smoked goose meat
Yes, goose is the traditional roast bird for Christmas, particularly in England. Then I rinsed it and stuffed the cavity with apples and onions as one person had recommended. My partner is an avid hunter and has recently started trying his hand at smoking. But it took me a trip to Israel to find a bird that was tender and moist. We ate a few of the breasts and we were quite pleased with the results! It is delicious — if you haven't tried it, you should. After 1.5 to 2 hours of smoking you should be done. Goose refers to the meat of a large bird in the Anatidae family of birds. Contrary to what you may read, it is not necessary to keep some magical temperature number for the duration of your smoking. Like a duck, a goose contains glycine, which is essential for healthy skin and osteoarthritis management. Amazing! . One of my favorite recipes starts with a soak in marinade, and ends with some time in the smoker. 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. Did your friend say where in Saskatchewan he hunts. 24 hours or more wouldn't hurt anything but isn't necessary. Contrary to what you may read, you don’t need an expensive electric smoker to do this right. Add the goose breasts to a vacuum sealer bag. Required fields are marked *. With the great times we’re living in of Amazon quick delivery, below the kind I buy and recommend. SmokingMeatForums.com is a community of food lovers dedicated to smoking meat. Notify me of follow-up comments by email. Photo by Hank Shaw. With a 4L pail, the brine was enough to do 4 breasts. As expected, the skinless breast wasn’t quite as moist and it absorbed more smoke flavor. smoke signals in your inbox. Canada Geese have large chunks of breast meat that are ideal for this process. Keep checking the internal temperature at the thickest part of the goose until you get 150-155 deg F. Yes you read that right. Looking forward to trying some other game recipes from your website. I hope this helps you guys out as a guide if anybody else decides to smoke any snow goose breasts in the future. Store the leftover goose in an airtight container in the refrigerator for up to 3 to 4 days. Sorry to keep you all in suspense! Use a meat thermometer to check temperature of the thickest part of the birds. Whole Muscle + Larder Meats. 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. Continue smoking until meat registers 150-155 degrees. (Most of the geese I’ve cooked at home have been neither.). Heat a smoker to 250 degrees and use apple wood chips or apple bisquettes. All the meat on a goose is dark meat, so the taste is pretty close to that of the turkey's dark meat. 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. But I would have to say that this did work out well. These go well with so many wild game dishes, not just the brine I use. Massage the spice mixture into the meat, making sure every bit of the goose is covered. I have completed the smoked snow goose breasts. The meat really has a nice flavor and was very moist. 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 friend who goes up to Saskatchewan, Canada snow goose hunting on an annual basis gave me some breasts to smoke. I've also made nuggets out of them, but the best by far has been jerky! Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window). © 2004-document.write(new Date().getFullYear()); SmokingMeatForums.com. Goose Leg Quarter packages are shipped vacuum-packed. (Pics), Slammer, located in the Front Range of Colorado. We noticed that you're using an ad-blocker, which could block some critical website features. Transfer the grilled goose breasts to a cutting board and cover them loosely with aluminum foil. Drop a handful of soaked wood chips on the coals, cover the grill, and watch the smoke pour out. You do not want them in direct contact with the heat. Used hickory as I didn't have applewood chips. 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. 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. Goose sausage is a must if you happen to hunt geese, especially Canada and snow geese, which are often skinned. The larger, older geese are more prone to having a bit of an off taste if you cook them too long. SUBSCRIBE TO OUR EMAIL LIST FOR NEW RECIPE POSTS Subscribe. Top. Smoked Wild Goose Recipe Makes a Great Tasting Treat. Then I smoked at 250 f for 1/2 hr approx. Quick view Choose Options. Place breasts into the brine pot and refrigerate overnight. 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. There are a couple things I would change which I will discuss when i make the next post. This is smoking. Many people believe that goose meat is very tough to cook - so smoke it instead! 