Make sure that you only gently pat the meat dry, as pressing into the meat could remove moisture that should rather be kept inside. Do you know any other awesome goose recipes? Farm website & online store provided by GrazeCart; Your Cart. Home. If you use a meat thermometer, you will always know when the goose is cooked perfectly. Smoking Goose is not responsible if the delivery address provided is incorrect and/or if the delivery is not held in refrigerated storage immediately upon delivery. They recently won national charcuterie awards in California. As a USDA-inspected production facility, Smoking Goose handcrafts over 40 varieties of Smoked + cured meats for restaurants, hotels, caterers, distributors, and retail markets coast to coast. Ready to slice and schmear over a toasted crostini and dollop of yellow mustard. As a hunter I like to use wild Canada goose breast whenever I get to shoot one. Media. smoke signals in your inbox. Get the latest updates on new products and upcoming sales Brining can last for hours upon hours - even days, depending on the type of meat and how big it is. I suggest you use cherry wood mixed with hickory, oak, or pecan wood. 6 order [at] smokinggoose.com Usage Tips This bacon is so delicious on its own we like it best baked in the oven and served on a breakfast plate. Smoking Goose's downtown Indianapolis meatery is on Dorman street, named after the grandson of Indiana's fourth governor. So let's go over an easy goose recipe. Once they are back to room temperature, you can refrigerate them. We generally recommend brining poultry because it keeps the meat moist and tender. You can buy goose breasts from various sources. The salt helps the meat retain the moisture absorbed from the brine. Smoking Goose carefully curates their farm sources based on research, site visits, flavor, and personal relationships. Smoking Goose is a smokehouse and "meat locker" located in Indiana, with a commitment to old craft with new world flavor. Pork collar salame with paprika, white wine, crushed red pepper, black pepper, coriander, and juniper berries. Mind the wood chips choice as it'll add a smoky flavor to your dish. It's time to smoke your meat! Make sure your smoker has been preheated to 225 - 235 degrees and then put in your goose breast halves for four hours. Prep time depends of what you already have, and the total time of cooking isn't too bad, so you can definitely do it even on a holiday. ️ Smoking Goose (411 Dorman St) is not open for walk-in shopping, but order online 24/7 for no-contact pick up or nationwide delivery: shop.smokinggoose.com See More. Drop a handful of soaked wood chips on the coals, cover the grill, and watch the smoke pour out. After all, everybody deserves a treat now and then. Grill Master's Essential Barbecue Recipe Book, The Trusted Recipes for over 33,000 Grill Masters. Smoking goose breast would be difficult without it. Smoking Goose Meatery produces handcrafted, flavor-packed protein treats. They only cure and smoke the meat from healthy animals raised on indepen Wholesale Info + order Line: 317-638-6328 ext. Since the goose has more fat and fat is flavor, some say that goose is better than turkey. Smoking Goose Meatery. Smoke the goose at 200˚-225˚ Fahrenheit for one to two hours, or until the internal temperature is 165˚F. Smoking Goose: old world craft, new world flavors From their Indianapolis meat locker, Smoking goose handcrafts slow cured and smoked meats, salumi, and fresh sausages. Historically speaking, a goose was always the traditional Christmas dinner meat. WHOLESALE CUSTOMERS. Old world craft, new world flavor: slow cured & smoked meats, salumi, and fresh sausages from our Meat Locker at 407 Dorman St. However Smoking Goose is always accepting applications in the form of resume + cover letter to jobs@smokinggoose.com No in-person submissions or phone calls, please. I really hope you enjoyed this tutorial, especially for those of you who plan on copying this when Christmas and the holiday season comes around. Stay tuned for more smoked meat tutorials in the future! Please contact us. HOURS. Drain and let them steam dry in your colander while the goose finishes. After all, everybody deserves a treat now and then. With all that said, I've been thinking about preparing a large goose for Christmas this year, but I wanted to try it first before things got stressful in the rush of the holiday season. … For a complete product guide, delivery info, and more, please submit the form below. Every once in a while, it's nice to try something new or live on the fancier side of things. Finally, we've made it to the main event. If you don't, you can always use a smoker box to get that smoky flavor. Discs. Although, since you're here, I assume you probably already have one! The good news is domestic goose breast works brilliantly well … The cook time wasn't too long, and it's a worthwhile time spending. Smoking a goose breast also allows the smoke flavor to enhance the goose's natural flavor. Goose is juicier and more moist than a turkey. You will need to check every 15-20 minutes to either add more wood chips to keep the smoke … Without a brine, your meat could lose 30% of its initial weight as it dried out during the cooking process. You might feel more adventurous and even try cooking wild goose breasts, it's completely up to you! Handcrafting salumi, sausages, and slow cured and smoked meats. Birchwood is more difficult to find; however, it could provide a great, subtle flavor to your goose meat. Did you do anything differently when you made it? 317-638-6328. After you remove the goose breasts from the smoker, let them sit long enough for them to return to room temperature. Smoking Goose’s unique take packs traditional smoky maple flavor in high-quality, pasture-raised pork with an extra oomph of black pepper, crusted on the outside. Mix together your brine ingredients: one-half gallon of water, one-half cup of salt, one-third cup brown sugar, two tablespoons of onion powder, two tablespoons of garlic powder, one tablespoon of mustard powder, and some green onions. Generally speaking, you'll want to use a lighter wood while smoking poultry. Your local butcher shop might