Re: Geese geese & more geese
[Re: Bruce T]
#7028001
10/26/20 11:42 AM
10/26/20 11:42 AM
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Joined: Dec 2015
Posts: 1,028 West Cent IL
illinideer
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trapper
Joined: Dec 2015
Posts: 1,028
West Cent IL
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That looks good I got try that in my smoker here soon. I take ours and chunk them up in to nuggets then soak them over night in a salt/ sugar brine. Rinse well and pat dry. then roll in a flour mix with pepper, garlic and onion powder no salt. deep fry or skillet fry. Brine 1/4 cup table salt 1/4 cup sugar to 1 quart of water. J
Coyote 5 Badger 1 Coons 17 Bobcats 2 Released Grinners All of them USN AE2 VF-31 Tomcatters Retired SMSGT IL ANG 183 Fighter Wing Coyote U Class #4
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Re: Geese geese & more geese
[Re: illinideer]
#7028320
10/26/20 05:38 PM
10/26/20 05:38 PM
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Joined: Oct 2011
Posts: 2,786 Western Shore Delaware
SJA
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Joined: Oct 2011
Posts: 2,786
Western Shore Delaware
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Whole Smoked Canada & Specklebelly Geese - Recipe for my MasterBuilt Digital Smoker :-)
Brine 1 Goose 4 Geese 2 Cups - K Salt 2 Bxs “ - Brown Sugar 3 Bags “ - Apple Juice 1 Gal 5 Tsp - Minced Garlic 3 Tbl
Put CLEANED and PICKED WHOLE geese in CLEAN plastic bags or CLEAN COOLER and pour brine over them. MAKE SURE THEY ARE TOTALLY SUBMERGED IN THE BRINE! Leave in brine for 3 days. Take them out, drain and pat dry.
Then, cut up into 1/4's: Apples, Celery, Onion. I use 2 or 3 “1/4's” of each per goose. Put in Cavity. Smear outside of geese with Log Cabin syrup. Drizzle some inside also. Smoke for approx. 3 +/- hours. I try to maintain approx 190 degrees the first 2 hours then maintain approx. 170 for the last hour. DO NOT OPEN DOOR during the time. Add Apple, Hickory, Peach, etc. wood CHIPS as desired throughout the smoking process. I DO NOT recommend using Mesquite! Once the 3 hours are up, shut smoker off until cool. Take out geese and let them cool. DO NOT cut into them. I put mine in a fridge for at least a day or two before I carve them to increase the flavor and they will be easier to carve and / or slice with meat slicer. Also, the skin will peel off like rubber which makes it easy :-)
Enjoy :-)
# 2 Smoked Goose Brine Ingredients: 1 gallon cold water 2 quarts apple juice 2 quarts orange juice 2 cup salt (3 cups Kosher or coarse salt) 1/2 cup brown sugar 10 whole cloves 1 tablespoon ground nutmeg Preparation: Pour apple and orange juice into a large pot over a medium heat. Add salt, brown sugar, cloves and nutmeg. Simmer for 15 minutes until salt and sugar are completely dissolved. Remove from heat and allow to cool. Add cold water. Place poultry in a large plastic container. Pour brine over top. Brine poultry for 1 hour per pound in the refrigerator.
"Humans are the hardest people to get along with." Dr. Phillip Snow
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Re: Geese geese & more geese
[Re: Bruce T]
#7029158
10/27/20 10:37 AM
10/27/20 10:37 AM
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Joined: Oct 2011
Posts: 2,786 Western Shore Delaware
SJA
trapper
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trapper
Joined: Oct 2011
Posts: 2,786
Western Shore Delaware
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Goose pastrami is great! Here's one more recipe I do for Corned Goose Breast.
Last edited by SJA; 10/27/20 10:38 AM.
"Humans are the hardest people to get along with." Dr. Phillip Snow
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