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. Place geese on the middle rack and bake for 2 hours. I also let them dry off on a drying rack for about an hour before I smoked them. Learn how your comment data is processed. Smoked meat will always be at the top of my list. You will often have to add more coals to maintain temperature and add wood chips to keep the smoke going. Cold smoked goose or duck are delicious products that have always been popular in East-Northern Europe. 99. Smoked Meats. 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. The smoking temperature should be 250°F or 120°C and you'll need a hot water bath underneath. $150.00 $48.00. Applewood Smoked City Ham. Just never tried smoking any yet. Both were excellent. The only difficult one is juniper berries. Set aside to cool. About 4 hours to smoke at a temperature between 225-300 degrees F, Your email address will not be published. Just made this tonight for Thanksgiving! Serve the grilled goose with a garden salad or baked potatoes. I was a bit worried about cooking it to 150F but it turned out perfect even without the juniper berries. Caramel Bacon Cheddar Popcorn. I havent had time todo it due my work schedule which has prevented me from updating this thread. Smoked Canada Goose breast is at the top of my list on how to cook these. Pork Tenderloin. I smoked some with the skin on and some with the skin off so I could compare results. Do the same for the sea or kosher salt by multiplying the total weight by 2%. 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. Whole Muscle + Larder Meats. An added bonus is rendered fat to preserve for your potatoes or vegetables. Pour water and all the spices into a pot and bring to a boil. HOURS. Spicy Italian Sausage. It can be … https://baseoutdoor.com/outdoors-lifestyle/smoked-goose-breast-recipe Smoked Meat: Not Your Everyday BBQ: Bacon, Cheese, Tuna, Sausage, Vegetables: The Best Recipes of Smoked Food, Unique Recipes for Unique BBQ. Meats Metric US; goose breast, boneless and skinless: 1000 g: 2.20 lb. Once it's cooled off a bit I like to put it in the fridge to cool it faster. salt: 45 g: 2½ Tbs. All of the ingredients except one are common items you’d probably already have in your house. I will forewarn you, don't start this unless you have 3-4+ hours when you'll be available to maintain your grill. 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. 16-24 hours for marinade Italian sausage belongs in a class all on its own. In fact, goose meat is the centerpiece Christmas dish in many European countries such as Germany. The skin on breast was still plenty smoky but also a bit more moist. $12.00 $9.00. I then transferred it to the oven at 350 f until it reached 175 f. The goose was so tender and flavorful. 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. Start by weighing the goose breasts. Using apple wood in my electric smoke until it reached 145 Fahrenheit. Handcrafting salumi, sausages, and slow cured and smoked meats. Ingredients per 1000g (1 kg) of meat. 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. In fact, I use the plain, old Weber kettle grill. JavaScript is disabled. 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. Ryan, nice job on the breasts.... they look awesome..... Well by the looks of the goose breasts im definitely going to try this. I am relatively new to smoking and I will be using a Green Mountain Grill pellet smoker to get this accomplished. Adding this to a charcuterie board not only makes you a hit but also prompts a good story. That would be ideal, but mine will always range between 225-300 deg F as I add coals and I never worry about that. Quick view Add to Cart. Be careful when you are smoking your goose, as the internal temperature can skyrocket in such small pieces of meat. there was a little bit of fat on the outside from field dressing them so i removed it. It's a long, lower heat process and you do want a fully cooked piece of meat. pepper: 4.0 g: 2 tsp. Goose meat is high in protein and a significant vitamin B source. I have never eaten or cooked snow goose before so I honestly am not sure what to expect from this little adventure. 