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Goose Breast Pastrami

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  • Dr ROK
    commented on 's reply
    You'll have to let us know next time you try this. They did look pretty!

  • Flavorsavor
    commented on 's reply
    Wow man I never even considered that; you're right, I can clearly see the muscle fibers in that pic. That's a great reminder not to forget the basics when trying new things.

  • Dr ROK
    replied
    Originally posted by Flavorsavor View Post
    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.
    I wonder if this would have been more tender had you cut the breasts across the grain. Looks like you cut with the grain?

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  • Flavorsavor
    replied
    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.

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  • Meathead
    replied
    WOWWOW! I've done duck breast pastrami, but I like this idea!

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  • bbqoaf
    replied
    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.

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  • Flavorsavor
    replied
    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!

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  • Burntend
    replied
    Nice looking cook!

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  • Jon Solberg
    replied
    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.

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  • CeramicChef
    replied
    That just looks like some knd of tasty! Kudos and congrats to ya!

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  • Flavorsavor
    replied
    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.
    Click image for larger version

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    Off the smoker, pulled at 160, rested about ten minutes. Click image for larger version

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    Looking good... Click image for larger version

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ID:	122493There'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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  • Flavorsavor
    replied
    Click image for larger version

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ID:	122482 Thanks man. In the meantime...

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  • Jon Solberg
    replied
    Dude those are looking sweet!

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  • Flavorsavor
    replied
    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.
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    After the cure and trimming....you'll notice in the earlier pics a silverskin that's no longer present.
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    A dip in brandy...
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  • Burntend
    replied
    Truly looking forward to how this progresses!

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