Goose Pastrami Recipe - How to Make Goose Pastrami at Home (2024)

FAQs

How is pastrami made from scratch? ›

Pastrami is made from beef, usually brisket, that is wet-cured in a brine, then highly seasoned with a rub consisting mainly of black pepper and coriander, then smoked for flavor, and steamed to finish. It is often sliced hot and served as a sandwich, though it can also be chilled and sliced as a cold-cut meat.

Either way, continue to baste the legs often to keep them moist. The goose is cooked when the meat measures 165 degrees F on an instant-read thermometer and the breast juices run pale pink (not rose-colored, like a duck) when pricked.

Pastrami is made from beef brisket that has been cured, coated in spices, cold smoked and then steamed. Pastrami's thick coat of spices typically includes crushed black pepper, coriander, mustard seeds, garlic and other spices that might be included in a pickling spice mixture.

This Jewish Deli is made from a fine brisket; however, you can make it from turkey or lamb as well. Generally, chefs use certain cuts, such as the deckle. It is a lean, wide, and firm shoulder cut for pastrami. Sometimes, they use the navel, juicier and smaller section just below the ribs for pastrami.

The presence of oxygen, however, eventually turns beef grayish-brown. Myoglobin's chemical compound contains iron, which, after a few days of oxygen exposure, will oxidize. This creates metmyoglobin, which is responsible for the meat turning grayer than your grandpa.

The nitrates in pastrami come from pink curing salt, which contains a little over 6% sodium nitrite, and the rest is regular table salt. If you're looking to avoid nitrates or refined sugar, or if you simply enjoy curing meat at home, this nitrate-free pastrami recipe is for you!

WHOLE PASTRAMI

Monitor water level during the boil to ensure pastrami is submerged at all times. Note we do not recommend using sous vide or pressure cooker for this process, the boiling water helps to tenderize & loosen up the meat. Remove pastrami from water and trim any excess fat, if so desired.

A litre of cold water mixed with ¼ cup of coarse salt and¼ cup of brown sugar makes the perfect waterfowl brine. Soak duck and goose meat in the brine for 8 to 12 hours, and you'll see the difference in color. Much of the blood stored in the meat is drawn out by the brine.

How to tenderize goose meat? ›

The more traditional go-to method for tenderizing tougher cuts of wild game is to first brown and then stew the meat in a flavorful broth with vegetables. Once cut into cubes, even old honkers will break apart after simmering for several hours.

Dry-brining the goose ensures that the meat remains especially moist and juicy. The added baking powder also helps it develop extra-crisp skin.

Like duck, it's also a red-meat bird and goose breast is meant to be cooked medium-rare. You'll want to watch the cooking closely, the overcooked goose isn't like overcooked chicken or turkey. Instead of turning dry and stringy, it will become tough and chewy and taste like liver.

Both ducks and geese are red meat birds—meaning the breasts of both need to be served medium-rare. That's pink, or 140-150°F for those of you with thermometers.

United States. Goose has generally been replaced by the turkey in the United States. In the United States, the high price per pound of goose, coupled with the large size of the bird and low yield of meat to bone and fat, makes a goose more expensive per serving than Turkey.

Normally, pastrami is made from the brisket, but I was relieved to find that Carrots & Ginger had successfully made a Tongue Pastrami and I decided to combine a bit of their recipe with Ruhlman's traditional pastrami recipe from Charcuteri.

Beef plate is the traditional cut of meat for making pastrami, although it is now common in the United States to see it made from beef brisket, beef round, and turkey. New York pastrami is generally made from beef navel, which is the ventral part of the plate.

AICR/WCRF expert report defines processed meat as “meat preserved by smoking, curing or salting, or addition of chemical preservatives.” Ham, bacon, pastrami, sausages, hot dogs and luncheon meats are all considered processed meat.

Pastrami was first made as a way to preserve meat. A brine is used to first cure the brisket; then it's smoked, and typically steamed until tender.