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31 responses to “Smoked Goose Breast”

  1. Rhonda

    Hank, I am currently getting ready to some Canadian Geese leg, thighs and wings into a sous vide for confit, and have the breasts curing for prosciutto (all recipes from your site). Now I read this and I wish that I would have split the breasts…one for prosciutto and one for smoking.

    Would wild geese be okay for this method or would them be too lean?

    I’ll have to send the hubs out to get another one I think.

  2. Jackie @Auburn Meadow Farm

    Whoa – it may be time to end my goose virginity…

  3. Brad

    Will give this a try wild some wild Canadian Geese real soon! Thanks!

  4. Kevin

    Thanks for posting this. Perfect timing. I just bagged a giant honker on a duck hunt this morning-it will be perfect for this recipe.

  5. Smokendevo

    Hank that looks really good thanks for posting the recipe.
    Here is a little trick I use to get the netting on different cuts of meat.

    Don’t know if the image codes work here if not just copy and paste the link and the picture will show up.

  6. deana

    I agree about the Shiltz smoked goose… we used it for a movie and not only did it taste amazing but it looked great right out of the box.

    Looking forward to trying the homemade recipe… and your new duck book

    Happy New Year!

  7. Avery Stirratt

    Hank: Wow! If this works on CT Canada geese, your name will be enshrined with Louis Pasteur, Jonas Salk and Marie Curie.

    Can’t wait to try it, thanks.

  8. josh

    Looks and sounds amazing. I’m always looking for something new to try in my smoker. “A day without the smoker going is a day lost” is what i say. Can’t wait to try this. I’m thinking eggs benny would be phenomenal.

  9. Peter

    For those of you planning to try this on Canadas, I doubt very much that you would ever find the cover of fat that is on Hank’s goose breast. The goose that came from must have been on a pretty rich grain diet, and never flew an inch in its life. I was lucky enough to try Hank’s last week, and it was beyond delicious. I loved it.

  10. Marsha

    I’ve eaten commercial versions of this here in Germany – it is traditional for breakfast on Christmas morning – but the thought of making it myself sounds like a real adventure! I got curious and checked out some OL German sites and came up with a few useful looking tricks that you might be interested in. They are in German but the essentials are these: (1) Use whole breasts, spread the meat side with the curing mixture – then the real trick– fold the two breast-halves together and sew them closed so that absolutely no meat is showing out. (2) Vacuum-pack the curing breasts so that they really soak in the juice that they build. The other thing I read on most sites is that they are cold-smoked for – get this – a week! usually over beechwood with some juniper. So you can see the photos of the above-described tricks, here are the links. If you want any more of it translated let me know.

    Happy eating and a Happy and Healthy New Year!

  11. Tanner


    As someone else has mentioned…would this really work with Canada Geese? I’ve got a few from this season, one actually hanging and aging right now. There just isnt much fat on these birds. How would you remove the breast and keep the skin on? I’d REALLY like to try this. Any info much appreciated!


  12. C Moisei

    I never used nitrites while warm smoking, is that just for the cold smoking ?

  13. Tanner

    Thanks so much, Hank. Three more weeks left in the season…I just hope I get a few fat ones. Brats and this smoking recipe will be my new goose ventures this season. By the way I was given Hunt, Gather, Cook for Christmas. Amazing stuff. Thanks!

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  15. dave

    I loves my bourbon but just can’t get into scotch, and I’ve tried….

    I have some Glenmorangie in the very back of the liquor cabinet that I’ll gladly use for this recipe, but is that “peaty” enough? If not, can Hank or anyone else recommend a scotch that’s both peaty & cheap? This recipe is all I’m gonna use it for, I’ll never drink it, so I’d like to keep it low price.

  16. Kilted Txn

    Dave, Look for McClelland’s Islay. It is about $25 for a 750ml.

  17. Mike Dwyer

    Hank – I have been dying to try this recipe. I have a bunch of fat Canada goose breasts from this season in the freezer. Just purchased an electric smoker/roaster. This is a very cheap model but I think it will work. It has two hoppers for wood chips and then you select he temperature, which ranges from 150 to 350. I am a little unclear from your recipe what I need to shoot for with cooking temps and times. What do you suggest?

  18. Smokendevo

    I gave this a try and it came out very good.

    Here is a picture of my out come

  19. Dan

    Awesome recipe! Tried it with one of the Canadas I got on closing day. It’s been cold, so they had a nice layer of fat. Rather than use Scotch, I actually put a small piece of Irish peat into the bottom of the smoker with my cherry wood chunks. Gave it a very nice peaty overtone…would definitely use sparingly, though, since I could see it getting overwhelming quickly.

  20. Africanmeat

    Hi Hank thanks for this recipe it looks amazing . i put today 3 Breast in the dry rub as per your recipe just added garlic powder (i love garlic ) and i will let you know how did it go .
    did you do the prosciuttina d’oca ? i will love to know how to do it . i don’t eat pork .thanks for the great blog .

  21. jo

    just got two Canadian Geese and im going to wing it (lol) with a marinade and then smoke it for a few hours with some maple wood chips while basting it with sweet tai chilli sauce.

  22. Peter B

    Hi Hank, Can’t find anything about spickgans in the book Cooking of Germany ? Page ?

  23. art christophersen

    several questions, you smoke for 7 hours, what is the highest temp you want to use after the cold smoke at first? will never reach 150 with cold smoke. next how much smoke? do you use woodchips the whole 7 hours? I would think that would be overly smokey if so. thanks

  24. Kevmo

    This was one of the funnest recipes I’ve made to date. Thanks!

    Some pics

    I found some 100% peat briquettes that are appropriate for smoking. Great peat flavor.

  25. Bob

    I used this recipe using our resident Canadian geese that I harvested this past winter. Absolutely the finest smoked goose recipe I have ever had. Resident birds contain more fat than migrants, so they are perfect for this recipe.

    Be carefull not to over cook. I had one that I pulled when the internal temp was 150 degrees. The internal temperature continues to rise and I had one batch that was more done than the one I pulled at 140 degrees. I prefer the medium doneness, so my temp pull point is now no higher than 140 degreee.

  26. Rafe Carroll

    I am going to try this soon. What do you think about trying it with some big fat Canvasbacks or Redheads. After they are here in Central Washington for a few weeks they get really fat. Also wondering about putting multiple breasts in the sausage string together.
    Really enjoy your site

  27. Rafe Carroll

    I made this with 2 wild Canada Geese. I took both sides of the breast with the skin intact on both. It is Awesome!

  28. Krystal

    Made this recipe over the weekend. Had been meaning to try it for some time but was waiting for the “right” bird. I even had to rush the smoking time a little and only did about 3.5 hours. This was easily the best piece of charcuterie I’ve done. The texture and tenderness were awesome. I’m going to use this technique to make other goose breast recipes! Thanks!

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