cross-posted from: https://lemmy.world/post/9963599
Decided to smoke a goose for Christmas. It was a big hit. We also got about 4 cups of smoked goose fat out of it.
I used a 2:1 kosher salt and maple sugar mix for dry brining the bird and left it in the fridge uncovered over night. The method I used to smoke it is here: https://blog.thermoworks.com/chicken/smoked-christmas-goose/
Looks delicious. I like goose, but we have several people in the family that won’t even touch the dark meat from a chicken, so goose is off the table. :(
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A mystery to you and me both. They just can’t be convinced!
What are you gonna do with 4 cups of duck fat? I don’t get that much rendered fat from my brisket trim. That’s a ton.
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Do the Eastern European thing: https://en.wikipedia.org/wiki/Schmaltz
How much preparation time does it require?
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Looks fantastic!
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