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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-23-2021, 09:47 PM   #1
Swine Spectator
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Default Swine Spectator: Talk to me Goose!

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/sh...d.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:


I removed the breasts and parted the carcass:


I trimmed the breasts:


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:


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:


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...
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Old 01-24-2021, 08:08 AM   #2
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Looking forward to the rest of the story

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Old 01-24-2021, 03:41 PM   #3
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that's gonna be good
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Old 01-24-2021, 03:58 PM   #4
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Never cooked a goose but that looks good.

I have had Goose Jerky and it is wonderful!
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Old 01-24-2021, 04:01 PM   #5
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Will follow this
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Old 01-25-2021, 08:12 PM   #6
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OK, Yesterday was Day 2, Goose Boogaloo: Gumbo

I started by breaking down the carcass and quarters:



Since we're going full "beak to tail", I also trimmed the fat to be rendered:



I roasted the bones and rendered the fat:




Goose lard!:
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Old 01-25-2021, 08:20 PM   #7
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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:


Any good duck or goose gumbo requires a decent Andouille. Wayne Jacobs makes the best:


I added a copious amount of file' to make my final bowl:
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Old 01-25-2021, 08:21 PM   #8
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I overhauled the breasts. They will cure through the end of the week. Standby for updates...
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Old 01-26-2021, 06:11 AM   #9
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So, how did the gumbo taste, David?

Looks like it turned out well.
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Old 01-26-2021, 07:05 AM   #10
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it's all interesting.
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Old 01-26-2021, 12:06 PM   #11
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Quote:
Originally Posted by PatAttack View Post
So, how did the gumbo taste, David?

Looks like it turned out well.
It came out very well. One of the better file' gumbos I've made.

David
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Old 01-26-2021, 01:45 PM   #12
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Looks great David.
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Old 01-26-2021, 03:45 PM   #13
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A bowl of enticement
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Old 01-26-2021, 03:55 PM   #14
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That gumbo looks outstanding! I like the creative use of all the various parts! Excited to see how the cured breasts start out.
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Old 02-08-2021, 04:00 PM   #15
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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?
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- "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado
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