Goose Pastrami

Goose pastrami might be the single best thing you can make from a Canada goose. The curing process transforms the dark, beefy breast meat into something that rivals — and honestly surpasses — any deli pastrami. It takes about a week of curing and a half day of smoking, but the actual hands-on time is minimal. Stack it on rye bread with mustard and you won't believe it came from a bird.

Ingredients

• 4 Canada goose breast halves (about 2 lbs total)

For the cure: - 1/4 cup kosher salt - 2 tbsp brown sugar - 1 tbsp Prague Powder #1 (curing salt) - 2 tsp coarsely ground black pepper - 2 tsp ground coriander - 1 tsp garlic powder - 1 tsp onion powder - 1/2 tsp ground allspice

For the bark (applied after curing): - 3 tbsp coarsely ground black pepper - 2 tbsp ground coriander - 1 tsp garlic powder - 1 tsp brown sugar

Instructions

• Mix all cure ingredients in a bowl. Rub the cure generously on all sides of the goose breasts.
• Place the breasts in a zip-lock bag or vacuum-seal them. Refrigerate for 5 to 7 days, flipping the bag daily to redistribute the cure.
• After curing, remove the breasts and rinse thoroughly under cold water for 2 to 3 minutes to remove excess salt. Pat dry.
• Soak the cured breasts in cold water for 1 hour to further reduce saltiness. Change the water halfway through.
• Pat dry again and place uncovered on a wire rack in the refrigerator for 4 to 8 hours to form a tacky surface called a pellicle. This helps the smoke adhere.
• Mix the bark ingredients and press firmly onto all surfaces of the cured breasts.
• Preheat your smoker to 225 degrees F with cherry or oak wood.
• Smoke until the internal temperature reaches 160 degrees F, about 2 to 3 hours.
• Remove and let cool. Wrap tightly and refrigerate overnight for the best slicing texture.
• Slice paper-thin against the grain and serve on rye bread with spicy brown mustard.

Tips

Don't skip the soak. The cure makes the meat very salty. Soaking for an hour pulls out excess salt while keeping the cured flavor and pink color.

The pellicle is important. That tacky surface that forms in the fridge is what smoke particles cling to. Without it, the smoke flavor is weak and the surface stays wet.

Slice as thin as possible. Goose pastrami is dense — thick slices are tough to chew. A sharp knife at a low angle, or an electric slicer if you have one, makes a huge difference.