How to cook a goose for smoking. Smoked goose is a healthy hand-made delicacy. Hot smoked goose or duck with mashed potatoes
Smoked meat in itself is already a delicacy, but smoking poultry is somewhat different in technology. Goose meat is very nutritious and tasty, and smoked meat also has an amazing aroma and an appetizing chocolate brown color.
Consider how to smoke a goose in a hot way.
Smoking a goose is not a difficult process, but it takes more than one day. Therefore, I begin this process in advance.
If this dish was ordered to me for the festive table, then I start preparing three days before the feast. I know how to smoke a goose hot-smoked in my own homemade smokehouse. I built it myself and tested it in practice more than once. So I know for sure that she will not let me down.
For smoking I choose alder chips. This has also been tested, and it has been found that with the use of other types of wood, the meat acquires a bitter taste. So, what do I need in order to smoke a goose in my own smokehouse. I choose a young bird weighing 3-4 kg.
For spices, I need salt and black pepper. The rest of the seasonings for smoking, I constantly change. In one case, I add ground cloves and coriander, in the other, dried garlic and cumin. I love to mix in the aroma of basil, thyme, ground allspice. I constantly improve the composition of seasonings, because the taste of smoked meat depends on this.
People think that I have many ways to prepare this dish, but I will tell you my secret. In fact, the recipe is the same, but due to the fact that I use different spices each time, I get meat of a completely different taste and aroma.
But let's proceed to the process of preparation, pickling and smoking.
How to smoke a goose in a homemade smokehouse
Having chosen a bird, I examine it well for feathers. Having accidentally pulled out the remaining feathers, I wash the goose and blot it dry with a napkin.
Then I begin to rub it with the selected composition of spices. I rub the inside especially carefully so that it goes into all corners. Outside, I also rub the same spices and wrap it in foil. I put it on a plate and put it in the fridge. I forget about him for an hour, and go about my business, setting the alarm, so as not to forget.
When the bell rings, I take the bird out of the refrigerator and unwrap it. I drain the juice and rub it again in the same sequence. Then I wrap it in foil again, put it in the refrigerator, and now I forget about the goose for 2-3 days, also setting an alarm for a certain day and hour. As you can see, the preparation, although it takes more than one day, is quite easy and labor-intensive, not time-consuming.
To properly smoke a goose, all this time it will marinate in the cold, soaking in the special aroma of the selected spices. If the bird is oily, then in order for the marinade to completely soak it, I make several pricks on the sides with a knife. When the appointed time comes, I take the goose out of the refrigerator, drain the juice, and rub it with spices for the last time.
I wrap the wings and the bottom of the legs with foil so that they do not burn in the smokehouse, and put them on the wire rack. I put a baking sheet underneath to drain the fat. I close the doors of the smokehouse and leave it to smoke for an hour and a half. This is if the goose weighs 3 kg, if it is larger, then for each extra kilogram, the smoking time should be extended by 10 minutes.
From now on, my mission is to maintain a small, even fire, throughout the entire smoking time, and this is the most long term throughout the method.
So that alder chips do not burn out quickly, before smoking a goose in a smokehouse, I keep it in hot water about 20 minutes, and then I pour it to the bottom and set it on fire. When the smoking period is over, I check the readiness of the dish by piercing the breast and thigh with a knife.
Video. Smoking in a homemade smokehouse
Goose preparation for smoking
To get a tasty and juicy goose, you need to properly prepare it for the smoking process:
- Feathers are removed from the goose, gutted and cut into 2 parts;
- Remove excess moisture with a dry cloth;
- Flatten the bird, then place each half between two cutting boards. They take an ax and hit the butt on the surface of the board to flatten the bones and joints;
- The goose is taken to a cool room for drying. The temperature in the room should not exceed 10 degrees. This is an important step and should not be skipped, otherwise the meat becomes tasteless and tough.
How to pickle a goose for smoking?
Gutted goose should be placed in brine, where he will spend several days. You can cook it in different ways. The recipe depends on your preference. Depending on the herbs and spices used, the bird can become completely different taste. That is why when smoking a goose at home, there is a wide field for experimentation.
Do you dream of getting a tender and juicy hot-smoked goose? Prepare a brine consisting of the following ingredients:
- Half a tablespoon of salt;
- A couple of black peppercorns;
- Several bay leaves;
- 2 cloves of garlic;
- 1 tsp Sahara;
- 3 art. l. vinegar;
- Ginger, cinnamon, juniper - optional.
