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goose is a very lean meat so you want to brine it or wrap it in bacon maybe...  we have ground it and made jerky that way and it's very good...

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3 hours ago, tacklejunkie said:

 Do I smoke these like I would smoke a turkey or a chicken? And does somebody have a very simple brine or rub recipe

 

The most simple brine there is would be water and salt.

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I do mine skin off.  Brined in High Mountain game bird mixture.  Might say poultry on the box too, can’t remember exactly.

 

Brine for a couple days, turn them once or twice.  Smoking doesn’t take long.  It’s more or less a slow cook.

 

Slice cross grain when done.  I love em that way.

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11 hours ago, tacklejunkie said:

 Do I smoke these like I would smoke a turkey or a chicken? And does somebody have a very simple brine or rub recipe

Here is a brine mix I have used on fish. I got from Surface Tension. I really like it.

1 cup non iodized salt

1 cup brown sugar

1 gallon water

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On 9/3/2019 at 7:56 PM, chaffmj said:

Here is a brine mix I have used on fish. I got from Surface Tension. I really like it.

1 cup non iodized salt

1 cup brown sugar

1 gallon water

 

 I did  this and smoked it and not too bad. I use that same recipe for my lake trout and it worked OK for the goose 

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Just watch the temp so they don't dry out. I have found that jerky is the best thing to do with them, otherwise take them to a meat market and have sticks made those are really good.

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