Smoked Goose – The Best Goose I’ve Ever Had

smoked goose jerky

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Smoked Goose Jerky

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 my favorite way to make smoked goose.

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. Do 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 was recently 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 this smoked goose recipe, 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.

Have you ever had goose? This smoked goose jerky recipe is simple, and makes goose taste AMAZING! A tough feat. #traegerrecipe #wildgame

How to Brine Goose Breasts

The first step to preparing smoked goose is creating the 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.

This smoked goose brine is simple. In a small brining bucket combine the following ingredients:

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

I like this brine because the hot coffee dissolves the salt and sugar. My goose breasts were frozen, and by adding them to the brine everything was immediately chilled. If you’re working with meat that isn’t frozen you’ll want to get the brine cold before adding the meat.

Add the whole goose breasts to the brine, and place in your refrigerator. Let them brine for 8-12 hours (overnight works great)

Smoking Goose Breasts

When you’re ready to smoke the goose breasts, remove the breasts from the brine. Rinse each of them off under cold water, and then pat dry.

Set up your smoker to smoke at 180 degrees. Mesquite or oak pellets wood works well for this smoked goose recipe. When the smoker is up to temp, place each goose breast directly on the grill grates. Let them smoke for 3 hours.

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.

Slicing the Goose Breasts for Smoked Goose

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 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.

Smoked Goose Breast Marinade

After slicing all of the goose breasts we will add them to a marinade. In a large bowl combine the following ingredients:

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

Put all of the goose slices into the bowl with the marinade. Make sure all of the slices are evenly coated. Cover the bowl with saran wrap and place it in the fridge for one hour.

Time to Smoke the Goose – Again!

After an hour in the fridge, it’s time to put the slices of goose back in the smoker. Set the temp at 250 and place each of the slices on the grate of the grill.

Smoked Goose strips on the grill grates
I still can’t believe how delicious this smoked goose turned out.

After 30 minutes check on the progress and flip each of the pieces. Forty-five minutes later, and the goose will be done.

Smoked Goose jerky
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 jerky. 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
Yield: 8

Smoked Goose Bacon

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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