📝 About This Recipe
Elevate the traditional deli classic by utilizing the rich, dark, and succulent meat of the goose breast. This recipe transforms a wild or farm-raised bird into a gourmet delicacy through a meticulous seven-day brine and a fragrant coriander-peppercorn crust. The result is a silky, melt-in-your-mouth texture with a deep, smoky complexity that far surpasses traditional beef pastrami.
🥗 Ingredients
The Meat
- 2-3 lbs Goose breast fillets (skin removed, silver skin trimmed)
The Brine
- 1 quart Water (filtered)
- 1/2 cup Kosher salt
- 2 teaspoons Pink Curing Salt #1 (essential for color and safety)
- 1/2 cup Brown sugar (packed)
- 2 tablespoons Honey
- 4 pieces Garlic cloves (smashed)
- 2 tablespoons Pickling spice (store-bought or homemade)
The Pastrami Rub
- 3 tablespoons Black peppercorns (toasted and coarsely cracked)
- 2 tablespoons Coriander seeds (toasted and coarsely cracked)
- 1 tablespoon Mustard powder
- 1 tablespoon Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
👨🍳 Instructions
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1
Prepare the brine by combining water, kosher salt, pink curing salt, brown sugar, honey, garlic, and pickling spices in a medium pot. Bring to a simmer over medium heat, stirring until the salts and sugars are fully dissolved.
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2
Remove the brine from the heat and allow it to cool completely to room temperature. For safety, refrigerate the brine until it is chilled to 40°F (4°C) before adding the meat.
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3
Place the trimmed goose breasts into a large, non-reactive container or a heavy-duty gallon-sized zip-top bag. Pour the cold brine over the meat, ensuring it is completely submerged. Use a heavy plate to weigh down the meat if necessary.
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4
Cure the goose in the refrigerator for 5 to 7 days. Turn the meat once every 24 hours to ensure the cure penetrates evenly from all sides.
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5
After the curing period, remove the goose from the brine and discard the liquid. Rinse the breasts thoroughly under cold running water to remove excess surface salt.
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6
Submerge the goose breasts in a bowl of fresh cold water for 2 hours, changing the water once halfway through. This 'desalination' step ensures the final pastrami isn't overly salty.
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7
Pat the goose breasts completely dry with paper towels. A dry surface is critical for the rub to adhere and for a good crust (bark) to form.
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8
Prepare the rub by combining the cracked peppercorns, coriander, mustard powder, paprika, garlic powder, and onion powder in a small bowl. Apply the rub generously to all sides of the goose, pressing it firmly into the meat.
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9
Preheat your smoker to 225°F (107°C). Use a mild wood like apple, cherry, or maple, which complements the richness of the goose without overpowering it.
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10
Place the goose breasts on the smoker rack. Smoke until the internal temperature reaches 150°F (65°C) for a juicy medium-well, which usually takes 2.5 to 3.5 hours depending on the thickness of the breasts.
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11
Remove the pastrami from the smoker and wrap it tightly in butcher paper or foil. Let it rest for at least 30 minutes to allow the juices to redistribute.
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12
For the most authentic texture, steam the finished pastrami for 30 minutes before serving, or simply slice it paper-thin against the grain while warm.
💡 Chef's Tips
Do not skip the desalination soak; goose is leaner than beef brisket and can easily become a salt bomb without it. Always toast your whole peppercorns and coriander seeds in a dry pan for 2 minutes before cracking them to unlock their aromatic oils. If you don't have a smoker, you can roast the goose in an oven at 225°F with a teaspoon of liquid smoke added to the brine. Slice the meat as thinly as humanly possible; the thinner the slice, the more tender the mouthfeel. If using wild goose, ensure all lead shot is removed during the trimming phase to avoid a dental emergency.
🍽️ Serving Suggestions
Classic Reuben Style: Serve on toasted marble rye with sauerkraut, Swiss cheese, and Russian dressing. Charcuterie Board: Pair with sharp grainy mustard, cornichons, and a hard aged cheddar. Goose Pastrami Hash: Dice leftovers and sauté with crispy potatoes, onions, and a poached egg for breakfast. Beverage Pairing: Serve with a cold, malty Amber Ale or a spicy Rye Whiskey cocktail to match the peppercorn crust. Light Lunch: Thinly sliced over an arugula salad with pickled red onions and a lemon-truffle vinaigrette.