1700 deks?? Lord have mercy... That's serious. Is that a typo?
Eat em? Or feed em to the hogs?
Cure, pepper and smoke all day until dry and slice is to like dried chip beef. eat like finger food, add to egg or gravy as desired.
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/
I swear I saw snows on liberty reservoir near 140 yesterday and honking all night
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.