Goose Breasts

Started by andyg2570, March 30, 2009, 11:31:12 AM

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andyg2570

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?

Thanks

Gizmo

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.
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Habanero Smoker

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



     I
         don't
                   inhale.
  ::)

car54

I have smoked wild goose breast once with the recipe that Smoking Duck has posted in the following link. It is actually for lamb.

http://forum.bradleysmoker.com/index.php?topic=6536.0.

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.
http://archive.southcoasttoday.com/daily/11-02/11-17-02/e10sp175.htm

http://en.allexperts.com/q/Cooking-Meat-750/goose.htm

http://projects.washingtonpost.com/recipes/2008/11/23/holiday-goose/

I hope that helps, Brad

andyg2570

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)

Milehi

I make goose jerky all the time. Just use the same marinade you would for beef jerky.