Italian sausage belongs in a class all on its own. 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. Per lb. I treid it, I like it! All the meat on a goose is dark meat, so the taste is pretty close to that of the turkey's dark meat. Once it's cooled off a bit I like to put it in the fridge to cool it faster. I've also made nuggets out of them, but the best by far has been jerky! slow cured and smoked meats, salumi, and sausages: old world craft, new world flavor My partner is an avid hunter and has recently started trying his hand at smoking. These go well with so many wild game dishes, not just the brine I use. Smoked Canada Goose breast is at the top of my list on how to cook these. But I would have to say that this did work out well. In fact, I use the plain, old Weber kettle grill. salt: 45 g: 2½ Tbs. With a 4L pail, the brine was enough to do 4 breasts. Goose Leg Quarter packages are shipped vacuum-packed. 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. public smokehouse: … It is delicious — if you haven't tried it, you should. Was able to find Juniper berries at natural foods store. JavaScript is disabled. Try to keep your smoker at 200°F or cooler; I like to keep it at 160°F, which lets me smoke the goose for a solid 3 to 4 hours. My parents do a lot of birds for hunters so just wondering. Applewood Smoked City Ham. Goose meat is high in protein and a significant vitamin B source. Be careful when you are smoking your goose, as the internal temperature can skyrocket in such small pieces of meat. Unfortunately, they aren’t a common item to find in grocery stores. Goose sausage is a must if you happen to hunt geese, especially Canada and snow geese, which are often skinned. I then transferred it to the oven at 350 f until it reached 175 f. The goose was so tender and flavorful. Transfer the grilled goose breasts to a cutting board and cover them loosely with aluminum foil. 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. It can be … Spicy Italian Sausage. Place breasts into the brine pot and refrigerate overnight. It will not be dried out, rubbery, or have a bad taste. coriander: 4.0 g: 2 tsp. Top. Then I rinsed it and stuffed the cavity with apples and onions as one person had recommended. 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. I have completed the smoked snow goose breasts. © 2004-document.write(new Date().getFullYear()); SmokingMeatForums.com. The secret lies in brining the goose first, then smoke-roasting it on your grill or smoker. by Adam Jones | Nov 11, 2017. Adding this to a charcuterie board not only makes you a hit but also prompts a good story. The larger, older geese are more prone to having a bit of an off taste if you cook them too long. There are a couple things I would change which I will discuss when i make the next post. Thank you Answer:-It depends on the weight to be absolutely exact but my favorite of all smoked goose recipes calls for about 8 hours based on 8 -10 pounds (3.5 – 4.5kg) weight of bird. 16-24 hours for marinade This site uses Akismet to reduce spam. https://primallywild.com/2017/10/15/smoked-canada-goose-breast https://baseoutdoor.com/outdoors-lifestyle/smoked-goose-breast-recipe Whole Muscle + Larder Meats. Whole Muscle + Larder Meats. Try your best to maintain your smoker between 200 and 225 deg F. A little over is fine but don't let it get too much hotter. Meats Metric US; goose breast, boneless and skinless: 1000 g: 2.20 lb. Do the same for the sea or kosher salt by multiplying the total weight by 2%. Contrary to what you may read, you don’t need an expensive electric smoker to do this right. Your email address will not be published. Many people believe that goose meat is very tough to cook - so smoke it instead! Each goose meat order is chosen by hand at just the right size to 100% guarantee buying goose meat you can buy online. A limit of Canada geese or Snows calls for a wild goose recipe that does justice to the dark, rich meat. Slice very thin and enjoy with pickles and mustard. 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… The skin on breast was still plenty smoky but also a bit more moist. Smoked Wild Goose Recipe Makes a Great Tasting Treat. Used hickory as I didn't have applewood chips. Take a look below at the complete list of Prasek’s smoked products and to review the smoked meats available for online purchase, please click here, or use the navigation above. It's a long, lower heat process and you do want a fully cooked piece of meat. 99. For the best possible site experience please take a moment to disable your AdBlocker. Smoking Goose uses old world craft--butchering by hand, curing without compound nitrates, and smoking over whole wood--that translate into new world flavors into over 40 varities of award-winning meat treats. Starting with the end in mind, we stay laser focused on customer satisfaction. Pour water and all the spices into a pot and bring to a boil. I have several recipes (check out waterfowl recipes here) I’ve used on goose breasts but smoking is my favorite when I have the time. 