Thread: Goose Pastrami

I think we’re pretty spoiled in NZ with an abundance of quality fish and game, and we often look down on less glamorous species. I know plenty of people that wont touch Canadian Geese for example… I just had a trip into the St James, and took the chance to bump a few birds. Been experimenting with some different preparation and have made some Pastrami from the breasts. Turned out so good. Like beef pastrami.

Dry Brined with the following for 48hrs.
3 skinless goose breast (~1.5kg)
30g Flakey salt
3 grams Instacure No. 1
Bunch of fresh thyme chopped up
1/2 teaspoon ground caraway seed
1 teaspoon brown sugar
1/2 teaspoon crushed juniper
1 teaspoon ground black pepper
1 teaspoon ground coriander

Rinsed the breasts, then left on a rack in the fridge for 24hrs.

Brushed red wine vinegar on them, and covered with a mix of roughly ground mustard, coriander, caraway and black pepper.
Smoked it on the Kamado at ~100c until the internal temp was ~62c

Sliced it up thin and demolished it! Definitely be doing this again. Not much work and a bloody tasty result.