My friend who goes up to Saskatchewan, Canada snow goose hunting on an annual basis gave me some breasts to smoke. He wanted to clean out his freezer and use them used up before this years trip coming up at the end of this month so he asked me to attempt to smoke them. I am relatively new to smoking and I will be using a Green Mountain Grill pellet smoker to get this accomplished. I have never eaten or cooked snow goose before so I honestly am not sure what to expect from this little adventure. I thawed them this afternoon and let them sit in cold water the water was getting bloody quite often so I kept changing the water about every 15 minutes to get them cleaned up. there was a little bit of fat on the outside from field dressing them so i removed it. After a few hours of changing the water and rinsing the meat it cleared up very nicely.
The snow goose breasts are very lean and meaty and they have very little fat in them so I'm worried about them drying and during the smoking process so I put them in a brine solution that consists of the following ingredients:
12 cups water (3/4 gallon)
4 cups apple juice (1/4 gallon)
1 cup dark brown sugar
1 cup kosher salt
I mixed all of the ingredients in my plastic brine container and I made sure that all of the ingredients were fully dissolved. They went into the brine at 7 pm tonight and I plan to let them sit in the brine until around 6pm tomorrow night. I put a plate on top of the breasts to make sure they are sunken in the brine. I put this brine container in the refridgerator. After they get out of the brine I plan to rinse the brine off with water and I will dry them off with paper toweling and I am going to let them sit for about an hour before I smoke them to let the internal temperature
warm up a bit.
These are the breasts in the brine solution.
I put a plate on top of these to sink them
because they were floating in the brine
solution.
As for smoking, I plan to smoke them at about 165 degrees on my Green Mountain Grill. I am going to coat each breast with olive oil and add a few different seasonings to these. I am going to use a 50/50 mixture of apple and mesquite wood pellets to smoke these breasts.
The first seasoning mix I am going to try is a lemon pepper, celery salt and olive oil rub on the outside of each breast.
The second seasoning method I am going to use is to mix dry italian seasoning into the olive oil and apply generously to the snow goose breasts.
The third method I am going to try is to inject maraschino cherry juice inside of the breasts with a syringe injector and I am going to coat the outside of each breast with cherry juice.
This is truly an experiment and I do not really know what to expect. I will post more results as this experiment progresses.
The snow goose breasts are very lean and meaty and they have very little fat in them so I'm worried about them drying and during the smoking process so I put them in a brine solution that consists of the following ingredients:
12 cups water (3/4 gallon)
4 cups apple juice (1/4 gallon)
1 cup dark brown sugar
1 cup kosher salt
I mixed all of the ingredients in my plastic brine container and I made sure that all of the ingredients were fully dissolved. They went into the brine at 7 pm tonight and I plan to let them sit in the brine until around 6pm tomorrow night. I put a plate on top of the breasts to make sure they are sunken in the brine. I put this brine container in the refridgerator. After they get out of the brine I plan to rinse the brine off with water and I will dry them off with paper toweling and I am going to let them sit for about an hour before I smoke them to let the internal temperature
warm up a bit.
These are the breasts in the brine solution.
I put a plate on top of these to sink them
because they were floating in the brine
solution.
As for smoking, I plan to smoke them at about 165 degrees on my Green Mountain Grill. I am going to coat each breast with olive oil and add a few different seasonings to these. I am going to use a 50/50 mixture of apple and mesquite wood pellets to smoke these breasts.
The first seasoning mix I am going to try is a lemon pepper, celery salt and olive oil rub on the outside of each breast.
The second seasoning method I am going to use is to mix dry italian seasoning into the olive oil and apply generously to the snow goose breasts.
The third method I am going to try is to inject maraschino cherry juice inside of the breasts with a syringe injector and I am going to coat the outside of each breast with cherry juice.
This is truly an experiment and I do not really know what to expect. I will post more results as this experiment progresses.