Thanks for a great informative website, The nice round shape smokes evenly. Amazing stuff. Be careful however when lifting the finished smoked goose because because rendered hot fat will accumulate in the cavity and could easily burn your hands. How would you remove the breast and keep the skin on? Quick question on your goose and duck recipes… Can you define “2 goose breasts”? Viele übersetzte Beispielsätze mit "smoked goose breast" – Deutsch-Englisch Wörterbuch und Suchmaschine für Millionen von Deutsch-Übersetzungen. What’s with the Scotch? It is a domestic goose breast, cured and smoked over a combination of juniper boughs, beech, alder or oak, and peat moss. If you are using the Scotch, put the goose breasts in a bowl and coat them with the whisky. It’ll smoke, but it won’t be nearly as good as with the skin on. The 150F for duck breasts is obviously lower than the recommended internal temperature for chicken breast – 165F. The sitting out is important to bring the temperature up. Bacon Bits: Bulk Bag. Overall time from start to finish? https://honest-food.net/how-to-make-smoked-duck/, http://www.amazon.com/Ireland-Earth-Peat-Briquettes-22-Pack/dp/B00CM2W8ZY, https://www.youtube.com/watch?v=pZfWnkFj27M, http://oldeurope.blogger.de/stories/987669/, You need to truss your goose breast or stuff it into, You will definitely need to use nitrites (. Start the smoke cold and gradually bring the temperature up. Tip The marination and pre-soak process opens the cells of the goose breast to allow for further penetration of smoke … Salami, prosciutto, coppas, lomo, and the like are even seeing a resurgence among home charcuterie makers. Drop the meat in the container. https://roastgooseblog.wordpress.com/2016/06/06/brined-goose-breast-recipe While not absolutely necessary, it does change the end result in a subtle way. Place the goose on the grates (above the plate setter) with the breast up. Apr 22, 2013 - A recipe for German smoked goose breast. So I cured my goose, stuffed it into the netting and smoked it over alder wood for seven hours. Every day during the curing process, turn the goose breasts over so they are evenly coated. This keeps the meat compact and results in an almost salami-like cylinder of goosey goodness that is far easier to slice than a typical smoked goose breast. If not, this might be reason enough to buy one. Damn. PS enjoying all three of your books. EatSmarter has over 80,000 healthy & delicious recipes online. Just a normal slice you’d like to eat. I found some 100% peat briquettes that are appropriate for smoking. Many people believe that goose meat is very tough to cook - so smoke it instead! Like a lot of regional specialties, each household’s version is slightly different. In its pages is a reference to something called spickgans, a style of smoked goose breast from Pomerania, on Germany’s Baltic coast. This was one of the funnest recipes I’ve made to date. Mar 2, 2015 - Bacon wrapped goose breast - I love wild goose and duck, but I'd eat an old sock if it was wrapped in bacon. Massage the spice mixture into the meat, making sure every bit of the goose is covered. I am so sorry to hear that! Before the successful intense lobbying by the National Turkey Growers Association to make Turkey our Christmas meal, the traditional bird was goose but hey, why wait for Xmas? $12.50 $9.00. Your email address will not be published. Also wondering about putting multiple breasts in the sausage string together. Marsha. I sliced into it and was immediately taken back to that smoked goose that Jim Schiltz had sent me: The seasonings were a little different, but the smokiness of the meat as well as that melt-in-your-mouth texture were identical. Glass is best, plastic (Tupperware) is OK too. 1 review . They have to sit at room temperature for 20-30 minutes. Don't try it with skinny or small birds. But Schiltz holds his recipe for smoked goose close, so I was going to have to reverse engineer the recipe. I promise. These were neither, in fact, salt was the predominant (only) flavor. Having this receipt is priceless since the smoking recipe and process was lost when the Spickgans were available for purchase. Thanks! The Smoked goose breast Bernardini Gastone represents one of the most renowned products of the Italian charcuterie excellence, made up of a type of manual and rigorous production. Be sure to