Whole Smoked Goose - A Wonderful Centerpiece All Year Long
Our hickory chip smoked goose is fully cooked and delicious any way you serve it:
Ready-to-devour from the refrigerator
Served at room temperature
Warm from the oven - our favorite
The goose is smoked over real hickory wood chips until the flavors of the rich dark meat and smoke blend together.
Smoked Goose packages are shipped vacuum-packed and are ready to enjoy!
4-5 lb:Serves approximately 4-5 people
5-6 lb:Serves approximately 5-6 people
6-7 lb:Serves approximately 6-7 people
7-8 lb:Serves approximately 7-8 people
8-9 lb:Serves approximately 8-9 people
Ready to Eat
Thaw before serving.
For best results, heat at 350 degrees for approximately 60 minutes
Cook uncovered and without a rack, until breast meat reaches 150 degrees
About our Smoking Process
When a young goose is smoked, the naturally succulent dark meat becomes extremely moist and flavorful. In the smokehouse, the meat is gently caressed for hours by the smoke from fragrant hickory wood. Meanwhile, wonderful flavors develop from the salty-sweet brown sugar brine it was bathed in. The result is a product unlike any other smoked food available anywhere.
The brine is made from a brown sugar cure to which our own blend of spices are added. It’s all mixed together in icy cold water before being introduced to the meat. The meat then goes into a tumbler where it cures for hours to pull the wonderful brine throughout.
During the entire smoking process steam is injected into the smokehouse to keep the meat moist and intensify the flavors. All the while, the meat is browned and the celebrated goose skin becomes as crisped as is expected from a goose.
Once ready for market, the smoked goose is flash frozen to retain all of its freshness, flavor and moisture
Cured With: Water, Brown Sugar Cure (Salt, Brown Sugar, Sodium Nitrite, Sodium Carbonate, Propylene Glycol), Sodium Phosphate, Brown Sugar, Bacon Taste Booster (Sugar, Salt, Spice Extracts)