The starting point for this recipe is a basic dry cure with pink salt. You could very easily omit the pink salt but the end result won't be the same. The goose won't be pink like ham or have that characteristic tang to the tongue that pink salt cured meats possess. That said it doesn't mean it is any less good if you choose to omit the pink salt it just isn't the same. The basic dry cure is 8 oz. kosher salt, 4 oz. sugar, and 1 oz. of pink salt. You can order pink salt online under names like insta cure #1 or TCM.

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