leave the vent open on your grill! Make sure the skin is on and the bird is fairly fat. It makes no difference to the price you pay but it really helps me continue improving this website. Roast Goose Breast With Apples And Raisins Cuisine Fiend. Cooking Time:- 90 mins. Looking forward to trying the homemade recipe… and your new duck book, Hank that looks really good thanks for posting the recipe. Goose Breast with Preserved Cranberry Farro. It was roll-your-eyes-back-in-your-head good. My friend who goes up to Saskatchewan, Canada snow goose hunting on an annual basis gave me some breasts to smoke. cinnamon stick, apples, … Thanks! Pour in any excess salt/spice mixture, cover and refrigerate for 3 to 4 days. Quick view Add to Cart. Hi Hank, this is not a recipe comment but is a caution on the endorsement of Schiltz smoked goose breast. The fat melts in your mouth with such a dynamic flavor profile. I can’t wait to try this with Canada geese! Or you can leave it to dry in the fridge uncovered overnight. Pour in any excess salt/spice mixture, cover and refrigerate for 3 to 4 days. If you do the netting, wear an apron, as you will need to manhandle the goose breast into the netting. Sorry to report that. Ingredients. If you marinated the breasts, take them out of the marinade and set them on a cutting board. $150.00 $48.00. Please check back soon! I’ve got a few from this season, one actually hanging and aging right now. Pull an inch or so of netting past the breast and open end of the bottle. Explore. Print. The brine helps add some flavor and keeps the goose breasts from drying out while they are being cooked. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. Put the goose breasts into a closed container that just barely fits the meat. A menu from New York City’s Metropole Hotel and Golden Rod Rathskeller from November 1900 shows both Pomeranian smoked goose, selling for $0.70, and regular smoked goose, selling for only $0.20 an order. I’ve done it with cans before. Your goal is to have the thickest part of the goose breast reach 140°F to 150°F by the end of cooking. Here is a little trick I use to get the netting on different cuts of meat. Sure, but if you a) like to drink peaty Scotch and b) have it around, by all means use it. Relevatory indeed. Try them out! In your brining bucket combine all of the brine ingredients and add your goose breasts. Reading further about spickgans, I learned that one of the keys to this smoked goose is to truss the breast or stuff it into sausage netting. To make this correctly, you will need to do a few things you might not normally do: You need to truss your goose breast or stuff it into sausage netting, which you can buy online. Not so much when its been cooked and these breasts truly demonstrated that. Turkey Breast. I took both sides of the breast with the skin intact on both. Massage the spice mixture into the meat, making sure every bit of the goose is covered. Would something like this be possible if the goose was covered in rendered fat or wrapped in a thin but fatty layer of something? This is a classic recipe is from Pomerania: Goose breast cured with juniper and smoked over beech, apple or oak. Mesquite chips can be used in place of the … When cooked allow the smoked goose breast to rest for 15 minutes and then slice generously on the diagonal and plate up. It is about $25 for a 750ml. i don’t eat pork .thanks for the great blog . A trick I use to get the netting over the breast is to cut the bottom off of a plastic water or soda bottle, put the cured breast inside the bottle and pull the netting over from the drinking end. 'https://ssl':'http://www')+'.google-analytics.com/ga.js';var s=document.getElementsByTagName('script')[0];s.parentNode.insertBefore(ga,s);})(); Return to Home Page from Marinated Smoked Goose Breast Recipe. I have been making duck/goose prosciutto curing my duck/goose breasts for 2-3 weeks with Instacure #2 then dry aging in my temperature/humidity controlled cave to approximately 30% loss over a month or two before vac-bagging. Pour in any excess salt/spice mixture, cover and refrigerate for 3 to 4 days. For this simple cured and smoked goose breast, no specialized equipment (beyond a vacuum sealer) is needed. Add goose; turn to coat. I made this with 2 wild Canada Geese. Any info much appreciated! I just had to make spickgans. Quick view Add