The World's Best Goose Pastrami Recipe! - Wet Brine - Smoked to Perfection

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.

Combine water, brown sugar, and cure salt in a pot; heat until dissolved.

Cool the brine mixture completely before use.

Rub black pepper, coriander, garlic, paprika, mustard seeds, and onion powder onto the goose meat.

Submerge the seasoned goose in the brine; refrigerate for 5-7 days to cure.

Remove the goose from the brine, rinse under cold water, and pat dry.

Coat the cured goose with additional black pepper and coriander for flavor.

Prepare your smoker with wood chips and preheat to 225°F (107°C).

Place the goose in the smoker, ensuring good airflow; smoke for 4-6 hours until internal temperature reaches 165°F (74°C).

Let the smoked goose rest for 30 minutes before slicing thinly.

Serve on rye bread or with pickles and mustard.

Cooking Techniques

Spice Level:

Allergens