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. The goose meat has similar proteins to duck—the two birds are fortified with a substantial amount of … My friend who goes up to Saskatchewan, Canada snow goose hunting on an annual basis gave me some breasts to smoke. FREE Shipping on orders over $25 shipped by Amazon. You must log in or register to reply here. An added bonus is rendered fat to preserve for your potatoes or vegetables. Handcrafting salumi, sausages, and slow cured and smoked meats. As expected, the skinless breast wasn’t quite as moist and it absorbed more smoke flavor. Contrary to what you may read, it is not necessary to keep some magical temperature number for the duration of your smoking. there was a little bit of fat on the outside from field dressing them so i removed it. Here they are drying on the drying rack. The Most Bizarre Ribs I've Ever Done....But Really Good (Q-View), Beef Brisket Bacon Experiment: Success!! Notify me of follow-up comments by email. Goose, being a very lean meat, might be a little dry if cooked above 135....  Dave. Goose tastes "richer." https://primallywild.com/2017/10/15/smoked-canada-goose-breast/. Mix the salt and curing salt together and sprinkle evenly over the meat. Amazing! Serve the grilled goose with a garden salad or baked potatoes. But it took me a trip to Israel to find a bird that was tender and moist. $150.00 $48.00. That would be ideal, but mine will always range between 225-300 deg F as I add coals and I never worry about that. Add the goose breasts to a vacuum sealer bag. Massage the spice mixture into the meat, making sure every bit of the goose is covered. I promise you that I will get something posted in the next day or so. The only difficult one is juniper berries. I really enjoyed the meat. I usually smoke meats with hickory wood but I've read that softer fruit woods are better for waterfowl so I used apple wood for this. Set aside to cool. Required fields are marked *. Just made this tonight for Thanksgiving! Like a duck, a goose contains glycine, which is essential for healthy skin and osteoarthritis management. I also let them dry off on a drying rack for about an hour before I smoked them. Smoking game meat isn’t as complicated as companies that sell electric smokers make it sound. Place geese on the middle rack and bake for 2 hours. They'll be ready in 90 minutes in a hot smoker, which to my mind isn't enough time on the smoke. In fact, goose meat is the centerpiece Christmas dish in many European countries such as Germany. Caramel Bacon Cheddar Popcorn. Smoked meat will always be at the top of my list. Do this while you're waiting for the coals. I have never eaten or cooked snow goose before so I honestly am not sure what to expect from this little adventure. You will often have to add more coals to maintain temperature and add wood chips to keep the smoke going. So in the event that you shoot a large goose, I’d say that’s a perfect opportunity to give this one a try. Using apple wood in my electric smoke until it reached 145 Fahrenheit. Heat a smoker to 250 degrees and use apple wood chips or apple bisquettes. All of the ingredients except one are common items you’d probably already have in your house. Photo by Hank Shaw. I smoked some with the skin on and some with the skin off so I could compare results. Goose refers to the meat of a large bird in the Anatidae family of birds. Improperly cooked, it can be dry and tough, so a good recipe is a must. (Most of the geese I’ve cooked at home have been neither.). I am relatively new to smoking and I will be using a Green Mountain Grill pellet smoker to get this accomplished. We ate a few of the breasts and we were quite pleased with the results! Leave the meat to rest for 5 minutes and then cut the breasts into slices. pepper: 4.0 g: 2 tsp. Everyone loved it, was very tasty, will absolutely make this again. Quick view Choose Options. https://blog.cavetools.com/how-to-make-the-best-smoked-goose-breast 4.8 out of 5 stars 4. Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window). Ryan, nice job on the breasts.... they look awesome..... Well by the looks of the goose breasts im definitely going to try this. Keep checking the internal temperature at the thickest part of the goose until you get 150-155 deg F.  Yes you read that right. smoke signals in your inbox. As for Craft Jerky and all other smoked meats, the same applies. Looking forward to trying some other game recipes from your website. It will taste better than any smoked deli meat you've ever tasted and this is without the chemicals, fillers, and added sugars. You do not want them in direct contact with the heat. Pork Tenderloin. I was a bit worried about cooking it to 150F but it turned out perfect even without the juniper berries. Paperback $10.99 $ 10. 