Cold-Smoked Goose Breast

Name: Gänsebrust kaltgeräuchert
Total time: 5 d
Ingredients: 30 g Nitritpökelsalz (0,4–0,5 % NaNO2); 8 g Brauner Zucker; 5 g Schwarzer Pfeffer, grob gemahlen; 2 g Piment, gemahlen; 2 g Lorbeerblätter, zerkrümelt; 3 g Wacholderbeeren, zerdrückt; 2 g Majoran, getrocknet

Curing MixPoultryCold SmokingHard5-7 days15-20 °CAlder + Apple

Goose breast is worked with an aromatic curing mix and gently cold-smoked after curing. The high fat content of goose breast results in an especially juicy and flavorful product. Alder wood provides a mild, slightly sweet smoke without bitterness.

Ingredients(for 1 kg)

Nitrite curing salt (0.4–0.5% NaNO2)30 g

Brown sugar8 g

Black pepper, coarsely ground5 g

Allspice, ground2 g

Bay leaves, crumbled2 g

Juniper berries, crushed3 g

Marjoram, dried2 g

Instructions

Dry curing

4–5 days

Combine all ingredients into a curing mix and coat the goose breast completely. Vacuum seal and cure at 2–4 °C in the refrigerator. Turn and lightly massage daily.

Rinsing and drying

24 hours

Rinse goose breast under cold water and pat thoroughly dry. Place on a rack uncovered in the refrigerator at 2–4 °C for 24 hours until a dry, slightly glossy surface (pellicle) has formed.

Cold smoking

8–10 hours per session, 2–3 sessions

Smoke at a maximum of 20 °C with alder and apple wood. Allow at least 12-hour rest periods in the refrigerator between smoking sessions. Perform 2–3 total smoking sessions for a deep smoky flavor.

Maturing

2–3 days

Wrap the finished goose breast in butcher paper and allow to mature in the refrigerator for 2–3 days. Only slice after this resting period so all flavors can fully develop.

Pro Tip

Goose breast contains a lot of fat – pierce the skin multiple times with a needle before curing so the spices can penetrate deeply into the meat.

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