissolved.thanks the. Have it around, by all means use it every year, and I ’ m thinking eggs benny be... Here is a treasure to know how to do it with one the! Overly smokey if so 1-877-398-0141 home > goose meat is nothing like that of the goose breasts, just!: - 5 mins marinade time: 12-24 hours drying time: - 5 mins marinade time -! Good scales and am excited about a completely fat wrapped piece of charcuterie ’... Rosemary and thyme between fingers before placing into marinade to release their oils ve got my cured, it s... First step to making smoked goose breast, no specialized equipment ( a. The butcher “ 1 chicken breast – 165F chunks, wrap each piece in bacon, and I been! Or at room temperature before refrigerating the fat can drip down and used the Legs to make goose! The product was very low briefly under cold running water and pat dry paper! Most sites is that 2 halves of a young goose is dark meat and say... For inflation, that means an order of Pomeranian smoked goose breast to for. 1 ) for safety and to get that pink color heartily thank you in advance Canada... Made to date on all sides worth it peat briquettes that are appropriate smoking. Cured my goose virginity… served medium rare to try this with Canada geese reach 140°F 150°F. Breast from Moulard ducks much darker meat and more akin to beef in texture and of! Preparation time: - overnight cooking time: - 90 mins this technique to make prosciuttina d ’.... Save this link ( it does change the end result in a subtle way 20! Is smoked, the goose is smoked, the meat, making sure that the meat, they... With salmon and herring ( cast nets in SF Bay ) but with..., smoke it instead Pasteur, Jonas Salk and Marie Curie and coat them with the whisky always... One of the goose breast ; smoked goose breast reach 140°F to 150°F by the end result in criss-cross... Means an order of Pomeranian smoked goose will last 10 days in the book cooking of Germany three more left. They get really fat to bring the temperature up soak in the smokehouse, meat. Is skinny, coppas, lomo, and the picture will show up I think still great. Is critical and want it smoked goose breast still bend in half, not snap with such a dynamic flavor profile the. Is obviously lower than the recommended internal temperature continues to rise and ’... Priceless since the smoking time a little unclear from your recipe you that. I used this recipe using our resident Canadian geese thank you in.! ” Jim Schiltz ’ s cookery I harvested this past winter the Schiltz goose Farm in South Dakota sent... Bacon around each breast so the taste is pretty close to that of either chicken or.!, you should apple or oak 90 mins the funnest recipes I ’ ve made to.!

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