Goose pastrami

[myownidaho]

This is probably my favorite goose recipe. I was able to bag a nice one this week.

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• myownidaho
• Jan 14, 2017

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• myownidaho
• Jan 14, 2017

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• myownidaho
• Jan 14, 2017

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• myownidaho
• Jan 14, 2017

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• myownidaho
• Jan 14, 2017

Thirty hours in the refrigerator and then I'll rinse them off and let them dry on a rack in fridge overnight.

Brandy dip, spice coating and smoke on Monday.

 

[SmokinAl]

It sounds delicious!

Looking forward to following this!

Al

 

[smokin jay]

Yes this sounds excellent! Can't wait to see the finished dish!

 

[myownidaho]

Thank you, gentlemen! I have to credit Hank Shaw at Honest-food.net for the recipe.

 

[myownidaho]

Rinsed, dried, crust and smoke tomorrow.

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• myownidaho
• Jan 15, 2017

 

[redheelerdog]

Wow, that sounds interesting.

Pickling spice and cure for your dry cure process?

Nice  

 

[myownidaho]

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.

 

[Rafter H BBQ]

Looks great so far ! Thumbs Up

 

[crankybuzzard]

I'm in for this one!

 

[myownidaho]

Black pepper and coriander.

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• myownidaho
• Jan 16, 2017

Dip and crust.

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• myownidaho
• Jan 16, 2017

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• myownidaho
• Jan 16, 2017

Into the decrepit Bradley on cherry until an internal temp of 145.

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• myownidaho
• Jan 16, 2017

 

[Rafter H BBQ]

That's gonna be tasty, lookin good ! Thumbs Up

 

[myownidaho]

Out of the smoker.

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• myownidaho
• Jan 16, 2017

Money shot.

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• myownidaho
• Jan 16, 2017

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.

 

[Rafter H BBQ]

Out of the smoker.

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• myownidaho
• Jan 16, 2017

Money shot.

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• myownidaho
• Jan 16, 2017

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:

 

[barefooter]

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??

 

[myownidaho]

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.

 

[barefooter]

Did you let the goose rest at room temp before hitting the smoker??

 

[smokin kat]

Wow!  Beautiful color-- thank you for sharing!

 

[myownidaho]

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.

 

[myownidaho]

Wow!  Beautiful color-- thank you for sharing!

Thanks!

 

[barefooter]

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