Lithuanian Smoked Goose

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

Meats Metric US
goose breast, boneless and skinless 1000 g 2.20 lb.

Ingredients per 1000g (1 kg) of meat

salt 45 g 2½ Tbs.
Cure #1 5.0 g 1 tsp.
pepper 4.0 g 2 tsp.
coriander 4.0 g 2 tsp.
cloves 1.0 g ½ tsp.
bay leaf, crushed 1 leaf 1 leaf

Instructions

  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.