Wild Goose Pastrami | MY MIND IS BLOWN!

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.

Clean the Canada goose breasts, removing all the jump cut.

In a bowl, combine 1/4 cup meat tenderizer, 1/4 cup black pepper, 2 tablespoons granulated garlic, 1/4 cup brown sugar, 2 teaspoons ground coriander, 2 teaspoons onion powder, 2 teaspoons thyme, and 1/2 teaspoon salt; mix well.

Coat the goose breasts with the cure mixture thoroughly.

Place the coated goose breasts in the refrigerator for 3 days, flipping them daily to ensure even curing.

After 4 days, remove the goose breasts from the refrigerator and rinse them under cold water.

Soak the rinsed goose breasts in a bowl of water for 45 minutes to draw out excess salt.

Dry the goose breasts with a paper towel.

Prepare the rub by mixing 3 tablespoons black pepper, 1 teaspoon ground coriander, 1 teaspoon granulated garlic, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon dried thyme.

Coat the goose breasts with the rub mixture evenly.

Preheat the smoker to 225°F (107°C).

Place the goose breasts in the smoker and smoke for about 1.5 to 3 hours, or until the internal temperature reaches 150°F (65°C).

Check the temperature of the goose breasts after 1.5 hours; adjust cooking time as necessary.

Once cooked, remove the goose breasts from the smoker and let them rest for a few minutes before slicing.

Slice the smoked goose pastrami and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens