This delicious recipe for corned goose breast was in Northwest Sportsman a while ago.
2 quarts water
1 cup salt
1/2 cup sugar - I thought the meat was a little too sweet with 1/2 cup and cut the sugar in half
1 oz. speed cure
3 tablespoons pickling spices
6 goose breasts
bring the first five ingredients - your brine - above to a boil
cool brine down to room temp
place meat in room temp brine in fridge covered - cure for 2 days plus one day per pound of meat
after curing rinse meat and allow excess moisture to drain off on rack
vacuum pack meat in desired portions and freeze
when you want to eat put vacuumed sealed bag with meat in crock pot on low for 24 hours then let meat cool to room temp in the bag to allow reabsorption of juices, when cool enjoy
I used the corned goose with spuds and eggs for breakfasts, good way to use waterfowl!