Pour the goose with the resulting marinade so that it is completely covered. It is advisable to leave the bird for 2 days in this mixture. For pickling, another recipe is also suitable. Take your choice of spices. It can be salt, pepper, basil or cloves. The indicated herbs rub the carcass of the bird and wrap it in foil. After that, they are sent to the refrigerator.
If the meat is fatty, then it is advisable to make several punctures on the surface. An hour later, the bird is taken out of the refrigerator and unwrapped. During this time, juice appears, which must be drained. Following this, the meat is again rubbed with seasonings and sent back to the refrigerator for two days.
Preparing the smokehouse for smoking
It is necessary to prepare the smokehouse correctly. The device is washed, the remnants of fat from the previous cooking are removed so that the meat does not give off bitterness and does not turn black. Cover the bottom with foil and put a baking sheet.
This is where the juice will flow. For smoking a goose at home, it is better to take alder chips, because conifers give undesirable bitterness to the dish.
Wrap the wings and legs with foil so that they do not burn during the smoking process.
The smokehouse is dried and the bird carcass is placed on the grate. According to the weight of the products, the cooking time is individually calculated. If the goose is small, then it can spend about 3 hours on fire. Please note that 10 minutes are added to this time for each extra kg.
How to determine the readiness of a dish? pay attention to appearance birds. A properly cooked hot-smoked goose has a red-brown color. It is desirable that the fire during smoking be small and evenly distributed. That way your bird won't burn.
goose smoking process
Goose smoking is a simple process. However, it requires time. Want to get tasty and fragrant meat? Then follow the technology and prepare the marinade correctly.
Smoked foods are not a shortage. But still, many people prefer to cook them at home with their own hands. This is due to the fact that freshly cooked meat is still much tastier and more tender than the product sold in the store.
Do-it-yourself smoked goose is absolutely safe for health, because you know that you did not add any harmful components to it. Explore our delicious recipes, and you will surely be able to pick up a couple of suitable options for yourself.
Believe me, you will get a smoked goose at the highest level!
Hot smoked goose
Hot smoked goose is suitable as a component for borscht, pickle, salads. It can be eaten as a separate dish with a side dish of vegetables, stewed cabbage or greens. We bring to your attention several recipes for hot smoked goose.
Goose with cabbage
Ingredients: goose - 100 grams; stewed cabbage - 150 grams; broth, butter - 25 grams; greenery.
How to cook:
Pieces of poultry are placed on top of the stewed cabbage laid out in a saucepan. Cook in a smoker until the meat is tender. When serving, the meat is poured with oil and the resulting juice, decorated with greens.
Hot smoked goose with pepper
You will need: goose carcasses - 2 pcs.; ground red pepper - 10 gr; kitchen salt - 500 gr.
The bird is washed with running water, after which the back is cut. This area is rubbed with spices and salt. For brine, put a little salt and pepper in boiling water. Water required 7 liters. Boil the brine for 20 minutes.
Put the goose carcasses in a container for brine so that they are completely immersed in the liquid. After 6 hours, the brine is drained, and the bird is hung out to dry for 3 hours.
The meat is strengthened on spacers, placed in a hot smokehouse for 12 hours. The temperature should be maintained from 70 to 80 degrees. Gradually it can be reduced to 50 degrees.
If during the first bookmark the meat is not cooked, it is smoked again.
Cold smoked goose
Before smoking, you must wait until the carcasses of the bird dry. To do this, they are hung in a cool room. After being placed in the smokehouse chamber, the meat is heated as much as possible so that a kind of film forms on the surface. In the process of cold smoking, it is necessary to pour homemade smoked meats with brine.
A longer smoking time requires a large bird. This removes excess fat. The readiness of meat is determined by how easily the film separates from the meat. Cold smoked poultry meat is stored wrapped in wax paper.
Thanks to this, its aroma is preserved.
Cold smoked goose breasts
You will need: breasts - 2 kg; ground red and black pepper - 10 gr; food salt - 20 gr; water - 2-3 liters.
Cooking process
The breast meat is separated from the bones, after which it is washed with tap water and put in a container for salting. The brine is prepared in the standard way. Bring water to a boil and add salt and spices. Boil for 10 minutes, then remove the brine from the heat and cool.
