BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Poultry => Topic started by: andyg2570 on March 30, 2009, 11:31:12 AM

Title: Goose Breasts
Post by: andyg2570 on March 30, 2009, 11:31:12 AM
I have just been given about 20 breasts to smoke.
My friend wants half back as "jerky". Is this possible, does it work anyone got any tips?

I want to keep my breasts whole - do any of the chicken /Turkey recipes work for this? Some of the bacon wrapped ones sound pretty good to me.
Also is it advisable to brine them first?

Title: Re: Goose Breasts
Post by: Gizmo on March 30, 2009, 10:06:10 PM
Haven't done Goose Jerky but don't know why the brines for chicken or turkey wouldn't work.  If you are going to leave the breasts whole, I would pound them out to a uniform thickness of no more than 1/4 inch in thickness.
Title: Re: Goose Breasts
Post by: Habanero Smoker on March 31, 2009, 01:26:28 AM
I haven't done goose breast either, but I have smoke domestic duck a couple of times. Are they wild or domestic? Domestic geese will have more fat and you would not have to brine if the skin is still attached, though a marinade will give you extra flavor.

As Giz states brines for turkey and chicken will work, but I would search the internet for brines specific for duck or geese. I would smoke at 225°F until an internal temperature of 140°F with about 1:20 - 1:40 hours of smoke; that is what I take duck to. If the skin is still attached, I would pierce or slit the skin, taking care not to cut into the meat.

For jerky there is a recent post on either turkey or chicken jerky. That should work for making jerky out of goose breast.
Maple Turkey Jerky (

A while back, this link was posted on this site.
Goose Recipes (
Title: Re: Goose Breasts
Post by: car54 on March 31, 2009, 04:23:16 AM
I have smoked wild goose breast once with the recipe that Smoking Duck has posted in the following link. It is actually for lamb. (

I let in sit overnight and then lightly smoked, cooking to about 130 degrees. These were skinless breast with no fat. I would suggest just trying a few and do not over cook. I believe that the breast turned out OK.

Here are some other recipes. ( ( (

I hope that helps, Brad
Title: Re: Goose Breasts
Post by: andyg2570 on March 31, 2009, 08:56:50 AM
Thanks for all your replies - looks like I am in for some fun, just reading some of the recipes is making my mouth water.  8)
Title: Re: Goose Breasts
Post by: Milehi on April 05, 2009, 06:49:49 AM
I make goose jerky all the time. Just use the same marinade you would for beef jerky.