Preparation:
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. |