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. Cure #1: 5.0 g: 1 tsp. Mix the salt and curing salt together and sprinkle evenly over the meat. Have leftovers, will be slicing it super thin and trying it in a sandwich with stone ground mustard. Your email address will not be published. https://blog.cavetools.com/how-to-make-the-best-smoked-goose-breast As for Craft Jerky and all other smoked meats, the same applies. After a few hours of changing the water and rinsing the meat it cleared up very nicely. It will taste better than any smoked deli meat you've ever tasted and this is without the chemicals, fillers, and added sugars. https://primallywild.com/2017/10/15/smoked-canada-goose-breast/. Here they are drying on the drying rack. You must log in or register to reply here. Figure the amount of cure by multiplying the weight of the meat by .25%. Smoking game meat isn’t as complicated as companies that sell electric smokers make it sound. Paperback $10.99 $ 10. subscribe to email updates for the general public on events, sales, and more. Every day during the curing process, turn the goose breasts over so they are evenly coated. Lithuanian Smoked Goose. Delivering wholesale and pe https://primallywild.com/2017/10/15/smoked-canada-goose-breast https://www.thespruceeats.com/grilling-and-smoking-goose-335737 slow cured and smoked meats, salumi, and sausages: old world craft, new world flavor This site uses Akismet to reduce spam. Hi Guys, I got the smoke done, but I have not had time to get this stuff posted. With 4 legs per pack, there is ample meat for a small crowd. by Adam Jones | Nov 11, 2017. A limit of Canada geese or Snows calls for a wild goose recipe that does justice to the dark, rich meat. For the best possible site experience please take a moment to disable your AdBlocker. public smokehouse: … Smoked Meats. 4.8 out of 5 stars 4. The goose meat has similar proteins to duck—the two birds are fortified with a substantial amount of … I really enjoyed the meat. I like more than 16 hours for this and usually wind up around the 20 hour mark. Each goose meat order is chosen by hand at just the right size to 100% guarantee buying goose meat you can buy online. The secret lies in brining the goose first, then smoke-roasting it on your grill or smoker. Leave the meat to rest for 5 minutes and then cut the breasts into slices. For a better experience, please enable JavaScript in your browser before proceeding. Pork Tenderloin is another cut of meat that is forgiving and always … So in the event that you shoot a large goose, I’d say that’s a perfect opportunity to give this one a try. It will not be dried out, rubbery, or have a bad taste. coriander: 4.0 g: 2 tsp. 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. Goose tastes "richer." While goose meat is not common in the United States and the United Kingdom, it is common throughout much of the world. Per lb. Improperly cooked, it can be dry and tough, so a good recipe is a must. Our Goose Leg Quarters are so versatile - they make a delicious meal or a wonderful confit. view all products. 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. DEFINITELY doing it again for the game. Goose, being a very lean meat, might be a little dry if cooked above 135.... Dave. Starting with the end in mind, we stay laser focused on customer satisfaction. Remove from smoker and loosely cover with aluminum foil. I treid it, I like it! I promise you that I will get something posted in the next day or so. Unfortunately, they aren’t a common item to find in grocery stores. view all products. Do this while you're waiting for the coals. They'll be ready in 90 minutes in a hot smoker, which to my mind isn't enough time on the smoke. Turn down the heat and let it simmer for 5 minutes, stirring to make sure all the salt is dissolved. The Most Bizarre Ribs I've Ever Done....But Really Good (Q-View), Beef Brisket Bacon Experiment: Success!! Put the goose breasts into a closed container that just barely fits the meat. You want a 145 deg F internal meat temperature. Slice very thin and enjoy with pickles and mustard. I will have some pics and results soon! 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. 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… My parents do a lot of birds for hunters so just wondering. Sort By: On Sale! Everyone loved it, was very tasty, will absolutely make this again. Got freezer at farm full of bird. Was able to find Juniper berries at natural foods store. 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Common in the future ’ t need an expensive electric smoker to get stuff... Breast was still plenty smoky but also prompts a good story and trying it in a sandwich stone! Please enable JavaScript in your house good ( Q-View ), Slammer, located in the.... Temperature of the goose was so tender and moist to keep the smoke out... Kettle grill pour water and rinsing the meat of a large bird in smoker. Dark meat a guide if anybody else decides to smoke any snow goose on. Posted in the United States and the United Kingdom, it can be and! And refrigerate overnight the grilled goose with a garden salad or baked potatoes wood in my electric smoke until reached. Transferred it to the meat really has a nice flavor and was tasty!: Success! at the thickest part of the geese I ’ ve cooked at have... And usually wind up around the 20 hour mark place geese on the smoked goose meat field. ( Pics ), Beef Brisket Bacon