Goose pastrami

jeffeg · 10-18-2019, 09:42 AM

Didn’t take any “during” pics but it tasted so good I thought I would share.
Don’t usually care for goose (wild Canadian) but this may change my mind.

KClandcruiser · 10-18-2019, 09:52 AM

That looks tasty! What brine method did you use?

cowgirl · 10-18-2019, 12:08 PM

Looks and sounds great! Good shootin' too. Congratulations!

jeffeg · 10-18-2019, 01:21 PM

Quote:

Originally Posted by KClandcruiser

That looks tasty! What brine method did you use?

I used IamMadMans dry cure in the fridge for 5 days, then for the pastrami rub I combined two recipes from the net. rubbed and let them sit overnite, then smoked with some cherry. I"ll post it later when I get a chance. (not at home now)

Isn't ImMadMan awesome, thank you for all you do.

Big George's BBQ · 10-18-2019, 02:44 PM

Looks and sounds great

guero_gordo · 10-18-2019, 03:35 PM

This guy makes one with duck, but very interesting to use wild goose, which has to be a lot leaner. Looks great

https://kosherdosher4.blogspot.com/p/just-pastrami.html

gcs · 10-18-2019, 04:14 PM

Best way to make sky carp edible!...

Stingerhook · 10-18-2019, 05:03 PM

I would definately hit that.

food4thot · 10-18-2019, 05:32 PM

Quote:

Originally Posted by gcs

Best way to make sky carp edible!...

"sky carp"

Could take out a number of the impertinent slow-walking bastards every day but have compassion

gcs · 10-19-2019, 06:07 PM

LOL, My son used to work in an industrial park with flat roof buildings like that... the geese nested on the roofs and crapped all over the grass areas all day defying people trying to get inside. A co worker from India was terrified of them, called them cobra chickens....

Smoke Dawg · 10-19-2019, 06:17 PM

That sounds and looks amazing!

They guy that taught me to build a smoke house and cure / smoke meats Brought me some goose jerky and would not tell me what the meat was until I guessed what it was. I swear it tastes just like Elk jerky. He laughed and said he thought the same thing.

BillN · 10-19-2019, 07:13 PM

I would be all over that. Did you get any sliced pics?

jeffeg · 10-21-2019, 04:45 PM

Sorry for the slow reply, was out of town hunting. Will post sliced pics when I get one thawed. Here is the recipe

Cure (all are multiplied by total weight of the meat)
Cure #1 x .0025
Kosher salt x .025
Brown sugar x.0125
Cure in fridge for 5 days.
Soak in water for 1 hour changing water frequently

Rub
2 T. White sugar
1 T black pepper
3 t ground coriander
1/2 t mustard seed (crushed)
1 t Hungarian paprika
1 t dried minced garlic (didn’t have fresh)
1t onion powder
1/2 t ancho pepper

Rubbed this on 4 lg. goose breasts and 2 legs, set over night.
Then smoked using cherry.

*Disclaimer*
I’m no expert on curing please read Iammadman or Thirdeye or buy a book.
Jeff

SmokinAussie · 10-21-2019, 05:25 PM

Outstanding! Goose is my favourite bird. Such intense flavour. I can't easily get it in Australia but it's common in Hong Kong, roasted similar to the way they do duck.

Curing it would be totally off the scale!

Cheers!

10-18-2019, 09:52 AM	#2
KClandcruiser is one Smokin' Farker Join Date: 02-28-18 Location: KCMO Name/Nickname : Erik	That looks tasty! What brine method did you use? __________________ UDS, Weber 22", 500 gallon offset

10-18-2019, 12:08 PM	#3
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks and sounds great! Good shootin' too. Congratulations! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

10-18-2019, 02:44 PM	#5
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Looks and sounds great __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

10-18-2019, 03:35 PM	#6
guero_gordo is one Smokin' Farker Join Date: 06-14-14 Location: East Bay, CA	This guy makes one with duck, but very interesting to use wild goose, which has to be a lot leaner. Looks great https://kosherdosher4.blogspot.com/p/just-pastrami.html __________________ UDS, Weber OTP(the Swiss Army Knife of cookers)

10-18-2019, 05:03 PM	#8
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	I would definately hit that. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

10-18-2019, 04:14 PM	#7
gcs is one Smokin' Farker Join Date: 08-14-13 Location: NY	Best way to make sky carp edible!...

10-19-2019, 06:07 PM	#10
gcs is one Smokin' Farker Join Date: 08-14-13 Location: NY	LOL, My son used to work in an industrial park with flat roof buildings like that... the geese nested on the roofs and crapped all over the grass areas all day defying people trying to get inside. A co worker from India was terrified of them, called them cobra chickens....

10-19-2019, 06:17 PM	#11
Smoke Dawg Quintessential Chatty Farker Join Date: 06-22-13 Location: Montana Name/Nickname : IMF	That sounds and looks amazing! They guy that taught me to build a smoke house and cure / smoke meats Brought me some goose jerky and would not tell me what the meat was until I guessed what it was. I swear it tastes just like Elk jerky. He laughed and said he thought the same thing. __________________ A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller

10-19-2019, 07:13 PM	#12
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	I would be all over that. Did you get any sliced pics? __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

10-21-2019, 04:45 PM	#13
jeffeg On the road to being a farker Join Date: 05-12-16 Location: Hermantown MN	Sorry for the slow reply, was out of town hunting. Will post sliced pics when I get one thawed. Here is the recipe Cure (all are multiplied by total weight of the meat) Cure #1 x .0025 Kosher salt x .025 Brown sugar x.0125 Cure in fridge for 5 days. Soak in water for 1 hour changing water frequently Rub 2 T. White sugar 1 T black pepper 3 t ground coriander 1/2 t mustard seed (crushed) 1 t Hungarian paprika 1 t dried minced garlic (didn’t have fresh) 1t onion powder 1/2 t ancho pepper Rubbed this on 4 lg. goose breasts and 2 legs, set over night. Then smoked using cherry. Disclaimer I’m no expert on curing please read Iammadman or Thirdeye or buy a book. Jeff

10-21-2019, 05:25 PM	#14
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Outstanding! Goose is my favourite bird. Such intense flavour. I can't easily get it in Australia but it's common in Hong Kong, roasted similar to the way they do duck. Curing it would be totally off the scale! Cheers! __________________ A butterflies wings. About to bring down everything...