Ok. I was just worried about "build up" happening inside the circulator.
So, I've been working with the goose.
I did two different dry brines. One used sugar, salt, black pepper, thyme and a bit of nutmeg. That one made me a bit nervous because of the sugar...not big on "sweet" meats. The other one I made used salt, garlic, black pepper and thyme. I did the legs , one breast and the heart (heart not added in the picture yet) in the "sweet" brine and the rest in the other. Wouldn't ya know it, we LOVE the "sweet" brine --the other is ok, but the flavor of the sweet is awesome. It's not really sweet at all. I'm just calling it that to differentiate. One breast and the heart rested in the brine for about 6 hours before I put it in the water bath. The other I didn't brine until right when I put it in.
I have a ton of pork fat that I rendered so I used a dollop or two in each bag
The two breasts ended up in the water for about 6 1/2 hours at 136 (my temp thingy either does 134 or 136, not 135 lol) . The doneness of the meat was good (could have been maybe a tad more rare) , but it still was a bit tough. Edible for sure but we agreed it could have gone for at least 2 more hours....maybe even more. The taste was delicious and definitely showed us the potential. Oh and it was SO juicy.
Now, on to the legs. And....a possible big screw up. I must report the good and the bad sigh.
I decided to confit them. I used pork fat again. Right before I went to bed I started them in the water.
I set the machine at 180 and figured to let it go for 10 hours. After the breasts needing more time, I figure the legs are gonna need a LOT of time. Anyway....so, I also covered the pot with some foil thinking that would help with evaporation some.
My lab Chum ALWAYS gets up at least twice a night to go outside so I didn't worry about setting my alarm to check on the SV. Wouldn't you know it??? She didn't get up ONCE 
.
So, I woke up with a start about 5:30 and went to check. SV was beeping ....sigh....the water level had dropped and so the machine stopped (which is good to know). The temp of the water was 90F. I added water and started it back up, but I know that I shouldn't eat them now. Right? I've had to turn them off now and they are resting in the fridge. I felt them thru the bag and they definitely need more time. I want to keep going this afternoon to at least see if I can get the texture right.
I bummed that I screwed up.
PS---the heart--AMAZING. SO GOOD.
