The Best Goose Pastrami (Canada Goose Recipe)
Goose pastrami is my go-to goose recipe when I have Canada goose breasts. It's one of the easier smoker recipes and makes the most out of these tough pieces of meat. Some people will even call geese "rib eye in the sky".
Ingredients
Brine Ingredients
- 4 goose breasts
- 4 cups water
- ¼ cup Morton's Tender Quick
- 2 tablespoon brown sugar
- 2 tablespoon pickling spice
- 1 tablespoon minced garlic
Rub Ingredients
- 2 tablespoon black pepper
- 1 tablespoon ground coriander
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon mustard powder
- 1 tablespoon paprika
- 1 tablespoon brown sugar
Instructions
- On a cutting board, tenderize the goose breasts using a Jaccard meat tenderizer.
- In a saucepan, add Tender Quick, brown sugar, pickling spice, and garlic to water and boil for a few minutes until the Tender Quick and brown sugar are dissolved.
- Remove from heat and let cool completely in the fridge. Once it has cooled, place the goose breasts in a 1-gallon Ziploc bag and add the brine. Seal and lay flat inside a 9 x 13 baking dish and place in the refrigerator for 4 days. Check daily to make sure the goose is completely submerged and stir the brine.
- After 4 days, remove from the brine and rinse well under cool water. Pat goose breasts dry, cover thoroughly with Pastrami Rub, and put on a plate (unwrapped) in fridge for at least 8 hours or overnight.
- Next smoke goose breasts in a smoker at about 200 degrees F until the meat internal temperature reaches 135 to 140 degrees using an instant-read meat thermometer. Remove meat from smoker and wrap in aluminum foil and put in fridge until it cools completely. When you are ready to eat it, slice the meat with a meat slicer or on a cutting board with a knife as thinly as possible, perpendicular to the grain. If you cut parallel to the grain it will be chewy.
