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I have been given a whole goose breast, and have distant memories of having really enjoyed wafer thin slices of smoked goose breast.Because it is a fatty meat it just melts in the mouth- does any one out there have experience of curing and smoking it?

Hi Gadusmorhua

Can you recall if it was hot or cold smoked?

I have cold smoked wild goose breast, dry curing with cold smoking (product remains pink).

i've hot smoked a fair bit of goose breast, i brine it (100g salt, 100g sugar, 10g cure 1 + your choice herbs & spices per litre / time based on size) cold-smoke overnight and then hot smoke until 65C internal

quick edit: and i've dry-cured it for a couple of weeks and then smoked as above

Kuma wrote:Hi Gadusmorhua

Can you recall if it was hot or cold smoked?

I have cold smoked wild goose breast, dry curing with cold smoking (product remains pink).

It must have been hot smoked, I think I'll follow jpj's suggestion and cold smoke first.I have since learnt its provenance, Lidl �6, so I hope it is fatty enough, in my experience cheap goose= dry goose.
The breast weighs 1.2kg- how long in the brine?

i'd put it in for about 10-12 hours'ish, overnight perhaps