Waterfowling has been okay
- Thread starter NeMont
- Start date
NeMont
Long Time Member
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LAST EDITED ON Dec-28-12 AT 04:43PM (MST)[p]LAST EDITED ON Dec-28-12 AT 04:42?PM (MST)
Zigga,
Jerky is always a good use,
I have brined the birds whole and smoked them. Did duck and goose confit with the legs and thighs.
put the legs and thigh in a crock pot and cover with cola and let cook all day. Dump the liquid and shred the meat, make sure and remove all tendons. Put the meat back in the crock pot with your favorite bbq sauce. Eat like pulled pork.
Brine the breasts in an apple cider brine, let it sit in the fridge for a week. Stir daily to get all the pieces brined. Smoke until the internal temp hits 155 to 160 and then cool and package.
Goose Pastrami is good also
Liquid Brine
5 quarts ice water
1 cup pickling salt
1 cup pureed garlic
5 to 6 teaspoons Insta-Cure (Sodium Nitrate 6.25%)
Inject 1 ? to 2 ounces per breast. Soak in remaining liquid 4 to 5 days in refrigerator, then drain off.
Then rub breasts with dry rub.
Dry Rub
? cup ground coriander
1 cup coarse ground pepper
? cup paprika
Mix together in a bowl and rub on drained goose breast.
Put in smoker on a light smoke @ 200 ? 215 degrees F until internal temperature is 170 to 175 degrees F. Approximately 6 ? 8 hours. Let cool at room temperature.
This recipe worked well for about 6 honker breasts (3 geese).
I have tons more.
Nemont
Zigga,
Jerky is always a good use,
I have brined the birds whole and smoked them. Did duck and goose confit with the legs and thighs.
put the legs and thigh in a crock pot and cover with cola and let cook all day. Dump the liquid and shred the meat, make sure and remove all tendons. Put the meat back in the crock pot with your favorite bbq sauce. Eat like pulled pork.
Brine the breasts in an apple cider brine, let it sit in the fridge for a week. Stir daily to get all the pieces brined. Smoke until the internal temp hits 155 to 160 and then cool and package.
Goose Pastrami is good also
Liquid Brine
5 quarts ice water
1 cup pickling salt
1 cup pureed garlic
5 to 6 teaspoons Insta-Cure (Sodium Nitrate 6.25%)
Inject 1 ? to 2 ounces per breast. Soak in remaining liquid 4 to 5 days in refrigerator, then drain off.
Then rub breasts with dry rub.
Dry Rub
? cup ground coriander
1 cup coarse ground pepper
? cup paprika
Mix together in a bowl and rub on drained goose breast.
Put in smoker on a light smoke @ 200 ? 215 degrees F until internal temperature is 170 to 175 degrees F. Approximately 6 ? 8 hours. Let cool at room temperature.
This recipe worked well for about 6 honker breasts (3 geese).
I have tons more.
Nemont
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