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When the leg and thigh meat of a young goose is smoked, the
naturally succulent dark meat becomes extremely moist and flavorful. In the smokehouse, the meat is gently
caressed for hours by the smoke from fragrant hickory wood. Meanwhile, wonderful flavors develop from the
salty-sweet brown sugar brine it was bathed in.
The result is a product unlike any other smoked food available
The brine is made from a brown sugar cure to which our own
blend of spices are added. It’s all mixed together in icy cold water before
being introduced to the meat. Then the
meat goes into a tumbler where it tumbles for hours to pull the wonderful brine
During the entire smoking process steam is injected into the
smokehouse to keep the meat moist and intensify the flavors. All the while, the
meat is browned and the celebrated goose skin becomes as crisped as is expected
from a goose. The result is a meat that
is remarkably tender, juicy and with a uniquely smoky flavor usually unexpected
Once ready for market, the smoked goose leg and thigh is
flash frozen to retain all of its freshness, flavor and moisture.
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