Flavor Tsunami from Fowl Pastrami
BBQ Smoked Pastrami - Goose Style
Isn't it time you stepped outside of your comfort zone? Pastrami isn't just for brisket anymore, y'all. You can apply the smokey, salty cooking technique to lots of other proteins! The best part is: when you pastramify something nice and small (like this recipe) the brine + cook times are lightyears faster; which, for me, opens up the door to pastrami all. year. round.
Typical BBQ convention tells us that properly brining & smoking a brisket yields a phenomenon commonly called pastrami.
The brine is normally the least convenient because it requires submerging a cumbersome, ~18-lb, hunk of meat in a large tub in the refrigerator with a precise ratio of water to Prague Powder No. 1 - the curing agent made from salt and sodium nitrite (which prevents bacteria growth in meats).
Then the wait begins. Usually 3 to 6 days depending on the size of the brisket in order for the curing salts to penetrate to the center of the meat.
ONLY THEN can you entertain smoking the 'strami.
Well my friends, if you're hankering for some home-made pastrami but don't want to plan a week in advance....let me tell you, this Goose Pastrami (I'm sure it'd work well with duck) is nearly as delicious, just as smoky, and perfectly scratches the Pastrami Itch.
2-3 ~16 oz Goose Breasts
Brandy (or Water)
3 grams Prague Powder #1
~2 tbs Coriander
~2 tbs Garlic Powder / Granulated Garlic
~2 tbs Dried Thyme
1/4 cup Ground Black Pepper
1/2 cup Brown Sugar
~3 tbs Black Pepper
~1 tsp Coriander
~1 tsp Garlic Powder / Granulated Garlic
~1/2 tsp Paprika
~1/2 tsp Dried Thyme
Remove skin from Canada Goose Breasts
Mix dry ingredients above into a bowl or onto a plate
Smother the Canada Goose Breasts in the brine mixture
Vacuum seal the breasts and place in refrigerator for at least 3 days
Remove from vacuum seal and rinse off excess brine with either brandy or water
Pat dry with paper towels
Apply pastrami rub lightly to Goose Breasts
Bring smoker or grill up to ~225° F
Smoke breasts for ~1 hr until 150° F internal
Rest 10 minutes
Slice it up and enjoy
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