Goose "Pastrami"

Experience canada goose at its finest with this expertly prepared recipe. The key is careful attention to detail, which ensures delicious results that highlight the natural flavors every time you make it.

Jewish delicatessen technique meets waterfowl

Culinary Innovation This creative preparation adapts traditional pastrami curing and smoking techniques to goose breast, creating a unique charcuterie product with intense flavor.

Ingredients

• 2 large goose breasts (2-3 lbs total), skin removed
• 1/4 cup kosher salt
• 2 tbsp brown sugar
• 2 tbsp black pepper, coarse ground
• 2 tbsp coriander seeds, cracked
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp curing salt (Prague Powder #1)
• 1 tsp ground cloves

Method

1. Curing: Apply the cure mixture to the goose breast and refrigerate for 5 to 7 days, flipping daily.

2. Rinsing: Rinse off all the cure thoroughly under cold running water, then pat completely dry.

3. Spice Coating: Coat the cured breast heavily with coarsely cracked black pepper and ground coriander.

4. Cold Smoking: Cold smoke at 80°F to 90°F for 12 to eighteen hours. This flavors without cooking.

5. Cooking: Steam or poach gently until the internal temperature reaches 165°F.

6. Cooling: Cool completely, about 20-30 minutes before slicing thin. This goose pastrami is incredible on rye with mustard.