i started a new project i call it the goose project.
and my first one is smoked goose breast .
i got 3 goose breasts , made a dry rub
9 tbsp Kosher salt
5 tbsp sugar
1 tbsp juniper berries Coarsely ground
2 tbsp black pepper Coarsely ground
2 tbsp paprika
1 tbsp garlic powder
1 tsp cure #1
and put the breasts in a Container. it go's to the fridge for 4 days .
i took the breasts out and washed them .put them in cold water and made 3 types of breast .
1 is rolled and stuffed in a net and goes to the smoker
1 is just stuffed in a net and goes to the smoker
i will cold smoke it and slowly increase the temp to hot smoke till IT of 165 F .
1 is Covered in cheese cloth and stuffed in net and goes to the fridge to Hang for 14 days (i am trying to do prosciuttina d’oca, )
The taste was great the smoked one tasted like bacon and the dry cured one oily like prosciutto
This is the 18 day dry one
Thank you for watching