Swine Spectator
01-23-2021, 09:47 PM
Last week I posted a call for help on how to cook a goose after seeing them on sale:
http://www.bbq-brethren.com/forum/showthread.php?t=289017
After some thinking, I bought one and started working on a plan. I finally decided on a multi-step project that will take some time to complete. I have been sitting on some Umai bags (https://umaidry.com/) for dry-curing. I decided to part the breasts and make goose prosciutto. Then I will use the carcass to make stock and the leg quarters to make gumbo.
Today, I butchered the goose. I started with the whole bird:
http://www.bbq-brethren.com/forum/picture.php?albumid=1271&pictureid=13972
I removed the breasts and parted the carcass:
http://www.bbq-brethren.com/forum/picture.php?albumid=1271&pictureid=13973
I trimmed the breasts:
http://www.bbq-brethren.com/forum/picture.php?albumid=1271&pictureid=13974
I have done some dry curing, but am not an expert. for these breasts, I am using the formula recommended by Umai (3% Kosher Salt and 0.25% Cure #2). I sorted the breasts and weighed them individually:
http://www.bbq-brethren.com/forum/picture.php?albumid=1271&pictureid=13975
Then I used the weights to measure the salt and cure on a jeweler's scale. I also added 10 peppercorns and 5 juniper berries (ground) to each. I rubbed the breasts with the seasoning and bagged them.
Here is the interim product:
http://www.bbq-brethren.com/forum/picture.php?albumid=1271&pictureid=13976
I will "overhaul" these by massaging and flipping them daily for a week to ten days. Then I will put them in the Umai bags and dry them.
Tomorrow I will roast the carcass and quarters for gumbo. Standby for updates...
http://www.bbq-brethren.com/forum/showthread.php?t=289017
After some thinking, I bought one and started working on a plan. I finally decided on a multi-step project that will take some time to complete. I have been sitting on some Umai bags (https://umaidry.com/) for dry-curing. I decided to part the breasts and make goose prosciutto. Then I will use the carcass to make stock and the leg quarters to make gumbo.
Today, I butchered the goose. I started with the whole bird:
http://www.bbq-brethren.com/forum/picture.php?albumid=1271&pictureid=13972
I removed the breasts and parted the carcass:
http://www.bbq-brethren.com/forum/picture.php?albumid=1271&pictureid=13973
I trimmed the breasts:
http://www.bbq-brethren.com/forum/picture.php?albumid=1271&pictureid=13974
I have done some dry curing, but am not an expert. for these breasts, I am using the formula recommended by Umai (3% Kosher Salt and 0.25% Cure #2). I sorted the breasts and weighed them individually:
http://www.bbq-brethren.com/forum/picture.php?albumid=1271&pictureid=13975
Then I used the weights to measure the salt and cure on a jeweler's scale. I also added 10 peppercorns and 5 juniper berries (ground) to each. I rubbed the breasts with the seasoning and bagged them.
Here is the interim product:
http://www.bbq-brethren.com/forum/picture.php?albumid=1271&pictureid=13976
I will "overhaul" these by massaging and flipping them daily for a week to ten days. Then I will put them in the Umai bags and dry them.
Tomorrow I will roast the carcass and quarters for gumbo. Standby for updates...