Smoked GOOSE PASTRAMI on the Grilla Grills Silverbac Pellet Grill

wild goose

🥗Healthier: duck

💰Cheaper: chicken

Duck provides a similar flavor profile, while chicken is more accessible.

cure salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can be a healthier option, while table salt is often less expensive.

black pepper

🥗Healthier: white pepper

💰Cheaper: black pepper

White pepper offers a milder flavor, suitable for those sensitive to heat.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness, while white sugar is often less costly.

Start with 1.5 pounds of goose breasts.

Cure the goose breasts for at least three days using a mixture of 0.5 cups curing salt, 0.25 cups coarse black pepper, 0.25 cups brown sugar, 2 tablespoons granulated garlic, 2 teaspoons onion powder, 2 tablespoons ground coriander, and 1 tablespoon thyme.

Blend the cure ingredients together and generously cover both sides of the goose breasts.

Place the breasts in a resealable bag and refrigerate for at least three days.

After curing, rinse the breasts under cool water and soak in a bowl of cool water for 45 minutes to draw out excess salt.

Pat the breasts dry and prepare the pastrami rub with 2 tablespoons coarse black pepper, 1 tablespoon ground coriander, 2 teaspoons garlic powder, 2 teaspoons onion powder, 0.5 tablespoons smoked paprika, and 0.5 teaspoons mustard powder.

Cover the goose breasts with the pastrami rub on both sides.

Preheat the smoker to 225°F using pecan pellets and cherry wood chips for flavor.

Smoke the goose breasts until they reach an internal temperature of 150°F, which takes about 1 to 3 hours depending on thickness.

Let the smoked goose rest for about 10 minutes before slicing thinly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens