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 About 4 hours to smoke at a temperature between 225-300 degrees F, Your email address will not be published.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