Goose pastrami

Great on your charcuterie board!

Author

Erik Mulder

Prep Time: 00:15

Recipe Time: 16:00

Temperature : 144.5F / 62.5C

Ingredients

• 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

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.
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.
3. Rinse the breasts and soak them in cold water for 15 minutes.
4. Dry the breasts and apply a new crust of mixed spices without the sugar or salt.
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

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