be able to procure goose … Even before then, the goose or duck breast have been part of many traditional scenarios, such as feasts in the Middle Ages and even sacrifices to the gods before that. Goose, like other poultry, should be cooked to an internal temperature of 165 degrees F. In a 350 degree F oven, this should take about 30 minutes. WHOLESALE CUSTOMERS. After research, site visits, and flavor analysis, they build personal relationships with their carefully curated farm partners. Get the latest updates on new products and upcoming sales HOURS. Do you have any thoughts? A lot of those sources can even be found online for convenient ordering if you can't find a vendor near you. All Smoking Goose recipes begin on the farm. After nearly a whole day of work dedicated to a good couple of smoked goose breasts, you've got your final (and tasty) result. Sampler Packs: Free Shipping; Shop Products; Meat School Classes; Info 411 Dorman Street Indianapolis IN 46202 Call us at 317-638-6328 Subscribe to our newsletter. Smoked Pork Chops – The Secret To Delicious Meal, Smoked Pork Belly – Signature Pork Recipe, Beef Jerky Recipe – Easy At Home Snack Recipe, Stuffed Burger Recipes – 15 Mouth Watering Video Tutorials For Grill Masters, Smoked Turkey – Simple & Delicious Recipe, BBQ Sauce Recipe – Everything You Need to Know, Smoked Pork Butt – Delicious Slow-Smoked Recipe. There are 10 smokinggoose.com coupons available in January 2021. Brining can last for hours upon hours - even days, depending on the type of meat and how big it is. ​How did your smoked goose breast turn out? Then, while the goose rests, toss the potatoes in the 1/4 cup of goose fat, season with Kosher salt, transfer them to … This Blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Here's What You'll Need For This Smoked Goose Breast Recipe, Step Two: Prepare the Goose Breasts for Smoking. Check out our resources page and product line up for more info, Wholesale Info + order Line: 317-638-6328 ext. Make sure to check out The Most Delicious Smoke Flavors article to learn more! This was a good trial run for me, and I know I'll be replicating this (in more significant quantities) for my family during the holidays. After five hours of soaking in cold water has passed, take the goose breasts out, wash them, and pat them dry. Mind the wood chips choice as it'll add a smoky flavor to your dish. Yesterday at 9:16 AM. Pancetta Tessa by Smoking Goose – 8 oz $ 15.49. Instead, lightly touch the surface with a paper or cloth towel so that only the excess moisture on the outside is removed. Get the latest updates on new products and upcoming sales After you've got the ingredients combines, let your goose breast halves soak in them for the allotted five hour time period and find something fun to do while you wait. 407 Dorman St Indianapolis IN 46202. Your goose breasts will be done when they've hit an internal temperature of 150 - 155 degrees. Sampler Packs: Free Shipping; Shop Products; Meat School Classes; Info 411 Dorman Street Indianapolis IN 46202 Call us at 317-638-6328 Subscribe to our newsletter. There are tons of different options available on the market for a range of different prices; they typically cost several hundred dollars but can often reach prices of over $1,000. With that said, the first step is to make your goose brine for smoking and let the meat soak in it for five hours. You'll want to do this generously or to taste, depending on how you prefer your meat to be prepared. For these goose breasts, we'll be putting them in brine for about five hours to really let them soak in the flavors and prepare for maximum retainment of moisture. Check out our resources page and product line up for more info. 407 Dorman St Indianapolis IN 46202. When it comes to smoked meat, a goose is precisely the kind of treat we all need in our lives. After your goose breasts have been washed and patted dry, you should apply your Extra Virgin Olive Oil and SPOG combination. Brine is a saline solution that will help your meat absorb and retain more moisture. Don’t forget to use a digital thermometer. The Best Smoked Goose Breast (340 downloads). Instead, lightly touch the surface with a paper or cloth towel so that only the excess moisture on the outside is removed. On a smoker at 225 to 235 degrees F, this may take as long as four hours. Step Three: Smoking Goose Breast. How Is My Order Shipped? For these goose breasts, we'll be putting them in brine for about five hours to really let them soak in the flavors and prepare for maximum retainment of moisture. At Smoking Goose in Indianapolis, Chris Eley is taking centuries-old meat preservation techniques and making them his own, creating unique charcuterie that reflects what’s coming from Indiana farms. Capocollo. I know I need a little something like that. Smoking goose breast isn't all that difficult as long as you're confident and know the science behind it. They'll last in the refrigerator for approximately ten days or one year if they're sealed well and frozen. They specialize in top-quality, slow cured and smoked meats that follow European charcuterie traditions, but with new, unexpected flavor combinations that are decidedly all-American. From their Indianapolis meat locker, Smoking Goose make both traditional and unique carnivorous concoctions including slow cured and smoked meats, salumi and fresh sausages. Obviously, the first thing you'll need is a smoker. 3# whole. Some local butchers carry goose breasts, but they may be hard to find in small towns, skin-on breasts or skinless.. You can purchase them online from Schlitz Foods Marx Foods, or D’Artagnan. An equal-parts combination of salt, pepper, onion powder, and garlic powde. Step by Step Directions Even a Novice Cook Can Follow. After you've got the ingredients combines, let your goose breast halves soak in them for the allotted five hour time period and find something fun to do while you wait. History. After your goose breasts have been washed and patted dry, you should apply your Extra Virgin Olive Oil and SPOG combination. We like cooking them on the smoker because it introduces a beautiful color to the breasts. 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