smoke goose breast

[michelle linnane]

I am going to smoke some goose breast. I am going to follow this recipe for the brine.
Orange Brine

1 (12 fluid ounce) can frozen orange juice concentrate, thawed
1 orange, sliced
1 lemon, sliced
1 lime, sliced
1 tablespoon dried thyme
1 tablespoon ground black pepper
3 cloves garlic
2 bay leaves
1 cup kosher salt
1 1/2 gallons water

Combine the orange juice concentrate, orange slices, lemon slices, lime slices, thyme, pepper, garlic, bay leaves, salt, and water in a large stockpot; bring to a boil. Remove from heat and allow to cool to room temperature. I am going to soak
the birds for at least 24 hours.

My question is how long do I cook them what temp and what flavor smoke do you think would be the best. for the goose
breast I was thinking of slicing the goose breast a in 1/2 just reduce cooking time?  

I am going to do some more cheese tomorrow promise to post some pictures.

And for dinner tomorrow night I am following you tube recipe for Chicken Cordon Bleu
http://www.youtube.com/watch?v=W8rai_ArR5M

I am giving the cheese away as christmas gifts, something a little different.  Along with some hand made Christmas center peices. 

[Keymaster]

I would follow the smoking directions for smoked Turkey breast Copied and pasted  off of the Bradley Smoker recipe website. Welcome to the forum!!
You can also view the recipe here



Smoked Turkey Breast


Ingredients
Turkey Breast, skin on, no wings – 4lbs to 5lbs

Brine Ingredients Per Gallon Of Water

1 gallon of water (use as many as it takes to completely cover bird, deep plastic bucket works best)
1 Tbsp. Pepper
1 Tbsp. Garlic powder
1 Tbsp. Onion powder
1 Tbsp. Old Bay
1 Sprig of fresh rosemary (or 1 Tbsp. of powdered)
1 Bay leaf
1 cup of salt

Bassman's Turkey Rub
1 Tbsp. Pepper
1 Tbsp. Onion powder
1 Tbsp. Salt Oregano
1 Tbsp. Emeril's Essence (The Original Essence)

Brining
1.Soak 2 fresh turkey breasts overnight.
2.The next day rinse well and pat dry.
3.Apply olive oil & your favorite rub, on and under skin–leave skin on.

Smoking
1.Let sit for 30-45 minutes at room temperature.
2.Pre-heat smoker to 200-220°F. Alternate bisquettes, between cherry & hickory, every other one.
3.Smoke/ cook until internal temp of meat is 175°F. Approximately 4-5 hrs.
4.After smoke/ cooking, let turkey rest for 10 minutes.
5.Remove breast from bone, and slice against the grain.

[Habanero Smoker]

You brine looks good, but 24 hours of brining seems excessive for a breast; especially when you have added acidity to the brine. Does the recipe call for that? If you are going to brine in the stock pot, make sure your stock pot is stainless steel. If it is aluminum, the metal will react to the acids and salt, and may impart a metallic taste into your goose.

Do you have a domestic or wild goose breast, and is the skin still intact? When you say split the breast - are you saying you have a whole breast cavity? If so butterflying it will shorten the cook time.

I usually do not take duck or goose as high as I do with chicken or poultry. I try to stay under 160°F, but cook it to the temperature you feel safe with. For poultry I like to stay with the fruit woods, or maple.

[michelle linnane]

Well I finally cleaned some of my pheasants and chukars. I did 6 pheasants and 4 chukars.
I run a game preserve so have a fresh supply.

I am going to give 1 pheasant and 1 chukar for someone to try. After cleaning it just vaccum sealed it.

1 (12 fluid ounce) can frozen orange juice concentrate, thawed
2 orange, sliced
1 lemon, sliced
1 lime, sliced
1 tablespoon dried thyme
1 tablespoon ground black pepper
3 cloves garlic
1/2 cup kosher salt
1 1/2 gallons water
3/4 brown sugar
Maple syrup poured some in the pot.   

Brought to a boil and then let get room temp. I placed in two rubber maid containers and they are in Refre
soaking. I had a goose breast in the freezer so I Thur that in too. When cleaning  pheasants we cut the meat
in small strips as they will not take to long to cook. I am thinking of cooking sausage on the top so that
it drips down on all the pheasants, goose and chukar meat to keep some juices on the meat.     

[devo]

To bad I didn't see this post before now. Here is a great recipe for smoked goose breast.




German Smoked Goose Breast

To make this correctly, you will need to do a few things you might not normally do:

You need to truss your goose breast or stuff it into sausage netting, which you can buy online. While not absolutely necessary, it does change the end result in a subtle way.
You will definitely need to use nitrites (Instacure No. 1) for safety and to get that pink color.
The safety factor comes in with another thing you need to do to make this recipe — you need to start the goose in a cold smoker and bring the heat up to temperature very slowly. This is easy to do in a Bradley smoker, and it can be done in a Camp Chef smoke vault or in many other smokers. It is, however, very hard to do with a classic smoker; the kind where you start a fire near the meat.
Flavorwise, you are getting a lot of character from juniper berries, black pepper and Scotch. What's with the Scotch? Well, unless you have some means of smoking over peat, the best way to get a little of that peaty flavor into the meat is to soak it overnight in a peaty Scotch. I used Laphroaig. Can you skip this step? Sure, but if you a) like to drink peaty Scotch and b) have it around, by all means use it.

I made this with domestic goose breast, but there is no reason you can't do it with skin-on breasts of Canada or whitefront geese. You could also use a big, domestic Moulard duck breast, too. Don't try it with skinny or small birds.

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.