Canada Goose breast

[culpepersmoke]

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?

 

[smokerjim]

Seems like alot of salt

 

[crazymoon]

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 !

 

[DRKsmoking]

like @smokerjim , and @crazymoon mentioned seems like a lot of salt

for that amount of liquid, I normally use 1/4 cup ( with cure#1 )and also have used 1/3 cup without cure
for chickens and parts of chickens

David

 

[chopsaw]

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 .

 

[Winterrider]

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

 

[millerbuilds]

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