The salt helps the meat retain the moisture absorbed from the brine. Smoking goose breast is a simple process; it just takes a little bit of time. Smoking Goose is a smokehouse and "meat locker" located in Indiana, with a commitment to old craft with new world flavor. WHOLESALE CUSTOMERS. The cook time wasn't too long, and it's a worthwhile time spending. ️ 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. Mind the wood chips choice as it'll add a smoky flavor to your dish. ​How did your smoked goose breast turn out? 6  order [at] smokinggoose.com. Old world craft, new world flavor: slow cured & smoked meats, salumi, and fresh sausages from our Meat Locker at 407 Dorman St. 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. After your goose breasts have been washed and patted dry, you should apply your Extra Virgin Olive Oil and SPOG combination. All orders are packaged to remain at appropriate temperatures during transit. Wholesale Info + order Line: 317-638-6328 ext. 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. Mind the wood chips choice as it'll add a smoky flavor to your dish. Categories: CHARCUTERIE & MEATS, Pork. Then, while the goose rests, toss the potatoes in the 1/4 cup of goose fat, season with Kosher salt, transfer them to … Usage Tips. Contact us. 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. I hope you find this article a good goose breast recipe and If you did enjoy this recipe tutorial, feel free to share it with your friends and family so everybody can enjoy the specialty of a beautiful smoked goose breast. Your chief challenge will be finding a goose. After five hours of soaking in cold water has passed, take the goose breasts out, wash them, and pat them dry. Smoking Goose’s headquarters are in 411 Dorman St, Indianapolis, Indiana, 46202, United States What is Smoking Goose’s phone number? I suggest you use cherry wood mixed with hickory, oak, or pecan wood. 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. Save up to 10% OFF with these current smoking goose coupon code, free smokinggoose.com promo code and other discount voucher. After you remove the goose breasts from the smoker, let them sit long enough for them to return to room temperature. Save this recipe in your Cave Tools BBQ app or download other recipes from the community recipes exchange! While the goose is cooking, parboil some quartered potatoes, like Yukons or red. 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. Normally they sell these products to the finest restaurants in NY City, Chicago and across the U.S. Let me know in the comments what you thought of this recipe! Capocollo. Do you have any thoughts? Handcrafting salumi, sausages, and slow cured and smoked meats. Smoking Goose Meatery. 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. Instead, lightly touch the surface with a paper or cloth towel so that only the excess moisture on the outside is removed. 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. If you're not a fan of cherry wood or the mix, you can always use a different type that matches your personal preference. The smoked goose breast halves are definitely a favorite of mine from now on. It's time to smoke your meat! You can see proof of that in A Christmas Carol by Charles Dickens; although, it was a traditional dish even long before Dickens wrote of it. 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