Canada Goose Pastrami

[indaswamp]

Put these to cure this past monday during the site crash... smoking them today.

rinsed off the cure..

Soaked in Brandy, coriander/black pepper/ mustard seed rub applied..

Onda smoker with wild black cherry and hickory wood chunks; smoking @130-140*F for about 4 hours,

then I'll crank the heat to 190-200*F and finish them @135-138*F.

 

[TNJAKE]

Man I'm pretty jealous of this post. Never had it with goose but I love duck pastrami. I'm here to see the finish

 

[indaswamp]

Man I'm pretty jealous of this post. Never had it with goose but I love duck pastrami. I'm here to see the finish

Thanks TNJAKE! It is a really great way to eat a goose breast. I've been making it for many years. I like Hank Shaw's recipe for the cure mix. I'll post a finish pic. when they are done.

 

[sawhorseray]

Fine looking piece of work, I never scored enough honkers for a cook like that, Like. Got loads of snow geese, usually gave them away, flying carp. RAY

 

[jcam222]

I’ve never had duck or goose pastrami so I’m double jealous!! Bet it’s good.

 

[indaswamp]

Fine looking piece of work, I never scored enough honkers for a cook like that, Like. Got loads of snow geese, usually gave them away, flying carp. RAY

Thanks Ray....it'll work with snow geese too!

I’ve never had duck or goose pastrami so I’m double jealous!! Bet it’s good.

Thanks jcam....It is real good. The cure really works wonders on the flavor profile of goose breast meat. And it is authentic!! Romanian jews used goose to make pastrami way back when...so it's kosher too....

 

[chef jimmyj]

Sounds like a tasty treat. I made 10 pounds of your Boudin over the weekend. Good stuff...JJ

 

[indaswamp]

Glad you finally gave it a go chefjj!

 

[indaswamp]

Done!

 

[indaswamp]

Got to let them cool a bit before I slice....

 

[indaswamp]

 

[luvcatchingbass]

Very nice. If all goes well I might have to give a try on a wild turkey.
This one might be a little rubbery though

 

[TNJAKE]

Hell yeah bud that looks amazing

 

[indaswamp]

Very nice. If all goes well I might have to give a try on a wild turkey.
This one might be a little rubbery though

Thanks!
I've never made wild turkey pastrami. The breast meat does not have a lot of myoglobin so will not cure very dark. I have made Tasso with turkey thighs though and that is awesome!

 

[indaswamp]

Hell yeah bud that looks amazing

Thanks Jake!

 

[indaswamp]

Goose pastrami sandwich yesterday for lunch...MAN is that stuff GOOD!!!