50 birds by noon

[Nemont]

Would you mind sharing your apple cider brine recipe?

1 Gallon of apple cider, not apple juice
2 cups kosher salt
2 table spoons of Morton's Tender quick
some whole pepper corns, some whole allspice berries.
Garlic powder, to taste
Onion powder, to taste

Boil together until mixed and then pour into a container with on 7lb bag of ice, I use a food grade 5 gallon bucket.

Trim all fat, silver skin and blood shot meat off of goose breasts.

Put goose breasts in a container, again a food grade 5 gallon bucket works for me, and cover with brine, The breasts have to be covered. I leave this in my beer fridge in the garage and stir daily for 5 to 6 days. Once out of the brine, rinse meat and let sit in clean, cold water for an hour and then air dry for 30 minutes. Brush with apple cider and sprinkle fresh cracked pepper on top.

Bring your smoker to 200 degrees and place meat on the racks until the internal temp of the meat reaches 155 to 160 deg. Remove from the smoker and let sit for a while. Usually you have to sample them. Slice thin and serve with pepper jack cheese and crackers.

I have standing orders for these every year and people will take them all so I don't have to worry about ever having too many birds.

Nemont

 

[Nemont]

What did you use for blinds?

Layout blinds with snow covers on them.

Nemont

 

[sbhooper]

Great hunt. Our ducks have been real slow, as it is just too nice to push them.

 

[Deleted member 20812]

1 Gallon of apple cider, not apple juice
2 cups kosher salt
2 table spoons of Morton's Tender quick
some whole pepper corns, some whole allspice berries.
Garlic powder, to taste
Onion powder, to taste

Boil together until mixed and then pour into a container with on 7lb bag of ice, I use a food grade 5 gallon bucket.

Trim all fat, silver skin and blood shot meat off of goose breasts.

Put goose breasts in a container, again a food grade 5 gallon bucket works for me, and cover with brine, The breasts have to be covered. I leave this in my beer fridge in the garage and stir daily for 5 to 6 days. Once out of the brine, rinse meat and let sit in clean, cold water for an hour and then air dry for 30 minutes. Brush with apple cider and sprinkle fresh cracked pepper on top.

Bring your smoker to 200 degrees and place meat on the racks until the internal temp of the meat reaches 155 to 160 deg. Remove from the smoker and let sit for a while. Usually you have to sample them. Slice thin and serve with pepper jack cheese and crackers.

I have standing orders for these every year and people will take them all so I don't have to worry about ever having too many birds.

Nemont

Thank you sir!

 

[Paul in Idaho]

Nemont,

Many thanks for sharing your recipe. I will try it, first chance I get.