Ingredients
- 2 skinless Canada goose breasts (skin on or off)
- Kosher salt see recipe notes (10 grams per pound)
- 3 grams Instacure No. 1 (good for up to 3 pounds of goose or use 1 ¼ grams per pound)
- ½ teaspoon dried thyme
- ¼ teaspoon celery seed
- ½ cup brown sugar
- 2 tablespoon of granulated garlic
- ¼ teaspoon crushed juniper optional
- 1 tablespoon ground black pepper
- ¼ cup brandy
- 1 teaspoons of ground coriander
- For every pound of goose, you'll need 10 grams of kosher salt. Mix the salt, curing salt, sugar as well as the garlic, brown sugar, thyme, celery seed, 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 vacuum seal bag 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 (add some garlic powder, smoked paprika, mustard powder, brown sugar and onion powder). I like to grind this myself so the texture is a little coarse.
- Smoke @ 225 degrees (oak maple or hickory) the goose breasts until the internal hits 155 to 165°F (should be anywhere from 1 to 2 hours)
- Let the goose pastrami cool (about 10 minutes) and eat as lunch meat, or on crackers or whatever