IMO, goose pastrami is one of the absolute best ways to eat a Canada goose breast. Cajuneric made a video on a corned beef and swiss sasuage and that got me thinking...."how about goose pastrami and swiss? But in a snack stick?" So......in keeping with National Sausage Month, and my "clean out the freezer to make room for deer season" quest, I pulled out the last 10# bag of goose breasts I had in the freezer along with a 4.5# bag of beef brisket trim fat. Got that thawing for 2-3 days.
Instead of trying to figure out spice amounts, I went with a tried and true process that is my go to for goose pastrami. I used Hank Shaw's goose pastrami recipe and ratio'ed it out for the amount of meat I had. Mixed it up and applied it to the goose breasts. Vac-packed and in the fridge for about 9 days. I also pulled out a 4.5 bag of brisket trim fat and thawed that out. When thawed, I cubed it up and applied salt and cure only. That only cured for 3 days.
Then time to make the sticks...
I sliced the goose breast thinly to remove the shotgun pellets...
Since the salt and cure have already been applied at 1.75% salt; 0.25% cure #1 I only needed to add the spices. I pulled a few ideas from Cajuneric's recipe to add in...
48g. Black pepper
27g. whole mustard seed
67g. coarse ground toasted coriander seed
1.4g. ground clove
1g. caraway seed
335mL Brandy
No binder because the goose meat is high in collagen
Ground 80% of the goose meat thru a 3mm plate. Took the other 20% and added that to the brisket fat chunks. Ground that thru 4.5mm plate.
Diced the swiss cheese block into roughly 3/16" dice. No pic...
Did snap a pic. in the stuffer so you can see the cheese...
Stuffed into 23mm collagen casing. held in fridge overnight,
smoked low and slow with cherry and hickory to INT 136*F held for 1.5 hours to Log7 reduction of pathogens.
The slice:
Wow! These babies are awesome! One of the best damn snack sticks I have ever made! Will have to see how well they dry though, but right out of the smokehouse they are phenomenal!!!
Instead of trying to figure out spice amounts, I went with a tried and true process that is my go to for goose pastrami. I used Hank Shaw's goose pastrami recipe and ratio'ed it out for the amount of meat I had. Mixed it up and applied it to the goose breasts. Vac-packed and in the fridge for about 9 days. I also pulled out a 4.5 bag of brisket trim fat and thawed that out. When thawed, I cubed it up and applied salt and cure only. That only cured for 3 days.
Then time to make the sticks...
I sliced the goose breast thinly to remove the shotgun pellets...
Since the salt and cure have already been applied at 1.75% salt; 0.25% cure #1 I only needed to add the spices. I pulled a few ideas from Cajuneric's recipe to add in...
48g. Black pepper
27g. whole mustard seed
67g. coarse ground toasted coriander seed
1.4g. ground clove
1g. caraway seed
335mL Brandy
No binder because the goose meat is high in collagen
Ground 80% of the goose meat thru a 3mm plate. Took the other 20% and added that to the brisket fat chunks. Ground that thru 4.5mm plate.
Diced the swiss cheese block into roughly 3/16" dice. No pic...
Did snap a pic. in the stuffer so you can see the cheese...
Stuffed into 23mm collagen casing. held in fridge overnight,
smoked low and slow with cherry and hickory to INT 136*F held for 1.5 hours to Log7 reduction of pathogens.
The slice:
Wow! These babies are awesome! One of the best damn snack sticks I have ever made! Will have to see how well they dry though, but right out of the smokehouse they are phenomenal!!!
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