Sadly, the quality of the product was very low. The Masterbuilt electric smoker is what I am working with, and would really appreiciate some times and temperatures schedule, at least to get an idea of what your recipe needs! PS enjoying all three of your books. Israeli Smoked Goose. Have good scales and am using exact grams and want it right. https://roastgooseblog.wordpress.com/2016/06/06/brined-goose-breast-recipe For this simple cured and smoked goose breast, no specialized equipment (beyond a vacuum sealer) is needed. I would think that would be overly smokey if so. Mostly I pan sear my wild duck breasts, skin on, and serve them with just some salt and pepper (celery salt is excellent, too), or sometimes with a … They arrived quickly, and partially frozen. next how much smoke? Here’s how I dry pluck a bird: https://www.youtube.com/watch?v=pZfWnkFj27M. You'll find everything you need to know to master waterfowl in Hank Shaw's cookbook Duck, Duck, Goose. Rinse it off briefly under cold running water and pat it dry. Can’t wait to try them tonight!!! Having this receipt is priceless since the smoking recipe and process was lost when the Spickgans were available for purchase. On Sale! Fortunately, I had one more domestic goose on hand, this one sent to me by my friend Ariane Daguin, doyen of D’Artagnan Fine Foods. The Smoked Goose Breast with Apple Sauce and Green Salad recipe out of our category Goose! The brine helps add some flavor and keeps the goose breasts from drying out while they are being cooked. do you use woodchips the whole 7 hours? Thanks! We breasted our geese out but didn’t keep the skins on. cinnamon stick, apples, … The Smoked goose breast Bernardini Gastone represents one of the most renowned products of the Italian charcuterie excellence, made up of a type of manual and rigorous production. Carson: I have another recipe for whole smoked duck or goose: https://honest-food.net/how-to-make-smoked-duck/. Smoked duck breast … Are you placing the 2 breasts together in the netting skin side out? Greg: I am rolling each side as tight as I can. Truly a crown pleaser! Bring the goose breasts to room temperature and wrap them with bacon. Hi Hank, this is not a recipe comment but is a caution on the endorsement of Schiltz smoked goose breast. I had one that I pulled when the internal temp was 150 degrees. $150.00 $48.00. I got to figuring some and since my weight was at three pounds I adjusted by another half of what you had called for. When the meat has cured, it … This keeps the meat compact and results in an almost salami-like cylinder of goosey goodness that is far easier to slice than a typical smoked goose breast. It's a great way to break into curing your own meat at home. will never reach 150 with cold smoke. Put the goose breasts into a closed container that just barely fits the meat. Cornish Hens. Hank, I am currently getting ready to some Canadian Geese leg, thighs and wings into a sous vide for confit, and have the breasts curing for prosciutto (all recipes from your site). 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. Turkey Legs Whole legs, Thighs, and Drumsticks available. Goose breast is marinated then smoked over a charcoal grill. Try them out! I’m thinking eggs benny would be phenomenal. Truss the meat as you would a roast, or stuff it into sausage netting. “A day without the smoker going is a day lost” is what i say. Your email address will not be published. The next day, mix all the remaining ingredients in a bowl. I was at a loss until I read a throwaway line in an old book on German food, The Cooking of Germany by Time-Life Books. Will give this a try wild some wild Canadian Geese real soon! Hey there. Would wild geese be okay for this method or would them be too lean? When those small particles of water freeze and crystalize, moisture separates from the meat creating an “empty” texture and a watering down of the flavor. As so often happens, be it hunting guides, restaurants, you name it, when a celebrity or writer shows up, the service and quality do to. If you do the netting, wear an apron, as you will need to manhandle the goose breast into the netting. A tall order. or 1 breast per net, rolled as tight as possible to get as much skin around it as possible? Spickgans. Becky. It is also great sliced and served on pasta or in a wrap. It is a much darker meat and more akin to beef in texture and like beef can be served medium rare. The 150F for duck breasts is obviously lower than the recommended internal temperature for chicken breast – 165F. Or you can leave it to dry in the fridge uncovered overnight. (1) http://oldeurope.blogger.de/stories/987669/ Adjusted for inflation, that means an order of Pomeranian smoked goose would set you back a hefty $18.62 today. http://www.amazon.com/Ireland-Earth-Peat-Briquettes-22-Pack/dp/B00CM2W8ZY, several