Re: capt72 corned goose
Posted: Tue Dec 24, 2013 10:04 amGonna give it a go. Does this pretty much take out the gameyness(sp?)? If so, It'll be a good use for some of that big hog.
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capt72 corned goose
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Posted: Tue Dec 24, 2013 10:04 amRe: capt72 corned goose
Posted: Tue Dec 24, 2013 10:16 amThat's been my experience, but the only thing that I've done which could be considered close to gamey would be the goose or maybe buffies.
Re: capt72 corned goose
Posted: Tue Dec 24, 2013 10:21 amGotcha and thanks for the info, gonna try to make some pastrami with it too.
Re: capt72 corned goose
Posted: Tue Dec 24, 2013 10:23 amI was serious about the goose, though- my wife hates it. Absolutely despises goose, and can't even try and eat it, much like me with liver. But she ate the corned goose for days, until it was gone, and never had an idea.
Re: capt72 corned goose
Posted: Tue Dec 24, 2013 2:05 pmGoose isn't gamey, I like it better than duck.
Re: capt72 corned goose
Posted: Tue Dec 24, 2013 2:22 pmOnly gamey when overcooked
Re: capt72 corned goose
Posted: Tue Dec 24, 2013 3:41 pmAlways tastes gamy to me, but I suspect it's the texture more than the taste.
Either way, corned goose is fucking awesome.
Either way, corned goose is fucking awesome.
Re: capt72 corned goose
Posted: Tue Dec 24, 2013 4:14 pmI'm pumped. I also pick the best and tender meat for cooking, the tougher ones I save for jerky.
Put some duck in the corning brine last night, only be for one day, gonna sous vide it tonight. Bet it turns out great.
Put some duck in the corning brine last night, only be for one day, gonna sous vide it tonight. Bet it turns out great.
Re: capt72 corned goose
Posted: Tue Dec 24, 2013 5:22 pmjarbo03 wrote:I'm pumped. I also pick the best and tender meat for cooking, the tougher ones I save for jerky.
Put some duck in the corning brine last night, only be for one day, gonna sous vide it tonight. Bet it turns out great.
Sous vide is the best!
Re: capt72 corned goose
Posted: Tue Dec 24, 2013 8:46 pmrebelp74 wrote:jarbo03 wrote:I'm pumped. I also pick the best and tender meat for cooking, the tougher ones I save for jerky.
Put some duck in the corning brine last night, only be for one day, gonna sous vide it tonight. Bet it turns out great.
Sous vide is the best!
Tonight was the best waterfowl I've ever eaten. The corned goose has a lot to live up to.
Re: capt72 corned goose
Posted: Tue Dec 24, 2013 8:49 pmjarbo03 wrote:rebelp74 wrote:jarbo03 wrote:I'm pumped. I also pick the best and tender meat for cooking, the tougher ones I save for jerky.
Put some duck in the corning brine last night, only be for one day, gonna sous vide it tonight. Bet it turns out great.
Sous vide is the best!
Tonight was the best waterfowl I've ever eaten. The corned goose has a lot to live up to.
My favorite thing to do with sous vides is blacken it and eat with hollandaise.
Re: capt72 corned goose
Posted: Tue Dec 24, 2013 8:52 pmrebelp74 wrote:jarbo03 wrote:rebelp74 wrote:jarbo03 wrote:I'm pumped. I also pick the best and tender meat for cooking, the tougher ones I save for jerky.
Put some duck in the corning brine last night, only be for one day, gonna sous vide it tonight. Bet it turns out great.
Sous vide is the best!
Tonight was the best waterfowl I've ever eaten. The corned goose has a lot to live up to.
My favorite thing to do with sous vides is blacken it and eat with hollandaise.
It didn't need anything, but I blackened and had with a raspberry steak sauce. I brined in the corning brine for a day, freaking awesome.
Re: capt72 corned goose
Posted: Sun Dec 29, 2013 10:23 pmAnticipation is building, tomorrow will be a week.
