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Goose Pastrami
Warren, Sorry about that, it is ground allspice. The beef broth was just to help with steaming itself when wrapped in the foil. The breast itself was not dry at all. I have never tried it without using the broth splash and just going straight to the foil wrap. I bet it would still create some... -
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Goose Pastrami
I’ll have to take a look at that and maybe try it next time! -
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Goose Pastrami
Hey All, Was looking for something new to try to use up some goose breasts from this season. Decided on trying some pastrami and it turned out great so I figured I would share. I did 6 breasts and the proportions listed below for both the cure and the rub were pretty much spot on. Cure... -
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Goose Pastrami
I use the recipe in the link below on venison roasts and it's great. Have a goose breast, using this same recipe, on the smoker as we speak. http://www.cabelas.com/category/CWC-Venison-Pastrami/580910580.uts -
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Conflicting advice on bacon
I just did a dry cure and it turned out great. Mixed cure #1 (1 tsp per 5lbs) plus salt, sugar and a few other spices. Mixed well and applied to belly, with rind removed. Just make sure to use all the rub and then place in zip-lock bag in fridge for 7 days. I flipped the bag and massaged the...
