Smoked Goose Breast Recipes

Smoked goose breast recipes with prep and cook times offer a delectable way to enjoy this game bird while showcasing your culinary skills. Utilizing a variety of techniques such as brining, marinating, curing and sous vide methods, you can craft exquisite dishes that will tantalize even the most refined palate.

In this comprehensive guide on smoked goose breast recipes with prep and cook times, we will explore diverse approaches including Kamado Joe Smoked Goose Breast Recipe using trussing or stuffing into sausage netting; Juniper Berry and Scotch Whiskey Marinated Goose Breast for a flavorful twist; Charcuterie-style Cured Smoked Goose Breast for an elegant appetizer option; and Sous Vide Smoked Goose Breast Method which combines precision cooking with smoking technique.

By following these expertly crafted recipes and instructions, you can elevate your smoked goose breast dishes from ordinary to extraordinary. Let’s dive in!

Table of Contents:

• Smoked Goose Breast on Kamado Joe Grill
• Brining Ingredients and Process
• Trussing or Using Sausage Netting for Optimal Results
• Smoking on Kamado Joe Grill
• Juniper Berry and Scotch Whiskey Marinated Goose Breast
  • Preparing the Marinade Mixture
  • Smoking Process Using Preferred Wood Chips
• Charcuterie-style Cured Smoked Goose Breast
  • Calculating amounts needed for curing process
  • Smoking timeframes and ideal temperatures
  • Serving suggestions
• Sous Vide Smoked Goose Breasts Recipe
• Wine-Marinated Goose Breast with Chamber Vacuum Sealer
  • Preparing the Wine Marinade Mixture
  • Benefits of Using a Chamber Vacuum Sealer
  • Smoking the Wine-Marinated Goose Breasts
• FAQs in Relation to Smoked Goose Breast Recipes With Prep and Cook Times
  • How long does it take to smoke goose?
  • Can you pre-cook goose?
  • How long does it take to smoke a Canada goose breast?
  • What is the cooking time for goose?
• Conclusion

Smoked Goose Breast on Kamado Joe Grill

Get ready to savor the smoky flavor of goose breasts cooked to perfection on a Kamado Joe grill.

Brining Ingredients and Process

• Two Canada goose breasts weighing approximately one pound each
• Brine solution made with water, salt, brown sugar, onion powder, garlic powder, mustard powder, and whole peppercorns
• Marinate goose breasts in the brine solution overnight for best results.

Trussing or Using Sausage Netting for Optimal Results

Truss or stuff the goose breasts into sausage netting to maintain a uniform shape during cooking and ensure even heat distribution.

Smoking on Kamado Joe Grill

1. Preheat the grill and set it up for indirect grilling with deflector plates installed.
2. Smoke the goose breasts on the cool side of the grill, away from direct heat, until they reach an internal temperature of 160 degrees Fahrenheit.
3. Let the goose breasts rest for at least 15 minutes before slicing and serving.

For a pink color in the final product, truss or stuff the goose breasts into sausage netting before smoking them on your Kamado Joe grill.

Try this recipe during your next hunting trip or backyard cookout and impress your guests with the unique flavors of smoked goose breasts.

Juniper Berry and Scotch Whiskey Marinated Goose Breast

Elevate your smoked goose breast recipe with juniper berries and Scotch whiskey for a unique taste profile that complements the natural flavors of smoked goose.

Preparing the Marinade Mixture

Gather skin-on goose breasts, peaty Scotch whiskey, crushed juniper berries, sugar, and freshly ground black pepper for the marinade mixture.

• Use approximately 2 pounds of goose breasts.
• Ensure the breasts are fully submerged in the marinade mixture.
• Marinate for 3-4 days or overnight.

Smoking Process Using Preferred Wood Chips

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.

Charcuterie-style Cured Smoked Goose Breast

Get your charcuterie fix without fancy equipment by curing and smoking goose breasts in a cold smoker.

Calculating amounts needed for curing process

Calculate the appropriate amount of salt and Cure #1 required for your specific cut of meat based on weight ratios.

• Example: If your goose breasts weigh 1000g, use 2.5g each of salt and Cure #1.

Mix the salt and Cure #1 and apply it evenly over all surfaces of each piece.

Smoking timeframes and ideal temperatures

Let your seasoned goose breasts rest in a refrigerator for five days before smoking in a cold smoker at 160°F – 180°F for 2-3 hours.

