Took a pair of Lesser Canada goose breasts, and cured for one week with TQ, salt, Brown sugar, vinegar, yoshida's, and water. Patted dry and smoked with small amounts of shredded mesquite in the MES at 100 degree's for 6 hours, then bumped the temps up to 225 until the internal was 145. Did a test slice, and returned the breasts to the freezer until I am ready to slice thin for salad's. Taste was a bit like jerky, but odviously much more tender. I will certainly be working with this method some more.
