ГУСЬ ХОЛОДНОГО КОПЧЕНИЯ К ПРАЗДНИКУ. НА КАЖДЫЙ ДЕНЬ

Smoked Goose Goose - 3 kg Brine: Water (10%) of meat weight - 300 g Table salt + nitrite salt (50%)/50% - 2% of meat weight - 60 g Spray the carcass with brine. Pack in a vacuum bag. Marinate for 2-3 days in the refrigerator. Cold smoke for 8-12 hours. Sous vide at 71 degrees Celsius for 6 hours.