MeatEater Recipe: Wild Goose Pastrami

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.

Show the Canada goose breast fillet, discussing its edibility and availability.

Explain the variation in size and cleaning methods of Canada geese.

Prepare a dry cure mixture with 1/2 cup brown sugar, 2 tablespoons granulated garlic, 2 teaspoons coriander, 2 teaspoons dried thyme, 1/4 cup Morton's tender quick, 2 teaspoons ground black pepper, and 2 teaspoons onion powder.

Mix the dry cure ingredients by hand to break up clumps of brown sugar.

Coat the goose breast fillet thoroughly with the dry cure mixture, ensuring all surfaces are covered.

Place the coated goose breast in a resealable plastic bag and refrigerate for about 3 days, flipping it daily to ensure even curing.

After 3 days, rinse the goose breast under cold water to remove the brine, then pat dry with a paper towel.

Soak the rinsed goose breast in a bowl of cold water in the fridge for about 45 minutes to draw out excess salt.

Prepare the rub by combining 3 tablespoons coarse ground black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon ground coriander, 1 teaspoon granulated garlic, and 1/2 teaspoon dried thyme in a bowl and whisking to combine.

Apply the rub evenly over the cured goose breast.

Preheat the smoker to 225°F (107°C) and ensure smoke is rolling before placing the goose inside.

Smoke the goose breast for 1 hour at 225°F, checking the internal temperature with a meat thermometer aiming for 150°F before pulling it out.

Slice the smoked goose breast, noting the desired mahogany color and moisture level.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens