Smoked Goose pastrami
This is a recipe that i adopted from the Charcuterie book by Michael Ruhlman.
the original recipe called for beef and i substituted for goose.
Came out much better than i thought it would.
really tender , sweet and savory.
The Brine:
4 liters water
350 grams kosher salt
225 grams sugar
42 grams pink salt (Norton tender quick or #2 curing salt)
8 grams pickling spice (the kind you buy at your supermarket pre-packaged for making pickles or make your own)
90 grams dark brown sugar.
60 cc honey.
5 garlic cloves minced.
This is enough for about 5lb worth of meat.
-combine all brine ingredients in a pot and bring to a simmer to dissolve all ingredients (sugar and honey etc...) let brine cool down to room temp and place in fridge to cool.
- Once brine is cold place the breasts in and try to weigh them down with a plate on top or something.
Brine breasts for 2 to 3 days depending on size of meat.
The longer you leave them in the brine the saltier they will become. For larger size breasts you may need 3 days to get brine penetration for smaller size breasts 2 days is enough.
- After 2 to 3 days remove from brine , toss brine pat dry the meat and put in smoker.
- Smoke with heavy smoke until internal temp reaches 145 to 150, defiantly no more than 150f.
- at 150 remove from smoker let cool, slice and enjoy
now i need to get some rye bread and mustard and my life would be perfect.
picture of the smoked breast just coming out of the smoker
breast sliced thinly and ready for sandwich time
This is a recipe that i adopted from the Charcuterie book by Michael Ruhlman.
the original recipe called for beef and i substituted for goose.
Came out much better than i thought it would.
really tender , sweet and savory.
The Brine:
4 liters water
350 grams kosher salt
225 grams sugar
42 grams pink salt (Norton tender quick or #2 curing salt)
8 grams pickling spice (the kind you buy at your supermarket pre-packaged for making pickles or make your own)
90 grams dark brown sugar.
60 cc honey.
5 garlic cloves minced.
This is enough for about 5lb worth of meat.
-combine all brine ingredients in a pot and bring to a simmer to dissolve all ingredients (sugar and honey etc...) let brine cool down to room temp and place in fridge to cool.
- Once brine is cold place the breasts in and try to weigh them down with a plate on top or something.
Brine breasts for 2 to 3 days depending on size of meat.
The longer you leave them in the brine the saltier they will become. For larger size breasts you may need 3 days to get brine penetration for smaller size breasts 2 days is enough.
- After 2 to 3 days remove from brine , toss brine pat dry the meat and put in smoker.
- Smoke with heavy smoke until internal temp reaches 145 to 150, defiantly no more than 150f.
- at 150 remove from smoker let cool, slice and enjoy
now i need to get some rye bread and mustard and my life would be perfect.
picture of the smoked breast just coming out of the smoker
breast sliced thinly and ready for sandwich time
