Cold-Smoked Goose Breast with Juniper

Name: Gänsebrust Wacholder Kaltgeräuchert
Total time: 5 d
Ingredients: 32 g Nitritpökelsalz (NPS); 15 g Brauner Zucker; 8 g Wacholderbeeren, gequetscht; 5 g Schwarzer Pfeffer, grob gemahlen; 2 g Lorbeerblätter, gemörsert; 3 g Thymian, getrocknet; 4 g Knoblauchpulver

Curing MixPoultryCold SmokingHard5–7 daysN/Abelow 20 °CBeech + Juniper berries

Goose breast is dry-cured with a spiced juniper cure mixture and then gently cold-smoked. The intense juniper aroma pairs perfectly with the robust goose meat. This recipe is ideal for festive occasions.

Ingredients(for 1 kg)

Curing salt (NPS)32 g

Brown sugar15 g

Juniper berries, crushed8 g

Black pepper, coarsely ground5 g

Bay leaves, ground2 g

Thyme, dried3 g

Garlic powder4 g

Instructions

Curing

5 days

Combine all spices with curing salt. Rub goose breast generously on all sides, vacuum-seal and cure at 2–4 °C in the fridge. Turn and massage daily.

Pellicle Formation

4–6 hours

Rinse and cold-wash the goose breast, pat dry. Place on a rack in cool air or in the fridge uncovered until the surface becomes sticky and glossy.

Cold Smoking

6–8 hours

Cold-smoke at under 20 °C with beechwood and a few juniper berries on the coals for 6–8 hours. Multiple smoking sessions with rest breaks are recommended.

Maturing

24–48 hours

After smoking, wrap loosely in butcher paper and allow to mature in the fridge for 1–2 days. Then slice thinly and enjoy.

Pro Tip

Crush juniper berries coarsely in a mortar rather than grinding fine – this allows the aroma to develop slowly and evenly.

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