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Harvested some fresh goose today, and I am thinking of doing a cured and cold smoked method. Anyone try this before, so I dont try and re invent the wheel?
I put the goose breasts in a brine tonight. Water, TQ, kosher salt, brown sugar, vinager, and yoshida's (everything is just better with yoshida's)
Plan on leaving it in the brine for 1 week. So next Sunday I am going to do a cold smoke with something light like alder. We shall see how this comes out!