Cured meat

Belarusian Smoked Goose Breast

Dry-cured goose breast with juniper and garlic, hot-smoked to a safe internal temperature.

What you’ll need

• goose breasts: 1400 g
• salt: 35 g
• sugar: 15 g
• black pepper: 6 g
• juniper berries: 8 g
• garlic: 18 g

How to make it

1. Trim the breasts, pat dry, and weigh them. Combine the salt, sugar, crushed juniper, pepper, and minced garlic, then rub evenly over every surface.

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From the In My Fridge recipe collection. This duration is an elapsed-time estimate including curing, not active cooking time. Follow the timing in each step.