Just wondering if anyone has smoked Goose meat before. A guy at work said growing up , goose was a regular table fair , but he found the taste well... not good . He started smoking it and found a new found love of the meat . Problem is he isn't around and I need advice on how to smoke it( temperature , length of time , meat prep etc.). I like goose pepperoni but want to try this once also . Any thoughts ?
Smoked Goose
- Thread starter Magnum 3
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Hey buddy YouTube will help you out
I did it a couple years ago. I did not keep the recipe but it turned out decent. I brine it in the same solution as pork butts, 4 cup eater 1/4 cup each salt and brown sugar. Left over night. Rinsed with clean water. I then seasoned with a bbq chicken rub (would have used less or skipped next time). Then took two breasts, tied together with twine matching the large meat end to the thin lower portion making a uniform piece of meat. Smoked till 170ish, can't remember exactly. Came out well but the seasoning was too strong. Meat was good though.
Just reread original post. Smoked at 212-215.
Just reread original post. Smoked at 212-215.
Reel Therapy
Well-Known Member
I use a dry rub for mine
black pepper
coriander
cumin
sea salt
Mrs. dash yellow lid
cyan pepper to taste
sprinkle over top then smoke I use hickory for mine and cook to med rare. Once cooled use a meat slicer to cut thin pieces.
Great with cheese and crackers.
RT
black pepper
coriander
cumin
sea salt
Mrs. dash yellow lid
cyan pepper to taste
sprinkle over top then smoke I use hickory for mine and cook to med rare. Once cooled use a meat slicer to cut thin pieces.
Great with cheese and crackers.
RT
Waterfowler
Member
Brine overnight. Smoke to 130 degree internal and take off. Turns out medium rare and is very, very good.