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What to do with all my goose breast

post #1 of 19
Thread Starter 
So I'm a newbie when it comes to smoking meats, I have been doing great on the geese lately and I have a bunch I want to smoke. A couple ideas that I want to try... Pastrami goose breast and plain smoked breast. Does anyone have any good recipes for either or a source that can help me out? I pretty much need the basics since I'm a newbie. I do have a bradley I got for Xmas with an digital meat thermometer. I have some supplies that I picked up and have been doing a little research on brines. I ended up getting some cure #1 but I'm pretty lost about using . Any help is appreciated !
post #2 of 19

Welcome to the forum, glad you joined up

 

Gary

post #3 of 19

BB, hit the search box for ideas about the breasts,you could grind em and make goose sausage if you have the tools ??

post #4 of 19

Grill or smoke em  just like chicken breast, they have to be good

 

Gary

post #5 of 19
Goose jerky!! Love that stuff.
post #6 of 19

Was in the same predicament a month ago...lot of geese and what to do with them (both good problems). 

I simply took the breast, trimmed them up (used 2), then brined in 1 gal water, with 1 cup kosher salt and 1 cup brown sugar. I also added a little steak seasoning that I had picked up at Cabelas last summer (just a couple of shakes)

 

Brined them for about 36 hours

 

I have a masterbuilt electric digital, so I set it for 225 degrees and smoked it until it hit 160 internal degrees (the first time, I took them off at about 155 degrees, but wanted them finished a bit more Don't over cook)


As far as wood, I only filled the hopper once (about a handful) at about an 1 hour in. Took between 1:45 and 2 hours to finish

 

Also used some apple juice in the water pan

 

 

I thought it turned out well, and everyone that tried it said it was the best goose that they'd had. Have done it 5 times since Christmas time.

 

I, too used to just use the breasts for jerky, but this is my new favorite way of preparing them

post #7 of 19

Goose jerky is really darn good. I can hook you up with a cure if you would like. I would make Summer Sausage if I were you though.

post #8 of 19
Think about brining with seasonings.... wrapping in bacon and cooking them... Like previously mentioned... overcooking is not good.... probably med...
post #9 of 19
Quote:
Originally Posted by DaveOmak View Post

Think about brining with seasonings.... wrapping in bacon and cooking them... Like previously mentioned... overcooking is not good.... probably med...

This is always better. I prefer rare to med rare all honker and ducks myself.

post #10 of 19

Sounds good to me any pics ?

 

Gary

post #11 of 19

Hey brushbeater,

I found this one from Shelton it is amazing recipe very easy and turns out very good

http://www.smokingmeatforums.com/t/170557/canadian-goose-breast-on-the-smoker-q-view

I suggest anyone with some goose try that one out

post #12 of 19

Buddy of mine had about 75lbs of goose from the 14/15 goose season, He brought it to a meat processing plant and had the whole lot made into kielbasa, and it was really to die for. FWIW

post #13 of 19

I don't know if you are still looking at this but some of the best jerky I have ever made was with Honker.

post #14 of 19

Ohhh, I wish I'd seen this earlier.  I marinate them in teriyaki with some sriracha overnight, cut them in chunks and wrap them with bacon on skewers.  Grill until the bacon is cooked.  They always rock.  In fact I even do it with Snows (I brine them first in a solution of 1/4 cup salt to 4 cups water and change the water a few times).  Hope this gives you some ideas.

 

post #15 of 19
Quote:
Originally Posted by ScorchedPorch View Post

Ohhh, I wish I'd seen this earlier.  I marinate them in teriyaki with some sriracha overnight, cut them in chunks and wrap them with bacon on skewers.  Grill until the bacon is cooked.  They always rock.  In fact I even do it with Snows (I brine them first in a solution of 1/4 cup salt to 4 cups water and change the water a few times).  Hope this gives you some ideas.


That is almost the same way we do it too little different in the marinade but will have to try that one sounds good
post #16 of 19
Quote:
Originally Posted by ScorchedPorch View Post
 

Ohhh, I wish I'd seen this earlier.  I marinate them in teriyaki with some sriracha overnight, cut them in chunks and wrap them with bacon on skewers.  Grill until the bacon is cooked.  They always rock.  In fact I even do it with Snows (I brine them first in a solution of 1/4 cup salt to 4 cups water and change the water a few times).  Hope this gives you some ideas.

 

Now my mouth is watering!  Going to have to try some of that this weekend! Gives me another option of what to do with goose. 

post #17 of 19

That photo looks incredible!!!!!!!!!!!!! Cheers! - Leah

post #18 of 19

Man that does look good    Wow !!!

 

Gary

post #19 of 19

I have tried every way you can think of. The best and one that I found everyone enjoys the most is summer sausage. I usually do 25lbs at a time and you'll be suprised how fast you can go through it. 

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