Thread: Canada goose Pastrami

Couple of weeks ago I got a load of canada geese, breasted them and put them in the fridge to age, most got eaten just fried with salt and black pepper, but having been given the Dariush Lolay cookbook Cazador for xmas I thought id adapt the duck breast recipie.
So cured were two breasts, in a salt and spice mix, then hung to age for 14 days in the fridge.
So todays lunch was sliced breast, gerkins, and pickled egg on oat crackers all home made, its not going to last the weekend!

was christening day