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Cold smoke a goose?

post #1 of 5
Thread Starter 
Harvested some fresh goose today, and I am thinking of doing a cured and cold smoked method. Anyone try this before, so I dont try and re invent the wheel?
post #2 of 5
Wild goose or farm raised goose?
post #3 of 5
Thread Starter 
Wild.. It was a toad too.. Weighed a little over 12 pounds with 6 foot span. What honkers we have around here this year have been big.
post #4 of 5
I find cure and cold smoke is best for wild goose. Keeps that lean sucker from becoming jerky. Stil advise a little bacon over it for the smoke.
post #5 of 5
Thread Starter 
I put the goose breasts in a brine tonight. Water, TQ, kosher salt, brown sugar, vinager, and yoshida's (everything is just better with yoshida's)

Plan on leaving it in the brine for 1 week. So next Sunday I am going to do a cold smoke with something light like alder. We shall see how this comes out!
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