A Traditional Southern Smoked Goose with Homemade Seasoning
Uncle J.V.’s Smoked Goose is a traditional Southern wild game recipe that transforms a whole goose into a flavorful smoked delicacy. After being seasoned with a simple curing mixture and refrigerated for several days, the goose is slowly smoked over cheesecloth, creating tender meat with deep, smoky flavor. This recipe reflects the patience and craftsmanship that have long been part of Southern game cooking.
Featured in Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon, this recipe honors the resourcefulness of Southern home cooks who perfected methods for preserving and enhancing wild game through slow smoking.
Ingredients
- 1 goose
- 2/3 cup salt
- 1 Tablespoon sugar
- 1 teaspoon saltpeter
- 1/2 clove garlic
Instructions
- Remove the neck, wings, and back from the goose.
- Remove the skin from the neck, leaving enough skin for stuffing if desired.
- Debone the neck, wings, and back, then chop the meat into small pieces.
- Stuff the chopped meat back into the neck skin and tie both ends securely.
- Rub the neck, breast, and legs with the salt.
- Combine the sugar, saltpeter, and garlic, then rub the seasoning mixture evenly over all the meat.
- Place the goose in a crock or non-reactive container.
- Cover with a clean cloth, weigh it down with a plate, and refrigerate for 2 days, turning the meat occasionally.
- Remove the goose from the container and allow it to drain.
- Wrap each piece loosely with cheesecloth and smoke for 6 to 8 hours.
- Chill the smoked goose before slicing and serving.
Closing Summary / Pro Tips
- Slow smoking develops rich flavor while preserving the meat.
- Refrigerating the seasoned goose allows the cure to penetrate evenly.
- Slice thinly and serve with crackers, biscuits, or alongside traditional Southern sides.
- Store leftovers refrigerated and enjoy cold or gently reheated.
About the Creator
Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon. Find more amazing recipes like this in the book, available through local booksellers and online retailers.
