Smoking some goose, chukars, pheasant

[michelle linnane]

Have some goose breasts from the early season in Sept and want to smoke them. I also have 4 chukars and a pheasant I am going to do at the same time.
I could not figure out to insert a picture in the forum.                                                                 So I add a facebook link. Defosting the meat as I write this. I will soak in buttermilk before I brine.   

https://www.facebook.com/#!/photo.php?fbid=924517014242566&set=a.833341656693436.1073741841.100000528274842&type=1&theater&notif_t=photo_comment

I like smoked goose breast with smoked Cheese and cracks and honey mustard. I did see a youtube video after they smoked it and ate it with Cream cheese & pepper jelly I listend the guy a couple of time just to make sure I understood what he said, about the pepper jelly.

Will add more posts when I get meat smoking in the buttermilk

[michelle linnane]

Here is the meat in the butter milk will soak for 24 hours and rinse and then place in finally brine,


https://www.facebook.com/photo.php?fbid=924625220898412&set=p.924625220898412&type=1&theater

[michelle linnane]

here is my facebook page with how the brining and smoking pictures are on
https://www.facebook.com/#!/photo.php?fbid=926784370682497&set=pcb.926784430682491&type=1&theater