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Smoked Goose Breast?

Discussion in 'Share Your Fish Cooking Recipes.' started by Frank_NK28, Mar 23, 2021.

  1. Frank_NK28

    Frank_NK28 Well-Known Member

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    Anyone here ever try it? Do you have a good recipe to try? I have some Speck breasts I'd like to try in the smoker. I'm curious to know if any of you have tried it and the results?
     
    Frank_NK28, Mar 23, 2021
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  2. chrism

    chrism Well-Known Member

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    Frank - have done lots in the smoker
    Key is to brine it for a night - brown sugar/salt/water
    I smoked at 200 until internal temp hit 140
    Delish!
    Also made Pastrami from it - double delish!
    IMG_6197.jpeg
     
    chrism, Mar 23, 2021
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  3. Frank_NK28

    Frank_NK28 Well-Known Member

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    Thats exactly what I was hoping to hear!! I wondered if that kind of brine would work on them? I used it on lake trout one time and thought it might work good on goose breast. Thanks @chrism
    How long did you put smoke to it and what type of wood did you use? I was thinking mesquite or hickory.
     
    Frank_NK28, Mar 23, 2021
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  4. chrism

    chrism Well-Known Member

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    Well, i did on a pit boss pellet grill - set temp to 200, used hickory, and watched the temp - took a couple hours.
    If you want more smoke flavor, put it in cold, straight from fridge. If less smoke, warm to room temp first.
    If you brine, make sure you dry off and let it dry a wee bit till it gets sticky (pellicle)- this grabs the smoke.
    Keep an eye on temp!
     
    chrism, Mar 23, 2021
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  5. Frank_NK28

    Frank_NK28 Well-Known Member

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    So pretty much the same as smoking fish then....I turn the smoke generator on for 1/2 the cooking time I smoke fish so they aren't too heavily smoked or too lightly smoked. I find about half time where I prefer it.
     
    Frank_NK28, Mar 23, 2021
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  6. WalleyeSlayer

    WalleyeSlayer Well-Known Member

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    @chrism

    Do you smoke the goose breasts whole, or did you slice them thinner first? Did you find that the thinner ends dried out at all by the time you reached temp in the thick part?

    And...
    care to share your seasoning recipe for the pastrami coating?
     
    WalleyeSlayer, Mar 26, 2021
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  7. chrism

    chrism Well-Known Member

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    chrism, Mar 26, 2021
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  8. WalleyeSlayer

    WalleyeSlayer Well-Known Member

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    tx.

    I have a couple rubs that I like, always on the look out for more
     
    WalleyeSlayer, Mar 26, 2021
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