Swine Spectator: Talk to me Goose!

Swine Spectator

Swine Spectator

is Blowin Smoke!

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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 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:
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I removed the breasts and parted the carcass:
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I trimmed the breasts:
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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:
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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:
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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...
 
that's gonna be good
 
Never cooked a goose but that looks good.

I have had Goose Jerky and it is wonderful!
 
OK, Yesterday was Day 2, Goose Boogaloo: Gumbo

I started by breaking down the carcass and quarters:
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Since we're going full "beak to tail", I also trimmed the fat to be rendered:
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I roasted the bones and rendered the fat:

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Goose lard!:
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Now, we make gumbo!

I used the roasted carcass to make stock. I deboned the leg quarters and added the bones to the stockpot. I rendered the skin down over a low fire to make my lard.

Most of you are familiar with Okra Gumbo. It is more popular and better known. I associate okra with seafood gumbo (I never mix meat and seafood). When I make meat gumbos, I use file' (ground sassafras leaves) as my thickener.

Time to make a goose lard roux:
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Any good duck or goose gumbo requires a decent Andouille. Wayne Jacobs makes the best:
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I added a copious amount of file' to make my final bowl:
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So, how did the gumbo taste, David?

Looks like it turned out well.
 
That gumbo looks outstanding! I like the creative use of all the various parts! Excited to see how the cured breasts start out.
 
Update: I let the breasts cure for 14 days. I overhauled them every other day.

Yesterday I pulled them out. No weight loss at all. I rinsed them and did one plain and one with extra juniper and black pepper crust. I packed them in the Umai bags and set them on a rack to dry. They need to lose 35%-40% of their weight. I am guessing that this will take a month in the icebox.

I have pics and it did happen, but when I insert BB code I get an "Internal Server Error 500"

Mods - any suggestions?
 
Two Months Later....

Update: I have been checking the dry-cured goose breasts weekly. Tonight we hit the target weights (~60%-65% of start weight).

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...and here is the final product. Very tasty and perfectly dry-cured. The Umai bags get an A+ and thumbs up from me. I will be using them again.

picture.php
 
What did you think of the taste on the fat?
Ed
 
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