I have favour to ask.
As a kid, my family would occasionally get hold of something which I always knew as 'gänsebrust'. It is a cured, smoked goose breast. You would either get a single breast or a double breast which had been stitched up during the curing process...like this:
I have found a few incomplete recipes - in german - but they refer to things that I'm not sure about using (pickling salt...for example). And to be honest, my German skills and google translate aren't exactly ideal for translating a curing recipe.
I was wondering whether anyone had some basic ideas as to how to go about achieving such a delicacy. I am not a smoking novice - I have smoked bacon and salmon, so I am fairly comfortable within my own experiences.