Back To Top
Join Date: Mar 2007
Location: PA, Chester County
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.
Last edited by Whaler; 01-01-2019 at 09:50 AM.