Goose Breast Pastrami

[Dr ROK]

You'll have to let us know next time you try this. They did look pretty!

[Flavorsavor]

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]

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?

[Flavorsavor]

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.

[Meathead]

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

[bbqoaf]

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.

[Flavorsavor]

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!

[Burntend]

Nice looking cook!

[Jon Solberg]

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!

[CeramicChef]

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

[Flavorsavor]

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!

[Flavorsavor]

Thanks man. In the meantime...

[Jon Solberg]

Dude those are looking sweet!

[Flavorsavor]

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...

[Burntend]

Truly looking forward to how this progresses!