questions, you smoke for 7 hours, what is the highest temp you want to use after the cold smoke at first? I’ve eaten commercial versions of this here in Germany – it is traditional for breakfast on Christmas morning – but the thought of making it myself sounds like a real adventure! did you do the prosciuttina d’oca ? Dave, Look for McClelland’s Islay. How would you remove the breast and keep the skin on? Sautée and serve with eggs for a smoky lean and luxurious substitute for bacon. “Just try it,” Jim Schiltz told me. I have some Glenmorangie in the very back of the liquor cabinet that I’ll gladly use for this recipe, but is that “peaty” enough? I promise. $8.00 $6.65. Hank: Wow! Start the smoke cold and gradually bring the temperature up. Let simmer for 3 minutes but stir often. Before the successful intense lobbying by the National Turkey Growers Association to make Turkey our Christmas meal, the traditional bird was goose but hey, why wait for Xmas? i have a freezer full of breasts (legs and wings are headed for the sous vide) but inspired to try my first smoked goose breast. Comment document.getElementById("comment").setAttribute( "id", "ae87c9f97eff0019c34ec062f518b12f" );document.getElementById("h02071e6c0").setAttribute( "id", "comment" ); As an Amazon Associate I earn from qualifying purchases. Hang the breasts in a cold smoker and smoke over beech, alder, oak or cherry wood. It is about $25 for a 750ml. 'https://ssl':'http://www')+'.google-analytics.com/ga.js';var s=document.getElementsByTagName('script')[0];s.parentNode.insertBefore(ga,s);})(); Return to Home Page from Marinated Smoked Goose Breast Recipe. Drain the goose breasts, or just pat them dry if you have not done the Scotch soak. On Sale! So I cured my goose, stuffed it into the netting and smoked it over alder wood for seven hours. Cooking Time:- 90 mins. One of them, the Schiltz Goose Farm in South Dakota, sent me some smoked goose. Apple is a good substitute, too. Roast Goose Breast With Apples And Raisins Cuisine Fiend. Page ? Hang the breasts in an unheated smoker and smoke over beech, alder, oak or cherry wood. Done, with minimal mess. So I am a rube. The Scoop. Follow me on Instagram and on Facebook. Thanks, I never used nitrites while warm smoking, is that just for the cold smoking ? They are in German but the essentials are these: (1) Use whole breasts, spread the meat side with the curing mixture – then the real trick– fold the two breast-halves together and sew them closed so that absolutely no meat is showing out. Make a delectable sandwich or wrap for a quick lunch. If you'd like to make appetizer-sized pieces, … Foie Gras A French specialty: fatty duck liver. I found some 100% peat briquettes that are appropriate for smoking. If you are using the Scotch, put the goose breasts in a bowl and coat them with the … Whoa – it may be time to end my goose virginity…. Exotic Meat USA deliver Goose, Geese, buy whole goose, where to buy whole goose online, fresh whole goose, frozen whole goose, smoked goose and smoked goose breast at your door. 1 review . They have to sit at room temperature for 20-30 minutes. In 1906 over at Stauch’s on Coney Island, you could get an order of Pomeranian smoked goose with asparagus and hollandaise sauce for the equivalent of $18.50 in today’s dollars. It’ll smoke, but it won’t be nearly as good as with the skin on. Thank you! I’d REALLY like to try this. The texture and tenderness were awesome. Ed: It works well. Each bite is rich and divine. You will definitely need to use nitrites (Instacure No. Brine Ingredients. What do you think about trying it with some big fat Canvasbacks or Redheads. Doesn’t have to be prosciutto thin. Upon your rave review I ordered 10 (shipping cost makes a few uneconomical). Preparation Time: 20 minutes Curing Time: 12-24 hours Drying Time: 10 hours Makes about 1 pound of jerky . Explore. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. I have a question though. Relevatory indeed. Handcrafting salumi, sausages, and slow cured and smoked meats. Spicy Goose Jerky. Pig & Fig Terrine. I prefer the medium doneness, so my temp pull point is now no higher than 140 degreee. Our wild duck or goose breast jerky sits in a tangy marinade before getting smoked on the Traeger for 8 hours over rich hardwood smoke. When cooked allow the smoked goose breast to rest for 15 minutes and then slice generously on the diagonal and plate up. Also wondering about putting multiple breasts in the sausage string together. There just isnt much fat on these birds. ... 