Kippered goose

[Winterrider]

I'm piggy backing off a previous thread from @chopsaw

Kippered Beef

Those look fantastic Thanks buck . The Kippered part comes from salting and drying whole herring I think . Same " method " applied to beef sliced thicker with the grain . A little different than jerky . Try it with the eye sliced with the grain . I just broke down a beef knuckle yesterday ...

www.smokingmeatforums.com

Have been playing around trying to find something different to do with the geese we have been fortunate to get, and came across this and thought it was worth a shot.
Started with 3lbs of goose breast.

3 Tbls Tender quick
3 Tbls Brown Sugar
Course black pepper
Forgot to get sliced pic but were cut about 1/4" thick.
Bagged and ready for cure process.

Went 8 days (timing issue) with these massaging and rotating twice a day.
Placed on racks and fridge overnight.

Racks out to allow meat to come to warm a bit.
MES 40 burned off and settled back in at 110° with a half tray of LJ Supreme Pellets.
4 hrs a @ 110° , then bumped to 160°. Ran that for 2 hrs and bumped to 170° for 2hrs. Couple of the thicker pieces I could temp were 147°.
Took piece out and let cool and opened a piece up. Liked the texture so shut it down and cooled naturally.

Was very satisfied with the way this turned out, will definitely do again. Want to thank Rich for posting his up and the help corresponding with him.

 

[chopsaw]

My goodness . Wade , that's fantastic . Absolutely perfect . Great color too .
You did that Goose proud buddy .
I'm happy you tried this , and appreciate the convo . Anytime bud .

 

[SmokinEdge]

Looks fantastic, nice work. I love goose.

 

[Winterrider]

My goodness . Wade , that's fantastic . Absolutely perfect . Great color too .
You did that Goose proud buddy .
I'm happy you tried this , and appreciate the convo . Anytime bud .

Thanks Rich, got some venison that I might do up also.

@SmokinEdge , thanks appreciate that.

 

[Schwarzwald Metzger]

I'm piggy backing off a previous thread from @chopsaw

Kippered Beef

Those look fantastic Thanks buck . The Kippered part comes from salting and drying whole herring I think . Same " method " applied to beef sliced thicker with the grain . A little different than jerky . Try it with the eye sliced with the grain . I just broke down a beef knuckle yesterday ...

www.smokingmeatforums.com

Have been playing around trying to find something different to do with the geese we have been fortunate to get, and came across this and thought it was worth a shot.
Started with 3lbs of goose breast.
View attachment 679323
3 Tbls Tender quick
3 Tbls Brown Sugar
Course black pepper
Forgot to get sliced pic but were cut about 1/4" thick.
Bagged and ready for cure process.
View attachment 679324
Went 8 days (timing issue) with these massaging and rotating twice a day.
Placed on racks and fridge overnight.
View attachment 679325
Racks out to allow meat to come to warm a bit.
MES 40 burned off and settled back in at 110° with a half tray of LJ Supreme Pellets.
4 hrs a @ 110° , then bumped to 160°. Ran that for 2 hrs and bumped to 170° for 2hrs. Couple of the thicker pieces I could temp were 147°.
Took piece out and let cool and opened a piece up. Liked the texture so shut it down and cooled naturally.
View attachment 679328
Was very satisfied with the way this turned out, will definitely do again. Want to thank Rich for posting his up and the help corresponding with him.

Spectacular! Great job man.

 

[Timber II]

Man that is awesome - anything w wild game is right up my alley. Did some goose keibaska and look fwd to improving it next time. Love using wild game
Timber

 

[forktender]

Spectacular! Great job man.

"Spectacular!"
This made me laugh.
These are the geese that we kill out here in Cali. We call them "Specks", they are actually called greater white fronts.
They are by far the best tasting waterfowl in the Pacific Flyway.

I'm going to have to try kippering a few, damn that looks amazing, they would be great blind snacks.

Dan.

 

[indaswamp]

Bravo! That looks tasty my friend! All the hunters cleaning out the freezers to make room....love it.....

 

[gmc2003]

Boy that does look really good Winter. Nice Job!!!

point for sure
Chris

 

[JLeonard]

kinda like goose jerky? I dont think I could stay out of it.......

Jim

 

[tx smoker]

That looks truly amazing!! Very nice and some beautiful pics.

Robert

 

[jcam222]

I've never had goose but I have to think that is amazingly tasty.

 

[civilsmoker]

That looks fantastic, I’ve had a bunch of both smoked and cured goose and that looks top shelf!

 

[Winterrider]

@Schwarzwald Metzger
@Timber II
@forktender
@indaswamp
@gmc2003
@JLeonard
@tx smoker
@jcam222
@civilsmoker
@GonnaSmoke
@chilerelleno
Thank you all for your kind comments and likes, it is greatly appreciated !

 

[Fueling Around]

Looks good neighbor.

Bravo! That looks tasty my friend! All the hunters cleaning out the freezers to make room....love it.....

Goose hunt started 3 weeks ago for the northern flyway.

 

[Winterrider]

Looks good neighbor.


Goose hunt started 3 weeks ago for the northern flyway.

Thank you ,and good luck !

 

[Buckeyedude]

Nice! That looks fantastic! I will definitely give that a try! Thanks @Winterrider @chopsaw

 

[chopsaw]

That goose has some great color .