The container where the breasts were placed is poured with brine. For soaking, the bird is taken out to a ventilated cold room for several days. The breasts are taken out and hung on perches for 4 hours. Each breast is wrapped with twine before smoking, after which it is sent to the smokehouse for a week.
Cold-smoked goose hams with juniper
You will need: ham - 2 kg; ground red pepper - 10 gr; food salt - 15 gr; juniper berries - 200 gr; water - 2 l.
The meat is separated from the bones and washed. Dry the berries and knead. The meat is placed in a container for salting.
Salt, spices and berries are thrown into boiling water. Water is cooled and poured into a container with hams until coated. The dish is covered with a lid and a load is placed on top. Meat in this state should spend 4 days.
It is advisable to place it in a cool room. After salting, the legs are taken out, wrapped with threads and hung in a well-ventilated room for drying.
Cold smoked: goose with apples
You will need: goose carcasses - 2 pcs.; bay leaf - 3 pcs.; red and black pepper, cloves, coriander - 2 gr each; apples - 0.35 kg; food salt - 150 gr.
- Goose carcasses are cut in half and all bones are removed, with the exception of the legs.
- Poultry meat is placed in a container, sprinkled with salt and spices. After this, cover the container with a lid with a load. The bird is under oppression for about 3 days.
- After checking the salinity level, the carcasses are taken out and tightly rolled with paws at the ends into a cone shape. Apples are placed inside.
- The meat is rewound with threads and put back into the container for 4 weeks.
- Salting should be uniform. That is why it is recommended to shake and turn the meat 2 times a week. Then the meat can be finally smoked by the cold method.
Smoked goose - a healthy delicacy prepared by one's own hands - Zakoptili
Despite the fact that smoked meats are presented in a wide range in the store, these delicacies cannot be compared with those that can be prepared at home. Smoked goose is a favorite bird on the festive table. To prepare it, you need a special approach to business, that is, preliminary boiling of the carcass and pickling.
Calorie content, composition, benefits of smoked goose
Goose meat is very good for health. It contains vitamins of group B (B1, B2, B3, B5, B6, B9 and B12), which help to keep the emotional state normal and physical activity person. The composition of the meat also includes vitamins A, C, PP and trace elements (zinc, selenium, magnesium, copper, calcium, phosphorus, potassium, sodium).
The composition of accumulated poultry fat is unique. It does not contain cholesterol, which causes atherosclerosis, and removes toxins and radionuclides accumulated over the years from the body.
The calorie content of meat, despite the fact that it is considered very fatty, is 200 kcal per 100 g of product. The skin is high in calories. If you eat meat without it, then the energy value is reduced to 150 kcal per 100 g of goose meat.
Smoked goose does not contain carbohydrates, proteins in 100 g are about 25.7 g, fat - 7.1 g.
Those who have a homemade smokehouse in their household know best what a delicious meat delicacy is.
Smoked meat can be used to prepare various dishes: from sandwiches to first courses, so any housewife will be happy to have it in her refrigerator.
Not necessarily or beef, you can smoke any bird, for example, a goose.
Smoked goose at home is the meat delicacy that will not leave indifferent even the most fastidious gourmet.
Goose smoking recipes are varied, and you can use our free tips on how to smoke a goose at home.
Hot smoked goose
Ingredients:
- whole goose
Ingredients for brine per 1 kg of meat:
- water - 1 l,
- cinnamon - 0.5 g,
- cloves - 0.5 g,
- salt - 100 g
- sugar - 10 g,
- ground pepper - 0.3 g,
- bay leaf - 1 pc.
How to cook hot smoked goose:
The goose must first be prepared for smoking. To do this, gut the bird, remove all feathers and entrails.
Rub the goose carcass with coarse salt, put in a spacious bowl and refrigerate for 3-4 days.
Prepare meat brine.
Boil water, add all the spices to the boiling water, bring the brine to a boil and cool under the lid.
Pour the bird with the prepared brine so that the goose is completely covered with liquid.
Already in the brine, turn the goose over a few more times so that all the salt that has fallen into the liquid from the carcass dissolves.
Leave the container with the bird for another three days for further salting
After 3 days, remove the goose from the brine, hang on a hook and dry for 3-4 hours.
As soon as the surface of the goose dries, the bird can be transferred to the smoking chamber for 12 to 15 hours.
