Taken from Culinary Arts Institute Encyclopedic Cookbook (Vintage -No Date)
Meat from 8-pound goose
2/3 cup salt
1 tablespoon sugar
1 teaspoon saltpeter
1/2 clove garlic minced Scrape edible meat from neck, wings and back of goose and chop very fine. Stuff into neck skin and tie both ends shut. Combine salt, sugar, saltpeter and garlic and rub over breast, legs, and filled neck; place in crock, cover with clean cloth, weight down with plate and set in cool place for seven days, turning occaisonally. Drain, cover each peice individually with cheese cloth and smoke. Cill and slice thin to serve. Serves 10 to 12.
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