Thread: Goose Pastrami

I think we’re pretty spoiled in NZ with an abundance of quality fish and game, and we often look down on less glamorous species. I know plenty of people that wont touch Canadian Geese for example… I just had a trip into the St James, and took the chance to bump a few birds. Been experimenting with some different preparation and have made some Pastrami from the breasts. Turned out so good. Like beef pastrami.

Dry Brined with the following for 48hrs.
3 skinless goose breast (~1.5kg)
30g Flakey salt
3 grams Instacure No. 1
Bunch of fresh thyme chopped up
1/2 teaspoon ground caraway seed
1 teaspoon brown sugar
1/2 teaspoon crushed juniper
1 teaspoon ground black pepper
1 teaspoon ground coriander

Rinsed the breasts, then left on a rack in the fridge for 24hrs.

Brushed red wine vinegar on them, and covered with a mix of roughly ground mustard, coriander, caraway and black pepper.
Smoked it on the Kamado at ~100c until the internal temp was ~62c

Sliced it up thin and demolished it! Definitely be doing this again. Not much work and a bloody tasty result.

I added a heap of goose breasts to some trim n mutton flaps i had. Sausage turned out pretty good.

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Originally Posted by tiroahunta

I added a heap of goose breasts to some trim n mutton flaps i had. Sausage turned out pretty good.

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yup the mutton flaps will have done the trick - me mate bought down some turkey sausages from Kaikohe a few years back- fuck awful does not even start to describe them - I have always found Canada geese okay - prefer peahen though

Goose pastrami is bloody excellent, yours looks great. goose is also good for biltong, and jerky. Even better if you leave the skin on.

Originally Posted by Husky1600

Goose pastrami is bloody excellent, yours looks great. goose is also good for biltong, and jerky. Even better if you leave the skin on.

Thats good to know! Going to try making some biltong next time