Tried making goose pastrami

berettafan · 01-31-2018, 08:47 PM

Shot a couple geese recently. After about 48hrs brining I followed hank Shaw’s recipe. Got to use my new slicer (gift from wife). Smoker set to 190 took about 4 hrs. Pulled it at IT of 159-160. Amazing the color stays red with the curing. Flavor is pretty darned good however it’s a bit too salty. Tempted to rinse but we will see how it tastes after a night in the fridge.

A fun cooking project and certainly turned out a great looking and flavored goose. Also not sure I sliced it in the right direction.

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tabs · 01-31-2018, 08:52 PM

I covered making Pastrami last fall. I know you read the Thread. In that Thread I said that you rinse and let the meat soak in water over night to leech out the salt BEFORE smoking. That way it does not come overly salty.

berettafan · 02-01-2018, 05:11 AM

So when I clean ducks I always brine for a day or so. This go round I soaked in unsalted water for a day after that. THEN I followed the Hank Shaw recipe.

I'll try just a 4 hour initial wet brine next time and go much lighter on the final seasoning. Hoping that works as it really does have a decent flavor. I'll probably pull the next batch at 150-155.

vash · vash's Garage

the pigs are rooting for you Beretta!!

(oh..i just used rooting for pigs..hahah)

gtc · gtc's Garage

I've been getting in to curing and smoking lately, and it seems that most things taste pretty salty initially, then mellow out after a day or two in the fridge. Same goes for the seasonings used.

berettafan · 02-01-2018, 12:40 PM

rinsed a few pieces and put them on rye with a slice of cheese in the sandwich press today for lunch. came out pretty good.

I'm new to curing myself. looking forward to trying some other recipes.

TimT · 02-01-2018, 01:20 PM

I'm new to Salumi and Charcuterie have been dabbling for about 4 years... Have made numerous soprasettas, pepperonis, cured and fresh sausages.... Duck prosciutto, pastrami, bresaoloa, Duck and fig cured sausage, Venison pepperoni and Sojuk...

Still a total novice, but I'm still alive, and a lot of what I made tasted really good.....And I thought since I brew my own beer, I need to know how to cure meats for when the zombies....

Why not try and cure and then dry some goose? I made a Duck breast prosciutto and it was fantastic..

Here is an idea for Goose prosciutto.. just substitute goose where you see duck..

Duck Prosciutto

The rest of the website is quite informative as well

Dry Bag Steak

Venison pepperoni in progress..