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Date Posted: 16:44:34 10/19/02 Sat
Author: reg
Author Host/IP: Montreal-ppp47767.qc.sympatico.ca / 209.226.140.16
Subject: Re: Canada Goose
In reply to: bbbrown 's message, "Canada Goose" on 07:45:20 10/18/02 Fri

hiya Bryan. what you have is a very lean piece of meat that is hard to cook without drying it out. although i have never done one my guess would be to brine for 12 or so hrs then smoke to an internal of 160ish or grill over high heat to medium.

the thing i can verify is that mixed 50/50 with pork butt it makes wonderfull fresh sausage. we have done the sausage a couple of times and in my opinion is a good way to use goose breast.

reg

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