Goose pastrami

Ingredients for 10

• 1 kg goose breast

• 22.5 gr. Curing salt

• 40 gr brown sugar

• 1 tsp coriander seeds

• 1 tsp black pepper

• 1 tsp mixed fennel/anise/mustard/caraway/dry dille

Directions

• Step 1

  Weigh the goose breast and adjust the amount of salt. Dry the breasts and add the salt first, then the rub made off the sugar and toasted course ground spices.

• Step 2

  Leave the beasts to brine in the fridge for at least 24 hours for thin ones. Big Canadian geese breasts need at least 72h.

• Step 3

  Rinse the breasts and soak them in cold water for 15 minutes.

• Step 4

  Dry the breasts and apply a new crust of mixed spices without the sugar or salt.

• Step 5

  Smoke the breasts for 3 hours at 78C or vacu pack them and cook sous vide for 16 hours at 62.5 C

• Finishing Steps

• Step 0

  Slice thin and serve with pickles on a sandwich or charcuterie board.

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