tony b Posted February 10, 2018 Report Share Posted February 10, 2018 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 4, 2018 Author Report Share Posted May 4, 2018 This is the most delicious ugly picture you will ever see. I promise you. The goose legs from my earlier posts had been curing for about two and a half months so it was time to give one a try. This was another husband-and-wife-stand-at-the-kitchen-counter-stuffing-your-face wonder. It was genuinely transcendental, standing there with a slice of goose in your mouth, chewing, letting the meat and fat meld and savouring the fabulous flavours. And then there was one. I plan on leaving the second leg for a few more months to see how it matures. The guy who posted the original recipe said he'd hung his for six months. Patience is a virtue, patience is a virtue, patience is a virtue... I cut up goose number two and it is now in the curing process. I soaked one breast in whisky and will smoke it as before but this time I am trying this recipe for the second breast: http://ladyandpups.com/2013/06/10/gateway-charcuterie-goose-prosciutto-eng/. The breasts will be ready in a week but we will have to wait rather longer for the legs. We now know it is worth the wait. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 4, 2018 Report Share Posted May 4, 2018 I hear yah, patience has never been one of my virtues!! Can't wait to hear how Goose #2 comes out. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 4, 2018 Report Share Posted May 4, 2018 (edited) Looking good and am looking forward to seeing the upcoming pixs. Your knife looks similar to a set we have. Edited May 4, 2018 by MacKenzie Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 5, 2018 Author Report Share Posted May 5, 2018 7 hours ago, MacKenzie said: Your knife looks similar to a set we have. I think it is called a boning knife. It sharpens well and is a bit flexible. Good for "parting" (word I learned from @Bruce Pearson) a bird. 1 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 14, 2018 Author Report Share Posted May 14, 2018 The goose breasts were ready to try this weekend. On the left is the Italian, grappa coated, cured but not smoked. On the right is the German, whisky coated, cured and hot smoked. The Husband preferred the Italian. He liked the extra fat. I liked them both. I was surprised at how different they were to each other. Goose breast is now definitely our "thing". 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 14, 2018 Report Share Posted May 14, 2018 They both look delicious and they both sound delicious and I'm guessing I'd prefer the German one. 1 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted May 14, 2018 Report Share Posted May 14, 2018 That goose looks really tasty. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 15, 2018 Report Share Posted May 15, 2018 1 Quote Link to comment Share on other sites More sharing options...
