1st attempt at goose pastrami

[sabmgb]

Well I brought up my goose breasts that I was saving for this. I thawed it and put in a cure for 5 days in the fridge. than rinsed it with cold water and let it sit in a cold water bath for 30mins or so. dried it off and put on racks to dry for an hour. than put the rub on it and into the smoker at 200F. Shooting for 150F internal temp.

[sabmgb]

drying

[sabmgb]

with rub on. Currently in smoker

[sabmgb]

Ok, so finished it up. it tastes great, but too much pepper. Might be because recipe called for cracked pepper, I got tired of twisting the grinder so put fine in instead, so half. Also my smoker quit before it got to temp so had to finish it off in the oven. Even with the extra pepper is the best tasting goose I have had.

[sabmgb]

another finished pic

[sdcaller]

Steve

Looks great.

Ralph

[petersaban]

That looks amazing. They are fun to shoot but didn't care to eat them. The only way I enjoyed them was smoked the breast or made jerky.

[sabmgb]

I was the same, pepperetts, or smoked, but now I have a new method that is even better. I gave some to a couple other guys today and they really like the pastrami as well. I did 11Lbs so will have a lot to eat.

[Smilee]

Looks great! Will have to try…….

[metalbuckle]

Wow looks fantastic.. Well done!

Haven't had my breakie yet.. you are killing me.. yum!