The goose chest carefully from the chest bone loosen. The two chest halves may not tear
apart.
Put the tender meat with the skin downward on the desk and cover with pepper and salt.
With both hands on it-strike to itself forms brine.
Afterwards the halves fold up, cleanly connecting pieces and saw them with a cotton thread
closely. At night the Spickbrust comes under the press (board with a stone on it).
Then it comes 9 days long into a deep dish and pour it with the brine and smokes it to a
gold-yellow one.
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