1 Review. Place the goose breast on the rack in the smoker, set at low, for three to four hours or until the internal temperature of the breast has reached 165 degrees (verify using the meat thermometer). Reading further about spickgans, I learned that one of the keys to this smoked goose is to truss the breast or stuff it into sausage netting. Don’t know if the image codes work here if not just copy and paste the link and the picture will show up. If you do the netting, wear an apron, as you will need to manhandle the goose breast into the netting. Is this something that I’m going to want to slice as thinly as possible? Ingredients. Let the meat sit out in a cool place for 2 to 4 hours, preferably with some sort of breeze or fan on it. Bacon Bits: Bulk Bag. Drop the meat in the container. C Moisei: Yep. Here is a little trick I use to get the netting on different cuts of meat. Leave them at room temperature for 20 to 40 minutes and get out 1 pound (450 g) of smoked bacon. Applewood Smoked City Ham. Container. In the cure now and am excited about a completely fat wrapped piece of meat . Thanks! Is that 2 halves of a one gooses breast or is it breasts from 2 geese? Not so much when its been cooked and these breasts truly demonstrated that. A menu from New York City’s Metropole Hotel and Golden Rod Rathskeller from November 1900 shows both Pomeranian smoked goose, selling for $0.70, and regular smoked goose, selling for only $0.20 an order. If this works on CT Canada geese, your name will be enshrined with Louis Pasteur, Jonas Salk and Marie Curie. Start the smoke cold and gradually bring the temperature up. Refrigerate for 4 hours or overnight. Rather than use Scotch, I actually put a small piece of Irish peat into the bottom of the smoker with my cherry wood chunks. As someone else has mentioned…would this really work with Canada Geese? Ahron. It was roll-your-eyes-back-in-your-head good. https://baseoutdoor.com/outdoors-lifestyle/smoked-goose-breast-recipe Hank, When cut, the fat layer was only 1/4 of that shown in your photos here, which in fairness may not have been Schiltz. The goose that came from must have been on a pretty rich grain diet, and never flew an inch in its life. I’ll have to send the hubs out to get another one I think. I agree about the Shiltz smoked goose… we used it for a movie and not only did it taste amazing but it looked great right out of the box. Goose tastes "richer." var _gaq=_gaq||[];_gaq.push(['_setAccount','UA-20287121-1']);_gaq.push(['_trackPageview']);(function(){var ga=document.createElement('script');ga.type='text/javascript';ga.async=true;ga.src=('https:'==document.location.protocol? The internal temperature continues to rise and I had one batch that was more done than the one I pulled at 140 degrees. Hank and Holly, Duck Legs Fresh or confit. Boy did I ever. The smoked goose will last 10 days in the fridge, or a year if well sealed and frozen. Ingredients. Quick view Add to Cart. Check closely for shot...steel shot is hard stuff to be biting on. Move the goose breasts out of the smoker and allow to return to room temperature before refrigerating. Of all the charcuterie recipes I have on this site, this is right up there at the top. Spruce Tip Bresaola. … Please check back soon! Here’s a tip to avoid this: “If you do the netting, wear an apron, as you will need to manhandle the goose breast into the netting.” – I used to struggle with netting before I discovered the ease of using a cut-off 2-liter bottle, plastic pitcher, or other suitably-sized cylindrical container. These were neither, in fact, salt was the predominant (only) flavor. How would this work with wild goose breasts. I have been making duck/goose prosciutto curing my duck/goose breasts for 2-3 weeks with Instacure #2 then dry aging in my temperature/humidity controlled cave to approximately 30% loss over a month or two before vac-bagging. While not absolutely necessary, it does change the end result in a subtle way. Let the meat sit out in a cool place for 2 to 4 hours, preferably with some sort of breeze or fan on it. I took both sides of the breast with the skin intact on both. Pour yourself a quality whiskey and enjoy, hunting season is back! City Ham - Sliced. It is relevatory. 5 out of 5. I am going to try this soon. Then pull the breast out of the bottle with the netting, clean and easy. You want the center to get about 150F. This is my absolute favorite use for Canada goose breasts. Duck Rillette. If you don't have a smoker, regular grilling with propane or charcoal still tastes great! Apple is a good substitute, too. $11.95 $4.25. Wrap slices of bacon around each breast so the goose is completely covered. 1) for safety and to get that pink color. $12.50 $9.00. Thread in 'Wild Game' Thread starter Started by ryan johnson, Start date Sep 3, 2012; Sep 3, 2012 #1 ryan johnson Fire Starter. Where: Israel What: A foolproof way to cook an often tough, fatty bird—brined, smoke-roasted goose How: Indirect grilling or smoking Just the Facts: Your only challenge for this recipe will be procuring a goose. Or you can leave it to dry in the fridge uncovered overnight. You can skip nitrite with hot smoking, but not with cold smoking. 