Today i took out my goose breast from the dry cure .
i washed it and put it to dry for 3 hours in the oven by turning on the fan (no heat ) .
i will smoke 2 of them and dry cure 1 .
the one that is cover will go to the curing fridge .
the other 2 i hanged on a tray i am using my GMG to smoke them and i don't have the height to hang them and i don't want to let them lye on the grid .
slowly i will increase the temp till IT 150 F .
then i will let it rest till it will reach room temp .
only then i will slice it .
More to follow
6 hours later
If you like bacon you will love this .