Smoked Goose Bacon

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Master of the Pit
Original poster
OTBS Member
Mar 28, 2011
Cape Town South Africa
i smoked some kosher bacon .
two goose breast . dry rub from
spices ,cure#1 , sugar and salt .
left it for four days ,and turned it every day.
after a ice bath . i left it to dry in the breeze  .
then smoked it with cherry wood till IT 165 .

Thanks for looking
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