capt72 corned goose

[rebelp74]

Gonna 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.

[assateague]

That'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.

[rebelp74]

Gotcha and thanks for the info, gonna try to make some pastrami with it too.

[assateague]

I 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.

[3legged_lab]

Goose isn't gamey, I like it better than duck.

[jarbo03]

Only gamey when overcooked

[assateague]

Always tastes gamy to me, but I suspect it's the texture more than the taste.

Either way, corned goose is fucking awesome.

[jarbo03]

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.

[rebelp74]

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!

[jarbo03]

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.

[rebelp74]

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.

[jarbo03]

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.

[jarbo03]

Anticipation is building, tomorrow will be a week.

[3legged_lab]

Anticipation is building, tomorrow will be a week.

You think that will be long enough to cover up the mud taste?

[jarbo03]

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.

[AKPirate]

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.

[sws002]

Sounds like I need to try this, I've got a freezer full of goose that could use a new recipe!

[assateague]

Seriously, it's awesome.

[jarbo03]

2 boobs are in the water now. My Nuwave ovenbkicksxass

[jarbo03]

My sweet dick, this shit is good!

[sws002]

My sweet dick, this shit is good!

Sounds like I'm going shopping tonight. Looks fantastic.

[assateague]

It is delicious. I'm very happy that capt posted up this recipe in the first place. I use the hell out of it.

[sws002]

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?

[jarbo03]

You can. I'm gonna use the water I boiled in to make some cabbage. Also make sammies with kraut.

[capt1972]

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.

[assateague]

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.

[rebelp74]

Just 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.

[Feelin' Fowl]

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?

[jarbo03]

I use 1 tbsp per # of meat

[Feelin' Fowl]

That's all I needed. Thanks!