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MossyMO64

Got Goose? What to do...

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My wife and I have been asked in the past about how well our Owens BBQ sausage, brat, snack stick & jerky mixes were with goose and we always had to say that we didn't know.....that has now all changed.  Before we introduce any new sausage mix we test them with venison, beef, and buffalo.  We did some small test batches with 25 lbs of snow geese in a variety of our seasoning mixes and are overly pleased with the results.    

Goose summer sausage, snack sticks and jerky in the smoker.

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Ground Jerky - Tested both the Cracked Black Pepper & Garlic jerky seasoning and also the Sweet & Spicy jerky seasoning.  Mixed up ground goose with the jerky mix and cure, then let rest in the fridge overnight. The next day we used a jerky gun to lay out strips on the Non-Stick Grill Mats on the smoker racks.  

Cracked Black Pepper & Garlic ground jerky

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Sweet & Spicy ground jerky

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Whole Muscle Jerky - Tested with the Cracked Black Pepper & Garlic jerky seasoning.  Mixed up the jerky seasoning and cure, then added the sliced goose meat into a zip lock to rest overnight in the fridge and then smoked the next day.

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Snack Sticks - Tested these with the Honey BBQ Stick seasoning and cure. We did a medium grind on the goose meat only once, and on the pork we did a rough grind followed up with a fine grind.  Mixed 5 lbs of goose with 1lb of pork.  Stuffed into 21mm collagen casings and into the smoker.  For smoking/cooking directions we followed our snack stick directions except we brought the sticks to an internal temp of 165° instead of our usual 155° that we normally do with red meat.  

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Fresh Sausage - Tested this with the Hot Pork Sausage seasoning.  We did a medium grind on the goose meat only once, and on the pork we did a rough grind followed up with a medium grind.  Mixed 3lb of goose with 3lb of pork.  We made both bulk and also patties, using a small hand patty press and laid them out of sheet pans to freeze.  Once froze they are ready to go into a zip lock or to foodsaver them.

Hot Pork breakfast sandwich on a toasted english muffin with egg and cheese.

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Hot Pork biscuits and gravy served with eggs.

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Brats - Tested this with the Philly Cheese Steak Brat seasoning. We did a medium grind on the goose meat only once, and on the pork we did a rough grind followed up with a medium grind.  Mixed 3lb of goose with 3lb of pork.  Stuffed into 29-32mm natural hog casings.

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Summer Sausage - Tested this with the Garlic Summer Sausage seasoning. We did a medium grind on the goose meat only once, and on the pork we did a rough grind followed up with a fine grind.  Mixed 4lb goose with 2lb pork with the Garlic Summer Sausage seasoning and cure. Stuffed into 61mm fibrous casings. For smoking/cooking directions we followed our summer sausage directions except we brought the summer sausage chubs to an internal temp of 165° instead of our usual 155° that we usually do with red meat.  

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Each of these goose experiments turned out and tasted excellent in our opinion... sure is a great way to make use of goose meat!

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looks great!  I have made goose jerky with hi mountain mix mesquite and it was really good.  friends make goose brats and they are good also.  almost makes me want to hunt them again!....  almost :) 

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I used to love goose hunting and one of the biggest challenges was in making the goose taste good.  Well a buddy of mine had a butcher make goose sausage.  They were like small brats that were fully cooked to be eaten like a snack stick type of thing.  They were jalapeno with cheddar cheese in them.  They were excellent.  

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  • Your Responses - Share & Have Fun :)

    • So you really wanted a fancy Grill, not a smoker? Smokers do take up a lot more time but I'm having a lot of fun with my Char grill smoker. 
    • What the.... didn't you just get that for x-mas?  A great read on pellet grills gents, call me cheap or old school but I'm still stuck on open pit and charcoal on the big rig. 
    • My slicer works well yet at 130 and it's not almost fully cooked.
    • Thanks for some of the tips. I will try it in the next couple of weeks when i have time. I have read to smoke till about 150 internal temp does it make a diffrence if it goes to 130 or 150?
    • that makes 2 of us. Not sure what the deal is but going back and looking at old posts its doing the same to those pics as well. and there were no issues with those prior.   maybe has to do with the site being down over the weekend and some changes were made? @Rick
    • Looks good to me rundrave.  Is it just me or my phone, but the pics are on roids and I need glasses to read what's typed all of a sudden...
    • I've done both wet and dry brines with much better results with the dry. As grainbelt stated you can mix up whatever sweetness you like. Here's a simple one but pretty good. Its ALL per pound of meat.   1- Tbsp of tenderquick  1.5 Tbsp brown sugar  1/4 tsp black pepper  1 tsp garlic powder ( optional) Mix all the spices together and coat the belly , depending on the size you might have to cut it in half,  this is when you do that and stuff em in two 2 gallon ziplocs.   You can add some maple syrup to the bags as well,flip them  every day for 6 or 7 days then rinse them off real well,  put them on a wire rack and place back in the fridge uncovered. Next day smoke , and like grainbelt said your target internal temp is around 130, let them cool off and wrap up in plastic wrap for the next day of slicing. It might sound a lot of steps but its not that bad, with great results!! Good luck.    
    • If anyone here is in the market for an electric smoker, give me an IM. I will soon be listing my MES 40 that has only been used 1 time. It is barely even seasoned!
    • Not yet, but I have been thinking of trying one....
    • I figure any fish that doesn't get into my boat was a wall-hanger for sure. 😀