Lithuanian Smoked Goose

Cold smoked goose or duck are delicious products that have always been popular in East-Northern Europe.

goose breast, boneless and skinless1000 g2.20 lb.
Ingredients per 1000g (1 kg) of meat
salt45 g2½ Tbs.
Cure #15.0 g1 tsp.
pepper4.0 g2 tsp.
coriander4.0 g2 tsp.
cloves1.0 g½ tsp.
bay leaf, crushed1 leaf1 leaf
  1. Mix salt, Cure#1 and all ingredients together. Rub the mix into breasts.
  2. Place breasts in a container, sprinkle with any remaining mix and place a weight on top. Place container for 2 weeks in refrigerator.
  3. Overhaul breasts every 2 days.
  4. Remove breasts from the container and wipe off dry. Place in a stockinette bag and hang in a cool ventilated area for 12 hours.
  5. Cold smoke for 7 days.
  6. The product can be stored for a few months in a dark, cool and lightly ventilated place.

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