Goose Pastrami Recipe How To Make Goose Pastrami At Home

There’s something undeniably charming about making your own homemade delicacies from scratch. This Goose Pastrami recipe will guide you through creating this savory, flavorful treat right in the comfort of your own kitchen. The process may seem daunting at first, but with a bit of patience and some dedication, you’ll be rewarded with a delectable dish that’s perfect for adding a gourmet touch to your meals or impressing dinner guests. Let’s dive into how to make Goose Pastrami at home.

**Ingredients:**
– 1 whole goose breast
– 1/4 cup kosher salt
– 1/4 cup brown sugar
– 2 tablespoons whole black peppercorns
– 1 tablespoon coriander seeds
– 1 tablespoon juniper berries
– 4 garlic cloves, minced
– 1 teaspoon pink curing salt (optional, for color and preservation)
– 1 teaspoon mustard seeds
– 1 teaspoon paprika
– 1/2 teaspoon ground ginger
– 1/2 teaspoon red pepper flakes
– 1 bay leaf

**Instructions:**

1. Start by trimming any excess fat from the goose breast. You want to leave a thin layer of fat to add flavor and moisture during the cooking process.

2. In a spice grinder or mortar and pestle, coarsely grind the peppercorns, coriander seeds, and juniper berries. You want a slightly coarse texture to add a nice crunch to the pastrami.

3. In a bowl, mix together the kosher salt, brown sugar, ground spices, minced garlic, pink curing salt (if using), mustard seeds, paprika, ground ginger, red pepper flakes, and the bay leaf.

4. Rub the spice mixture all over the goose breast, ensuring it’s evenly coated on all sides. Place the seasoned breast in a resealable plastic bag or wrap it tightly in plastic wrap.

5. Refrigerate the goose breast for 3-5 days to allow the flavors to penetrate and the curing process to commence. Turn the breast occasionally to ensure even distribution of the spices.

6. After the curing period, remove the goose breast from the refrigerator and rinse off the seasoning under cold water. Pat it dry with paper towels.

7. Preheat your smoker or grill to 225°F (107°C). You can use wood chips like applewood or hickory for a rich smoky flavor.

8. Smoke the goose breast for 2-3 hours, or until it reaches an internal temperature of 165°F (74°C). The pastrami should have a beautiful dark crust and a smoky aroma.

9. Once smoked, let the pastrami rest for about 30 minutes before slicing it thinly against the grain. This step ensures tender slices that are easy to chew.

10. Your homemade Goose Pastrami is now ready to be enjoyed! Serve it on a platter with pickles, mustard, and freshly baked rye bread for a classic deli-style experience.

This Goose Pastrami recipe offers a delightful twist on a traditional favorite, giving you the satisfaction of creating something special from scratch. Whether you’re a culinary enthusiast looking to expand your homemade charcuterie repertoire or simply craving a unique dining experience, this recipe is bound to impress. Gather your ingredients, roll up your sleeves, and get ready to savor the delicious results of your labor in crafting this flavorful Goose Pastrami at home. Happy cooking!