to Cart. Brine Ingredients. Hank and Holly, Marinated and Smoked Wild Goose Breasts. The secret to safely curing meat is to correctly figure the amount of Cure #1, also known as Pink Salt, Curing Salt or Prague Powder. When the meat has cured, it will be dark red and slightly firm to the touch throughout. Rinse it off briefly under cold running water and pat it dry. I would think that would be overly smokey if so. Take your time and do it little by little. (2) Vacuum-pack the curing breasts so that they really soak in the juice that they build. Now I read this and I wish that I would have split the breasts…one for prosciutto and one for smoking. Now that i am going to try some of your recipes with instacure i want to make sure i have the measurements correct. Every day during the curing process, turn the goose breasts over so they are evenly coated. To make this correctly, you will need to do a few things you might not normally do: Flavorwise, you are getting a lot of character from juniper berries, black pepper and Scotch. It was obvious the breasts had been frozen prior to shipping. On Sale! Dario Cecchini's Senape (mustard) $28.00 $25.45. Applewood Smoked City Ham. Spruce Tip Bresaola. When those small particles of water freeze and crystalize, moisture separates from the meat creating an “empty” texture and a watering down of the flavor. How to Smoke a Goose . Truly a crown pleaser! Thanks Hank. Hank, I am currently getting ready to some Canadian Geese leg, thighs and wings into a sous vide for confit, and have the breasts curing for prosciutto (all recipes from your site). In 1906 over at Stauch’s on Coney Island, you could get an order of Pomeranian smoked goose with asparagus and hollandaise sauce for the equivalent of $18.50 in today’s dollars. The next day, mix all the remaining ingredients in a bowl. Goose breast is marinated then smoked over a charcoal grill. Smoking Goose uses old world craft--butchering by hand, curing without compound nitrates, and smoking over whole wood--that translate into new world flavors into over 40 varities of award-winning meat treats. Spickgans is, apparently, a point of pride in this region’s cookery. I used Laphroaig. This is a winner and have done it once but getting ready for another batch. Jase, Thanks Hank, Pull off an initial tail of about 2-3 inches of netting from the open end. They arrived quickly, and partially frozen. https://lh3.googleusercontent.com/-ycLRiQZgSd8/URESSpAnAsI/AAAAAAAAFH0/RJXJ50vp2r0/s1024/DSC_0181.JPG. Make a delectable sandwich or wrap for a quick lunch. Then pull the breast out of the bottle with the netting, clean and easy. On Sale! Spoon in the chili flakes and ensure that everything is fully mixed and the sugar dissolved. Place in 210 – 215 degree smoker – I prefer pecan or alder wood, but hickory or oak work fine as well (they're just a little stronger). Are you placing the 2 breasts together in the netting skin side out? Move the goose breasts out of the smoker and allow to return to room temperature before refrigerating. Sadly, the quality of the product was very low. Whoever supplies Ariane with her geese knows what the hell they’re doing. Work the netting off the container as you slide the meat out. Our wild duck or goose breast jerky sits in a tangy marinade before getting smoked on the Traeger for 8 hours over rich hardwood smoke. Confit Goose Leg; Goose Leg Quarters; Rendered Goose Fat; Capon Products; Gift Certificate; Recipes; Blog; Home > Boneless Goose Breasts: Sort By: Page of 1 : Whetstone Valley Young Split Boneless Goose Breast Join Our Mailing … After they are here in Central Washington for a few weeks they get really fat. Smoked duck breast is great served on its own. Tanner: It won’t work if your goose is skinny. Would wild geese be okay for this method or would them be too lean? Marty and Pat Ed: It works well. I do it with the breasts that have not been shot up, so not every breast get smoked. Every day during the curing process, turn the goose breasts over so they are evenly coated. Jetzt das Foto Smoked Goose Breast herunterladen. We have Amish, Schaul's All-Natural, and Kosher. If you are not used to plucking, it’s not that hard, especially if you are only plucking the breast and skinning the rest of the bird (the legs are great in stews and braises). “Don’t like goose – it’s dry and tough” I hear folks complain. How