-
working on DNS.. links may break temporarily.
Goose pastrami
- Thread starter jeffeg
- Start date
KClandcruiser
is one Smokin' Farker
That looks tasty! What brine method did you use?
jeffeg
Knows what a fatty is.
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.
Looks and sounds great
guero_gordo
is one Smokin' Farker
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
https://kosherdosher4.blogspot.com/p/just-pastrami.html
I would definately hit that.
ound:
gcs
is one Smokin' Farker
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....:-D
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.
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
somebody shut me the fark up.
I would be all over that. Did you get any sliced pics?
jeffeg
Knows what a fatty is.
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
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
- Joined
- Oct 19, 2009
- Messages
- 8,390
- Reaction score
- 27,219
- Points
- 113
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!
Curing it would be totally off the scale!
Cheers!
