Got Goose? What to do...

My wife and I have been asked in the past about how well our Owens BBQ sausage, brat, snack stick & jerky mixes were with goose and we always had to say that we didn't know.....that has now all changed. Before we introduce any new sausage mix we test them with venison, beef, and buffalo. We did some small test batches with 25 lbs of snow geese in a variety of our seasoning mixes and are overly pleased with the results.

Goose summer sausage, snack sticks and jerky in the smoker.


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Ground Jerky - Tested both the Cracked Black Pepper & Garlic jerky seasoning and also the Sweet & Spicy jerky seasoning. Mixed up ground goose with the jerky mix and cure, then let rest in the fridge overnight. The next day we used a jerky gun to lay out strips on the Non-Stick Grill Mats on the smoker racks.

Cracked Black Pepper & Garlic ground jerky


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Sweet & Spicy ground jerky


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Whole Muscle Jerky - Tested with the Cracked Black Pepper & Garlic jerky seasoning. Mixed up the jerky seasoning and cure, then added the sliced goose meat into a zip lock to rest overnight in the fridge and then smoked the next day.


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Snack Sticks - Tested these with the Honey BBQ Stick seasoning and cure. We did a medium grind on the goose meat only once, and on the pork we did a rough grind followed up with a fine grind. Mixed 5 lbs of goose with 1lb of pork. Stuffed into 21mm collagen casings and into the smoker. For smoking/cooking directions we followed our snack stick directions except we brought the sticks to an internal temp of 165° instead of our usual 155° that we normally do with red meat.


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Fresh Sausage - Tested this with the Hot Pork Sausage seasoning. We did a medium grind on the goose meat only once, and on the pork we did a rough grind followed up with a medium grind. Mixed 3lb of goose with 3lb of pork. We made both bulk and also patties, using a small hand patty press and laid them out of sheet pans to freeze. Once froze they are ready to go into a zip lock or to foodsaver them.

Hot Pork breakfast sandwich on a toasted english muffin with egg and cheese.


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Hot Pork biscuits and gravy served with eggs.



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Brats - Tested this with the Philly Cheese Steak Brat seasoning. We did a medium grind on the goose meat only once, and on the pork we did a rough grind followed up with a medium grind. Mixed 3lb of goose with 3lb of pork. Stuffed into 29-32mm natural hog casings.


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Summer Sausage - Tested this with the Garlic Summer Sausage seasoning. We did a medium grind on the goose meat only once, and on the pork we did a rough grind followed up with a fine grind. Mixed 4lb goose with 2lb pork with the Garlic Summer Sausage seasoning and cure. Stuffed into 61mm fibrous casings. For smoking/cooking directions we followed our summer sausage directions except we brought the summer sausage chubs to an internal temp of 165° instead of our usual 155° that we usually do with red meat.


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Each of these goose experiments turned out and tasted excellent in our opinion... sure is a great way to make use of goose meat!

That does look good.
For those that may not have the equipment that you do, I've always used the High Mountain jerky cure and seasoning packs and a plain old round - 5 tray dehydrator. The best ones are Cracked Pepper and Garlic, Hickory, and Mesquite. That's the only way I eat goose and duck.
-- Also works well for venison.

SupressYourself said:

That does look good.
For those that may not have the equipment that you do, I've always used the High Mountain jerky cure and seasoning packs and a plain old round - 5 tray dehydrator. The best ones are Cracked Pepper and Garlic, Hickory, and Mesquite. That's the only way I eat goose and duck.
-- Also works well for venison.

Click to expand...

All 8 flavors of Owens BBQ jerky seasoning mixes (cure included) come with cooking/smoking directions for oven, smoker or dehydrator.
[FONT=&quot]- Original
- Cracked Black Pepper & Garlic
- Honey BBQ
- Teriyaki
- Hickory
- Mesquite
- Sweet & Spicy
- Maple Jalapeno[/FONT]

Good stuff! Ive been looking for more options for my goose. I have always just jerky'd it. Thanks

I have cooked the goose in straight coke for 4-6 hours in a crockpot in low. pull breasts out of the coke and dispose of coke them cut/shred the goose breasts and cover with famous Dave's sweet and sassy bbq sauce and eat just like pulled pork. also make jerky with high country seasoning and summer sausage all have turned out good

I've made summer sausage and country style the last couple years with goose mixed about 50/50 with pork since I've not gotten a deer and it is excellent. Just using west dakota's or butcher block's mix.

Pound goose breasts flat with meat mallet. Bread in flour and spices, deep fry, serve with country gravy.... Chicken fried steak style.

Making fajitas with waterfowl is also very good

It all looks good! What is the sodium content of your mixes? I find much of the commercial stuff is too salty for my tastes and so I picked up some instacure #1 and just made my own stuff to suit my tastes.

Damn this all looks awesome. I had to go and order some seasonings.

Now you just need to sell "sampler" packs with a few bites of each flavor and item.

Grind the goose up, mix half and half with pork, add Grandpa Josh's summer sausage seasoning, mix well, stuff in 5 lb summer sausage casings, and smoke with favorite wood type for 8 hours or until done. I did 150 lbs of goose sausage this year. I tried it as soon as it came out of the smoker and was NOT impressed. However, I let it rest in the freezer for about 2 weeks and NOW it' really good. I think the consistency of the mixed product doesn't allow the spices to blend with the meat as well as a venison blend does so it takes longer for the flavor to develop. Now I have trouble deciding which kind of sausage I want to take muddin'. LOL!! You can really go through some goose meat when you make summer sausage. Keep in mind that steel shot and a meat grinder do NOT make good bedfellows.

We shoot a lot of geese most years and have tried just about everything with it. We used to bring it in and have it processed but after couple times of that the wallet hurt for awhile. I then tried making jerky and sausage on my own. while it ended up tasting good it is a time-consuming process. lately iv'e been just grinding it and mixing it 30-70 with beef and using it for seasoned burgers and all our other ground meat dishes such as tacos and spaghetti. while goose can taste great with the right preparer behind the helm, I lack the patience and culinary skills to make it taste half decent.

Most of the bad tasting goose I have had has been over cooked. We used to just marinate overnight and grill to medium rare at most; really liked it. We would save the tenders and do them seperate for a big feed. Also made a sandwich spread and jerky but never sausage. Have not waterfowl hunted in several years; something I hope to recitfy this fall.

That summer sausage is about to drive me insane. Stopped shooting grouse because I no longer have someone happy to receive purple meat breasts. This may change...