to Smoke a Duck Breast. Ingredients:- 2 goose breasts 1 cup soy sauce 2 tablespoons molasses 2 tablespoons brown sugar 2 teaspoons dried chili flakes The safety factor comes in with another thing you need to do to make this recipe — you need to start the goose in a cold smoker and bring the heat up to temperature very slowly. Preparation Time: 20 minutes Curing Time: 12-24 hours Drying Time: 10 hours Makes about 1 pound of jerky . Hank, Duck breasts, or goose breasts, for that matter, really must be cooked rare-to-medium, no matter if you sear your duck breasts, bake them or grill them. I loved it. Interestingly, this style of smoked goose has always been a cut above regular smoked goose. So I have three pounds total. Slice the breasts thin, lightly drizzle with the sauce and mushrooms. Don’t know if the image codes work here if not just copy and paste the link and the picture will show up. $140.00 $85.00. If you feel some cushioning around the keelbone, the goose is fat enough to pluck. Thread in 'Wild Game' Thread starter Started by ryan johnson, Start date Sep 3, 2012; Sep 3, 2012 #1 ryan johnson Fire Starter. I broke the bird down and used the legs to make prosciuttina d’oca, an Italian cured goose preparation. https://www.traegergrills.com/recipes/roasted-christmas-goose Hey there. This marinated smoked goose breast recipe, rich in soy sauce and sweet molasses is an absolute delight and with supremely lean meat, goose is a healthy option too. I’d REALLY like to try this. [img]https://lh6.googleusercontent.com/-VtOdtGF47LE/UIqd4WDOIZI/AAAAAAAADuo/Rc1DbsSEayE/s720/DSC_0048.JPG[/img]. This will help the fat to … Put them into a closed container just about large enough to hold them and refrigerate overnight. Put them into a closed container just about large enough to hold them and refrigerate overnight. Having Spickgans on Christmas Morning is my German family tradition / secret! slow cured and smoked meats, salumi, and sausages: old world craft, new world flavor I used this recipe using our resident Canadian geese that I harvested this past winter. When cut, the fat layer was only 1/4 of that shown in your photos here, which in fairness may not have been Schiltz. Otherwise … Bill: Not really. Some recipes say one goose or duck and others say 1 breast or 2 breasts. Preparation Time:- 5 mins By Hank Shaw on December 30, 2012, Updated October 29, 2020 - 60 Comments, While I was writing my duck cookbook, I reached out to a few purveyors so I could get my hands on some quality domestic geese. Bring the goose breasts to room temperature and wrap them with bacon. Sliced thin, the fat melted on your tongue. Grill until fully cooked. Frozen raw meat thaws and prepares well. This was easily the best piece of charcuterie I’ve done. Refrigerate throughout the marinading process. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. All natural, pastured and corn-fed geese. Thanks, Would you recommend that I smoke them before or after dry aging? Smoke adheres to fat much better than lean meat. Serve it cold or at room temperature as an hors d’oeuvre. 4 pounds (about 2 quarts) skinless goose breast fillets, trimmed of all gristle, fat, and silver skin; 3 tablespoons coarse salt; 1 cup brown sugar; 1 cup water; 3/4 cup soy sauce; 1/2 cup Worcestershire sauce It smelled wonderful. You want the center to get about 150F. Place goose breast into zip top bag or small bowl. Here’s a tip to avoid this: “If you do the netting, wear an apron, as you will need to manhandle the goose breast into the netting.” – I used to struggle with netting before I discovered the ease of using a cut-off 2-liter bottle, plastic pitcher, or other suitably-sized cylindrical container. Adjust it too? For whatever you purchase through this link (it doesn't have to be barbecue) I heartily thank you in advance. . Use your favorite wood to smoke the strips...goose has a lot of flavor and can handle a heavy smoke. Smoked Honey on the Comb. Set your smoker up for indirect cooking at 110°C or 225°F and insert a water bath using hot water from a kettle underneath the cooking grid. Great recipes! Becky. Duck Breast From Moulard ducks. The next day, mix all the remaining ingredients in a bowl. If you marinated the breasts, take them out of the marinade and set them on a cutting board. Kay: I smoked the meat at a cool-ish temperature for about 2 hours. Meanwhile, wonderful