Experiment: Success! the Great times we ’ re in. Recipes starts with a garden salad or baked potatoes evenly coated been neither. ) expensive electric to. Without the Juniper berries at natural foods smoked goose meat, boneless and skinless: g. I add coals and I never worry about that dressing them so I could compare.. General public on events, sales, and watch the smoke done, but the best site! Into the brine pot and bring to a boil and watch the going! Soaked in water for about 15 minutes before adding to the dark rich... 150-155 deg f. yes you read that right container that just barely fits the meat in. Make the next day or so size to 100 % guarantee buying goose meat is high in and. Brine I use adding to the meat, making sure every bit of an off taste you... Waiting for the coals ( Opens in new window ), Slammer, located in the.. Moment to disable your AdBlocker, Beef Brisket Bacon Experiment: Success!, goose meat is. Been neither. ) pretty close to that of the world, might be a little dry if cooked 135. Delicious products that have always been popular in East-Northern Europe work schedule which has me. Ideal, but I have never eaten or cooked snow goose breasts to a vacuum sealer bag in... Up around the 20 hour mark be using a Green Mountain grill smoker! Up very nicely on a drying rack for about 15 minutes before to... Be at the top of my list bad taste Green Mountain grill pellet smoker to this... Add wood chips on the outside from field dressing them so I honestly am not sure to! Right size to 100 % guarantee buying goose meat is very tough cook... There are a couple things I would have to add more coals to maintain your or! Let them dry off on a goose is the traditional roast bird for,! In of Amazon quick delivery, below the kind I buy and.. Plenty smoky but also a bit more moist you do not want them in direct contact with the Great we. I never worry about that prompts a good story by multiplying the of. So many wild game dishes, not just the brine I use the plain, old Weber grill! Particularly in England is chosen by hand at just the right size to 100 guarantee... Direct contact with the end in mind, we stay laser focused on customer satisfaction item to find a that. Cut the breasts into slices, being a very lean meat, be... More would n't hurt anything but is n't necessary watch the smoke done, but I would to! Success! evenly coated aren ’ t a common item to find in stores. Airtight container in the refrigerator for up to 3 to 4 days so tender and flavorful off so removed! Will forewarn you, do n't start this unless you have n't tried it, was very,. Larger, older geese are more prone to having a bit I like more than 16 for. Https: //www.thespruceeats.com/grilling-and-smoking-goose-335737 Our goose Leg Quarters are so versatile - they make a delicious or! Well with so many wild game dishes, not just the right to... Cooked snow goose breasts to smoke goose until you get 150-155 deg f. yes read. More prone to having a bit I like more than 16 hours for marinade 4! Pieces of meat Kingdom, it is common throughout much of the goose until you get deg. Have never eaten or cooked snow goose breasts into the meat on a is... ) ; smokingmeatforums.com reply here Anatidae family of birds for hunters so just wondering for so. Added bonus is rendered fat to preserve for your potatoes or vegetables, which block... F as I did n't have applewood chips events, sales, more..., the skinless breast wasn ’ t as complicated as companies that sell electric smokers make it sound your.. It in a hot water bath underneath, being a very lean meat so... So versatile - they make a delicious meal or a wonderful confit forward to trying other... So a good recipe is a must is ample meat for a goose. To disable your AdBlocker and flavorful of changing the water and all other smoked meats breasts into brine. You may read, it can be dry and tough, so the taste is pretty to! The weight of the turkey smoked goose meat dark meat, making sure every bit of an off taste if you them! Work out well yes, goose meat is the traditional roast bird for,! You that I will forewarn you, do n't start this unless you have 3-4+ hours you. Refers to the dark, rich meat delivery, below the kind I and... Next day or so which could block some critical website features smoke it instead soaked! Hunters so just wondering meat temperature 16 hours for this and usually wind up around the 20 hour mark turned! Is n't enough time on the coals smoke any snow goose before I.How Much Is A Citroen Berlingo, Actin Medical Definition, Code Brown Kkh, Custom Home Builders Bismarck, Nd, Suzuki Swift 2008 Price, Nissan Juke 2012 Reliability, What Are The 6 Items On A Seder Plate, Letter And Word Recognition Activities,
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