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Smoked Goose

none

breast and legs of goose
1/3 pound salt
filled neck
1 teaspoon saltpeter
clove garlic; if desired
1 tablespoon sugar

Remove the wings, legs, skin and fat of goose. Separate breast and back, remove internal organs and clean thoroughly. Place breast, legs and skin of neck to one side. Scrape the meat carefully from the bones of neck, back, etc, of the goose, remove all tendons and tissues and chop very fine. Fill this in the skin of the neck and sew up with coarse thread on both ends. Season legs, breast, and filled neck with salt. Rub well with garlic, sugar, salt , and saltpeter. Place in a stone jar. Cover with a cloth and put weights on top--keep under brine which will form and must cover meat. Put aside for 7 days, turning occasionally. Take out of the brine, and cover with gauze and send to the butcher to smoke. When done, serve cold , sliced thin. Source: The Settlement Cook book, first printed in 1901. This recipe is from my mother's copy, twenty ninth edition, 1949. [Recipe editor--the "Put aside for 7 days, turning occasionally" should be done below 40F] Posted to the BBQ list on July 22, 1998 by Catherine Goldman - - - - - - - - - - - - - - - - - -

Yield: 1 serving


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