Goose pastrami

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myownidaho

Master of the Pit
Original poster
SMF Premier Member
Nov 27, 2016
1,901
680
Southwest Idaho
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Thank you, gentlemen! I have to credit Hank Shaw at Honest-food.net for the recipe.
 
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Wow, that sounds interesting.

Pickling spice and cure for your dry cure process?

Nice  
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Kosher salt, Instacure, thyme, celery seed, caraway, juniper, black pepper and a little sugar. Tomorrow it gets a dredge in brandy and a coating of black pepper and coriander before four hours of cherry smoke at 160.
 
Out of the smoker.

Money shot.

I'm very happy with this batch. On a side note, this is the first time I've used the Maverick remote temperature probe. It turns out my smoker runs 23 degrees hotter than than what the display shows. Answers a lot of questions but also extended cooking time by an hour. I think the results are actually moister as a result because the meat wasn't cooked at a higher temp.
 
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Out of the smoker.

Money shot.

I'm very happy with this batch. On a side note, this is the first time I've used the Maverick remote temperature probe. It turns out my smoker runs 23 degrees hotter than than what the display shows. Answers a lot of questions but also extended cooking time by an hour. I think the results are actually moister as a result because the meat wasn't cooked at a higher temp.

Nice job! :2thumbs:
 
smoker at 160°

IT to 145°

anything in the water pan??

did you have the cherry smoking the full time or just like 2 hrs ish??
 
Last edited:
smoker at 160°
IT to 145°
anything in the water pan??
did you have the cherry smoking the full time or just like 2 hrs ish??

Nothing but water in the pan..

Smoke the whole time. The goose and other flavors are big enough to handle it.
 
Did you let the goose rest at room temp before hitting the smoker??

Nope. Final crust out of the fridge and into the smoker. With a piece of meat this size and four hours in the smoker, I don't feel it's necessary. Now if you want less smoke, by all means let it come up in temp a bit which will shorten smoking time.
 
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Nope. Final crust out of the fridge and into the smoker. With a piece of meat this size and four hours in the smoker, I don't feel it's necessary. Now if you want less smoke, by all means let it come up in temp a bit which will shorten smoking time.
Thanks for the info hopefully ill be smoking some goose Sunday
 
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