View Full Version : Goose experiment with the Mad Hunky Brines

11-07-2012, 11:14 PM
I wanted to do a little goose experiment since I have never had good tasting goose other than jerky. This called for some magic!! Lets bring in the Mad Hunky Pork & Poultry Brine. My uncle is an avid goose hunter and usually has a freezer full every year. About all he does with it is jerky because he doesn't even like the taste of it off the grill.

Started with 10 breasts -

http://imageshack.us/a/img819/2479/img6015n.jpg (http://imageshack.us/photo/my-images/819/img6015n.jpg/)

Here was the game plan for the experiment;
1 plain
1 plain wrapped in bacon
2 Pork Brine
2 Pork Brine wrapped in bacon
2 Poultry Brine
2 Poultry Brine wrapped in bacon

Mixed up the brine and into the fridge to rest. The plan WAS to brine for 10 hours but life happened and it got delayed. Ended up in the brine for 28 hours before hitting the grill.

http://imageshack.us/a/img202/9153/img6017x.jpg (http://imageshack.us/photo/my-images/202/img6017x.jpg/)

Took the breast out of the brine but did not rinse or pat dry. Dusted them lightly all with Tatonka Dust. Wrapped the appropriate ones in bacon and marked them all with toothpicks to keep them all straight. They hit the Yoder @ 225 and were being smoked with a Hickory and Cherry mix. I don't recall how long they took - I was busy drinking beer and not paying attention!!

http://imageshack.us/a/img3/6711/img6026ea.jpg (http://imageshack.us/photo/my-images/3/img6026ea.jpg/)

Did some research on what temp to cook them too and of course food safety wants them at 170 while I knew no brine or magic would help them if I cooked them that long - they would be hockey pucks!! Upon further reading on some waterfowl sites I seen the magic number of 158 so that was going to be my plan. Cooked to 158 and then set them up for a blind taste testing. Had them marked and noted for everything.

http://imageshack.us/a/img838/9351/img6039q.jpg (http://imageshack.us/photo/my-images/838/img6039q.jpg/)

Results - Simply amazing!!

The Poultry Brine wrapped in bacon won hands down!! It was crazy good. The brine removed the gamey taste almost completely. Anyone that has had goose knows that this bird has a strong gamey taste. Brought a sample over to my folks and my dad couldn't believe it was goose - he said it tasted more like a steak to him.

http://imageshack.us/a/img820/8121/img6040c.jpg (http://imageshack.us/photo/my-images/820/img6040c.jpg/)

http://imageshack.us/a/img231/3504/img6044x.jpg (http://imageshack.us/photo/my-images/231/img6044x.jpg/)

The Pork Brine was very good too but seemed to transfer the taste to an all most Ham like flavor instead. Which was good, just not what I would want for goose. Maybe if taken out after the 10 hours that I originally planned it would have been better. Like I said, it still tasted good.

The ones left plain were surprisingly pretty good too - I really think the key was cooking them to that 158 point and not over cooking them.

The ones with no bacon seemed to have a tougher skin on the outside but were in no way dry.

After having done this I will cook up a goose breast and have it for supper just like I would chicken. It was better than some chicken off the grill that I have had.

I would HIGHLY suggestion these brines to anyone!! :thumb: :thumb:

I would bet money the poultry brine would do wonders with duck as well.

11-07-2012, 11:45 PM
I have never tried goose before. I just got some mad hunky chicken brine and rub but haven;t tried it yet. I also got some chicken wang rub and really liked that one.

11-08-2012, 07:56 AM
Cool experiment!
I really like Rich's stuff.

11-08-2012, 10:14 AM
Looks good !

11-08-2012, 07:32 PM
Sounds good!:thumbs up::thumbs up: