Smoked Goose Breast Recipe - The HuntingPA.com Outdoor Community
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post #1 of 2 (permalink) Old 11-21-2017, 07:23 AM Thread Starter
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Smoked Goose Breast Recipe

A couple years ago someone had posted a smoked goose recipe that had like 15 different spices in it. I saved that recipe but I can no longer find it. Would anybody else on here still have it or have their own smoked goose recipe?


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post #2 of 2 (permalink) Old 11-21-2017, 04:39 PM
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Brine: 6 cups water, 1/2 cup pickling salt, 1/2 cup brown sugar, 3 TBS real maple syrup, 2 TBS apple cider vinegar, 2 TBS pickling spice.

Brine whole birds for 24ish hours. Breasts 12ish hours.

This is same brine I also use for pheasants and turkeys. Sometime I substitute Mortonís Tender Quick for the pickling salt; this is a curing salt and will result in a weakly cured bird. (Slightly hamish).

Smoke birds with a fruit wood at around 225d until thickest part reads 160d on your thermometer.

I did my spring gobbler with this recipe (with Tender Quick) and will have it along side a roasted bird this Thursday.
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