If you don’t have a cold smoker, use a standard grill with indirect heat and wood chips like applewood or hickory.

Serving suggestions

Let the smoked goose breasts rest for 10 minutes before slicing thinly against the grain and serving with crusty breads, pickles, olives, cheeses, or fruit preserves.

These techniques work well with other game meats like duck or venison.

Sous Vide Smoked Goose Breasts Recipe

For consistently cooked smoked goose breasts, try using a sous vide machine to regulate water bath temperatures precisely.

Sous vide cooking maintains consistent temperatures, ensuring even cooking and enhancing the overall taste of your dish.

Set the sous vide machine to 225°F (107°C) according to its manufacturer’s instructions.

1. Place each goose breast into individual vacuum seal bags with desired herbs or seasonings.
2. Vacuum seal each bag tightly using either a chamber vacuum sealer or alternative methods like zip-top bags combined with water displacement techniques if necessary.
3. Submerge the sealed packages in your warmed sous vide bath and cook for a period of 2-3 hours at an ideal temperature of 140°F (60°C) to get medium-rare doneness.
4. Remove the goose breasts from their bags and pat them dry with paper towels. Allow the goose breasts to rest for 10 minutes before preheating your cold smoker and adding wood chips.

Preheat your cold smoker and add wood chips such as apple or cherry for an additional layer of flavor.

Place the rested goose breasts on a wire rack inside your cold smoker and smoke them for approximately one hour until they reach an internal temperature of 145°F (63°C).

Try this technique next time you’re craving some deliciously moist and flavorful game meat.

Wine-Marinated Goose Breast with Chamber Vacuum Sealer

Elevate your smoked goose game with a wine-marinated recipe that uses a chamber vacuum sealer to infuse rich flavors and keep the meat moist and tender.

Preparing the Wine Marinade Mixture

Gather ingredients for 4-6 servings: two smoked goose breasts, garlic, dry white wine, sage or thyme, dates, and shallots.

• Place goose breasts in a shallow container and cover with the marinade mixture.
• Marinate in the refrigerator for at least overnight, preferably up to two days.

Benefits of Using a Chamber Vacuum Sealer

Lock in the marinade’s juices with a chamber vacuum sealer, which creates an airtight environment perfect for marinating and helps maintain freshness during storage.

Smoking the Wine-Marinated Goose Breasts

Preheat your cold smoker to 225°F and smoke the goose breasts for approximately three hours until they reach an internal temperature of 160°F.

• Remove the smoked goose breasts from the grill and let them rest under foil tenting for around ten minutes.

Enjoy a mouthwatering wine-marinated smoked goose breast that’s packed with flavor and cooked to perfection.

FAQs in Relation to Smoked Goose Breast Recipes With Prep and Cook Times

How long does it take to smoke goose?

Smoking a goose takes 2-4 hours, depending on size and thickness, and aim for an internal temperature of 165°F (74°C) for safe consumption using a quality smoker and preferred wood chips.

Can you pre-cook goose?

Yes, you can partially cook or parboil goose before smoking or roasting it to render some fat and tenderize the meat while reducing overall cooking time, but ensure proper food safety by fully cooking the bird immediately after parboiling.

How long does it take to smoke a Canada goose breast?

Smoking Canada goose breasts takes about 1-2 hours at 225°F (107°C) to reach an internal temperature of 165°F (74°C) using a digital thermometer, and always rest smoked meats for several minutes before slicing.

What is the cooking time for goose?

Roasting whole geese requires approximately 15 minutes per pound at around 350°F (177°C), with an ideal internal temperature of 165°F (74°C), and allow your cooked game to rest up to half its initial roasting time before carving.

For a delicious twist, try using smoked goose breast in your favorite recipes or experiment with a cold smoker for a unique flavor profile.

Conclusion

Looking for new ways to prepare smoked goose breast? We’ve got you covered with these delicious recipes, including a Kamado Joe Smoked Goose Breast recipe and a Wine Marinated Sous Vide Smoked Goose Breast recipe.

Our recipes provide detailed instructions on preparation and cooking times, whether you prefer your smoked goose breast charcuterie-style cured or marinated in juniper berries and scotch whiskey.

Impress your guests by serving thinly sliced smoked goose breast atop crackers garnished with cheese slices or jalapeno rings.

With these prep and cook time guidelines at your disposal, creating mouth-watering smoked goose breast dishes has never been easier.