You need to start smoking from a temperature of 70-80ºС, then lower it to 50-60ºС.
And if at first the temperature is high, from 70 to 80 ° C, then closer to the end of smoking it is reduced to 50 - 60 ° C.
If you are smoking a large goose, then smoke it until done, adding the smoking time.
Goose in a smokehouse
Ingredients:
- goose - 1 pc.,
- red pepper (ground) - 5 g,
- salt - 250 g.
- water - 3.5 l
How to smoke a goose in a cold smoked smokehouse:
Wash the goose cold water. With a sharp knife, carefully cut the back of the goose and rub well with salt.
Put the goose in the dishes prepared for salting. Ambassador of the bird will take approximately 5-6 hours.
Boil 3.5 liters of water. After boiling, add red pepper and the remaining salt to the water.
Boil water with seasonings on fire for another 20 minutes.
Cool the finished brine, then pour the meat over it. The brine should completely cover the carcass of the goose.
After about 5 hours, drain the liquid and hang the meat to dry.
Strengthen the prepared carcass with spacers and hang to smoke.
Goose smoking should be carried out in a hot way, until the meat is covered with a reddish crust. This usually takes 3-4 hours.
After smoking, the goose must be hung out for airing, for about a week. Then the smoked goose will be ready.
Abroad, for the holidays, a baked turkey is often served on the table. In our country, of course, you can please guests and loved ones with a goose. It is traditionally baked in the oven and also smoked. Smoked goose is ideal not only as a main dish, but also as a quality. Such an activity will undoubtedly be especially pleasant in nature. A pleasant aroma will delight all vacationers, and in the end, everyone will enjoy an amazing dish for beer or kvass at the end of a picnic.
Rules for smoking poultry
Smoked poultry is a recognized delicacy. This dish is quite appropriate both in or outdoors, and in a restaurant or at a banquet. Many housewives, based on this particular ingredient, prepare a variety of other snacks, soups, and other main courses. The unusual taste and aroma of this dish will delight even the most sophisticated gourmets, so every housewife should know how to smoke a goose. And maybe the owner, because often it is men who are engaged in this business.
Of course, you can buy in the store already finished product, but it is unlikely to compare with a goose smoked at home in accordance with all the rules and with the necessary time delay.
For smoking, use only a fresh carcass so that the meat is soft and well saturated with aromatic smoke. Also, after it has been gutted and cleaned of feathers, the carcass should be given some time to air out. To do this, it is hung in a cool room (temperature not more than +10) for 2-3 hours and just let the wind wind and dry the bird.
So, for smoking, a smokehouse is needed. It is made independently with the expectation that it will be used on the street using a real fire. This is the best option, because then you can use fruit branches of trees or wood chips for a more persistent and tasty aroma of the finished product.
And you can buy a ready-made smokehouse, which is used even indoors and runs on electricity. Such devices work according to the instructions and, in principle, do not require any special difficulties in use.
In the process of smoking, the brine is very important, the exposure of the carcass in it, as well as the time of the smoking itself. Not enough salt will give the bird a lean taste, and if it is smoked too much, the meat will turn out to be excessively dry, even though the goose itself is quite fatty.
goose smoking recipe
To make the goose tasty, as we have already found out, you should properly prepare the brine for soaking it.
Ingredients:
- 3-kg goose carcass
- 100 g salt
- 1 tbsp Sahara
- 5 g black pepper
- 2 bay leaves
- 2 liters of water
- a few juniper berries
- 2 cloves chopped garlic
- 0.5 tsp dry ginger
- a pinch of cinnamon.
Cooking method:
1. All the ingredients for the brine are added to boiling water. The water is brought to a boil, turned off and cooled.
2. After weathering in a cool room, the goose carcass is placed in cold brine and kept for 2-3 days. It is also necessary to put dishes with a goose in a cold room. If the bird is very fat, then it is recommended to make several punctures on the back with a knife so that the brine soaks the meat well.
3. After pickling, the goose carcass should be dried well. To do this, it is hung out in the air for 3-4 hours. During this time, the water will drain well from the goose, and it can be placed in a smokehouse.
4. If an electric smoker is used, then the smoking time is selected according to the instructions. It's about 4-5 hours. The meat on the spacers in the smokehouse using a fire is smoked a little longer - about 10-12 hours at a temperature of + 70-80 degrees, after which the smoking process is completed at a temperature of + 50-60 degrees for several more hours.
