usbbqsupply

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 23

5 members and 18 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
Results 1 to 6 of 6
  1. #1
    Join Date
    Oct 2012
    Location
    Glenburn, ND
    Posts
    356

    Default Got Goose? What to do...

    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.


    -----

    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


    -----

    Sweet & Spicy ground jerky


    -----

    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.


    -----

    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.


    -----

    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.


    -----

    Hot Pork biscuits and gravy served with eggs.



    -----

    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.


    -----

    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.


    -----




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

  2. #2
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    R&D looks mighty tasty!!!
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  3. #3
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default



    Great mother of pearl!!!
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  4. #4
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Looks really good! Nice post!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  5. #5
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    That's pretty amazing looking goose!!! I'd gladly attack that with a half rack o f beer!
    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  6. #6
    Join Date
    Oct 2012
    Location
    Glenburn, ND
    Posts
    356

    Default

    Bumping for goose season!

Similar Threads

  1. Goose experiment with the Mad Hunky Brines
    By Tatonka3A2 in forum Wild Game
    Replies: 4
    Last Post: 11-08-2012, 07:32 PM
  2. Goose pot pie
    By SmokyOkie in forum In the Kitchen
    Replies: 2
    Last Post: 02-05-2011, 11:20 AM
  3. Goose Boobs Vol. II
    By antny616 in forum Wild Game
    Replies: 9
    Last Post: 01-31-2010, 10:27 AM
  4. Goose Boobs???
    By antny616 in forum Poultry
    Replies: 8
    Last Post: 01-22-2010, 02:17 PM
  5. Canada Goose
    By pigbutt in forum Wild Game
    Replies: 7
    Last Post: 02-24-2008, 10:31 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1