Cold Smoked Goose Breast Juniper
Robustly cured goose breast with juniper and thyme, gaining a deep, woodsy aroma through slow cold smoking.
Ingredients(for 1 kg)
Instructions
Preparation
25 MinutenCarefully trim goose breast, remove silver skin and score the outer skin in a diamond pattern. Roughly crush juniper berries in a mortar and mix with all remaining spices.
Curing
5 TageApply spice mixture evenly to all sides of the goose breast, vacuum seal and cure for 5 days at 4-6°C in the fridge. Turn and knead daily.
Rinsing and Drying
8 StundenThoroughly rinse goose breast under cold water and pat dry with kitchen paper. Dry on a rack in the fridge for 8 hours until a dry, slightly glossy surface forms.
Smoking Day 1
4 StundenPerform first smoking session at 14-18°C with beech wood and a small portion of juniper twigs for 4 hours. Ensure adequate ventilation in the smoker.
Smoking Day 2 and 3
2 Tage inkl. RuhephasenAllow 12 hours of refrigerator rest between each smoking session. Perform a total of three smoking sessions of 4 hours each. After the final session, age for 48 hours.
Aging and Serving
48 Stunden ReifungAfter aging, slice goose breast into paper-thin slices. Pairs excellently with fig mustard, rye bread and lingonberries.
Pro Tip
Use juniper twigs sparingly – too much creates a bitter smoke. Best mixed with beech wood in a 4:1 ratio.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.