Let's Talk BBQ

Recipes => Recipes => Poultry => Topic started by: africanmeat on August 17, 2013, 05:24:24 AM

Title: smoked and cured goose breast step by step
Post by: africanmeat on August 17, 2013, 05:24:24 AM

This is for 1 breast
Skin-on breasts from 1 large goose, about  1 kg
44 g  of kosher salt, about 4 tablespoons
3 g  of cure No. 1, about 1/2 teaspoon
25 g  sugar, about 2 tablespoons
4 g  crushed juniper Barry , about 1 tablespoon
10 g  freshly ground black pepper, about 1 tablespoon
10 g paprika

(https://lh3.googleusercontent.com/-vfGBjf-c65M/UVPen0ZbgnI/AAAAAAAACHg/6Gu-fi4uapA/w1113-h835-no/DSC08305.JPG)

Massage the spice mixture into the meat, making sure every bit of the goose is covered. Put the goose breasts into a closed container that just barely fits the meat. Pour in any excess salt/spice mixture, cover and refrigerate for 3 to 4 days. Every day during the curing process, turn the goose breasts over so they are evenly coated.
When the meat has cured, it will be dark red and slightly firm to the touch throughout.

(https://lh5.googleusercontent.com/-sBShffeYF0U/UVPeurVYcqI/AAAAAAAACH4/dWTZZJDBjD4/w1113-h835-no/DSC08308.JPG)

Rinse it off briefly under cold running water and pat it dry. Let the meat sit out in a cool place for 2 to 4 hours, preferably with some sort of breeze or fan on it. Or you can leave it to dry in the fridge uncovered overnight.

(https://lh5.googleusercontent.com/-a1cm_JtfrjQ/UVauiGDZcDI/AAAAAAAACME/Gg_5FHrwa3U/w800-h600-no/DSC08320.JPG)

stuff it into sausage netting. If you do the netting, wear an apron, as you will need to manhandle the goose breast into the netting. Take your time and do it little by little. Tie off the ends of the string or netting, leaving enough at the end with the most fat — this should be the thick end of the breast — to hang. You want the fattiest part of the goose breast at the top, so the fat can drip down and keep the meat moist.
Hang the breasts in a cold smoker and smoke over beech, alder, oak or cherry wood. Apple is a good substitute, too. Start the smoke cold and gradually bring the temperature up. Your goal is to have the thickest part of the goose breast reach 75 c by the end of cooking. Move the goose breasts out of the smoker and allow to return to room temperature before refrigerating.

(https://lh6.googleusercontent.com/-18Cv7ZEH7Oo/UVauorlIc6I/AAAAAAAACMM/VUWSm1N2c4o/w800-h600-no/DSC08323.JPG)

(https://lh5.googleusercontent.com/-tm264BZrCrc/UVaur-UKpJI/AAAAAAAACMU/stH61WBeb9k/w800-h600-no/DSC08325.JPG)

see how dark is the meat

(https://lh5.googleusercontent.com/-KCRYFkkoRx8/UVau202aRzI/AAAAAAAACMo/ay8x8SGvOjw/w800-h600-no/DSC08330.JPG)

(https://lh6.googleusercontent.com/-PyGmFjE9ZWM/UVavAqno2BI/AAAAAAAACM8/HV5LVhR4uCI/w800-h600-no/DSC08335.JPG)

(https://lh5.googleusercontent.com/-fxFXn3sWpVo/UVcTjKTYw5I/AAAAAAAACNs/tLCyHI2XYHw/w800-h600-no/DSC08345.JPG)

the dry one you don't smoke . you Wrapper it in a cloth and put in the fridge for 14 days

(https://lh6.googleusercontent.com/-zdp3oTAAR2U/UXAcWHI80vI/AAAAAAAACpI/S6ankxO5AYQ/w800-h600-no/DSC08477.JPG)

(https://lh4.googleusercontent.com/-LPdjpU2yhZs/UVavGZpnU2I/AAAAAAAACNM/3dVfgeXd2BU/w800-h600-no/DSC08339.JPG)

after 14 days it looks like that

(https://lh6.googleusercontent.com/-FJDIhh7eTZI/UXAcZLislhI/AAAAAAAACpY/VgIgdpOdmcE/w800-h600-no/DSC08480.JPG)

(https://lh6.googleusercontent.com/-zsC7ZbgpkZc/UXAceLvsWGI/AAAAAAAACp4/IVOMRdQe2lU/w800-h600-no/DSC08484.JPG)


thanks

Title: Re: smoked and cured goose breast step by step
Post by: Hub on August 17, 2013, 07:27:32 AM

Totally a new one for me.  I haven't even seen a goose at my grocery emporium for a long time, let alone pre-detatched goose chunks.  What does it taste like?

Hub

Title: Re: smoked and cured goose breast step by step
Post by: teesquare on August 17, 2013, 09:09:25 AM

Thank you so much Ahron! THis is going to get some use ;)

T

Title: Re: smoked and cured goose breast step by step
Post by: sliding_billy on August 17, 2013, 08:03:41 PM

You definitely win the creativity award!