Goose Ham
Ingredients
Directions
Cure
Split the goose down the back.
Rub in the saltpetre, salt, and sugar.
Let it sit in the pickle for 12 days in summer or 14 days in winter.
Rub and turn it regularly every day.
Smoke
Roll it in sawdust and smoke it.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Saltpetre
- Preserves the meat and gives cured goose its characteristic color and flavor.
- Salt
- Draws out moisture and preserves the meat while seasoning it during the cure.
- Sugar
- Balances the saltiness and adds flavor to the cured meat.
The step that matters
Rub and turn the goose daily during the cure. Regular rubbing and turning spreads the salt cure evenly and keeps the meat from drying or curing unevenly, so the whole piece is preserved consistently.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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