Here is the smoked goose I made, several years ago. I had it vacuum packed, and in the freezer. This is one of two I had. This one I used a fast cure on, as you can see by the pinkish color of the meat. I can't remember how long I smoked it, but it think it took 6 - 8 hours, maybe more.
I got nice color, and even from having it in the freezer, so long, almost no freezer burn. I put it in a 300* oven, for 45 minutes, to heat it up, and to get the fat liquified. It makes it easier to cut off the bone/carcass too.
Enjoy
I got nice color, and even from having it in the freezer, so long, almost no freezer burn. I put it in a 300* oven, for 45 minutes, to heat it up, and to get the fat liquified. It makes it easier to cut off the bone/carcass too.
Enjoy
