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Tweedledude said:
I may try this someday.

Smoking wild goose is
an excellent way to prepare the lean, flavorful meat, often compared to a robust steak or roast beef. Because wild goose is very lean, it requires a "low and slow" cooking process to keep it moist. Popular methods include brining for 12-24 hours to ensure tenderness, followed by smoking with fruitwoods like cherry or apple at 175°F to 250°F.
Wild Game Gourmet +1
Key Tips for Smoked Wild Goose
  • Brine is Essential: Brining keeps the lean meat moist. Use a mixture of water, kosher salt, and brown sugar for 12-24 hours.
  • Prevent Dryness: Smoke at low temperatures (175°F-225°F) and do not overcook. Aim for an internal temperature of 130°F-140°F for medium-rare, or a maximum of 155°F-160°F for more well-done, though higher temps risk drying the meat.
  • Rest: Let the goose rest for 10-15 minutes after smoking to redistribute juices.
  • Serving: Slice thinly against the grain for the best texture.
    Harvesting Nature +4
Recipes and Techniques
  • Smoked Maple Syrup Goose: Brine the goose, pat it dry, and let it rest in the fridge to dry the skin (4-24 hours). Smoke at 160°F, brushing with maple syrup every 30-45 minutes until the breast hits 135°F-145°F.
  • Wild Goose Pastrami: Use a, cure (like Tender Quick), brown sugar, and pickling spice for 4 days. Rinse, apply a pastrami rub (black pepper, coriander), and smoke at 200°F until the internal temp reaches 135°F-140°F.
  • Smoked "Goose Bacon": Slice breasts into thin strips, cure, and smoke at 180°F for 1 hour, then 225°F for another hour.
  • Whole Smoked Goose: Place in the smoker at 225°F-250°F for 4-6 hours until the internal temperature reaches 165°F.
Click to expand...
For the serving I would suggest the breast be served like turkey. Filet the breasts from the breast plate down past the ribs. Cut the wishbone so you can pull it out of the breasts without disturbing the meat. At this point you have two roast sized breasts. Cut them angled against the grain vertically with a slight lean of the top of the knife to the rear. Inch and a quarter to inch and a half inch steaks. The chop size steaks will retain heat and juice if you are putting them on a platter. Steaks like this retain much more of the flavor too. You also get more evenly sized portions.
If the smoke wasn't too harsh on the skin lay it flat on a parchment lined cookie sheet. I usually lightly salt and pepper the inside before laying it inside down on the parchment. Cover a layer of parchment over it then an identical cookie sheet on top. Squeeze them together to flatten the skin best you can. Bake 410 to 450 until crispy. 15-20 min. Check at 10 to be sure. Thickness varies. When it comes out break into potato chip sized pieces. It will be gone before everyone is served. I am not sure how well the skin trick works with goose. But removing the meat from the birds before slicing uses much more of the meat.
Now a question. Will the goose bones make broth like a chicken or turkey? When my brother did the goose I made the gravy from chicken broth and drippings I made before hand.
 
Missk_2022 said:
What are your top 5 safe foods....
Click to expand...
Granny Smith apples - fresh
Pears - fresh
Berries - raspberries, blueberries, blackberries
Whole grain, seeded bread (Brownberry brand usually)
Sashimi tuna and salmon (sushi is the rice, sashimi the fish)

supplemented with:
Orgain Vegan protein powder (green cap)
Isopure Clear Whey powder - mixed berry

When I'm not reactive I can eat a lot more, but these are my go-to foods that so far have not gone on the No Fly List or the Fly Carefully List.

Thankfully, my diet is not limited to just these foods. 🙏
Win column 🎉

And most days I can tolerate crunchy peanut butter (natural) before 6/7pm. 🎉
 
PersonalFavors said:
I have been switching out my switches and receptacles for a while now. I shopped for the ones that match code too. The ones I am replacing are code as well. Just not all 20amp and there are not home runs where they should be. I wish I had the guts to put AFCI breakers in my panel. That would solve on problem in the kitchen where the fridge is on a circuit with other outlets in the kitchen. Also in the far side of the kitchen I would like those outlets to be on at least GFI and the circuit that goes in the garage. On those circuits it is quite a commitment to change out. I have to do all the outlets at once because of the amount of furniture I will have to move to find the first outlet on the circuit. That said, it is also the excuse I seem to be using to not switch out the outlets and switches not yet completed else where in the house. I counted them which amp and bought bulk to save a few dollars. But who knew a little townhouse has this many outlets! I went to rectangle for both and they do look much better. I did all the ones that were loose and or highly visible to start. I really do need to get back to work on that. Maybe after I finish the taxes....
Click to expand...
The place I was working on I had no part in that original work. It's probably 40 old upgrades I'm working on there.

For the current house, I did the electrical. Lots and lots and lots of outlets. Fortunately no AFCI required here anymore. They're known to nuisance trip. Typically do GFCI in an outlet in the room, and feed the rest of the string off that one. Easier to reset on a trip, which can be things like lightning or power blip. Only exception is the dishwasher.

We have all these stupid tamper proof outlets. Some don't let plug anything in. Those might get changed out. So far it's only a few, and they haven't been worth the trouble yet.
 
dkak001 said:
The place I was working on I had no part in that original work. It's probably 40 old upgrades I'm working on there.

For the current house, I did the electrical. Lots and lots and lots of outlets. Fortunately no AFCI required here anymore. They're known to nuisance trip. Typically do GFCI in an outlet in the room, and feed the rest of the string off that one. Easier to reset on a trip, which can be things like lightning or power blip. Only exception is the dishwasher.

We have all these stupid tamper proof outlets. Some don't let plug anything in. Those might get changed out. So far it's only a few, and they haven't been worth the trouble yet.
Click to expand...
Whats AFCI? And whats the difference between AFCI and GFCI?
 
dkak001 said:
Just not possible here. 6 months of snow means you simply can't eat that way. It's such a short growing season, preservation is needed.
But we eat a lot of things year around without chemicals. A lot Most of our own food goes in a freezer which lasts the year. It's nice to have things like fruit and veggies and chickens all year. A few canned items, like pickles and this year some applesauce (abundance of apples).

The ingredients for chicken pot pie the other night was all from here. (Neighbor does the chickens, we buy from them.) But everything else was grown on the property (Beans, corn, peas, carrots). We tried freezing zucchini and yellow squash this year. It's working out well too. Might try potatoes again. They just taste better fresh.

We're going to start being overrun with fruit soon. Apples and cherries are really starting to kick in. Blackberries, has too much for a decade now. Put 9 gallons in the freezer last fall, about the same the year before.
Click to expand...
Well yes frozen or canned is usually ok.... but babanas strawberries and melin in the dead of winter are suspect
 
dkak001 said:
Just not possible here. 6 months of snow means you simply can't eat that way. It's such a short growing season, preservation is needed.
But we eat a lot of things year around without chemicals. A lot Most of our own food goes in a freezer which lasts the year. It's nice to have things like fruit and veggies and chickens all year. A few canned items, like pickles and this year some applesauce (abundance of apples).

The ingredients for chicken pot pie the other night was all from here. (Neighbor does the chickens, we buy from them.) But everything else was grown on the property (Beans, corn, peas, carrots). We tried freezing zucchini and yellow squash this year. It's working out well too. Might try potatoes again. They just taste better fresh.

We're going to start being overrun with fruit soon. Apples and cherries are really starting to kick in. Blackberries, has too much for a decade now. Put 9 gallons in the freezer last fall, about the same the year before.
Click to expand...
I want to visit and work for berries
 
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