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    metalman3006

    metalman3006

    Gun Hoarder
    Sep 6, 2007
    2,305
    Church Hill, MD
    Anybody else been hunting been a tough year so far I told him we put out 1700 decoys and got 12
    We did have a few flocks of swans land in the decoys
     

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    Archeryrob

    Archeryrob

    Undecided on a great many things
    Mar 7, 2013
    3,084
    Washington Co. - Fairplay
    I have not done snows, but Canada's and specks I have. Curing heavily changes goose for the better!! I save whole breast weight each one it its own cheap 1 gallon bag. 1 tbsp tender quick and 1 tbsp brown sugar per pound. If lighter just vary the Tbsp of each accordingly. Tie bag and cure 10 days fliping every day. You'll feel them firm up loosing moisture curing. After ten days removed from bag, wash and put on pan. sprinkler onion and garlic powder to taste and I about flour them in table grind black pepper. A lot falls off when slicing, plus its only on the edges sliced.

    I start low on the smoke and work up over hours. Smoke at 175 after 4 hours or so and could run it 7 - 8 hours. Depends on how juicy you want it and I am making a "dried beef" clone. The entire story below with pictures.

    Most people I know are just Iffy on goose, if they even like it. Some of the Mennonites where we hunt won't even take geese because they couldn't stand it. People love this!!

    https://archeryrob.wordpress.com/2018/07/07/goose-pastrami/
    goose-pastrami_4-large.jpg
     
    kstone803

    kstone803

    Official Meat Getter
    Feb 25, 2009
    3,928
    Ltown in the SMC
    Archeryrob said:
    I have not done snows, but Canada's and specks I have. Curing heavily changes goose for the better!! I save whole breast weight each one it its own cheap 1 gallon bag. 1 tbsp tender quick and 1 tbsp brown sugar per pound. If lighter just vary the Tbsp of each accordingly. Tie bag and cure 10 days fliping every day. You'll feel them firm up loosing moisture curing. After ten days removed from bag, wash and put on pan. sprinkler onion and garlic powder to taste and I about flour them in table grind black pepper. A lot falls off when slicing, plus its only on the edges sliced.

    I start low on the smoke and work up over hours. Smoke at 175 after 4 hours or so and could run it 7 - 8 hours. Depends on how juicy you want it and I am making a "dried beef" clone. The entire story below with pictures.

    Most people I know are just Iffy on goose, if they even like it. Some of the Mennonites where we hunt won't even take geese because they couldn't stand it. People love this!!

    https://archeryrob.wordpress.com/2018/07/07/goose-pastrami/
    goose-pastrami_4-large.jpg
    Click to expand...

    Similar sounding to the way we make goose pastrami. Love it that way. Gonna give yours a shot next time I thaw some goose from the freezer.
     
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