Dave Diefenderfer
Manassas, VA

"Once you set out to build a boat, throw away your square. And if you work on her after she's launched, throw away your level." author unknown

This recipe is not exact measurements because I rarely measure any if this stuff other than the Tender Quick and sugar and it is really more a ratio than a measurement. I usually make a large butter bowl of cure and just sprinkle it on the breast so I don't contaminate it with raw meat. I have reduced this batch so you can get an idea of how I do it.

2 cup Morton Tender Quick (DO NOT USE MEAT TENDERIZER!!!)
1/2 cup brown sugar
1 tbsp garlic powder
1 tbsp cayenne pepper
1 tbsp black pepper
1 tsp allspice
1 tsp ground nutmeg
2 or 3 bay leaves finely chopped
Add anything else you like on a beef roast

Take your goose breast and remove any fat, sinew, and blood shot areas. Pat dry and coat on all side with the cure. Place in a ziplock bag or vacuum seal and let sit in fridge for 5 to 7 days. At this point you may either cook or freeze them.

To cook them I use a cast iron dutch oven on the stove but any pot big enough to allow you to cover the breast with water will do. Place breast in pot, cover with water, bring to a boil, reduce heat to a simmer for 3 hours. You will probably need to add some water along the way so keep an eye on it.

To serve the meat, use it as you would any deli style corned beef. Sliced thin on rye bread with kraut and swiss cheese is hard to beat as well as chopping it up and mixing with mayo and horseradish and spread on triscuits is a family favorite here as well.
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A grinder and paint makes a welder what he aint

Can't wait to try it
D Monet

Just used this recipe to corn a venison next roast and it turned out great. Tomorrows Lunch. I will probably let the roast cure for 5 days next time instead of 7 though.
Thanks Dave
"Laws that forbid the carrying of arms disarm only those who are neither inclined nor determined to commit crimes" - Thomas Jefferson

Prepare clean, boneless, skinless goose breasts and place in a covered dish or zip-lock freezer bag. Add enough buttermilk to cover. I like to add a couple of dashes of Worcestershire sauce to the buttermilk marinade. Allow to marinate in the refrigerator for 2 days. Turn at least once per day.

Prepare the dry rub recipe:
6 Tbsp ground coffee
2 Tbsp coarse salt
2 Tbsp paprika
2 Tbsp brown sugar
2 Tbsp black pepper
2 tsp onion powder
2 tsp garlic powder
1 tsp coriander
Combine all ingredients and mix thoroughly.

Rinse the breasts and pat dry. Cover all sides liberally with the dry rub. Allow to stand for 30 min to 1 hour before grilling for maximum flavor. Grill over hot coals until medium-rare. Do not overcook! Remove breasts from grill, cover with aluminum foil and allow to rest for 4 - 5 min before serving. Breasts will taste like tender filet mignon. Another option is to cut breasts into 2 equal medallions and wrap the edge with bacon before adding the dry rub - delicious!