smoked Goose breast pastrami

Discussion in 'Poultry' started by africanmeat, Jul 22, 2013.

  1. africanmeat

    africanmeat Master of the Pit OTBS Member

    Hi all in my last visit to Israel i had a great breakfast . bacon and eggs. only that the bacon was smoked goose breast . Man that was good but really good .
    i started a new project i call it the goose project.
    and my first one is smoked goose breast .
    i got 3 goose breasts , made a dry rub
    9 tbsp Kosher salt
    5 tbsp sugar
    1 tbsp juniper berries Coarsely ground
    2 tbsp black pepper Coarsely ground
    2 tbsp paprika
    1 tbsp garlic powder
    1 tsp cure #1

    and put the breasts in a Container. it go's to the fridge for 4 days .
    i took the breasts out and washed them .put them in cold water and made 3 types of breast .
    1 is rolled and stuffed in a net and goes to the smoker
    1 is just stuffed in a net and goes to the smoker
    i will cold smoke it and slowly increase the temp to hot smoke till IT of 165 F .

    1 is Covered in cheese cloth and stuffed in net and goes to the fridge to Hang for 14 days (i am trying to do prosciuttina d’oca, )

    The taste was great the smoked one tasted like bacon and the dry cured one oily like prosciutto

    This is the 18 day dry one

    Thank you for watching
    Last edited: Jul 22, 2013
  2. Very nice!

  3. Boy that looks good!  [​IMG]    The texture of the dry cured breast looks perfect  [​IMG]
  4. thoseguys26

    thoseguys26 Master of the Pit

    The dry cured one does look mighty tasty. Were you controlling the humidity?
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Very nice, Ahron...[​IMG]
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    Thanks guys 

    the dry cure goose got first price with all my Friends and family .
  7. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Mannn!!!!  That looks completely awesome!

    I am seriously drooling all over the keyboard.

    Now I need to figure out where I can find some goose!

    Great job and thanks for sharing that!

  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great, Ahron!!

    I did that with Turkey Breast one time, but I smoked it a little too long!!!

    Yours looks mighty tasty!!

  9. africanmeat

    africanmeat Master of the Pit OTBS Member

      Thanks Bill you  can do it with duck it is as good .
     thanks my Friend . how are you doing ? 
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Still kicking------Thanks for asking!!

  11. fwismoker

    fwismoker Master of the Pit

    What a cool breakfast!!

    I love ISRAEL!!!! 10 days there in 2000
  12. ats32

    ats32 Smoking Fanatic

    That looks great but I wouldn't eat the geese around here!
  13. Don't know how I missed this!

    Ahron, it all looks fantastic!!! Thanks for sharing the details.

    I always have wild Mallard breasts and Canadian Goose breast from the BF. I'll have to try this!
  14. moikel

    moikel Master of the Pit OTBS Member

    Looks great,that dry cured looks really special. Goose one of birds that sort of went out of fashion here or people keep a few but don't end up eating them because they let them get to old.If they saw your cooking they might get moving earlier.
  15. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    I'm glad your post made the header, because I missed it the first go around!  Gorgeous job on your goose breasts.....I especially like how the goose breast prosciutto came out. I have made duck breast prosciutto before and I loved eating it for breakfast, especially with some sauteed greens and a fried or poached egg.  It looks like you made a lot of family members very happy!

    Great post!

  16. Well I'm late to the party. It sure does look Tasty.

    Happy smoken.

  17. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I was just talking with a friend of mine yesterday about trying to make some duck breast bacon. I'd seen it on some TV show. It didn't look nearly as good as what you posted here!! Great job!
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Wow!!! That looks Fantastic! I love the color of those slices! Absolutely Fantastic!
  19. africanmeat

    africanmeat Master of the Pit OTBS Member

    HI Bear  glad to hear . Keep  Kicking my friend it is a good sport [​IMG]
    Why ?
      Yup here too it is a problem to fined it. thanks
    I did Duck too and it is as good as the goose

  20. africanmeat

    africanmeat Master of the Pit OTBS Member

    That long time ago you should do it again 
    Thanks, it is easy give it a try .

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