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my instagram / chef_tsekh Hello, friends! The first dish that got into our big smoker in the new year was a goose roulade. There are countless variations of cooking goose. I suggest the most pleasant and delicious one - a roulade! We will need: Gutted goose carcass Ready-made marinating mixture - 150g Salt 100g Harris Separate the meat from the bones Prepare the brine: mix 150g of the ready-made mixture with 100g of salt, pour water to a total volume of 3l. Inject the meat with the prepared brine. Roll the meat into a roll, securing it with threads. Place the roll in the brine for a week, turning it over every 2 days. After a week, dry the roll with paper towels. Sprinkle with Harris spice, put a chef's net for meat on the roll. Let the meat warm up and dry for several hours. Place the prepared meat in a smoker preheated to 90-100°. Smoke to 70° inside the piece. After cooking, let it cool and serve! Enjoy! #grill #meat #smoking #smoker #recipe