Smoky, peppery, and just the right kind of salty, Jenn Homa’s goose pastrami recipe takes wild waterfowl to new heights. A slow cure brings balance, the smoker adds depth, and a final rest locks in that signature pastrami texture. Whether you’re piling it high on rye, topping a cracker at camp, or slicing it thin for snacking, this approach to a deli classic will be a new favorite.
- 2 goose breasts, approximately 1½ pounds
- 1 tablespoon curing salt per 1 pound (455 g) of meat (l use Morton’s Tender Quick)
- ¼ cup brown sugar
- 3 tablespoons black pepper
- 1 tablespoon whole mustard seed
- 2 tablespoons granulated garlic
- 2 teaspoons onion powder
- 2 teaspoons dried thyme
- 2 tablespoons cracked black pepper
- 2 tablespoons brown sugar
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon crushed red pepper (optional)
- Weigh the goose breasts and adjust the amount of tenderizing salt accordingly.
- Rinse the breasts and pat dry with a paper towel.
- Combine all dry brine ingredients in a small bowl and hand mix. Rub a liberal amount into the goose breasts. Place into a resealable plastic bag and remove any air. Put into the refrigerator and brine for 72 hours, flipping every day.
- After the brining time is finished, rinse the breasts thoroughly. Place the breasts in a bowl of cold water in the refrigerator for 30 minutes to draw some of the salt out. Rinse well with water after taking the breasts out of the cold water bath.
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While the goose is resting in the refrigerator, preheat your smoker to
225°F (107°C). - In a medium-sized bowl, combine the rub ingredients. Pat the goose breasts dry with a paper towel and then season with the rub. If you prefer a less spicy option, either cut the crushed red pepper or omit it.
- Once the smoker is preheated, place the goose breasts into the smoker and cook until the internal temperature reaches 150°F (65.5°C). This process takes approximately 1 hour, but varies depending on the size of your Canada goose breasts.
- Remove the goose pastrami from the smoker and let it rest for 30 minutes.
- Slice thin and serve.
FAQs
Pastrami is a thinly sliced cured deli meat, often layered thick for a filling and delectable sandwich. Pastrami is often made with beef, but can be made with various types of meat, including goose, turkey, mutton, and more.
Pastrami has its roots in Romania, where it was originally made from cured and smoked mutton or goose. When this approach to curing meat made its way to America, the price of beef was cheaper than goose, so beef became pastrami’s staple meat.
While a purist’s pastrami sandwich probably won’t have cheese—just meat and mustard, please—many enjoy adding cheese to the mix. Sharp or creamy cheeses work best with pastrami’s bold, smoky spice. Try Swiss, provolone, or white cheddar for a traditional take, or Havarti and fontina if you want something softer.