Thinking about smokin a goose

[BlackHolePatch]

Hey Guys,
Just wondering if any of you have tried smokin a goose? What are some good recipes?

[DSM16428]

HE!!S yes!! I usually do just the breasts and thighs. Here's a good recipe.

Marinated and Smoked Wild Goose

First you want to prepare the meat just like you would any other goose recipe. Clean and trim it off and remove any pulled feathers and clots. Soak in ice cold, heavilly salted water for about 2 hours then rinse with clean water. This will help pull out the blood and remove that irony taste.

Marinade: Makes enough for about 4 large breasts and thighs.
2 cups soy sauce
1 cups brown sugar
2 tsp black pepper
2 tsp garlic powder
1/2-1 tsp cayenne pepper
1/2-1 tsp red pepper flakes
1/2 tsp ground ginger

Use your favorite wood chips (I like apple wood chips as it imparts a little sweet note to the smoke) and smoke for 2 1/2 to 3 1/2 hours at 165 degrees. Be sure not to let them smoke too long. They will start to dry out, and the sugar from the marinade can scorch. Turn smoker to 180 for last 1/2 hour to give nice color. Slice into thin strips and ENJOY!! Best recipe I have found. I also add some water or apple juice in a small metal pan to help keep stuff moist as the first couple I did could have been less dry. Now they come out perfect every time.

[ponass]

BHP you must have been driving by my house yesterday I just smoked 15 lbs of goose salami from the birds I had left in the freezer from last fall. Brought a pound and a half into work this morning to test it out on my coworkers and it lasted all of about 5 minutes. (I had to check to see if I still had all my fingers - they were like locust) I cheated since I hadn't tried it before and used a salami mix from Hi-Country to try out my new smoker. I'd say it is spot on. Based on the number of locals we have flying around already, I'm thinking my new smoker is going to get a workout this fall.

[gregk]

DSM what is the total smoking time 3 1/2 hours or longer ?

[DSM16428]

DSM what is the total smoking time 3 1/2 hours or longer ?

Smoke it LOW AND SLOOOOOOW for the first 2 1/2 to 3 hours...gives the meat that smokey tang and the dark rind. It all depaends on how much you want to smoke the meat really. If you like it a little stronger, leave it in the whole 3 hours... Then crank it up to 180 for only the last half hour. The flavor is mouthwatering I gotta tell ya!

[bulletman]

I've got six marinated breasts on the smoker right now, I surely hope this recipe works

My Brother and I shot two limits this morning.