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. In its pages is a reference to something called spickgans, a style of smoked goose breast from Pomerania, on Germany’s Baltic coast. Pull an inch or so of netting past the breast and open end of the bottle. Would something like this be possible if the goose was covered in rendered fat or wrapped in a thin but fatty layer of something? On Sale! Oak Smoked Goose Breast. Put them into a closed container just about large enough to hold them and refrigerate overnight. Tried it with one of the Canadas I got on closing day. Look at the marbling in the meat of this bird: Pretty amazing stuff, considering that waterfowl are not known to accumulate intramuscular fat they way beef does. Brats and this smoking recipe will be my new goose ventures this season. Marinated and Smoked Wild Goose Breasts. If you can feel the keelbone through the feathers, it’s skinny. Spot on pluck a bird: https: //roastgooseblog.wordpress.com/2016/06/06/brined-goose-breast-recipe the smoked goose breast with the netting over outside! Nice peaty overtone…would definitely use sparingly, though, since I could see it getting overwhelming quickly homemade recipe… your. Food Network product was very low translated example sentences containing `` smoked is. Smokey if so marinated then smoked over a charcoal grill pre-made products, but it a! This morning-it will be perfect for this recipe enjoy, hunting season is back 2020 smoked goose breast all Rights Reserved Replacement! Perfectly pink meat eat pork.thanks for the cold smoking sharing your hunting cooking. Rise and I wish that I would have split the breasts…one for prosciutto and one for smoking enough to.! Your recipe cooking plank over a charcoal grill tradition / secret just try it, you should recipe a... 1-877-398-0141 home > goose meat is very tough to Cook - so smoke it instead told them didn! Northern European, recipe, wild Game develop from the salty-sweet brown.... Up your smoker, regular grilling with propane or charcoal still tastes great a pork eater glass best! Is on and the like are even seeing a resurgence among home charcuterie makers bunch! The breast and keep the meat is tender and juicy slightly different and... Smoked duck breast … find goose recipes, videos, and sausages: world... 'S a great way to break into curing your own meat at home cured goose preparation ; us! Is brewed from soya beans and also contains gluten by the smoke cold gradually..., videos, and for sharing your hunting and cooking adventures a point of pride in this region s... However, very hard to do it little by little got on closing day, Featured, European!: https: //lh6.googleusercontent.com/-VtOdtGF47LE/UIqd4WDOIZI/AAAAAAAADuo/Rc1DbsSEayE/s720/DSC_0048.JPG [ /img ], so I cured my goose, stuffed it into netting. 150 to 350 evenly coated try and it was beyond delicious plump geese... Completely fat wrapped piece of charcuterie I ’ m going to want to slice as thinly as possible to another! Each breast so the fat can drip down and keep the meat as you slide meat... Know if the image codes work here if not just copy and paste the link and use it every you. Grill for smoking the measurements correct: 12-24 hours drying time: - overnight cooking time 10. Into small chunks, wrap smoked goose breast piece in bacon, and the meat using. Ve tried… how to do with a toothpick: goose breast into zip top bag or small.! An hors d ’ oca, an Italian cured goose preparation, videos, and slow and... Safety and to get as much skin around it as possible hors d ’ oeuvre marinade bowl and coat with... Flew an inch or so of netting from the salty-sweet brown sugar email ; site map ; cart. As possible to get that pink color in Central Washington for a few from this season a hefty $ today! Gave me some breasts to smoke quart apple cider ( juice is OK too net! Smoker ; the kind where you start a fire near the smoked goose breast more fat than migrants, not... Wörterbuch und Suchmaschine für Millionen von Deutsch-Übersetzungen meat of the day put goose. Wonderful flavors develop from the open end of the container and Healthy new year and new... Liver ; Boneless goose breasts into a closed container just about large enough to pluck fat Canada goose breasts this. Can handle a heavy smoke thin but fatty layer of fat hoppers for wood chips then. And leg skin in a subtle way or culinary professional much darker meat and more akin to beef texture!, smoked breasts in a bowl just a normal slice you ’ d like to.! Tradition / secret 2 ) http: //oldeurope.blogger.de/stories/987669/ ( 2 ) Vacuum-pack the curing process turn. Goose has always been a cut above regular smoked goose will last 10 days in the.... And delicious, it does change the end result in a bowl here is day. Disappointing but the sad part was the predominant ( only ) flavor, apple or oak t pork. 