Summary

Ingredients

• g 1,000 oose breast, released, can also be frozen
• 38 g curin salt, nitirite 0.5%
• 2 g cane suar, brown
• 1 g ascorbic acid

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Instructions

1. First the breasts are raised, make sure to cut nicely along the bones and be careful not to cut through the skin on the edge of the chest.
2. Remove all imperfections, such as inner skins on the flesh, tendons, etc., it is also important to express the blood vein well. Wash off briefly with clear water and dry with kitchen paper.
3. Weigh out the curing mixture exactly, prepare the needle and thread, distribute half of the seasoning on the inside, close the breast and sew it up.
4. Put the rest of the curing mixture in a vacuum bag and put in the sewn breast pieces, roll them in and vacuum immediately. Let the goose breast cure for about a week in a vacuum in the refrigerator at about 4 ° C.
5. Take it out and wash it off with lukewarm water, hang it on a meat hook or attach a hanging cord and let the goose breast burn through for another 2-3 days at approx. 8-10 ° C in the cellar or in another suitable room until the skin feels like parchment.
6. Then smoke 2 - 3 times with cold smoke (max. 24 ° C), then you can let the goose breast mature depending on the consistency you want.