German Smoked Goose Breast
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
8
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Calories
156 kcal
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Course
Main Course
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Cuisine
German
German Smoked Goose Breast
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I made this with domestic goose breast, but there is no reason you can't do it with skin-on breasts of Canada or whitefront geese. You could also use a big, domestic Moulard duck breast, too. Don't try it with skinny or small birds. You need the curing salt No. 1 for this recipe; you can buy it online.
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Ingredients
- Skin-on breasts from 1 large goose, about 2 pounds
- 44 grams of kosher salt, about 4 tablespoons
- 3 grams of Instacure No. 1, about 1/2 teaspoon
- 25 grams sugar, about 2 tablespoons
- 4 grams crushed juniper, about 1 tablespoon
- 10 grams Freshly ground black pepper, about 1 tablespoon
- 1/2 cup peaty Scotch whisky (optional)
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Instructions
- If you are using the Scotch, put the goose breasts in a bowl and coat them with the whisky. Put them into a closed container just about large enough to hold them and refrigerate overnight.
- The next day, mix all the remaining ingredients in a bowl. Drain the goose breasts, or just pat them dry if you have not done the Scotch soak. Massage the spice mixture into the meat, making sure every bit of the goose is covered. Put the goose breasts into a closed container that just barely fits the meat. Pour in any excess salt/spice mixture, cover and refrigerate for 3 to 4 days. Every day during the curing process, turn the goose breasts over so they are evenly coated.
- When the meat has cured, it will be dark red and slightly firm to the touch throughout. Rinse it off briefly under cold running water and pat it dry. Let the meat sit out in a cool place for 2 to 4 hours, preferably with some sort of breeze or fan on it. Or you can leave it to dry in the fridge uncovered overnight.
- Truss the meat as you would a roast, or stuff it into sausage netting. If you do the netting, wear an apron, as you will need to manhandle the goose breast into the netting. Take your time and do it little by little. Tie off the ends of the string or netting, leaving enough at the end with the most fat -- this should be the thick end of the breast -- to hang. You want the fattiest part of the goose breast at the top, so the fat can drip down and keep the meat moist.
- Hang the breasts in an unheated smoker and smoke over beech, alder, oak or cherry wood. Apple is a good substitute, too. Start the smoke cold and gradually bring the temperature up. Your goal is to have the thickest part of the goose breast reach 140°F to 150°F by the end of cooking. Move the goose breasts out of the smoker and allow to return to room temperature before refrigerating.
- The smoked goose will last 10 days in the fridge, or a year if well sealed and frozen.
Notes
- If you are using the Scotch, put the goose breasts in a bowl and coat them with the whisky. Put them into a closed container just about large enough to hold them and refrigerate overnight. The next day, mix all the remaining ingredients in a bowl. Drain the goose breasts, or just pat them dry if you have not done the Scotch soak. Massage the spice mixture into the meat, making sure every bit of the goose is covered. Put the goose breasts into a closed container that just barely fits the meat. Pour in any excess salt/spice mixture, cover and refrigerate for 3 to 4 days. Every day during the curing process, turn the goose breasts over so they are evenly coated. When the meat has cured, it will be dark red and slightly firm to the touch throughout. Rinse it off briefly under cold running water and pat it dry. Let the meat sit out in a cool place for 2 to 4 hours, preferably with some sort of breeze or fan on it. Or you can leave it to dry in the fridge uncovered overnight. Truss the meat as you would a roast, or stuff it into sausage netting. If you do the netting, wear an apron, as you will need to manhandle the goose breast into the netting. Take your time and do it little by little. Tie off the ends of the string or netting, leaving enough at the end with the most fat -- this should be the thick end of the breast -- to hang. You want the fattiest part of the goose breast at the top, so the fat can drip down and keep the meat moist. Hang the breasts in a cold smoker and smoke over beech, alder, oak or cherry wood. Apple is a good substitute, too. Start the smoke cold and gradually bring the temperature up. Your goal is to have the thickest part of the goose breast reach 140°F to 150°F by the end of cooking. Move the goose breasts out of the smoker and allow to return to room temperature before refrigerating. The smoked goose will last 10 days in the fridge, or a year if well sealed and frozen.
Nutrition Information
Show Details
Calories
156kcal
(8%)
Carbohydrates
4g
(1%)
Protein
23g
(46%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
87mg
(29%)
Sodium
2197mg
(92%)
Potassium
321mg
(9%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
67IU
(1%)
Vitamin C
7mg
(8%)
Calcium
10mg
(1%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 4g | 1% |
| Protein | 23g | 46% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 87mg | 29% |
| Sodium | 2197mg | 92% |
| Potassium | 321mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 67IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 10mg | 1% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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