It's time...
Had 6 fresh goose breasts from a recent hunt in Kansas that I needed use. I love Hank Shaw's recipe:
https://honest-food.net/goose-pastrami-recipe/
Only change I make is the smoking; I hold low and slow to get a good smoke on them before finishing @145* INT.
Weighed the meat and I have 2# of goose meat, 6 breasts...
Weighed out the kosher salt and cure I needed then multiplied the rest of the cure ingredients by 3, whizzed them in the spice grinder.
Sprinkled about 1/2~3/4 TBSP on each side of each breast
and rubbed it in good, then put them in ziplock bags.
Put 3 to a bag, inda fridge for about 36 hours. Plan to smoke them some time Weds.
See y'all in a coupe days....
Had 6 fresh goose breasts from a recent hunt in Kansas that I needed use. I love Hank Shaw's recipe:
https://honest-food.net/goose-pastrami-recipe/
Only change I make is the smoking; I hold low and slow to get a good smoke on them before finishing @145* INT.
Weighed the meat and I have 2# of goose meat, 6 breasts...
Weighed out the kosher salt and cure I needed then multiplied the rest of the cure ingredients by 3, whizzed them in the spice grinder.
Sprinkled about 1/2~3/4 TBSP on each side of each breast
and rubbed it in good, then put them in ziplock bags.
Put 3 to a bag, inda fridge for about 36 hours. Plan to smoke them some time Weds.
See y'all in a coupe days....