Goose Pastrami Recipe | Wild Game Cook

goose breast

🥗Healthier: turkey breast

💰Cheaper: chicken breast

Turkey and chicken are leaner and more affordable alternatives.

rye bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain adds fiber, while white bread is often cheaper.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat, while processed cheese is more economical.

pickles

🥗Healthier: cucumber slices

💰Cheaper: no pickles

Cucumber slices are fresh and low-calorie, while omitting pickles saves cost.

Trim the membrane and fat from the goose breasts, ensuring they are clean.

Weigh the trimmed goose breasts to determine the amount of cure needed; we have 5 pounds of goose.

Prepare the salt brine by mixing 5 tablespoons of kosher salt, 2 tablespoons of fresh cracked black pepper, 1 teaspoon of caraway seed, 1 teaspoon of celery seed, 2 tablespoons of brown sugar, and a heaping teaspoon of pink curing salt in a bowl.

Blend the brine ingredients until well incorporated.

Massage the brine mixture into each goose breast, ensuring good coverage, and place them in a container.

Cover the container and refrigerate for at least 36 hours to cure the goose breasts.

After curing, wash each breast thoroughly to remove excess cure and pat dry with paper towels.

Refrigerate the washed breasts uncovered for 24 to 36 hours to develop a pellicle.

Preheat the smoker to 160°F and prepare a binder using 1/2 cup of brandy.

Mix together 3.5 to 4 tablespoons of black pepper and an equal amount of ground coriander for the spice rub.

Coat each goose breast with the spice rub before placing them in the smoker.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens