Your smoked goose breast will be ready when their internal temperature reaches 155 – 160F. I chill the breasts to make it easier to slice the breasts as thin as possible. var _gaq=_gaq||[];_gaq.push(['_setAccount','UA-20287121-1']);_gaq.push(['_trackPageview']);(function(){var ga=document.createElement('script');ga.type='text/javascript';ga.async=true;ga.src=('https:'==document.location.protocol? Let rest for 30 minutes to 1 hour before slicing. You'll find everything you need to know to master waterfowl in Hank Shaw's cookbook Duck, Duck, Goose. The way you do it is this: Your goose is thawed, your goose is at room temperature. Move the goose breasts out of the smoker and allow to return to room temperature before refrigerating. I think to be safe I’d keep it chilled until you’re ready to consume. Just remember to plan 3 hours per pound for the dry brine method and 35 minutes per pound on the … If you’ve had success cooking goose I want to hear about it! Is this something you just eat warm or is it to be stored in the fridge and eaten like jerky? Goose breast is marinated then smoked over a charcoal grill. The brine helps add some flavor and keeps the goose breasts from drying out while they are being cooked. Set up your smoker for indirect cooking with a large hot water bath / drip tray underneath and place the bird on top still seated on the vertical roasting rack. I love hearing this. How To Make Awesome Smoked Jerky on Your Masterbuilt Smoker Feyel's smoked Goose Breast, with its subtle character, is prepared in the traditional Alsatian way. If you’re working with meat that isn’t frozen you’ll want to get the brine cold before adding the meat. Let me know what you’d do differently in the comments below. CDN HUNTERS SMOKED GOOSE BOOBI RECIPE OK here goes.... 1) Enjoy time in outdoors and shoot geese.... 2) Take ribbing from friends for missing goose at point blank (valid for Onmedic only) 3) Once out of field, insert beer in hand. Set your Traeger up for smoke and then put the breasts on a grill rack and into the smoker. You’ve Gotta Try This Sweet and Spicy BBQ Sauce. Mesquite or oak pellets wood works well for this smoked goose recipe. The meat is cured at this point. Your final issues are temperature and time. Sliced smoked goose breast, 100g. You want a 145 deg F internal meat temperature. If you love hunting geese and are looking for a new way to cook your goose – I’m fairly confident you are – you have to try this recipe. Easy to make easy to modify with other spices if you want. After 30 minutes check on the progress and flip each of the pieces. Bring the goose breasts to room temperature and wrap them with bacon. • Smoke-roast the goose until the temperature in the thigh reaches 170 degrees when read on an instant-read meat thermometer, basting every 30 minutes with the pan juices. Smoke these wings at 225° for about 30 minutes. This was without a doubt some of the best tasting smoked meat we have made. Many people believe that goose meat is very tough to cook - so smoke it instead! Start the smoke cold and gradually bring the temperature up. Served at room temperature. Interestingly, this style of smoked goose has always been a cut above regular smoked goose. This is my go to recipe and it is great. Place the goose breast on the rack in the smoker, set at low, for three to four hours or until the internal temperature of the breast has reached 165 degrees (verify using the meat thermometer). In this post, I’ll share with you the steps I took to make the most delicious smoked goose I’ve ever had. While the goose is cooking, parboil some quartered potatoes, like Yukons or red. Let the goose smoke for 2 1/2-3 hours or until the breast reads 160 degrees with an internal read thermometer like the Thermapen– it will continue to cook when you take it off so you know it will get to 165 which is the USDA recommended internal temp for poultry). 'https://ssl':'http://www')+'.google-analytics.com/ga.js';var s=document.getElementsByTagName('script')[0];s.parentNode.insertBefore(ga,s);})(); Stainless Steel Inserts For a Brick BBQ Grill, Replacement Stainless Steel Cooking Grates. This whole duck is smoked at a lower temperature, so you don’t need to worry about the breasts drying out. Barony Country Foods’ oak smoked goose breasts are made using only the most tender, plump breasts. Set the temp at 250 and place each of the slices on the grate of the grill. Can’t wait to make more. After 12 hours remove the goose breasts from the brine and rinse off each of the breasts and then pat them dry. Customer Support. This is the ideal drying temperature that you should subject to your meat. Grilled Goose Breasts with Bacon Combine rosemary, thyme, garlic, red wine, and olive oil in a bowl. If you have a meat slicer… now is definitely the time to use it. 52 15 Joined Aug 25, 2012. Please leave a comment on the blog or share a photo on Instagram. If you are using a smoker, set it up following the manufacturer’s instructions and preheat it to Begin checking the temperature after 2-1/2 hours. My wife found this recipe and we gave it a try. It was always so much fun to bring home a few geese after a successful day in the field. Remember that your smoked turkey/breast is fully cooked--warming it to this internal temperature will help ensure that it's hot throughout. Cover the bowl with saran wrap and place it in the fridge for one hour. The smoked goose will last 10 days in the fridge, or a year if well sealed and frozen. In a large bowl combine the marinade ingredients. Try your best to maintain your smoker between 200 and 225 deg F. A little over is fine but don't let it get too much hotter. 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