If you smoke a goose in pieces, then the time for salting and smoking is significantly reduced and the process is accelerated.
It is in pieces that the bird is most often smoked at picnics. Well, if the trip to nature is long, then the carcass can be safely smoked in a home-made smokehouse and the next day delight all vacationers with fragrant and very tasty meat.
An interesting video on how to smoke a goose on the topic: "How to smoke a goose at home or in nature":
Despite the fact that smoked meats are presented in a wide range in the store, these delicacies cannot be compared with those that can be prepared at home. Smoked goose is a favorite bird on the festive table. To prepare it, you need a special approach to business, that is, preliminary boiling of the carcass and pickling.
Calorie content, composition, benefits of smoked goose
Goose meat is very good for health. It contains vitamins of group B (B1, B2, B3, B5, B6, B9 and B12), which help to keep the emotional state and physical activity of a person normal. The composition of the meat also includes vitamins A, C, PP and trace elements (zinc, selenium, magnesium, copper, calcium, phosphorus, potassium, sodium).
The composition of accumulated poultry fat is unique. It does not contain cholesterol, which causes atherosclerosis, and removes toxins and radionuclides accumulated over the years from the body.
The calorie content of meat, despite the fact that it is considered very fatty, is 200 kcal per 100 g of product. The skin is high in calories. If you eat meat without it, then the energy value is reduced to 150 kcal per 100 g of goose meat.
Smoked goose does not contain carbohydrates, proteins in 100 g are about 25.7 g, fat - 7.1 g.
Scientists have proven that peoples who often eat goose meat have a higher life expectancy.
Smoking a goose at home using brines and marinades
For tenderness and softness of meat, the future smoked goose must undergo preliminary preparation - pickling. The brine recipe depends on personal preference and its taste is changed by adding herbs and spices.
It is not recommended to place the carcass in aluminum dishes. Substances released from the container when reacting with an acidic environment will spoil the taste of smoked meats. Preference is given to plastic and enameled dishes or hermetically sealed bags.
Pickle and marinade has distinctive features. The first salted liquid quickly penetrates the structure of poultry meat, saturating their taste with aromas of spices. The classic composition of the brine includes only salt and water, but housewives often experiment by adding different spices and seasonings.
Smoked goose, previously soaked in marinade, will differ in taste from its relative, treated with brine. The main task of the marinade is to preserve the product with acetic acid. In addition to vinegar and salt, the liquid will contain sugar, a mixture of herbs and peppers, and garlic. Thanks to these ingredients, the meat will acquire a ruddy and crispy crust during smoking.
hot smoked goose recipe
The advantage of hot smoking is the speed of preparation of the product and the most delicate, juicy meat, the pieces of which simply melt in your mouth. Smoking a goose at home involves pre-boiling the carcass until half cooked, as well as aging in the marinade according to the following recipe:
The whole carcass is poured with marinade, placed under oppression and kept in a cold place for about 2 days.
This method is called wet. It is considered more convenient to dry when the carcass is rubbed with a mixture of salt, black pepper, cloves, basil and wrapped in foil. After the goose lies in the refrigerator for a day, it is removed and the collected juice is poured in foil. Then wrap it up and put it back in the refrigerator for 2-3 days.
cold smoked goose recipe
How to smoke a goose in a smokehouse so that the meat is tender and has a long shelf life? It is necessary to properly prepare it:
- Boil in salted water until half cooked;
- Prepare a brine, the ingredients of which are: 400 g of table salt, 8 g of red pepper (ground) per 7 liters of boiling water. The brine is boiled for 5 minutes and cooled;
- Place the goose in the brine for 5-6 hours;
- Hang the goose to dry for 3-4 hours in fresh air;
- Strengthen the meat with spacers.
- Smoke at t=15–25°C for about 12–15 hours.
We learned how to smoke a goose at home using marinade, but it’s also worth listening to personal taste preferences, for example, change pepper to coriander, basil to Provence herbs, etc. Experimenting with marinades and brines, you can achieve an amazing taste and aroma of smoked meats .
Bon appetit!
