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Print this Recipe    Smoked Goose

Smoked Goose Breast Filets

For each pound of goose breast make the following brine:

1 pint ice water
23 g salt
17 g dextrose
1 g sodium nitrite

Brine cure the meat under refrigeration for 40 hours, occasionally
stirring.

Drain and rinse meat and and allow filets to equalize (refrigerated)
for about 24 h. Place pairs of filets in stockinette bags and air
dry them at room temp until a glossy pellicle forms. Place into
cold smoker and smoke heavily at 90 F for 12- 20 hours. Raise
smoker temp to 150 F until the filets reach 142 F internal. Remove
to cooler immediately.

This recipe makes a very succulent and firm smoked meat that can
be sliced very thin with a good, sharp knife and can be used in
very elegant presentations.

I've used wild Canada and snow geese for this and I expect that
lean, domestic goose would be first rate prepared this way

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