How do you smoke snow geese?
Smoke the goose at 200˚-225˚ Fahrenheit for one to two hours, or until the internal temperature is 165˚F. Try not to let these smoke too long. They will start to dry out, and the sugar from the marinade can scorch. If you don’t have a smoker or a grill, you can cook this wild goose recipe in the oven.
How long do you smoke a goose?
Goose breasts will take about 1 hour using the indirect method; 2 to 2½ hours in the smoker. Use an instant-read meat thermometer to test for doneness, inserting it into the thickest part of a thigh or breast but not so that it touches a bone. The internal temperature should be about 180 to 190°F.
Is Snow Goose good to eat?
Despite what people say, snow goose is edible and tasty—if you cook it correctly. Big adult birds can be upwards of 15 to 20 years old, and they are challenging to deal with. Juvenile birds, however, are downright delicious. Ground snow geese, mixed with a bit of pork or beef fat, can be used just like ground beef.
How much meat do you get from a snow goose?
Snow geese usually weigh about 5 1/2 to 6 pounds each, with males being slightly larger than females. When plucked and ready to be cooked, each bird should provide about 3 to 3 1/2 pounds of meat. All you need now are some good recipes.
Should I brine goose?
Brine your goose before roasting to impart moisture and flavor into the meat and to protect it against drying out during cooking.
How do you smoke a whole Canada goose?
Smoke them at 225-235°F for approximately 4 hours until they hit an internal temperature of 150-155°F. Mix in seasoning to taste, about half a spoonful. I don’t use exact amounts each time I just go by taste.
What is the best tasting wild goose?
specklebelly geese
Whitefronts (specklebelly geese) are universally regarded as the finest wild goose for eating. They are mostly seed and grain eaters, and are always nice tasting.
Can you eat a geese?
It turns out that goose meat is just as versatile as beef, and the best way to cook it depends on the season. In the fall, the geese have not yet fattened up for winter. Their meat is lean and does not lend itself to roasting. Larsen slices open these fall birds and pops out their breast meat.
What is the difference between a snow goose and a blue goose?
The Snow Goose has two color plumage morphs, white (snow) or gray/blue (blue), thus the common description as “snows” and “blues.” White-morph (genetic mutation) birds are white except for black wing tips, but blue-morph geese have bluish-grey plumage replacing the white except on the head, neck and tail tip.
Should you dry brine a goose?
Dry-brining the goose ensures that the meat remains especially moist and juicy. The added baking powder also helps it develop extra-crisp skin. Roasting the goose breast-side down first and then rotating it partway through helps the meat to cook evenly.
How long do you cook a whole goose in a smoker?
Set up your smoker for indirect cooking with a large hot water bath / drip tray underneath and place the bird on top still seated on the vertical roasting rack. Cook at 250°F or 120°C for about 8 hours. Don’t be alarmed, there will be a massive amount of fat released from smoked goose.
How do you cook a snow goose steak?
Here is how we like to cook our snow goose steaks. 1) Soak your snow goose breasts in water with a little salt for at least 24 hours before you place in the marinade. 2) Place all your ingredients in a Ziploc bag. Close the bag with air in it and shake until all ingredients are mixed.
How to cook a snow goose breast on the grill?
5) Wrap the marinated snow goose breasts in bacon in preparation for the grill. 6) Preheat grill to around 250 degrees then put the bacon wrapped snow goose breast on it. 7) Cook bacon wrapped breast for 20 minutes or until the bacon is cooked. Once the bacon is cooked it should leave the breasts medium rare with some pink in the middle.
What’s the best way to cook a wild goose?
A limit of Canada geese or Snows calls for a wild goose recipe that does justice to the dark, rich meat. Improperly cooked, it can be dry and tough, so a good recipe is a must. One of my favorite recipes starts with a soak in marinade, and ends with some time in the smoker.