Smoked Goose Bacon
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.
Servings 8
Calories 120kcal
Ingredients
Smoked Goose Brine
- 4 cups water
- 2 cups freshly brewed coffee
- 1 cup kosher salt
- 1 cup brown sugar
Smoked Goose Marinade
- ½ cup of soy sauce
- ½ cup brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp sriracha
Instructions
- 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.
- Leave your goose breasts in the brine for at least 12 hours.
- After 12 hours remove the goose breasts from the brine and rinse off each of the breasts and then pat them dry.
- 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.
- 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!
- 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.
- 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.
- 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.
- 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
Calories: 120kcal