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. (Pics), Slammer, located in the Front Range of Colorado. Delivering wholesale and pe . With 4 legs per pack, there is ample meat for a small crowd. SUBSCRIBE TO OUR EMAIL LIST FOR NEW RECIPE POSTS Subscribe. Smoked Meats. Pork Tenderloin is another cut of meat that is forgiving and always … I like more than 16 hours for this and usually wind up around the 20 hour mark. Smoked Meat: Not Your Everyday BBQ: Bacon, Cheese, Tuna, Sausage, Vegetables: The Best Recipes of Smoked Food, Unique Recipes for Unique BBQ. Learn how your comment data is processed. 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. For a better experience, please enable JavaScript in your browser before proceeding. Continue smoking until meat registers 150-155 degrees. Turn down the heat and let it simmer for 5 minutes, stirring to make sure all the salt is dissolved. With the great times we’re living in of Amazon quick delivery, below the kind I buy and recommend. view all products. 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. HOURS. Canada Geese have large chunks of breast meat that are ideal for this process. After a few hours of changing the water and rinsing the meat it cleared up very nicely. We noticed that you're using an ad-blocker, which could block some critical website features. Every day during the curing process, turn the goose breasts over so they are evenly coated. Cold smoked goose or duck are delicious products that have always been popular in East-Northern Europe. DEFINITELY doing it again for the game. You want a 145 deg F internal meat temperature. view all products. Quick view Add to Cart. Lithuanian Smoked Goose. Then I smoked at 250 f for 1/2 hr approx. I havent had time todo it due my work schedule which  has prevented me from updating this thread. Both were excellent. Figure the amount of cure by multiplying the weight of the meat by .25%. Got freezer at farm full of bird. Sort By: On Sale! Hi Guys, I got the smoke done, but I have not had time to get this stuff posted. After 1.5 to 2 hours of smoking you should be done. Did your friend say where in Saskatchewan he hunts. Pour in any excess salt/spice mixture, cover and refrigerate for 3 to 4 days. I'll be watching this thread, got a couple breasts in the freezer, was going to make a goose chili or gumbo, not sure yet. https://www.thespruceeats.com/grilling-and-smoking-goose-335737 I will have some pics and results soon! This is smoking. Just never tried smoking any yet. Use a meat thermometer to check temperature of the thickest part of the birds. Put the goose breasts into a closed container that just barely fits the meat. Remove from smoker and loosely cover with aluminum foil. Ingredients per 1000g (1 kg) of meat. Have leftovers, will be slicing it super thin and trying it in a sandwich with stone ground mustard. Cure #1: 5.0 g: 1 tsp. Yes, goose is the traditional roast bird for Christmas, particularly in England. Sorry to keep you all in suspense! The smoking temperature should be 250°F or 120°C and you'll need a hot water bath underneath. $12.00 $9.00. 24 hours or more wouldn't hurt anything but isn't necessary. Start by weighing the goose breasts. subscribe to email updates for the general public on events, sales, and more. One of my favorite recipes starts with a soak in marinade, and ends with some time in the smoker. SmokingMeatForums.com is a community of food lovers dedicated to smoking meat. I will forewarn you, don't start this unless you have 3-4+ hours when you'll be available to maintain your grill. Drop a handful of soaked wood chips on the coals, cover the grill, and watch the smoke pour out. Our Goose Leg Quarters are so versatile - they make a delicious meal or a wonderful confit. The meat really has a nice flavor and was very moist. Store the leftover goose in an airtight container in the refrigerator for up to 3 to 4 days. 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. Smoked Meats. While goose meat is not common in the United States and the United Kingdom, it is common throughout much of the world. I hope this helps you guys out as a guide if anybody else decides to smoke any snow goose breasts in the future. About 4 hours to smoke at a temperature between 225-300 degrees F, Your email address will not be published. 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. Chips need to be soaked in water for about 15 minutes before adding to the hot coals. The secret lies in brining the goose breasts in the United States and the United Kingdom, it be... I make the next day or so for 2 hours of changing the and! Meat is very tough to cook these improperly cooked, it can dry! 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