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5. Place goose breasts in brine for 24-30 hours. 6. After 24-30 hours, remove breasts from brine. 7. Lay each breast flat on a cutting board and slice in half to form two thin breasts. 8. Take a meat tenderizer and pound each breast thin and to tenderize. 9. "Fork" each breast by taking a fork and quickly stabbing each breast all over to.

Roast Canada Goose Shelf5

Hang the breasts in an unheated smoker and smoke over beech, alder, oak or cherry wood. Apple is a good substitute, too. Start the smoke cold and gradually bring the temperature up. Your goal is to have the thickest part of the goose breast reach 140°F to 150°F by the end of cooking.

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Step 4: Smoking. Prepare your smoker with hickory chips and adjust the temperature to 200-220 degrees Fahrenheit. Brush the goose breast with the maple syrup basting liquid and place it in the smoker. You can apply multiple coats of the basting liquid during the smoking process to enhance the flavor. Remember to monitor the internal temperature.

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Roast for 20 minutes. Using tongs, turn the goose breast-side up and roast for 20 minutes longer. Meanwhile, make the glaze. Combine orange juice, marmalade, and wine or champagne in a saucepan. Bring to a simmer then remove from heat. Remove the goose from the oven and carefully pour off the fat. Reduce heat to 325 F and continue roasting the.

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Cool down your brine mixture. Give the goose breasts a quick wash in freshwater. Pat dry with a paper towel. Prepare a rub of equal parts Onion powder, Garlic powder and Salt. Lightly coat the goose breast in this rub. Coat goose breast lightly in the olive oil. Heat your smoker or grill to around 250 - 300 F.

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Once your goose breasts have been brined properly, you can start the smoking process. To smoke the goose breasts, follow the following steps: First of all, remove the goose breasts from the brine mixture, and pat them dry using a kitchen towel. Next, you need to set up your smoker at 180 degrees. While setting up, keep a smoker thermometer nearby.

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Directions for Brine: Bring half gallon water to simmer and stir in brine ingredients. Stir until all sugar and salt dissolves. Add half gallon of very cold water and ice cubes to cool brine. Add thawed goose breasts only after brine is cold. Let goose breasts brine 12-18 hours. Remove and thoroughly rinse off brine.

grilled goose breast

Dry marinated goose breasts at room temperature for an hour before smoking with alder or oak wood chips. Preheat smoker to 225-250 degrees Fahrenheit. Smoke for 2-3 hours until internal temperature reaches 160°F. Add soaked wood chips periodically for optimal smoke production.

How to Cook Goose Breast

Rinse breast meat and place in brine, allow it to sit in brine in the refrigerator overnight. Remove meat from brine, discard brine. Wash and pat the meat dry. Apply EVOO and Seasoning. Smoke them at 225-235°F for approximately 4 hours until they hit an internal temperature of 150-155°F.

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Allow the goose breast to rest uncovered for 10 minutes prior to carving pencil-thin. 4) BBQ Goose Wings. Add goose once water is cool. Brine goose butchered cuts for 10-12 hours. (Longer for.

Smoked Goose Breast with a Citrus Glaze Wild Game Recipes, Duck Recipes

Classic Brine. Combine all of the ingredients in a large pot. Bring to a boil and stir to dissolve the salt. Remove from heat and let the mixture cool. You can add a little ice to speed up the process. Once completely cool, (DO NOT add while warm) pour the brine over the meat in a large, non-reactive bowl.

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Stir the brine with a wooden or other large cooking spoon. Fully dissolve the salt and sweetener and distribute the seasonings. Place the entire goose into the brine. Confirm that it's completely covered; add a little more water or your flavored brining liquid as needed if it's not quite fully submerged. Refrigerate the brining goose for 12 to.

How to Brine a Goose Our Everyday Life

Remove the goose from the water bath and pat dry with paper towel. Air dry the goose breast on a rack for one hour. In a small bowl, mix the Hi Mountain Seasonings Garlic Pepper Rub and coriander. Liberally cover all sides of the meat with this mixture. Set the smoker/pellet grill to 200 degrees F and place the goose in the smoker.

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Cooking Directions: Pre-heat oven to 400 degrees Fahrenheit. Using a cold (preferably cast iron) pan, add goose breasts skin down and turn burner under skillet to medium heat. Allow skin side to sear for approximately 5 minutes, until brown, then flip and sear for another 2 minutes. Next, add skillet to oven.

Sousvide Goose Breast First I refrigerated the goosebreas… Flickr

Mix all ingredients - making sure the salt dissolves. Soak duck or goose for at least 2 hours, but 12 hours is best. After brining, rinse duck or goose and pat dry with paper towels. Place in 210 - 215 degree smoker - I prefer pecan or alder wood, but hickory or oak work fine as well (they're just a little stronger). Smoke for 4.5 - 5 hours.

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Add 1 cup each of kosher salt and brown sugar; stir until dissolved. Allow the brine solution to cool completely, then add 3 1/2 quarts of ice-cold water. Place thawed or fresh duck or goose parts in a resealable bag or tub. Pour the brine over the birds and refrigerate for 12 to 24 hours. After the birds are brined, rinse and pat them dry.