German Smoked Goose Breast
User Reviews
5
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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
Description
This German Smoked Goose Breast recipe centers on a curing process that uses salt, curing salt, sugar, crushed juniper, and freshly ground black pepper applied to a goose breast, optionally pre-soaked in Scotch whisky for added depth. The cure takes 3 to 4 days in the refrigerator with frequent turning to ensure even coverage and flavor penetration, firming the meat and darkening its color.
Following the cure, the meat is rinsed to remove excess salt and spices, then air-dried in a cool environment for several hours to develop a pellicle needed for smoking. The breast is then trussed or placed in sausage netting with the fatty side positioned to allow basting during smoking. It is cold-smoked over woods like beech, alder, oak, or cherry, beginning with cold smoke and gradually increasing temperature until the thickest parts reach 140°F to 150°F, producing a moist and smoky product with aromatic flavors from juniper and pepper.
The smoked goose breast serves well sliced in sandwiches, as a deli meat, or a distinctive addition to charcuterie. Proper refrigeration post-smoking allows the flavors to settle. It remains safe and flavorful for up to 10 days refrigerated, and it can be frozen for longer storage.
This recipe requires patience for curing and smoking times but yields a precisely flavored cured meat with complex smoky and herbal notes enhanced by juniper and optional whisky.
Ingredients
- goose breast about 2 pounds, skin-on, from 1 large goose
- 44 grams kosher salt about 4 tablespoons
- 3 grams of Instacure No. 1, about 1/2 teaspoon
- 25 grams sugar about 2 tablespoons
- 4 grams Juniper about 1 tablespoon, crushed
- 10 grams black pepper about 1 tablespoon, freshly ground
- 1/2 cup Scotch whisky optional, peaty
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
- Soaking the goose breast overnight in Scotch whisky is optional and adds a subtle peaty flavor.
- Massage the cure mixture thoroughly onto the meat, ensuring full coverage for even curing.
- Turn the meat daily during the 3 to 4 day curing to distribute flavor uniformly.
- Allow the meat to dry uncovered in a cool place or fridge after rinsing to form a pellicle before smoking.
- Truss or net the goose breast for even smoking; position the fatty side up to keep the meat moist as fat melts.
- Cold smoke gradually raising temperature to reach 140°F to 150°F internal temperature produces the best results.
- After smoking, refrigerate; the smoked goose breast can be stored up to 10 days in the fridge or frozen for a year if well sealed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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