Article rating:Scientists say that the goose was one of the first birds tamed by man. Of course, this was done for practical purposes. Therefore, all goose dishes have ancient traditions. Smoked goose certainly adorned the tables of our most ancient ancestors, since they had everything they needed to cook it. And this is an ordinary chimney from a stove or a fire. Since then, several thousand years have passed, but human tastes have not changed, smoked goose today has many fans. And you can cook a smoked goose at home. Models of modern smokehouses are diverse, some of them allow you to smoke a goose right in the kitchen of an ordinary apartment building. The dish can be of two types: cold smoked and hot, but preparation is required beforehand - cooking corned beef.
Preparation of goose before smoking
Cooking delicious dish begins with the preparation of the carcass or its pieces. If you purchased a fresh non-plucked bird, you need to let it cool for 3-4 hours. Then the carcass must be dipped in boiling water, but not more than 1 minute to avoid boiling. After that, feathers and down are separated easily. They must be removed in the direction of growth so as not to damage the skin. Then the legs, head and wings are removed and scorched over the fire. Now we proceed directly to the preparation of corned beef.
Brine preparation
You need to make a marinade for smoking a goose from water, salt and pepper. Proportions are selected to taste. The brine recipe can be supplemented with various any spices. Boil the marinade for 20 minutes. The carcass must be completely immersed in the brine and stay in it for at least 6 hours. Then the bird must be dried, it must be in the air for up to 4 hours. Now the corned beef is ready for smoking. Salting and pickling do not depend on how you smoke the goose; preparation must be done according to your own taste preferences.
Corned beef is fixed on spacers and placed in a smokehouse heated to 80 degrees C. At this temperature, the goose is smoked for 2-3 hours. Then it must be reduced to 50 or 60 degrees C. The total cooking time for smoked poultry can be from 12 to 15 hours. After removing the carcass from the smokehouse, you should check it for readiness, if blood is still flowing from it, you need to repeat the procedure. As you can see, hot-smoked goose at home is not difficult to prepare.
Cold cooking goose
Cold smoked goose takes longer to cook. The carcass must be salted under oppression. Then the corned beef is removed from the marinade, dried, and placed on spacers in a smokehouse heated to 35 degrees C. The bird will stay in it for 5-7 days.
Important! There is a little trick to make the dish even tastier. After drying the bird, it can be filled with apples and rubbed with seasonings. After that, the carcass should be soaked with ingredients for several days - up to a week.
The component composition of the goose and its calorie content
Goose cannot be called a dietary dish, its calorie content is 420 kcal per 100 grams of product. But here chemical composition its meat is very useful for the human body, it contains:
- good cholesterol;
- a large amount of fat, enough protein and completely absent carbohydrates;
- many micro and macro elements: copper, zinc, iron, selenium, potassium, calcium, sodium, sulfur, manganese, phosphorus and others;
- many groups of vitamins: A, C, E, PP, H, B1, B2, B9, B12 and others.
Useful properties of smoked goose
The useful cholesterol contained in the goose has a positive effect on the work of the digestive and nervous system. Also, this component removes toxins and radionuclides from the human body. In France, where the goose is traditional on the table, scientists have found an increased life expectancy and a lower percentage of cancer, cardiovascular and lung diseases. ethnoscience recommends using this product in the following cases:
- during stressful conditions;
- people suffering from gallstone disease;
- with various types of poisoning;
- with some diseases of the skin and hair.
For the smoked goose to show itself the best way in the human body, it is necessary to adhere to the following rule:
- this dish is best served on the table not only as the main, but also the only one;
- along with it, you can eat greens, vegetables and fruits in any form;
- products containing carbohydrates should be present on the table where the smoked goose is located, in a minimum amount.
How to store smoked goose
We figured out how to smoke a goose. But poultry is most often smoked in batches. If you have large quantities of marinated smoked meat cooked, you face the problem of how to store it. There are two solutions and they depend on the period for which you want to keep the product fresh:
- Storage in the refrigerator allows you to leave the product edible for several days: hot smoked goose can lie up to 5 days, cold - up to 10.
- The freezer will allow you to save smoked meat for a longer time. Depending on the temperature regime, it can be stored for up to a year.
We told you the general principles of how to smoke a goose at home. They are not complicated, but they allow you to cook your favorite dish without harmful industrial carcinogens. But there are other ways to pickle and smoke a bird. If you know any interesting information about goose smoking, new cooking methods, interesting recipes or any other useful information, please share it in the comment block.