So I pulled out a 6# bag of goose breasts from the freezer because I needed the space to freeze the 54# of wild hog. Let them thaw overnight while I thought about what I wanted to do with them. Decided that since I would be firing up the smokehouse in about a week to smoke a batch of goose thigh tasso that I would make some goose breast pastrami. So that's what I did.
Cleaned, trimmed, pastrami cure applied, inda fridge for 6 days.
7 days later, rinsed the cure seasonings off, coat with brandy, pastrami rub applied (coriander, CBP, whole mustard seed)
In the smokehouse with the goose tasso 120-140*F for 3-3.5 hours with cherry and hickory to get some smoke on them then crank the temp to 200*F to finish @130*F.
I let them rest for about 10 minutes, then vacsealed the pastrami, into the sous vide machine for 24 hours @131*F to tenderize.
We ate pastrami sandwiches @ the firehouse....
The slice....
The sous vide finish was a game changer! Soooo tender! Turned out GREAT!! (Goose does have a tough layer of connective tissue the runs through the breast, but as long as you slice it properly it is not a huge issue. But the meat was VERY tender!!)
Made a coleslaw to serve with the sandwiches. I'm not big on store bought 'kraut....and did not have any homemade on hand. That's why I say 'sorta' reuben.....
The sandwich:
Cleaned, trimmed, pastrami cure applied, inda fridge for 6 days.
7 days later, rinsed the cure seasonings off, coat with brandy, pastrami rub applied (coriander, CBP, whole mustard seed)
In the smokehouse with the goose tasso 120-140*F for 3-3.5 hours with cherry and hickory to get some smoke on them then crank the temp to 200*F to finish @130*F.
I let them rest for about 10 minutes, then vacsealed the pastrami, into the sous vide machine for 24 hours @131*F to tenderize.
We ate pastrami sandwiches @ the firehouse....
The slice....
The sous vide finish was a game changer! Soooo tender! Turned out GREAT!! (Goose does have a tough layer of connective tissue the runs through the breast, but as long as you slice it properly it is not a huge issue. But the meat was VERY tender!!)
Made a coleslaw to serve with the sandwiches. I'm not big on store bought 'kraut....and did not have any homemade on hand. That's why I say 'sorta' reuben.....
The sandwich: