Goose Breast Pastrami
Preparation Time: 7-10 days
Cooking Time: 3-5 hours
4-6 whole goose breast (8-12 sides), 4-6 lbs
Cure Ingredients:
5 tablespoons Morton® Tender Quick® mix
¼ cup sugar
3 tablespoon black peppercorns (whole)
3 whole bay leaves
3 tablespoons garlic powder
½ quart water
2 quarts cold water
Trim surface fat and any silver-skin. Bring all (except cold water) of above ingredients to a quick boil, turn to a low simmer for approx. 15 minutes. Add 2 qts. cold water and stir.
Inject all goose breasts completely with brine. Cover goose breasts with remaining brine solution in covered plastic or glass container. Place in refrigerator for 7-10 days. Seven days for medium/firm flesh, ten days will be softer texture.
Dry Rub
5 Tablespoons kosher salt
4 Tablespoons Paprika
3 Tablespoons coriander seeds
3 Tablespoons brown sugar
5 Tablespoons black peppercorns
2 Tablespoons yellow mustards seeds
3 Tablespoons garlic powder
Mix all above ingredients in a food processor to a course grind. Remove breasts from brine and pat dry. Apply dry rub generously to exterior of the goose breasts.
The peppercorns don’t seem to get ground up – you can substitute coarse ground pepper for all or some of them.
Cooking
Smoke for 2-3 hours. This step is optional but I think it adds a lot of depth to the flavor. You can skip and go to the next step.
Place in oven on 180 for 1 hour or until dry (you can skip drying part if you smoked them). Then increase temp to 215 for another 3-5 hours, or until internal
