Go Back   Maryland Shooters > Topics of Interest > Outdoor Sports
Don't Have An Account? Register Here

Join MD Shooters

Reply
 
Thread Tools Display Modes
Old July 3rd, 2018, 08:39 PM #1
Archeryrob's Avatar
Archeryrob Archeryrob is offline
Member
 
Join Date: Mar 2013
Location: Fairplay, MD
Posts: 702
Archeryrob Archeryrob is offline
Member
Archeryrob's Avatar
 
Join Date: Mar 2013
Location: Fairplay, MD
Posts: 702
Goose pastrami

Ah it was time to clean the freezer
Attached Images
   
Archeryrob is offline   Reply With Quote
Old July 3rd, 2018, 08:40 PM #2
rseymorejr's Avatar
rseymorejr rseymorejr is offline
Senior Member
 
Join Date: Feb 2011
Location: Harford County
Posts: 13,189
rseymorejr rseymorejr is offline
Senior Member
rseymorejr's Avatar
 
Join Date: Feb 2011
Location: Harford County
Posts: 13,189
This reminds me, I have some goose hotdogs in the freezer that need to hit the grill soon
__________________
Endowment Member- NRA
Member-Mount Washington Rod & Gun Club
Member- Maryland Shall Issue
ROLL TIDE!!
rseymorejr is offline   Reply With Quote
Old July 3rd, 2018, 09:23 PM #3
Qbeam's Avatar
Qbeam Qbeam is offline
Senior Member
 
Join Date: Apr 2008
Location: Maryland
Posts: 3,756
Qbeam Qbeam is offline
Senior Member
Qbeam's Avatar
 
Join Date: Apr 2008
Location: Maryland
Posts: 3,756
What is in the rub?


Q
Qbeam is offline   Reply With Quote
Old July 4th, 2018, 04:32 AM #4
engineerbrian's Avatar
engineerbrian engineerbrian is online now
JMB fan club
 
Join Date: Sep 2010
Location: Fredneck
Posts: 7,918
engineerbrian engineerbrian is online now
JMB fan club
engineerbrian's Avatar
 
Join Date: Sep 2010
Location: Fredneck
Posts: 7,918
Details please. I have several goose breasts that I need to do something with
engineerbrian is online now   Reply With Quote
Old July 4th, 2018, 06:13 AM #5
Archeryrob's Avatar
Archeryrob Archeryrob is offline
Member
 
Join Date: Mar 2013
Location: Fairplay, MD
Posts: 702
Archeryrob Archeryrob is offline
Member
Archeryrob's Avatar
 
Join Date: Mar 2013
Location: Fairplay, MD
Posts: 702
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.

Last edited by Archeryrob; July 5th, 2018 at 07:37 AM.
Archeryrob is offline   Reply With Quote
Reply

  Home Page > Forum List > Topics of Interest > Outdoor Sports


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 03:35 PM.


Powered by vBulletin® Version 3.8.9
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2018, Congregate Media, LP Privacy Policy Terms of Service