Author Topic: Goose Breasts  (Read 5245 times)

Offline andyg2570

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Goose Breasts
« 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?

Thanks

Offline Gizmo

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Re: Goose Breasts
« Reply #1 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.
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Offline Habanero Smoker

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Re: Goose Breasts
« Reply #2 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


     I
         don't
                   inhale.
  ::)

Offline car54

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Re: Goose Breasts
« Reply #3 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.

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

Offline andyg2570

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Re: Goose Breasts
« Reply #4 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)

Offline Milehi

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Re: Goose Breasts
« Reply #5 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.