cross-posted from: https://lemmy.world/post/9963599
Decided to smoke a goose for Christmas. It was a big hit. We also got about 4 cups of smoked goose fat out of it.
I used a 2:1 kosher salt and maple sugar mix for dry brining the bird and left it in the fridge uncovered over night. The method I used to smoke it is here: https://blog.thermoworks.com/chicken/smoked-christmas-goose/
Thank you! Wow seriously? How come? Dark meat is the best.
A mystery to you and me both. They just can't be convinced!