Goose Pastrami - The HuntingPA.com Outdoor Community
 10Likes
  • 4 Post By Whaler
  • 1 Post By Woods walker
  • 3 Post By Whaler
  • 1 Post By Mike Carny
  • 1 Post By Uncle Nicky
 
LinkBack Thread Tools
post #1 of 8 (permalink) Old 11-26-2018, 05:52 PM Thread Starter
Regular Member
 
Join Date: Mar 2007
Location: PA, Chester County
Posts: 1,260
Back To Top
Goose Pastrami

Anybody ever make this stuff? The texture of goose breast makes a great pastrami.. Just finished a big batch of 6 geese. This batch turned out great.
Attached Images
File Type: jpg pastrami.JPG (205.3 KB, 36 views)
Whaler is offline  
Sponsored Links
Advertisement
 
post #2 of 8 (permalink) Old 11-26-2018, 06:03 PM
The Man
 
loridr's Avatar
 
Join Date: Aug 2006
Location: Pa, Dauphin co
Posts: 8,462
Back To Top
Looks delicious!
loridr is offline  
post #3 of 8 (permalink) Old 11-26-2018, 06:17 PM
Hooked on HuntingPa
 
Join Date: Sep 2011
Location: Central, PA
Posts: 497
Back To Top
Wow it sure does look great.
lastchance54 is offline  
Sponsored Links
Advertisement
 
post #4 of 8 (permalink) Old 11-26-2018, 06:21 PM
Banned
 
Join Date: Jul 2000
Posts: 26,979
Back To Top
Looks like something i would eat on rye bread with spicy mustard.
Whaler likes this.
Woods walker is offline  
post #5 of 8 (permalink) Old 12-31-2018, 08:35 PM
New Arrival
 
Join Date: Feb 2014
Location: New Jersey
Posts: 18
Back To Top
Looks great do you have recipe?
Mike Carny is offline  
post #6 of 8 (permalink) Old 01-01-2019, 08:31 AM Thread Starter
Regular Member
 
Join Date: Mar 2007
Location: PA, Chester County
Posts: 1,260
Back To Top
There are several recipes on the internet and I've kind of combined a couple. This recipe will do at least 6 geese.
Use goose breasts. Clean all fat and as much silver skin as you can. The brine: 2 quarts water, 12 tbs Mortons Tender quick cure, 12 tbs brown sugar, 8 tbs garlic powder, 8 tbs pickling spice, 8 tbs kosher salt. Its best to combine brine ingredients in a pot and heat on the stove until the cure, sugar and salt dissolve. When brine cools add the goose breasts. I use a small plastic bucket with a lid. Refrigerate in the brine 8-9 days. Don't shorten the "corning " process do the full 8 days. Every couple days I shake the bucket or stir with a large spoon. On day 8 you can remove the breasts and wash and soak in clean water to remove some of the salt. If you don't like salty pastrami you can soak the breasts for a couple hours in fresh water. I just rinse them well. Remove any silver skin you may have missed. Let the breasts dry on a rack and I blot them with a paper towel. Put whatever coating you want on the pastrami. I like the traditional 2 parts peppercorns to 1 part corriander. I use my coffee grinder to course grind the coating.
Put the coated, corned breasts in a smoker set at 190-200 degrees. Make sure you have some liquid in the smoker so the breasts don't dry out. i use apple cider in the smoker if I have it. Smoke for 4 hours. After smoking I keep some in the fridge for eating and vacuum seal the excess for the freezer.
You can use deer roasts instead of goose breasts. I'm always looking for ways to use up the geese and pastrami and jerky are my favorite ways to use them.
BrowningFan369, sdowns and BigJob like this.

Last edited by Whaler; 01-01-2019 at 09:50 AM.
Whaler is offline  
post #7 of 8 (permalink) Old 01-01-2019, 09:50 AM
New Arrival
 
Join Date: Feb 2014
Location: New Jersey
Posts: 18
Back To Top
I’m definitely going to make some thanks for the recipe. Happy New Year!
Whaler likes this.
Mike Carny is offline  
post #8 of 8 (permalink) Old 01-01-2019, 01:30 PM
Regular Member
 
Uncle Nicky's Avatar
 
Join Date: Apr 2010
Location: Montgomery County, PA, USA
Posts: 1,616
Back To Top
Never made pastrami, but I've made "corned beef" out of goose breast and deer rounds...comes out quite good.
Whaler likes this.

Catch & release is for guys who don't know how to cook
Uncle Nicky is offline  
Reply

Quick Reply
Message:
Options

Register Now



In order to be able to post messages on the The HuntingPA.com Outdoor Community forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.

User Name:
Password
Please enter a password for your user account. Note that passwords are case-sensitive.

Password:


Confirm Password:
Email Address
Please enter a valid email address for yourself.

Email Address:
OR

Log-in










Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page



Posting Rules  
You may post new threads
You may 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
Trackbacks are On
Pingbacks are On
Refbacks are On

 
For the best viewing experience please update your browser to Google Chrome