BRADLEY SMOKER | "Taste the Great Outdoors"

Had some dry aged prime rib that needed to be trimmed out and going to do some smoked goose and turkey breast so they needed to get started also.

Dried meat-after 55 days
(https://lh4.googleusercontent.com/-FFMcRIvKF2E/UQQjQgEhQfI/AAAAAAAAE7Y/rk2jyZdNIjg/s1024/DSC_0131.JPG)

Out Of The Bag
(https://lh3.googleusercontent.com/-FWRkvFRp3UI/UQQjVem5b4I/AAAAAAAAE7o/CZ_d2mx-Z2Q/s1024/DSC_0132.JPG)

Cut In Half
(https://lh5.googleusercontent.com/-s0hD0tNdF8w/UQQkCqWC9ZI/AAAAAAAAE70/iUlgJ9-nXKI/s1024/DSC_0133.JPG)

All Trimmed Up
(https://lh3.googleusercontent.com/-oF68k2cFmwQ/UQQkCz5_rOI/AAAAAAAAE74/30fDgrOJhZo/s1024/DSC_0134.JPG)

Close Up-They got vac sealed and put away for the later
(https://lh4.googleusercontent.com/-TZxOhJdaUJE/UQQkD1yg9yI/AAAAAAAAE8E/yPMyRPkYM0c/s1024/DSC_0135.JPG)
(https://lh5.googleusercontent.com/-sd5LunmSWa4/UQQkQBuUjaI/AAAAAAAAE8Q/eVJTyTk8dbQ/s1024/DSC_0136.JPG)

Now the Goose And Turkey.

Following this recipe from Hank over at honest-food.net

Makes 2 goose breasts.

Prep Time: 3 days, curing time

Cook Time: 7 hours of smoking time

Skin-on breasts from 1 large goose, about 2 pounds
44 grams of kosher salt, about 4 tablespoons
3 grams of Instacure No. 1, about 1/2 teaspoon
25 grams sugar, about 2 tablespoons
4 grams crushed juniper, about 1 tablespoon
10 grams freshly ground black pepper, about 1 tablespoon
1/2 cup peaty Scotch whisky (optional)
__________

If you are using the Scotch, put the goose breasts in a bowl and coat them with the whisky. Put them into a closed container just about large enough to hold them and refrigerate overnight.
The next day, mix all the remaining ingredients in a bowl. Drain the goose breasts, or just pat them dry if you have not done the Scotch soak. Massage the spice mixture into the meat, making sure every bit of the goose is covered. Put the goose breasts into a closed container that just barely fits the meat. Pour in any excess salt/spice mixture, cover and refrigerate for 3 to 4 days. Every day during the curing process, turn the goose breasts over so they are evenly coated.
When the meat has cured, it will be dark red and slightly firm to the touch throughout. Rinse it off briefly under cold running water and pat it dry. Let the meat sit out in a cool place for 2 to 4 hours, preferably with some sort of breeze or fan on it. Or you can leave it to dry in the fridge uncovered overnight.
Truss the meat as you would a roast, or stuff it into sausage netting. If you do the netting, wear an apron, as you will need to manhandle the goose breast into the netting. Take your time and do it little by little. Tie off the ends of the string or netting, leaving enough at the end with the most fat — this should be the thick end of the breast — to hang. You want the fattiest part of the goose breast at the top, so the fat can drip down and keep the meat moist.
Hang the breasts in a cold smoker and smoke over beech, alder, oak or cherry wood. Apple is a good substitute, too. Start the smoke cold and gradually bring the temperature up. Your goal is to have the thickest part of the goose breast reach 140°F to 150°F by the end of cooking. Move the goose breasts out of the smoker and allow to return to room temperature before refrigerating.
The smoked goose will last 10 days in the fridge, or a year if well sealed and frozen.