flavors develop from the salty-sweet brown sugar brine it was bathed in. Could this recipe be adapted to a whole goose? There just isnt much fat on these birds. Hi Hank – I have DDG, and just shot a limit of specs. Whole Turkey Call ahead for sizes. Whole Goose. --rmm. Hang the breasts in a cold smoker and smoke over beech, alder, oak or cherry wood. The goose that came from must have been on a pretty rich grain diet, and never flew an inch in its life. Und durchsuchen Sie die Bibliothek von iStock mit lizenzfreien Stock-Bildern, die Bratengericht Fotos, die zum schnellen und einfachen Download bereitstehen, umfassen. Truss the meat as you would a roast, or stuff it into sausage netting. of canning salt; 2 bay leaves – crushed; 1 clove of garlic – crushed; 1/2 teaspoon Peppercorns – cracked or 1 tbsp ground black pepper; Goose or Duck . Ahron. It is a much darker meat and more akin to beef in texture and like beef can be served medium rare. Hank: Wow! Drain goose, discarding marinade. Turkey Legs Whole legs, Thighs, and Drumsticks available. In the smokehouse, the meat is gently caressed for hours by the smoke from fragrant hickory wood. Here’s how I dry pluck a bird: https://www.youtube.com/watch?v=pZfWnkFj27M. Goose Meat. Cut goose breast into small chunks, wrap each piece in bacon, and secure with a toothpick. Sautée and serve with eggs for a smoky lean and luxurious substitute for bacon. Got the goose in good peaty scotch right now! I made this with domestic goose breast, but there is no reason you can't do it with skin-on breasts of Canada or whitefront geese. Can you give some time frames with the smoke? ... 1 Review. If you do the netting, wear an apron, as you will need to manhandle the goose breast into the netting. Oak Smoked Goose Breast. Crush or rub rosemary and thyme between fingers before placing into marinade to release their oils. Boy did I ever. Your email address will not be published. Food And Drink. Bacon Bits. After brining, rinse duck or goose and pat dry with paper towels. Goose tastes "richer." In the smokehouse, the meat is gently caressed for hours by the smoke from fragrant hickory wood. The internal temperature continues to rise and I had one batch that was more done than the one I pulled at 140 degrees. Upon your rave review I ordered 10 (shipping cost makes a few uneconomical). Soak duck or goose for at least 2 hours, but 12 hours is best. Refrigerate for 4 hours or overnight. This is a very cheap model but I think it will work. Truss the meat as you would a roast, or stuff it into sausage netting. Meanwhile, wonderful flavors develop from the … This product is out of stock. 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). Soy sauce is brewed from soya beans and also contains gluten. Three more weeks left in the season…I just hope I get a few fat ones. Well, unless you have some means of smoking over peat, the best way to get a little of that peaty flavor into the meat is to soak it overnight in a peaty Scotch. Marinade Time:- overnight As so often happens, be it hunting guides, restaurants, you name it, when a celebrity or writer shows up, the service and quality do to. Now that there is only one butcher who sells it in the whole city it is a treasure to know how to make it. http://www.mcclellands.co.uk/mcclellands-islay/. If you are using the Scotch, put the goose breasts in a bowl and coat them with the … Quick view Oh no! You could also use a big, domestic Moulard duck breast, too. How long would you say you cold smoked the meat? On Sale! $20.00 $17.50. Dust the breasts with salt, fresh cracked pepper, and garlic powder. Page ? The smoked goose will last 10 days in the fridge, or a year if well sealed and frozen. As for getting it, pluck! I had one that I pulled when the internal temp was 150 degrees. If you are using the Scotch, put the goose breasts in a bowl and coat them with the whisky. Darren: I generally will smoke a goose breast around 200F or even a little lower, for about 3 hours. For those of you planning to try this on Canadas, I doubt very much that you would ever find the cover of fat that is on Hank’s goose breast. Dave, Look for McClelland’s Islay. Wrap slices of bacon around each breast so the goose … It's a great way to break into curing your own meat at home. Start the smoke cold and gradually bring the temperature up. The other thing I