Canada Goose breast

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culpepersmoke

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Jan 16, 2010
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Split between Michigan and Texas
So yesterday was opening day for goose here in Michigan. A friend called and said he’s bringing over some goose breast for me to smoke this weekend. Having never done a goose breast I started searching. It seems they are either done medium (140ish) or well (170 internal).
I was going to do them like pastrami but my friend says he’s not a fan so I’m thinking to use this brine for 24 hours.
  • 6 cups of water
  • ½ cup honey
  • 1 cups brown sugar
  • 1 cups kosher salt
  • 2 tbsp. black pepper
  • 2 cups of brewed coffee
And stick with medium rare In the offset with oak and apple wood. I’m also thinking of adding some pink salt (#1) to the brine for a little “cured“ flavor. Am I on the right path?
 

crazymoon

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Aug 24, 2014
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Great North Woods, NH
CPS, I agree with SJ about the salt quantity but the other ingredients sound good. Never smoked a goose breast but turkey breast recipes would be similar !
 

chopsaw

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Dec 14, 2013
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OFallon Mo.
I always base poultry brines on Pop's formula .
1 gallon water
1/2 cup kosher salt
1/2 cup brown sugar
1/2 cup white sugar
1 TBLS cure #1 .
Inject and soak over night . ( or longer if you like )

I add 1/2 to 1 tsp lemon extract for chicken .

If you're adding stuff that doesn't readily dissolve , you might not get much pick up in the meat . I have soaked or stepped things like fennel seeds , Black pepper corns , then add that liquid to the bucket . Still doesn't add a lot .
That's why I use the extracts . I have lemon , anise , maple and a few others .
 
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Winterrider

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Will be watching as we are always looking for additional ways to do geese. It's just been jerky lately.
 

millerbuilds

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May 13, 2013
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Sounds good, but as stated you salt to water ratio is off. If not using cure, I go with 1 cup Kosher Salt to 1 Gallon of water.
The rest of your recipe sounds good.


- Jason