More goose pastrami

[myownidaho]

The first hunt of the year yielded these two one pounders. The other four aren’t as pretty and are destined for sausage.

Dry cure all whizzed up.

Into a vacuum sealed bag for 36 hours.

I’ll rinse them Friday morning and let them dry until Saturday. Then it will be a dip in cognac, coated with pepper and coriander and smoked on cherry.

If you want the recipe, it can be found here:

http://smokingmeatforums.com/index.php?threads/goose-pastrami.257285/

 

[noboundaries]

That looks fantastic!

 

[indaswamp]

YUM! Good stuff!

 

[myownidaho]

I can’t take credit, this is a Hank Shaw recipe. The results are quite nice.

 

[indaswamp]

I can’t take credit, this is a Hank Shaw recipe. The results are quite nice.

I have used that recipe earlier this spring when I was gifted a bunch of goose breasts. VERY GOOD recipe!

 

[SmokinAl]

Would love to try some!
I bet it's good!
Al

 

[myownidaho]

It took a full four hours to get the temp to 145. This is a good batch.

 

[indaswamp]

Y. U. M.!!!!!