Hobbyko's smoked goose breast, vacuum cured.

Ingredients for 1 servings:

• 1,000 g goose breast, boned, can also be frozen
• 38 g curing salt, 0.5% nitrite
• 2 g cane sugar, brown
• 1 g ascorbic acid

Instructions

Working time approx. 1 hour; Rest period approx. 9 days; Total time approx. 9 days 1 hour

Many thanks to Brittablau for this idea

First, the breasts are boned, making sure to cut neatly along the bone and not to cut through the skin on the edge of the breast. Remove any unsightly parts, such as inner membranes on the meat, tendons, etc. It is also important to squeeze out the blood vessels well. Rinse briefly with clean water and dry with kitchen paper. Precisely weigh the curing mixture, prepare a needle and thread, and spread half of the seasoning on the inside. Fold the breast closed and sew it up. Place the remaining curing mixture in a vacuum bag, add the sewn breast pieces, roll them in it, and immediately vacuum seal. Now let the goose breast cure in a vacuum in the refrigerator at around 4°C for about a week. Remove and rinse with lukewarm water, hang it on a meat hook or attach a hanging cord, and let the goose breast cure for another 2-3 days at around 8-10°C in the cellar or another suitable room until the skin feels like parchment. Then, smoke the goose breast 2-3 times with cold smoke (max. 24°C), then you can let it mature according to your desired consistency. You can also read about this story here: http://www.chefkoch.de/forum/2,70,504720/Hobbyko-s-geraeucherte-Gaensebrust-gepoekelt-im-Vakuum-eine-Rezept-und-Bildergeschichte.html