I have struggled through the years to come up with a way to make waterfowl taste good - especially snow geese. I have made sausage, jerky, sticks, and other items that turned out "ok", or "not bad" but never "wow that's really good!".
That changed yesterday when I tried my first batch of goose bacon. It is a long process but so worth the effort. I started the process on March 6th by placing 14 snow goose breasts in a gallon zip lock bag. I filled the bag with a homemade bacon brine, removed the air, and placed them in a drawer in my refrigerator.
I brined the breasts for 14 days, flipping the bag daily. Yesterday evening I removed the breasts from the brine, rinsed them with cold water, and then smoked them for 2 hours at 200 to 210F (internal temp was 155). I removed them from the smoker, placed them in a clean gallon zip lock, and put the bag in ice water to quickly cool them down. The results are truly excellent. I never thought I would ever be able to make a snow goose taste this good.
Not the best photos but I promise this stuff will please any meat eater on the planet.
That changed yesterday when I tried my first batch of goose bacon. It is a long process but so worth the effort. I started the process on March 6th by placing 14 snow goose breasts in a gallon zip lock bag. I filled the bag with a homemade bacon brine, removed the air, and placed them in a drawer in my refrigerator.
I brined the breasts for 14 days, flipping the bag daily. Yesterday evening I removed the breasts from the brine, rinsed them with cold water, and then smoked them for 2 hours at 200 to 210F (internal temp was 155). I removed them from the smoker, placed them in a clean gallon zip lock, and put the bag in ice water to quickly cool them down. The results are truly excellent. I never thought I would ever be able to make a snow goose taste this good.
Not the best photos but I promise this stuff will please any meat eater on the planet.
