Geese Tips

1 package prepares 8–10 pounds of meat

2 packages prepare up to 20 pounds of meat

Dissolve 1 entire package of Wild Sky Seasonings injection brine mix with 3 quarts of water.  

Inject brine into center of breasts thoroughly and around edges.

After injection, place meat into clean non-metallic container.  Three-gallon plastic buckets work well. Use a five-gallon bucket for whole turkeys.  Pour remainder of brine into bucket with meat and add water if necessary to cover meat entirely.  Refrigerate at least 8 hours, up to 24-32 hours.  Stir occasionally.  Remove meat and drain, discard remaining brine.

Cook meat according to your smoker directions or bake as directed below.

Goose/Duck Breast
8 – 10 pounds
Smoker: Place goose/duck on rack in smoker.  Smoke at 225° until internal temperature reaches 160°.  Remove immediately.

Always cook meats to food safe temperatures. Never consume uncooked meat.




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