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

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