Goose Pastrami
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
8 people
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Calories
92 kcal
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Course
Main Course
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Cuisine
Mediterranean
Goose Pastrami
Description
The process starts by measuring the goose breasts and applying a cure made of kosher salt, Instacure No. 1, sugar, dried thyme, celery seed, caraway seed, crushed juniper berries, and black pepper ground together. This mixture is massaged into the meat and refrigerated for 24 to 72 hours for curing. After a rinse and drying period in the refrigerator, the breasts are dipped in brandy and evenly coated with ground black pepper and coriander. The final step is to smoke the breasts at a controlled temperature, ideally around 160°F, for several hours until the pastrami develops its signature smoky flavor without overheating. Wood such as oak, maple, or hickory is recommended for the smoke.
The result is a richly flavored goose pastrami with a peppery crust and a tender, cured interior, suitable for slicing thin and serving similarly to traditional pastrami.
The curing salt dosage is important to ensure safety and proper curing without overuse. Smoking time and temperature require attention to avoid drying or overcooking the small meat pieces.
Ingredients
- 2 Canada goose skinless, or domestic goose breasts
- kosher salt see recipe notes
- 3 grams Instacure No. 1 good for up to 3 pounds of goose
- 1/2 teaspoon thyme dried
- 1/4 teaspoon celery seed
- 1/4 teaspoon caraway seed
- 1 teaspoon sugar
- 1/4 teaspoon juniper berries optional, crushed
- 1 teaspoon black pepper plus 1 tablespoon ground black pepper, ground
- 1/4 cup brandy red wine, vinegar or water
- 1 tablespoon ground coriander
Instructions
- Weigh your goose breasts. For every pound of goose, you'll need 10 grams of kosher salt, which is about a tablespoon. It's OK if you are a little off on this measurement. Mix the salt, curing salt, sugar as well as the thyme, celery seed, caraway, juniper and the teaspoon of black pepper and grind them all together in a spice grinder. Pack the goose breasts with this mixture, massaging it into the meat. Put the goose into a closed container in the fridge for 24 to 72 hours.
- When you are ready, rinse off the goose and pat it dry. It's fine if you have a little bit of the cure stuck to the meat, but you don't want too much. Put the goose breasts on a rack in the fridge and let them dry uncovered for a day.
- Dip the goose into the brandy -- or really any other liquid you want -- and then coat thoroughly in the remaining black pepper and ground coriander seed. I like to grind this myself so the texture is a little coarse, a little fine.
- Smoke the goose breasts until the interior hits 140°F, which takes me about 3 hours.
- Let the goose pastrami cool and eat as lunch meat, or on crackers or whatever.
Notes
- Use about 3 grams of Instacure No. 1 for up to 3 pounds of goose; avoid exceeding this amount for safety.
- Smoke the goose breasts at 160°F to 200°F to allow proper smoke absorption without overheating; smoking may take 3 to 4 hours.
- Preferred smoking woods include oak, maple, and hickory; alternatives like walnut, pecan, or cherry can also be used.
- Rinsing and air drying the meat before smoking helps develop the right texture and flavor in the final pastrami.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 11g | 22% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 44mg | 15% |
| Sodium | 33mg | 1% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 6mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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