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Smoked Goose

It Can Be Delicious, but it’s Gonna Take Some Time

If you’ve ever had the opportunity to eat goose, chances are, you don’t want to try it again. I’ve been in the same boat for years, but after getting a little creative with two goose breasts, I’m looking forward to cooking goose again. Read on to learn all about how I cooked goose breasts that everyone will love.
Growing up I spent a lot of time goose hunting with my Dad. It was always so much fun to bring home a few geese after a successful day in the field. You know what wasn’t fun? Eating the geese. We ate a ton of geese growing up, and – sorry Mom and Dad – they were never that good. Mom is in town for the weekend, and I asked her to bring up some goose meat. I was determined to cook some goose on my Traeger that everyone would love. I’m still in disbelief, but I can tell you that the goose I made today, is the best goose I’ve ever had. In this post, I’ll share with you the steps I took to make the most delicious smoked goose I’ve ever had.

Goose Bacon

When Mom showed up with the two goose breasts, I immediately started thinking about how I was going to prepare them. Cooking goose is not easy. Should I use a reverse sear? Maybe I should cook them low and slow? I really wasn’t sure what I wanted to do. I considered making jerky but decided that wasn’t the course I wanted to take either. Then, I saw a recipe on Traeger’s website for Duck Bacon and decided that was what I was going to do. I knew it was going to take a little bit of time, but I was excited to see how it was going to turn out. You might be laughing at me right now saying to your self, there’s not enough fat in goose, it won’t work! You might be right… keep reading.

How to Brine Goose Breasts

The first step to cooking goose is creating your brine. Goose meat is very lean. The brine helps add some flavor, keeps the goose breasts from drying out while they are being cooked. The brine I made was fairly simple. In my brining bucket I combined the following ingredients:
  • 4 cups water
  • 2 cups freshly brewed coffee
  • 1 cup kosher salt
  • 1 cup brown sugar
I like this brine because the hot coffee helped dissolve the salt and sugar. My goose breasts were frozen, and by adding them to the brine everything was immediately chilled. I placed my brine bucket on the back porch to marinate overnight – nighttime temps were in the 30s so I wasn’t concerned about the temperature.

Smoking Goose Breasts

The next day I removed the goose breasts from the brine, rinsed each of them off, and then patted them dry. My next step was to smoke the goose breasts. I set my Traeger to the “smoke” setting, and then put the breasts on my grill rack, into the smoker. After 3 hours I removed the goose breasts from the smoker, and let them come down to room temp. Once they were at room temp I threw them in a ziplock and placed them in the freezer.

Slicing the Goose Breasts

After about an hour the goose breasts were nice and chilled, and ready to be sliced. I chilled the breasts to make it easier for me to slice the breasts as thin as possible. Make sure you slice against the grain! If you have a meat slicer… now is definitely the time to use it. While I was slicing the smoked goose breasts I quickly realized my plan for goose bacon probably wasn’t in the cards. I also knew I was too committed to give up, so I decided to change the plan.

Smoked Goose Breast Marinade

After slicing all of the goose breasts into thin slices against the grain, I made my marinade. In a large bowl I combined the following ingredients:
  • 1/2 cup of soy sauce
  • 1/2 cup brown sugar
  • 1 tbsp garlic powder
  • 1tbsp onion powder
  • 1 tbsp sriracha
I put all of my goose slices into the bowl with the marinade and made sure all of the slices were evenly coated. I covered the bowl with saran wrap and placed it in the fridge for one hour.

Time to Smoke the Goose – Again!

After an hour in the fridge, it was time to put the slices of goose back on my smoker. I set the temp at 250 and placed each of the slices on the grate of the grill.
Smoked Goose
I still can’t believe how delicious this smoked goose turned out.
After 30 minutes I checked on the progress and flipped each of the pieces. Forty-five minutes later, and the goose was done. I brought the goose in on a small serving tray and let it cool for a few minutes before I tried the first piece. Mom jumped in before I could, and I knew from the expression on her face that we had success!
Smoked Goose
Smoked “Goose Bacon” is the only way I’ll prepare goose from now on.
It’s not quite bacon, but damn it’s good 🙂

Now You Know The Secrets to Make Delicious Smoked Goose

Thanks for taking the time to learn how to make smoked goose your friends and family will love. In this post, we talked about all of the steps it takes. If you love hunting geese and are looking for a new way to cook your goose – I’m fairly confident you are – you have to try this recipe. Do you have another way to smoke goose that you love? Let me know what you’d do differently in the comments below. If you’ve had success cooking goose I want to hear about it!
Smoked Goose Bacon

Smoked Goose Bacon

Yield: 8
Prep Time: 18 hours
Cook Time: 4 hours 15 minutes
Total Time: 22 hours 15 minutes
If you've ever had the opportunity to eat goose, chances are, you don't want to try it again. I've been in the same boat for years, but after getting a little creative with two goose breasts, I'm looking forward to making this recipe again. Read on to learn all about how I smoked goose breasts that everyone will love.

Ingredients

Smoked Goose Brine

  • 4 cups water
  • 2 cups freshly brewed coffee
  • 1 cup kosher salt
  • 1 cup brown sugar

Smoked Goose Marinade

  • 1/2 cup of soy sauce
  • 1/2 cup brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp sriracha

Instructions

  1. The first step to making smoked goose is creating your brine. Goose meat is very lean. The brine helps add some flavor and keeps the goose breasts from drying out while they are being cooked. In your brining bucket combine all of the brine ingredients and add your goose breasts. This brine can accommodate up to 6 breasts.
  2. Leave your goose breasts in the brine for at least 12 hours.
  3. After 12 hours remove the goose breasts from the brine and rinse off each of the breasts and then pat them dry.
  4. Set your Traeger up for smoke and then put the breasts on a grill rack and into the smoker. After 3 hours remove the goose breasts from the smoker, and let them come down to room temp. Once they are at room temp throw them in a ziplock and place them in the freezer.
  5. After about an hour the goose breasts will be nice and chilled, and ready to be sliced. I chill the breasts to make it easier for me to slice them as thin as possible. Make sure you slice against the grain!
  6. After slicing all of the goose breasts into thin slices against the grain, it's time to prepare the marinade. In a large bowl combine the marinade ingredients.
  7. Put all of the goose slices into the bowl with the marinade and make sure all of the slices are evenly coated. Cover the bowl with saran wrap and place it in the fridge for one hour.
  8. After an hour in the fridge, it is time to put the slices of goose back on your smoker. Set the temp at 250 and place each of the slices on the grate of the grill.
  9. After 30 minutes check on the progress and flip each of the pieces. Forty-five minutes later, and the goose should be done.

Notes

If you love hunting geese and are looking for a new way to cook your goose - I'm fairly confident you are - you have to try this recipe.

Nutrition Information:
Yield: 8
Amount Per Serving: Calories: 120
 
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