One of my coworkers brought me boneless, skinless canadian goose breast totalling a little over 3 lbs! I was perusing the interwebs and decided to go with this recipe for Goose breast pastrami. Pictures and updates to come... I'm pretty excited...
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That is going to be fantastic. Hank Shaw has some great recipes for fowl. Looking forward to your updates. -
So they came in less than the 3 lbs my buddy estimated, but still quite substantial I think. I dug around for shot, but wasn't able to find any pellets, and most of the entry holes had exits, too, so I feel pretty good about it. I'll just slice carefully .
Notice the holes... That large one on the left is from my pinky digging for a pellet.
And with the rub. Not as pretty as a brisket, but I'm eager to see how they'll turn out. Into the fridge for 30 hours!
Attached FilesLast edited by Flavorsavor; November 17, 2015, 07:33 PM.Comment
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Truly looking forward to how this progresses!Comment
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So i cured them for about 30 hours, then, contrary to the recipe but in line with Meathead's Katz recipe, I desalinated for about eight hours. I know my co worker brined them before he gave them to me, so I was pretty worried about a salt bomb. I let them sit in the fridge for a day to dry, and then realized I probably should have trimmed them up before I started. They had a "silverskin" so I'm somewhat worried the cure didn't penetrate well enough. Anyway, trimmed, dipped in brandy, rubbed with meathead's pastrami rub, and onto the Kettle with the slow 'n sear they go! Taking them up to 160, smoking with apple at about 215.
After the cure and trimming....you'll notice in the earlier pics a silverskin that's no longer present.
A dip in brandy...
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Dude those are looking sweet!Comment
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Thanks man. In the meantime...
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AAAAANNNDDD we have Wild Goose Pastrami!
Gotta say, not bad. Still a little chewy, but man it would be right at home on a charcuterie with some cheese and wine. Nom nom nom.
Off the smoker, pulled at 160, rested about ten minutes.
Looking good...There's actually some intramuscular fat. I noticed the one I left on longer was a bit more tender, it was about 166. No pellets yet!
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That just looks like some knd of tasty! Kudos and congrats to ya!Comment
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Looks GREAT. I'm totally inspired. I connect with one or two of them this weekend end going to have to give that a go.
Awesome thread! Great pics. Take a bow!Last edited by Jon Solberg; November 19, 2015, 09:03 PM.Comment
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Nice looking cook!Comment
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Thanks all. I brought it in to work this morning and guys who hunt on the regular are chowin down, so I'll take that as success. Once the meat cooled down I noticed that the cure didn't penetrate 100%, there is a small brown splotch in the middle of the slices. I attribute this to not removing the silverskin before curing, and perhaps I should have gone the full 36 hours. Other than that this has been awesome. On to the goose sammies!Comment
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Looks awesome, thanks for sharing. I have two big 5.5 lb hunks of point brining right now for pastrami next weekend, this is making me impatient.Comment
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WOWWOW! I've done duck breast pastrami, but I like this idea!Comment
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Wow thanks meathead! The magic of the internets. I've got a reputation in the shop now so I look forward to cooking much more game.Comment
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