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.

Good pastrami at a Jewish deli is something you must eat at least once before you die. If you have any goose breasts in your freezer, go for it. A pastrami on rye with good mustard, a slice of cheese and maybe some sauerkraut, and you got yourself some awesome there!

Remove all the fat from inside the bird and, using the point of a small knife or skewer, prick the skin all over, including under the wings and around the legs. Sit the goose in an empty sink and slowly pour over 2-4 kettlefuls of boiling water. The skin will tighten and become glossy. Leave to cool, then pat dry.

According to The Artisan Jewish Deli at Home, pastrami originates from the jerky-like pastirma, developed by the Ottoman Turks, who dried and salt-cured meat (often beef, goat, or mutton) as a way to preserve it, then rubbed it with spices.

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.

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 Goose has generally been replaced by the turkey in the United States.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.

The pastrami that's a staple of Jewish delis was originated by Romanian Jews who adapted their favorite spiced recipe (from geese!) to cheap available cow bellies. That's the same part of the animal that bacon comes from, and relatively high fat. . . though obviously a different animal!

But of the geese, speckle-bellied and Canada geese are considered the best eating, though the snow goose is good too.

ROASTING TIMES

Cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well-done, plus 30 mins resting.

Always Brine Ducks and Geese

Soaking waterfowl in a saltwater solution replaces blood with brine. The process also adds flavor and moisture. Once brined in the refrigerator for 12 to 24 hours, the meat will be paler in color, giving it less of a livery look and more the appearance of domestic meat.

Is goose healthy to eat? ›

Goose meat is an excellent source of riboflavin and vitamin B-6. These vitamins help our bodies use energy from foods. B vitamins are important for growth and healthy skin, hair, nerves and muscles. Goose meat is an excellent source of iron - more than beef, pork or chicken.

Place the pastrami directly on the grill grates, spiced side up. Insert the probe into the thickest part of the brisket. Close the lid and smoke until the internal temperature reaches 160°F, 3-4 hours.

At this point traditional Pastrami is steamed until it's tender (that's deli style Pastrami); I'm going for more BBQ style Pastrami. Wrap it in Pink Butcher Paper and place back on the pit. Insert a meat probe into the thickest part of the flat and continue to cook until the internal temperature reaches 204 degrees.

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.

Corned beef is either boiled or steamed after it's been salt-cured. Whereas, The Nosher notes, "pastrami is seasoned with a dry spice mix, smoked, and then often steamed again before serving." The seasoning used after the brining is pretty similar to what's used in the salty brine.

The pastrami that's a staple of Jewish delis was originated by Romanian Jews who adapted their favorite spiced recipe (from geese!) to cheap available cow bellies. That's the same part of the animal that bacon comes from, and relatively high fat. . . though obviously a different animal!

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. It's not yet clear exactly why these meats increase risk for colorectal cancer.