Re: capt72 corned goose
Posted: Sun Dec 29, 2013 10:32 pmjarbo03 wrote:Anticipation is building, tomorrow will be a week.
You think that will be long enough to cover up the mud taste?
Re: capt72 corned goose
Posted: Sun Dec 29, 2013 10:47 pm3legged_lab wrote:jarbo03 wrote:Anticipation is building, tomorrow will be a week.
You think that will be long enough to cover up the mud taste?
Jimbo assured me it was, only one way to find out.
Re: capt72 corned goose
Posted: Sun Dec 29, 2013 11:17 pmjarbo03 wrote:3legged_lab wrote:jarbo03 wrote:Anticipation is building, tomorrow will be a week.
You think that will be long enough to cover up the mud taste?
Jimbo assured me it was, only one way to find out.
Can always piss on it, it's sterile.
Re: capt72 corned goose
Posted: Sun Dec 29, 2013 11:32 pmSounds like I need to try this, I've got a freezer full of goose that could use a new recipe!
Re: capt72 corned goose
Posted: Sun Dec 29, 2013 11:36 pmSeriously, it's awesome.
Re: capt72 corned goose
Posted: Mon Dec 30, 2013 10:34 am2 boobs are in the water now. My Nuwave ovenbkicksxass
Re: capt72 corned goose
Posted: Mon Dec 30, 2013 12:31 pmMy sweet dick, this shit is good!
Re: capt72 corned goose
Posted: Mon Dec 30, 2013 1:12 pmjarbo03 wrote:My sweet dick, this shit is good!
Sounds like I'm going shopping tonight. Looks fantastic.
Re: capt72 corned goose
Posted: Mon Dec 30, 2013 1:20 pmIt is delicious. I'm very happy that capt posted up this recipe in the first place. I use the hell out of it.
Re: capt72 corned goose
Posted: Mon Dec 30, 2013 1:24 pmassateague wrote:It is delicious. I'm very happy that capt posted up this recipe in the first place. I use the hell out of it.
Do you usually just eat it straight?
Re: capt72 corned goose
Posted: Mon Dec 30, 2013 1:27 pmYou can. I'm gonna use the water I boiled in to make some cabbage. Also make sammies with kraut.
Re: capt72 corned goose
Posted: Mon Dec 30, 2013 1:40 pmassateague wrote:It is delicious. I'm very happy that capt posted up this recipe in the first place. I use the hell out of it.
Actually, MB posted it at my request. But I'll take the credit if you insist.
Re: capt72 corned goose
Posted: Mon Dec 30, 2013 6:43 pmsws002 wrote:assateague wrote:It is delicious. I'm very happy that capt posted up this recipe in the first place. I use the hell out of it.
Do you usually just eat it straight?
I usually make Reubens the first night, then after that with boiled potatoes or some noodles. It doesn't last long.
Re: capt72 corned goose
Posted: Fri Jan 03, 2014 8:11 amJust put some hog meat in the brine. Hope it turns out. Gotta go to the grocery store for some more spices and give pastrami a shot too.
Re: capt72 corned goose
Posted: Sun Jan 12, 2014 3:03 pmassateague wrote:I used the recipe from the OP, I think.
Gallon water
5 1/2 tbs tender quik
3 tbs pickle spice
Cup brown sugar
3 bay leaves
3 smashed garlic cloves
3 tbs kosher salt
Bring to a boil for 15 minutes, let cool to room temp. Then I divide it up in 2 gallon ziplock bags, throw in the meat, squeeze out the air, and put in the fridge for a week. Take the meat out, cover with a couple inches of water, add 2 tbs pickle spice, bring to a boil, then simmer for 3 hours.
It sounds more time consuming than it is. I did it with goose and a venison roast, and both were delicious.
You say 5.5 tablespoons of tender quik. I think the recipe said 5 teaspoons.
Tablespoons for sure?
Re: capt72 corned goose
Posted: Sun Jan 12, 2014 3:26 pmI use 1 tbsp per # of meat
Re: capt72 corned goose
Posted: Sun Jan 12, 2014 3:27 pmThat's all I needed. Thanks!