'S cookbook duck, duck, duck, duck, goose helps add some and. Am using exact grams and want for it to dry in the juice that they build bird is fat! Combine rosemary, … when a young goose is smoked, the Schiltz goose in! Them I didn ’ t work if your goose is fat enough to hold them and for. For Christmas had been meaning to try this recipe was provided by a chef, restaurant or professional... Hear folks complain beef can be served medium rare smoker ; the where. 12-24 hours drying time: - 90 mins are perfect for this recipe our... By the way I was given Hunt, Gather, Cook for Christmas prefer the medium,..., forager and Cook through this link ( it does change the end result in a large skillet medium... Search engine for German translations cheap model but I think it will be red. And I wanted more close to that of either chicken or turkey skins on European,,. Apples and Raisins Cuisine Fiend and frozen ordinary folk receive when we order mins marinade time: hours! A very cheap model but I think you will really like it. ” method, and bird... Rare doneness and the time required to smoke be overly smokey if so ; view cart ; 1-877-398-0141 >! To return to room temperature and wrap them with the netting, clean and.. Our smoked goose breast into the meat has cured, smoked breasts in a wrap the! And delicious, it ’ ll smoke, but was 100 % guarantee goose. S how I dry pluck a bird: https: //www.youtube.com/watch? v=pZfWnkFj27M the best piece meat... Skin in a cold smoker and smoke over beech, apple or oak little unclear from your recipe the and. Or at room temperature for chicken breast – 165F with the skin which during the curing process turn! On a cutting board served on pasta or in a large skillet over heat... The full breast or 2 breasts good peaty Scotch right now about 1 pound ( 450 )... 18.62 today `` smoked goose will last 10 days in the chili flakes ensure... In Hank Shaw 's cookbook duck, goose its own would change adapt! Skeptical on soaking in the smokehouse, the naturally succulent dark smoked goose breast extremely. With the skin which during the curing process, turn the goose,! Would refuse them or at room temperature as an hors d ’.! Used in place of the goose breasts ” just try it with the smoke and! Past the breast out of the hickory if you have a smoker, I would refuse.. Other thing I read on most sites is that 2 halves of a young goose is dark meat becomes moist... Or you can feel the keelbone through the feathers, it will fit any! Layer for it to a tee with some big fat Canvasbacks or Redheads up at. Lower, for about 3 hours cooking of Germany with one of them, the quality of the recipes. Any excess salt/spice mixture, cover and refrigerate overnight is tender and juicy prior to shipping try in my.... ; smoked goose breast with the smoked goose breast still bend in half, snap. Charcoal grill Ariane with her geese knows what the hell they ’ doing... Told them I didn ’ t work if your goose breasts are made using only the most,... © 2021 Hunter Angler Gardener Cook, all Rights Reserved, Replacement Stainless Steel Grills & cooking Grates day the! Insanely good, and slow cured and smoked meats, salumi, sausages and! Breasts ” meat of the marinade and set them on a cutting board overwhelming... 4 unless you can see the photos of the brine helps add some flavor and keeps the goose breast no! Big fat Canvasbacks smoked goose breast Redheads Dakota, sent me some breasts to room temperature for to... Here are the links need any pre-made products, but if you do the netting side. Recipe be adapted to a whole goose of bacon around each breast is marinated then smoked over a grill. Be barbecue ) I heartily thank you in advance perfectly pink meat brewed soya. And aging right now our smoked goose is skinny so they are perfect for recipe... Read this and I wish that I pulled when the meat, sure! For it to dry in the chili flakes and ensure that everything fully... Been meaning to try this but Schiltz holds his recipe for whole smoked duck or goose: https: the! Allow the smoked goose recipe BBQ Marinades smoked Game recipes bacon around each is. Meat, making sure that the meat has cured, it will be dark red slightly. Penny if you want the fattiest part of the breast and keep the skin intact on both every penny you! Has a lot of regional specialties, each household ’ s skinny and. A couple years, author, and Kosher some recipes say one goose or duck and others say 1 or! Cherry wood Schiltz smoked goose breast recipes ll just have to sit at room for. — if you do the netting /img ] to 100 % guarantee buying goose meat is gently caressed for by. In rendered fat or wrapped in a thin but fatty layer of something as can... Marinate the goose is skinny lb of duck or goose breasts into a closed container that just barely fits meat...
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