If you’re anything like me, you’ve spent years making the same ol few recipes with your goose. Wondering if you’ll over branch out and try something new.
But one day, a thought struck me, a culinary revelation whispered on the wind (or maybe it was just a particularly aggressive honk): Why not make pastrami? It was time to give this bird a new, delicious, and deeply ironic purpose.
The Quest for the Perfect Breast (of the Goose, That Is)
Once the goose is… acquired, you have to breast it out. This is where you realize just how muscular these creatures are. They don’t fly south on a whim; they fly on pure, unadulterated goose-muscle. Trying to slice through it felt like trimming a very angry, feathered cinder block.
Pro Tip: Look out for any lingering shot. Biting down on a stray pellet is not the “pop of flavor” you want in your artisanal pastrami. Trust me on this.
The Brine: Where the Magic—and the Salt—Happens
Pastrami isn’t just smoked goose; it’s cured goose. This means a multi-day spa treatment in a ridiculously salty, spiced brine. I used a recipe that called for enough salt to preserve a small Roman army and enough Instacure to give the meat that signature, beautiful pink hue. (Don’t skip the curing salt, unless you enjoy the color gray and the flavor of ‘meh’).
For three long days, the goose breasts sat, submerged in their murky, spiced bath. Waiting for the right time to get sliced and diced.
The Smoke: The Final Transformation
After a thorough rinse and a generous coating of a cracked pepper and coriander rub, it was time for the smoker.
I kept the temperature low, slow, and steady. For hours, the sweet smell of smoke mingled with the savory spices, wafting across the neighborhood. My neighbor, Joe, walked over, sniffing the air like a bird dog following a scent trail.
“What’cha smokin’ there?” he asked, his eyes wide with meaty anticipation.
I paused, savoring the moment. “Wild goose pastrami.”
His face went from eager to bewildered in two-tenths of a second. “You’re… smoking goose?”
“Exactly, and you’re going to love it.”
The Payoff: A Sandwich Worth Honking About
Finally, the moment of truth. Sliced paper-thin against the grain (a challenge that requires a very sharp knife, or preferably, a commercial slicer), the Wild Goose Pastrami was ready.
And let me tell you, it was a revelation. It was smoky, spicy, salty, and surprisingly rich. Served high on rye bread with a smear of spicy brown mustard and maybe a sliver of Swiss, it was truly magnificent. It was the sandwich equivalent of a mic drop.
No longer is goose just something I turned into the typical jerky. It is a delicacy. It is the taste of sweet, sweet culinary justice. Next time you see me hauling my bag of honkers out of your local corn field, you’ll know exactly what’s on the menu.
That’s a fantastic idea! Based on the general principles of making pastrami and recipes specifically for wild goose, here are the standard ingredients and preparation steps. Since this is for a blog post, I’ll keep the tone informative but friendly, noting that exact amounts can vary.
The Ingredient List
The ingredients are generally split into three groups: the meat, the brine/cure, and the final rub.
1. The Meat
● Canada Goose Breasts: Typically, you’ll need 4–6 full breasts (about 2–3 geese worth). Make sure they are trimmed of all silver skin, fat, and any undesirable bits.
2. The Brine/Cure Ingredients
The cure is essential for flavor, color, and food safety. This usually involves a wet brine for a few days.
| Ingredient | Purpose | Key Note |
| Water | The base of the brine. | Enough to fully submerge the breasts. |
| Kosher Salt Kosher Salt | Primary curing agent and flavor. | Use a non-iodized salt like Kosher or sea salt. |
| Sugar (Brown or White) | Balances the salt and helps with color. | Often brown sugar for a richer flavor. |
| Pink Curing Salt (Instacure #1/Prague Powder #1) | CRITICAL. For safety and that classic pastrami pink color. | Do NOT substitute. Use only the exact amount called for in your chosen recipe, as it is toxic in large doses. |
| Pickling Spices | For the essential savory, earthy flavor profile. | Includes mustard seeds, coriander seeds, peppercorns, bay leaves, cloves, and allspice. |
| Garlic/Onion | Adds aromatic depth. | Often minced garlic or garlic/onion powder. |
3. The Final Rub Ingredients
This is the crust that gives pastrami its characteristic flavor and texture.
| Ingredient | Purpose | Key Note |
| Coarsely Ground Black Pepper | The dominant flavor and crust. | Grind it coarsely for texture. |
| Coarsely Ground Coriander Seeds | The second signature pastrami flavor. | Toasting the seeds beforehand enhances the flavor. |
| Garlic Powder | To flavor | |
| Onion Powder | To flavor | |
| Paprika (Smoked or Regular) | Adds color and smokiness. |
🔪 The Preparation List (Step-by-Step)
The process requires time, patience, and a smoker!
Phase 1: The Cure (3 to 7 Days)
1. Prep the Meat: Trim the goose breasts of all silver skin, fat, and shot damage. Pat them dry.
2. Make the Brine: Bring your water, salts (including the pink curing salt), sugar, and pickling spices to a boil to dissolve everything. It is essential to cool the brine completely (often by adding ice) before adding the meat.
3. Brine: Submerge the goose breasts in the cooled brine. Ensure they are fully covered.
4. Wait: Refrigerate for typically 4 to 7 days. The exact time depends on the size of the breasts and the recipe, but they need enough time to cure all the way through.
5. Rinse and Dry: Remove the breasts from the brine. Rinse them thoroughly under cold running water to remove excess salt and spices. Pat them completely dry with paper towels.
Phase 2: The Rub and Rest (8 to 24 Hours)
1. Apply the Rub: Grind the black pepper and coriander seeds (and other rub ingredients) coarsely. Generously coat every surface of the goose breasts with the rub, massaging it in firmly to create a thick crust.
2. Rest/Form a Pellicle: Place the rubbed breasts uncovered on a rack in the refrigerator for at least 8 hours or overnight. This allows the cure to fully equalize and forms a slightly tacky surface (a pellicle) which helps the smoke adhere better.
Phase 3: The Smoke (2 to 4 Hours)
1. Preheat Smoker: Preheat your smoker to a low temperature, typically between 160°F and 225°F (71°C to 107°C). Use a mild wood like oak, hickory, or cherry.
2. Smoke: Place the breasts in the smoker and smoke until the internal temperature reaches 140°F to 150°F (60°C to 66°C).2 This is a crucial temperature range for safety and texture. For goose breasts, this usually takes 2 to 4 hours, depending on the smoker and breast size.
