I was going to wait until it was done, but I had to tease y'all with some pictures. A hunting friend of mine gave me some Canada goose breast. After trimming and taking off the silverskin, I had about 2.5 pounds of meat. 5 nice sized breast halves.
All the recipes I saw on other sites were for dry cured meat. I wasn't brave enough to try that, since I didn't think I could accurately measure 1/10 of an ounce of Prague Powder. So I wound up using Meathead's recipe for wet curing corned beef.
I let that go for 6 days. Then tonight, on went the rub!
I used the "Close to Katz's" recipe. They are now cooling in the fridge until I smoke them tomorrow after work.
I can't wait!
Update:
So last night I finally got to finish this up. I had to wait out a rather long storm before I got to smoking. Anyway, fired up the Weber SNS combo, and got it up to 200. I kept it low because the meat was not that thick, and I wanted a longer time on the smoke.
On the smoke at 8:20 pm. 2 ounces of cherry wood. 74 degrees ambient temp. Smoked 'em for about 2.5 hours at 180-200 to IT of 150. I wanted to go to bed, so I put them in the steamer to get to 160 IT.
Result? Pretty darn tasty! The texture is quite different from beef pastrami, obviously. But sliced razor thin, on rye with a schmear of mustard, yum! I will definitely be doing this again, if I can get my friend to give me more goose and duck.
All the recipes I saw on other sites were for dry cured meat. I wasn't brave enough to try that, since I didn't think I could accurately measure 1/10 of an ounce of Prague Powder. So I wound up using Meathead's recipe for wet curing corned beef.
I let that go for 6 days. Then tonight, on went the rub!
I used the "Close to Katz's" recipe. They are now cooling in the fridge until I smoke them tomorrow after work.
I can't wait!
Update:
So last night I finally got to finish this up. I had to wait out a rather long storm before I got to smoking. Anyway, fired up the Weber SNS combo, and got it up to 200. I kept it low because the meat was not that thick, and I wanted a longer time on the smoke.
On the smoke at 8:20 pm. 2 ounces of cherry wood. 74 degrees ambient temp. Smoked 'em for about 2.5 hours at 180-200 to IT of 150. I wanted to go to bed, so I put them in the steamer to get to 160 IT.
Result? Pretty darn tasty! The texture is quite different from beef pastrami, obviously. But sliced razor thin, on rye with a schmear of mustard, yum! I will definitely be doing this again, if I can get my friend to give me more goose and duck.
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