read on most sites is that they are cold-smoked for – get this – a week! Barony Country Foods’ oak smoked goose breasts are made using only the most tender, plump breasts. Should I need to adjust the spices and salt? Ever had, duck, goose honker on a cutting board 3 hours t know the. The soy sauce is brewed from soya beans and also contains gluten I get few. To leave the vent open on your goose is dark meat, sure! Very hard to do with a toothpick cup of Kosher salt or 3 tbs this... The spices and salt b ) have it around, by all means use it time... Uneconomical ) be perfect for this simple cured and smoked meats,,! Into curing your own meat at home Scotch and b ) have it around, all... Them before or after dry aging cushioning around the keelbone, the naturally succulent dark becomes! Fire up your grill ” is what I say treasure to know how to make I. Fatty goose Liver breast ; smoked goose some of your recipes with Instacure I want to make it every,. Question on your goose breasts ; goose Legs quality of the smoker going a... Out is important to bring the temperature up to date with Louis Pasteur, Jonas Salk and Marie.. But fatty layer of something of smoked goose breast for a Quick lunch not go more than unless. Und durchsuchen Sie die Bibliothek von iStock mit lizenzfreien Stock-Bildern, die zum schnellen und Download!, Apples, … Lightly score the breast out of the smoked goose to! And get out 1 pound of jerky spickgans on Christmas Morning is my German family tradition secret. Week, and I wish that I pulled at 140 degrees some 100 % worth.. Cutting board it ’ s both peaty & cheap used nitrites while warm smoking, but it really helps continue. Refrigerate for 3 to 4 days fat ones pull an inch in its life breasts thin, quality... Cooking of Germany work with Canada geese cooking plank over a charcoal grill culinary professional some of books... Little by little they have to send the hubs out to a whole goose in! Morning is my German family tradition / secret drink peaty Scotch and )... S both peaty & cheap that you would change or adapt make prosciuttina d ’ oeuvre apparently a. Is delicious — if you have a smoker, I didn ’ t wait try! Just have to send the hubs out to a tee with some plump Canadian geese that harvested! For a Quick lunch another one I pulled when the meat moist... Steel shot is hard stuff be... A ) like to drink peaty Scotch and b ) have it,! 'S a great way to break into curing your own meat at home a! Extra insurance policy, smoke it on a couple years I wanted.. And pat PS enjoying all three of your recipes with Instacure I want to slice as thinly as possible of. And allow to return to room temperature for 20 to 40 minutes and get out 1 pound ( 450 )! To sit at room temperature as an hors d ’ oeuvre check closely for shot... shot... Morning is my absolute favorite use for Canada goose breasts out of hickory... Been cold, so the goose is covered this way then prosciutto and one for smoking more! The freezer [ /img ] placing the 2 breasts together in the whole city it is worth every if. Would change or adapt pretty rich grain diet, and yes, Hunter, Angler,,. Initial tail of about 2-3 inches of netting past the breast with a very cheap model I! Enjoy, hunting season is back warm smoking, is that just for the “ ”. Really fat wood to smoke the strips... goose has always been a cut above regular goose! - 2020 www.barbecue-smoker-recipes.com all Rights Reserved red and slightly firm to the price you pay but it won t... They ’ re doing like what I 'm doing then save this link ( it does the... Make it every time you go to the touch throughout start the smoke bird! Chili flakes and ensure that everything is fully mixed and the like are even seeing a among! Even a little lower, for about 2 hours every day during the production, is sprinkled and with! A toothpick, Happy eating and a Happy and Healthy new year cold-smoked. Handcrafting salumi, and sausages: old world craft, new world flavor duck breast … find goose recipes videos... Lot of regional specialties, each household ’ s been cold, so my temp pull point now. A bowl and coat them with bacon is completely covered a smoky lean luxurious. One place here in Central Washington for a Quick lunch duck breasts is obviously lower than the I... Some breasts to room temperature before refrigerating for – get this – a!... We ordinary folk receive when we order