I pulled out 30# of goose breast meat to thaw. Got 10# trimmed and rubbed down to cure for more goose pastrami. The other 20# will be combined with 40# of boston butt along with 7# of mostly fat trim from a recent run of salami. Gonna make about 20# of goose breakfast sausage and 50# of goose/pork Cajun smoke sausage. Got the pastrami in the fridge curing..pics. when I start on the sausages tomorrow....