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Smoked Goose Legs .55-.90 lbs each
Smoked Goose Legs .55-.90 lbs each

Smoked Goose Legs

Qty: Packages of 1, 10 or 40 Individual Smoked Goose Legs
Size: .55 to .90 lbs each

Our Smoked Goose Legs are a wonderful ready-to-serve treat.
  • Smoked Goose Legs are a product that's remarkably tender, juicy and holds a unique smoky flavor.
  • Simply warm the leg(s) in a skillet until cooked through for a meal that'll please the entire family - if you decide to share!

Item# Item Name Our Price Qty Add
SGL055-1 Smoked Goose Legs .55-.90 lbs each - 1 Piece
SGL055-10 Smoked Goose Legs .55-.90 lbs each - 10 Pieces
SGL055-40 Smoked Goose Legs .55-.90 lbs each - 40 Pieces
Check the items you wish to purchase, then click

Technical Specs:
  • Frozen
  • Pre-Cooked
  • Ready to Eat

Additional Information:

About our Smoking Process
  • 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 anywhere.
  • 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. The meat then goes into a tumbler where it cures for hours to pull the wonderful brine throughout.
  • 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.
  • Once ready for market, the smoked goose leg and thigh is flash frozen to retain all of its freshness, flavor and moisture.
Cured With:
Water, Brown Sugar Cure (Salt, Brown Sugar, Sodium
Nitrite, Sodium Carbonate, Propylene Glycol), Sodium Phosphate, Brown
Sugar, Bacon Taste Booster (Sugar, Salt, Spice Extracts)

Search for Smoked Goose Recipes

Average Rating: 4.5 of 5 Total Reviews: 16 Write a review »

  0 of 0 people found the following review helpful:
Too Salty March 6, 2018
Reviewer: Tedd Potts from Estero, FL United States  
The goose leg was pretty good, except it was too salty.  I contacted Schlitz but they just said it might be product variation, or it might just be too salty for my taste.

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  0 of 0 people found the following review helpful:
Tasty Goose Legs November 21, 2017
Reviewer: Jeffrey Bampos from East Longmeadow, MA United States  
I love the taste of these rich, smoked goose legs.  They are the perfect holiday treat.  Consider something else besides turkey or ham this year!

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  0 of 0 people found the following review helpful:
Used for gravy/sauce November 27, 2016
Reviewer: Ann Ryder from Mars Hill, NC United States  
I simmered the leg for two or three hours in water and red wine.  Removed the leg and chopped the meat.  Added balsamic vinegar, black pepper, and a big glop of Cumberland sauce. Then reduce down a bit.  Stir in half a stick of butter before serving.  Perfect with the smoked goose.

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  0 of 0 people found the following review helpful:
Great taste, not so easy to eat April 12, 2016
Reviewer: carl weber from washington, DC United States  
While the smoked legs tasted great, the very nature of goose legs (bones, gristle) makes it a bit of a pain to serve.  Can't complain about anything you did - but will probably stick to smoked breast in the future as it is a little easier to cut up and serve.

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  0 of 0 people found the following review helpful:
Added two whole smoked goose January 3, 2016
Reviewer: Jean Naggar from New York, NY United States  
These were a wonderful addition to a great holiday weekend. We used the carcass and leg bones with beans barley and sage to simmer for a long time and become a terrific soup, with plenty of unsuspected meat loosening from the bones. Two memorable meals.. used entirely with the whole smoked goose to make enough food for six people.

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