Goose pastrami
- Thread starter Archeryrob
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This reminds me, I have some goose hotdogs in the freezer that need to hit the grill soon
engineerbrian
JMB fan club
Details please. I have several goose breasts that I need to do something with
Archeryrob
Undecided on a great many things
You need a kitchen scale and some cheap 1 gallon twist tie bags. You can use ziploc's but you'll just be wasting money. Throw one breast in a bag and sprinkler 1 Tbsp Tenderquick and 1 Tbsp brown sugar per pound of meat. Heap or reduce levels based on breast size.
Cure in fridge 1 week. Temp around 38 is better 34 slows curing. Flip and massage breasts after first day and flip every day again.
Then remove after a week. They will feel more firm from water loss. Rip open bags, drain water and rinse breast and dry a little on the counter. Sprinkler onion and garlic powder on breasts, then cover with the most coarse black pepper you can stand. I treat it like flouring them. A bunch falls off, but I like pepper.
Throw in smoker at 120° for 4 to 5 hours and smoke. Then slow raise temp to 180° - 200° as needed until breast maintain at least 145° IT for 10 to 15 minutes. You can cook longer, if you want it dryer. I started the fire box at 5:30 Monday, breast on around 7:45 raised temp after lunch and finished around 4. You have to watch the smoker in this heat. I have a wood smokehouse, but if your using a black metal one, make sure its not in the sun in the summer.
Eat one right away if you want. I rest them covered in the fridge after cooling and slice the next day.
Holy crap did the new slicer make a mess. I had meat chips in the kitchen window, the dog was licking the floor everywhere, the wife was profoundly telling me how much she loves me. It was all good, I had fresh goose pastrami to eat and draining beers down my throat.
Cure in fridge 1 week. Temp around 38 is better 34 slows curing. Flip and massage breasts after first day and flip every day again.
Then remove after a week. They will feel more firm from water loss. Rip open bags, drain water and rinse breast and dry a little on the counter. Sprinkler onion and garlic powder on breasts, then cover with the most coarse black pepper you can stand. I treat it like flouring them. A bunch falls off, but I like pepper.
Throw in smoker at 120° for 4 to 5 hours and smoke. Then slow raise temp to 180° - 200° as needed until breast maintain at least 145° IT for 10 to 15 minutes. You can cook longer, if you want it dryer. I started the fire box at 5:30 Monday, breast on around 7:45 raised temp after lunch and finished around 4. You have to watch the smoker in this heat. I have a wood smokehouse, but if your using a black metal one, make sure its not in the sun in the summer.
Eat one right away if you want. I rest them covered in the fridge after cooling and slice the next day.
Holy crap did the new slicer make a mess. I had meat chips in the kitchen window, the dog was licking the floor everywhere, the wife was profoundly telling me how much she loves me. It was all good, I had fresh goose pastrami to eat and draining beers down my throat.
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