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Goose Pastrami

Discussion in 'Wild Game' started by Bspeech, Jan 10, 2018.

  1. Bspeech

    Bspeech Newbie

    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.


    -1/2 cup Morton's Tender Quick
    -5 Tbsp brown sugar
    -2 Tbsp black pepper
    -2 Tbsp onion powder
    -3 Tbsp garlic powder
    -2 Tsp paprika
    -2 Tsp ground allspice
    -6 Tbsp black pepper (freshly ground)
    -2 Tsp ground coriander
    -3 Tsp garlic powder

    1. Combine and mix all ingredients for cure. Pack cure on goose breasts. Really be sure to pack it on there. Place goose breasts in zip lock and store in fridge for 5-6 days. Making sure to flip bag daily.


    2. After 5-6 days. Remove from zip lock, rinse well and place in bowl of cold water for 1-2 hours. Remove from water and pat dry.

    3. Combine and mix ingredients for the rub and coat breasts.

    4. Place in smoker until IT hits 150. (approx 3-4 hours) I smoked mine using a mix of hickory and maple. I smoked the first 2 hours around 170 and then bumped it up to 210 for the last 1-2 hours.


    5. Once you reach IT, remove from smoker, place each breast on a piece of tinfoil, splash with beef broth and wrap it up. I let them sit out for an hour or before I put them in the fridge to cool.

    6. Slice thin and enjoy!


    Attached Files:

    Last edited: Jan 13, 2018
    humdinger, Rings Я Us, DrewJ and 9 others like this.
  2. troutman

    troutman Smoking Fanatic SMF Premier Member

    Awesome, never heard of goose breast pastrami !!! Nice, but different, cook, I like it !! POINT
    Bspeech likes this.
  3. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Nicely done! I love goose pastrami. I use Hank Shaw’s recipe.
    Bspeech likes this.
  4. Bspeech

    Bspeech Newbie

    I’ll have to take a look at that and maybe try it next time!
  5. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That looks absolutely fantastic!
    Very nicely done!
    Bspeech likes this.
  6. HalfSmoked

    HalfSmoked Master of the Pit Group Lead SMF Premier Member

    Great looking and seems easy to do. Thanks for the posting of recipe. We also make goose sausage.

    Bspeech likes this.
  7. HalfSmoked

    HalfSmoked Master of the Pit Group Lead SMF Premier Member

    Thanks for the like the goose sausage is made just like regular breakfast sausage or could be done with just about any sausage recipe.

  8. HalfSmoked

    HalfSmoked Master of the Pit Group Lead SMF Premier Member


    2 questions is that whole allspice? Also the beef broth for moisture? is it that dry?

  9. Bspeech

    Bspeech Newbie


    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 juices on its own and be just fine.

  10. downtownbrown

    downtownbrown Fire Starter

    My mouth is watering...
  11. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Bs, Nice smoke with those breasts, they look great! like
  12. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    Fine job! I’m a bit afraid of this as I love pastrami but I’m not to big on eating sky rats unless it’s in stick or summer sausage form. I have all my geese commited to sticks but I think I’ll try this sometime in the future.
  13. X2!!!
    I made some last season for the first time, Fantabulous Recipe!
  14. You won't regret it!
  15. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    You don’t know it yet but you want this.
  16. troutman

    troutman Smoking Fanatic SMF Premier Member

    I had said above that I never heard of goose pastrami (I live a sheltered life :) ) but do make regular pastrami from brisket. I had a brisket in a cure bath to corn and was watching a documentary about pastrami to get some ideas on my eventual cook. Low and behold they talked about the origins of pastrami and how it was probably brought to America by Jewish immigrants from Romania and Greece. Apparently goose meat was one of their favorites and pastrami methods were used to preserve the meat. Since beef was more readily available here, they just started doing it with what they had.

    So... bottom line I learned something new. Love to give it a try some time !!
  17. HalfSmoked

    HalfSmoked Master of the Pit Group Lead SMF Premier Member

    Troutman it can also be done with turkey breast if you don't have the availability of goose breast.

  18. archeryrob

    archeryrob Smoking Fanatic

    I used bear carvers recipe for curing deer on goose and it was flat out the best way I have ever made goose breasts! All of the gamey taste to goose disappears with using the cure.

    I just cover in lots of Black pepper onion and garlic. The Onion and garlic seem to get lost in the smoke flavor of my smokehouse. I'd be interested to see how the coriander adds to it.
    nepas and Bspeech like this.
  19. HalfSmoked

    HalfSmoked Master of the Pit Group Lead SMF Premier Member

    What I don't understand is why everyone tries to get rid of the game taste. Hick just go to the store and buy farm raised.

  20. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member ★ Lifetime Premier ★

    Oh yes