Cured meat
Belarusian Smoked Goose Breast
Dry-cured goose breast with juniper and garlic, hot-smoked to a safe internal temperature.
3 days including curing8 servings6 ingredients
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
- Trim the breasts, pat dry, and weigh them. Combine the salt, sugar, crushed juniper, pepper, and minced garlic, then rub evenly over every surface.
Keep cooking
in the app.
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.
