Goose pastrami is what I do with most of my Canada goose breasts. It is an easy project that makes the most out of these often-tough slabs of meat.
Why geese? Well, Canada and snow geese are very close to grass-fed beef in flavor (they eat the same thing), they have large, easy-to-work-with breasts, and they do have a tendency to be tough, which means that any way you can cook them that lets you slice the breasts thinly is a good thing.
Pastrami, in case you’ve never had it, is a cured meat from Eastern Europe or Turkey — remember the Ottomans ran Eastern Europe for a while — that’s normally beef or mutton. Although here’s an interesting tidbit from Wikipedia: “Among Jewish Romanians, goose breasts were commonly made into pastrami because they were inexpensive.”
So there ya go. This is traditional!
To make pastrami, you dry cure (sometimes brine) the meat for a few days, dry it a bit, coat it in the characteristic black pepper and coriander and then smoke it. Sliced thin on a sandwich, it’s God’s gift. Good pastrami at a Jewish deli is something you must eat at least once before you die.
If you have any goose breasts in your freezer, go for it. A pastrami on rye with good mustard, a slice of cheese and maybe some sauerkraut, and you got yourself some awesome there!
Once you make your pastrami, it will need to be eaten within a week or two, or you’ll need to vacuum seal and freeze it.\
Goose Pastrami
Ingredients
- 2 skinless Canada goose (or domestic goose breasts
- Kosher salt see recipe notes
- 3 grams Instacure No. 1, good for up to 3 pounds of goose
- 1/2 teaspoon dried thyme
- 1/4 teaspoon celery seed
- 1/4 teaspoon caraway seed
- 1 teaspoon sugar
- 1/4 teaspoon crushed juniper optional
- 1 teaspoon ground black pepper plus 1 tablespoon ground black pepper
- 1/4 cup brandy red wine, vinegar or water
- 1 tablespoon ground coriander
Instructions
- Weigh your goose breasts. For every pound of goose, you'll need 10 grams of kosher salt, which is about a tablespoon. It's OK if you are a little off on this measurement. Mix the salt, curing salt, sugar as well as the thyme, celery seed, caraway, juniper and the teaspoon of black pepper and grind them all together in a spice grinder. Pack the goose breasts with this mixture, massaging it into the meat. Put the goose into a closed container in the fridge for 24 to 72 hours.
- When you are ready, rinse off the goose and pat it dry. It's fine if you have a little bit of the cure stuck to the meat, but you don't want too much. Put the goose breasts on a rack in the fridge and let them dry uncovered for a day.
- Dip the goose into the brandy -- or really any other liquid you want -- and then coat thoroughly in the remaining black pepper and ground coriander seed. I like to grind this myself so the texture is a little coarse, a little fine.
- Smoke the goose breasts until the interior hits 140°F, which takes me about 3 hours.
- Let the goose pastrami cool and eat as lunch meat, or on crackers or whatever.
Hey Hank….20 Greater Canada breasts just got split up into jerky, corned, sausage and
pastrami. All terrific. But a question on the pastrami: it didn’t turn out pastrami-like, just basically smoked breasts, which are still tasty but a little dry and kinda dense. They wound up air-drying for close to 2 days after curing for 2 and duh, I forgot the coating. Smoked for 3 hours. Do you think the drying time was the culprit? Anyway, thanks for all the great stuff.
Eric: Yes the drying time, but moreso the lack of coating. It’s the coating that make it pastrami.
I’ve made your Venison Pastrami before and am now going to attempt the Goose Pastrami!
This is probably a dumb question to most, but If I am doing say 6 goose breasts (cure recipe calls for 2 breasts), besides the salt and cure amounts which I know should be based on the total weight, should I be putting in the same amount of the remaining dry cure seasonings for each 2 breasts that I’d be smoking? As in, tripling up on the other dry cure ingredients since I’d be doing 6 breasts?
Matt: With pastrami, yes, since the seasonings are pressed into the meat before smoking.
Do I have to use Instacure No. 1 or can I substitute pickeling salt or sea salt?
Neva: You need curing salt for real pastrami. If you skip it, it won’t have the right color or flavor.
This recipe is delicious and pretty easy.
Thanks for posting this. The internet is good that there is content like this. I have compared your recipe to all the main ones online for Canada Goose Breasts. The two main distinctions I noticed are A. you are online soaking for 1-3 days, while they are brining for 3-4 days. The others do not leave it sit in the fridge for a day after, I like that yours does. I believe this likely causes the meat to firm up before smoking. The other possible difference is you say you just rinse yours, while they specify to leave in fresh water for 30 minutes after cure. Thanks for posting.
Ive used this recipe for so many friends and family members who’ve never eaten wild game before, and it never fails to disappoint! It’s a go to recipe for goose breast in my opinion.
Got some friends that dont like Goose? Feed them this!