Lithuanian Smoked Goose

Cold smoked goose or avoid are adorable articles that accept consistently been accepted in East-Northern Europe.

goose breast, boneless and skinless1000 g2.20 lb.
Ingredients per 1000g (1 kg) of meat
salt45 g2½ Tbs.
Cure #15.0 g1 tsp.
pepper4.0 g2 tsp.
coriander4.0 g2 tsp.
cloves1.0 g½ tsp.
bay leaf, crushed1 leaf1 leaf
  1. Mix salt, Cure#1 and all capacity together. Rub the mix into breasts.
  2. Place breasts in a container, baptize with any actual mix and abode a weight on top. Abode alembic for 2 weeks in refrigerator.
  3. Overhaul breasts every 2 days.
  4. Remove breasts from the alembic and clean off dry. Abode in a stockinette bag and adhere in a air-conditioned aerial breadth for 12 hours.
  5. Cold smoke for 7 days.
  6. The artefact can be stored for a few months in a dark, air-conditioned and agilely aerial place.

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