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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-18-2019, 09:42 AM | #1 |
On the road to being a farker
Join Date: 05-12-16
Location: Hermantown MN
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Goose pastrami
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. |
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10-18-2019, 12:08 PM | #3 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks and sounds great! Good shootin' too. Congratulations!
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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/ |
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10-18-2019, 01:21 PM | #4 |
On the road to being a farker
Join Date: 05-12-16
Location: Hermantown MN
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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. |
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10-18-2019, 02:44 PM | #5 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Looks and sounds great
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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 |
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10-18-2019, 03:35 PM | #6 |
is one Smokin' Farker
Join Date: 06-14-14
Location: East Bay, CA
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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
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UDS, Weber OTP(the Swiss Army Knife of cookers) |
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10-18-2019, 05:32 PM | #9 |
is Blowin Smoke!
Join Date: 07-31-14
Location: Troy, MI
Name/Nickname : Erik, E
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"sky carp"
Could take out a number of the impertinent slow-walking bastards every day but have compassion
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Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Jumbo Joe--Ninja Woodfire--TW8060--Michigan State Green Thermapen |
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10-19-2019, 06:07 PM | #10 |
is one Smokin' Farker
Join Date: 08-14-13
Location: NY
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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....
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10-19-2019, 06:17 PM | #11 |
Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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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.
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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 |
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10-19-2019, 07:13 PM | #12 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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I would be all over that. Did you get any sliced pics?
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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 |
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10-21-2019, 04:45 PM | #13 |
On the road to being a farker
Join Date: 05-12-16
Location: Hermantown MN
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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 |
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10-21-2019, 05:25 PM | #14 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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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!
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A butterflies wings. About to bring down everything... |
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