So here they are trimmed out and waiting to get drunk on scotch. Doing a couple of goose drummys also:

(https://lh6.googleusercontent.com/-5xj-pic18tY/UQQinLpRBFI/AAAAAAAAE68/ZRnp0Qy8B_U/s1024/DSC_0127.JPG)

Some Cheap Scotch:
(https://lh3.googleusercontent.com/-c0V4LzmPof0/UQQimr_UhMI/AAAAAAAAE7I/5-rX8c5UhRA/s1024/DSC_0128.JPG)

All Bagged Up And In The Fridge Over Night
(https://lh6.googleusercontent.com/-w5q6pddRcOs/UQQinQXs3jI/AAAAAAAAE7E/YKENuv2Zako/s1024/DSC_0129.JPG)

Should Look Something Like This When Its Done
(http://honest-food.net/wp-content/uploads/2012/12/smoked-goose-breast-recipe-detail.jpg)

Those steaks look Awesome all trimmed up after dry aging them. It will be interesting to see how your Goosta turns out :) Nice job!!

Are those the bags that I seem Muebe use before to dry age some meat?


Sent from my iPhone 5 using Tapatalk

(http://www.sherv.net/cm/emoticons/yes/crazy-guy-says-yes-smiley-emoticon.gif)

OK so today I remembered I had them goose and turkey breast getting drunk together and it was time to sober them up and get them dressed with some spices and cure.

The spices we will be using minus the salt.
(https://lh4.googleusercontent.com/-IP-B-GqDTYs/UQbMTBhZbLI/AAAAAAAAE-E/sikfuXS-DsI/s1024/DSC_0145.JPG)

All in the bowl to get mixed together.
(https://lh6.googleusercontent.com/-676RsbIUTjU/UQbMV9hEamI/AAAAAAAAE-U/6Pp78r_UnNI/s1024/DSC_0146.JPG)

Sprinkled on, rubbed down and re-vac sealed for a few days.
(https://lh4.googleusercontent.com/-RsMd_K0sD3E/UQbMT6xmMaI/AAAAAAAAE-M/C812g0tgvKk/s1024/DSC_0147.JPG)

See ya in a few days for the smoken

It looks great so far

Just took these out and  got them ready for tomorrows smoke.  Look how red the meat got. This tells me the cure did its job.
(https://lh3.googleusercontent.com/-j6jYLYXJKi0/UQ7K_wex0fI/AAAAAAAAFGA/qo0ed0i3Y9c/s1024/DSC_0132.JPG)
(https://lh3.googleusercontent.com/-rdguOfN9MT4/UQ7K__JxeXI/AAAAAAAAFGE/1-Wb4-V9J5M/s1024/DSC_0133.JPG)
(https://lh6.googleusercontent.com/-rmePZyr0vQQ/UQ7LDUrGqDI/AAAAAAAAFGQ/Bfb-AvdBmGo/s1024/DSC_0134.JPG)

See ya tomorrow  ;)

Off to the smoker
Just another day here in sunny Kakabeka Falls  :P
(https://lh3.googleusercontent.com/-mOoeCpelrmE/UQ_rFgxNOrI/AAAAAAAAFGg/5DNT-olOezM/s624/Untitled-2.jpg)

(https://lh3.googleusercontent.com/-UaYdSFhOaPo/UQ_7cqVtqBI/AAAAAAAAFHA/CvlGycBU-PY/s640/DSC_0177.JPG)(https://lh6.googleusercontent.com/-bBlOIHjrzYI/UQ_7VAlmLRI/AAAAAAAAFGw/BkUXFHTOYpw/s640/DSC_0178.JPG)

Only one goose leg going to the smoker. The other is heading to the dry cure chamber to see if we can make some prosciuttina d'oca, an Italian cured goose preparation. We will see how that turns out in a couple of months.
The leg weighed in at 325 Grams
(https://lh6.googleusercontent.com/-JH7887v2ONs/UQ_7X8d3QxI/AAAAAAAAFG0/vHCYPVJjeRA/s1024/DSC_0176.JPG)

Ok,,,,,,,,,,now Im REALLY hungry

Them bird parts really took on some nice color

Wow them did turn out nice.