Smoking Wild Game

Approximately 14 days, I put two goose breasts in a brine brown sugar and Morton quick tender. Tender Quick is sodium nitrate and sodium nitrite. I am supposed to soak in the solution for 24 hours, then put the meat on the smoker. Due to circumstances beyond my control, I have not been able to smoke meat. He sat in the refrigerator in a ziplock bag filled with the brine solution for about two weeks. Is it still OK to put on the smoker?

Unfortunately, the meat is spoiled, no doubt, you must discard. Most of the raw meat must be left in a brine of 3 days - unprocessed raw in the refrigerator 24 hours.

The only thing is that nitrite as in smoked ham and other products retain color red, I am a former chef and smoked breast of goose when it is dark red almost like Italian or Swiss Bresiola / German Blunderfleish.

If still in the marinade I get out of the bag and let them soak in a bag or S. Steel bowl of plain water as the desalination of meat or fish for 24 hours and change the water to infiltrate among the stars marinated, then smoked I would keep the temperature of 110-120 in the smoker, or they dry out.

I bet there are spoiled .... good advice above me if there is not spoiled ... Boy I hope there not.Why do not you freeze?