smoked goose meat

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 About 4 hours to smoke at a temperature between 225-300 degrees F, Your email address will not be published.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

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