Overview
This is a method rather than a quick recipe: vacuum-bag curing, cold smoking, open drying until the breast loses noticeable weight, then slow maturation wrapped in baking paper. Timing matters, but weight is the real guide because every refrigerator dries differently.
Ingredients
For 1 goose breast, about 300–400 g:
- goose breast — 1 piece
- nitrite curing salt — 5 g
- regular salt — 5 g
- sugar — 4 g
- granulated garlic — 1 tsp
- coarsely ground black pepper — 1/2 tsp
If your goose breast is much larger or smaller, scale the curing mix proportionally.
Method
1. Weigh the meat
Weigh the goose breast and write down the starting weight. This is the reference point for the whole process.
2. Cure in a vacuum bag
After thawing, there is no need to dry the breast before curing. A slightly moist surface helps the salt and spices stick better.
Pour the entire curing mix straight into a vacuum bag, add the goose breast, massage and turn it so the meat is evenly coated on all sides, then vacuum seal.
Refrigerate for 7–10 days. Turn the bag once a day and gently redistribute the brine and spices over the surface.
3. Dry the surface
Remove the breast from the bag, pat it dry with a paper towel, and place it on a rack in the refrigerator for 12–24 hours. The surface should become dry and slightly tacky.
4. Cold smoke
Cold-smoke the breast twice, 2 hours each time. Between smoking sessions, let it rest in the refrigerator, preferably on a rack.
Keep the temperature as low as practical and avoid turning the process into hot smoking.
5. Open drying
After smoking, weigh the breast again and return it to a rack in the refrigerator for about a week. Move to the next stage when it has lost about 15% of its starting weight.
Do not rely on time alone: one refrigerator may dry the meat quickly, while another may work much more slowly.
6. Mature in paper
When the breast has lost about 15% of its starting weight, wrap it in baking paper or butcher paper and move it to the coldest part of the refrigerator, ideally around 0–4°C.
Let it mature for another 3–4 weeks. Check the weight and the paper once a week. If the paper becomes damp, replace it.
7. Doneness
Use both weight and texture, not just the calendar:
- 25–30% weight loss gives a softer, more delicate texture;
- 30–35% weight loss gives a firmer, drier and more intense result.
Once you like the flavor and texture, vacuum seal the breast and keep it refrigerated. A short rest under vacuum usually evens out and softens the flavor.
Serving
Slice very thinly with a sharp knife. Serve as a cold appetizer, with dry wine, spirits, or as part of a cured-meat platter.