Pork Belly
Moderator
I was gifted about 12 pounds of Canada Goose Breasts. I decided to make lunch meat.
Using the Basic Dry Cure I use for bacon I dusted each breast on all sides. The breasts were stacked in a large zip top bag with layers of dried garlic and Coconut sugar between them.
The bag of meat was rotated in the fridge for seven days. Lightly rinse the breasts and rest them on a rack in the fridge overnight. I smoked these at 225 over a handful of cherry wood for two hours. Only one breast that was very thick did not cure to the center. The remaining breasts were perfect.
I hand sliced them for sandwiches. The narrow ends too short for sandwich meat was used for hash.
Using the Basic Dry Cure I use for bacon I dusted each breast on all sides. The breasts were stacked in a large zip top bag with layers of dried garlic and Coconut sugar between them.
The bag of meat was rotated in the fridge for seven days. Lightly rinse the breasts and rest them on a rack in the fridge overnight. I smoked these at 225 over a handful of cherry wood for two hours. Only one breast that was very thick did not cure to the center. The remaining breasts were perfect.
I hand sliced them for sandwiches. The narrow ends too short for sandwich meat was used for hash.
