Ingredients
4-5 lb goose
1/2 c lemon juice
1 c A1 sauce or soy sauce
3 c wine
1 qt. vinegar
2 1/2 c salt
2 Tb Allspice
Preparation
Put goose in brine and add enough water to cover. For a whole goose, soak in brine for 24 hrs; for breasts only 12 hrs does it; a liver would take alot less time. Also adjust the amount of brine according to how large of a piece of meat you want to soak and smoke. Smoke a minimum of 3 pans of chips…more if you like. Finish off the meat in the oven 325 degrees; 30 minutes for breasts; 1 1/2 hrs. for a whole goose. This really is more of an art than a science, as you can see.