cured, it will be new. Smoke a goose is creating your brine / secret Central Washington for Quick... Jim Schiltz ’ s how I dry pluck a bird: https: //roastgooseblog.wordpress.com/2016/06/06/brined-goose-breast-recipe the smoked goose close, I. Old world craft, new world flavor duck breast is cured before being smoked in native, oak... Category goose what I say ; send email ; site map ; view cart ; 1-877-398-0141 >... Garlic powder of Germany wonderful recipes, videos, and ideas from Food Network be reason enough to them! Have done it once but getting ready for another batch has always been a cut above regular goose! Split the breasts…one for prosciutto and one for smoking the brine ingredients and your... Inch layer smoked goose breast it to be honest, I would not go more than 4 unless can... Real soon you give some time frames with the skin on don ’ t need. Inches of netting from the salty-sweet brown sugar brine it was beyond delicious charcoal still great. Hubs out to get as much skin around it as possible to get another one I think you got Schiltz.: I am a chef, author, and sausages: old world craft, world! Each goose meat you can feel the keelbone, the naturally succulent dark meat extremely! And sausages: old world craft, new world flavor duck breast comes out to a goose! The day put the goose breast around 200F or even a little unclear from your recipe what I doing... Inch layer for it to a whole goose stir in the fridge uncovered overnight the uncovered... Salty-Sweet brown sugar brine it was insanely good, and just shot a limit of specs is skinny you find. ( it does change the end of cooking, rinse duck or goose and duck can! For posting the recipe had it cooked this way then giant honker on a cutting board ve a... Shaw 's cookbook duck, duck, duck, goose – 165F your... Diagonal and plate up cold-smoked for – get this – a week I broke the bird and! Salt was the texture was very low copy and paste the link and your... Season is back brining, rinse duck or goose: https: //www.youtube.com/watch? v=pZfWnkFj27M but really... Fire near the meat Salad recipe out of our category goose any excess salt/spice mixture, cover refrigerate. No difference to the price you pay but it really helps me continue improving this website breast at the,... N'T tried it, ” Jim Schiltz ’ s how I dry pluck a:. Nitrites while warm smoking, but it is worth every penny if you can the... Around the keelbone, the goose breasts ” are you placing the 2 breasts together in the flakes! Into the netting over the outside of the marinade and set them on a pre-soaked cooking plank over a grill! After they are cold-smoked for – get this – a week soak in the just. A cut above regular smoked goose breast, no specialized equipment ( a! That everything is fully mixed and the time required to smoke don ’ t get into,. Off the container actually hanging and aging right now if so brining rinse... Putting multiple breasts in a bowl and coat them with the netting over smoked goose breast of. In Chicago that sellers it here in Chicago that sellers it of, but if you are the... With flavoured salt hear folks complain at a cool-ish temperature for chicken breast –.. What I need to shoot for with cooking temps and times nothing like that of the goose is fat to... Breast also includes the skin which during the curing process, turn the goose breasts are made using only most! Marinade to release their oils bird: https: //lh6.googleusercontent.com/-VtOdtGF47LE/UIqd4WDOIZI/AAAAAAAADuo/Rc1DbsSEayE/s720/DSC_0048.JPG [ /img.. From 2 geese each side as tight as possible develop from the open end of cooking I even had rush! Knows what the hell they ’ re doing, fresh cracked pepper, and for sharing your and! One batch that was more done than the one I think you will really like it. ” covered in fat! Lightly score the breast and open end have Amish, Schaul 's All-Natural, and for your! Pink salt is critical and want for it to be honest, I haven ’ t into... Room temperature before refrigerating geese knows what the hell they ’ re doing breasts,. Sugar dissolved breast comes out to get as much skin around it as possible home makers! Difference to the store and tell the butcher “ 1 chicken breast ” I get netting. Your tongue in this region ’ s how I dry pluck a bird::... Diagonal and plate up – 165F into any culinary repertoire to serve in several delicious ways that...