So this is another thing to do with either goose or venison.

Get or purchase a good wet brine mix for bacon. You can use the maple cure or just regular.

The stuff I used was the Backwoods products from LEM. But any butcher shop would have this mix if you ask them. Just make sure it is a WET CURE.

Then mix it to specification on the packages.

Then what I did was inject the goose breasts with the brine and let it sit in the brine for 5 days. I injected the breasts again on day 2, day 3, day 4. I don't think you need to do it this much but I just did.

I have a Pit Boss vertical pellet smoker. So I used the smoke function for 2 hours. Then put the temp up to 250 for about 3 hours or until the goose internal temp was 160 degrees. (Venison go about 152-155). I let cool them sliced with my meat slicer to about a 1/4 inch thickness.

Enjoy.

Links to LEM cures I used...

If you like sweet use the maple cure.... if not use regular

https://www.lemproducts.com/product/bac ... -seasoning

https://www.lemproducts.com/product/bac ... -seasoning