Recent content by CookinQ
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Smoked Goose Approach
My son smoked them. 2 hrs at 225. Says they're good and fall off the bone so we'll can those tomorrow. -
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Smoked Goose Approach
I bet so too. Meat now is not tough at all though I could certainly tell the difference between young any old geese when deboning. I'll post again after we do the smoked goose. Thanks for sharing your wisdom. -
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Smoked Goose Approach
Canning went well. I deboned them and with 28 legs I got 10 pint jars of meat. I put 1/2 tsp salt in each jar and 1/4 cup juice in each. I really packed the meat into the jars. Another time I'd add more juice. Meat not dry exactly but bits in the liquid are better. Processed at 10lbs pressure... -
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Smoked Goose Approach
forgot to mention they I brined then first in the spiced apple cider, orange juice, salt and maple syrup. They are skinless so was really glad I used the bacon. -
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Smoked Goose Approach
Ok. So I wrapped each leg in a full piece of applewood flavored bacon (cheap from Wal-Mart). Then grilled them at about 250 and then transferred to roast pan. Poured over a quart container of spiced apple cider ($1.50 Wal-Mart) and a quart of water. Covered with foil and baked at 300 for 3... -
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Smoked Goose Approach
thanks for the quick reply. Should I brine them before smoking? And debone after smoking or do you grill after smoking and then debone. -
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Smoked Goose Approach
Hi! New member here. I read this post and have looked everywhere for a post on canning the goose legs! Could you please post or message me on the process you use? A friend just dropped a bunch at my house! They are skinned so figure on wrapping them with bacon before smoking but also want to...
