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  1. Faceplant247

    Goose Pastrami

    I recently came into some goose breast, and wanted to try my hand at goose pastrami. Some recipes call for brining the goose breast using Morton's Tender Quick in a sugar/salt/spice solution anywhere from 7-14 days and then smoking to an internal temp of 160 (see this thread...
  2. Faceplant247

    Howdy from North Texas

    Hello hello! I'm new to the forums and looking forward to the ensuing discussions. I'm an avid hunter and wild game food fanatic. I enjoy grilling, smoking, sous vide, cast-iron cooking and, curing/dehydrating meats. I made 18 pounds of venison breakfast sausage tonight that turned out great...
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