Thread: Canada goose Pastrami

Heres how Pete, chop up a couple of bay leafs and mix with a cup of salt. Put a layer of salt in something that wont rust big enough to hold the breasts without touching. Smash up 2 cloves of garlix, add a teaspoon of ground fennel seed and star anise and rub this all over the goose bits, put on the salt and pour the rest over them. Leave for a day in the fridge. Wash the salt off and wrap in cheesecloth then hang for 7-14 days till they are firm. I used the beer fridge and possibly left them a bit long so recommend trying about 10 days.