Magpie Goose Pastrami
Cured magpie goose smoked and served cold
Servings: 4 people
Equipment
- smoker
Ingredients
- 2 Magpie goose breasts (skin free) Replace with any wild or domestic goose meat
- 1 gram Cure #1 - 6.25%
- 10 grams flossy or kosher salt
- ½ tsp dried thyme
- ½ tsp freshly ground black pepper
- ¼ tsp celery salt
- ¼ tsp garlic powder
- ⅛ tsp ground cumin
- Brandy, bourbon, whiskey or rum
- woodchips
Instructions
- Firstly, combine the Cure #1, salt, herbs and spices in a mortar and pestle, and pound together until they are a uniform mixture. Rub this mixture evenly over the surface of the magpie goose breasts, ensuring you massage the mixture into any crevices.
- Place the magpie goose breasts in an airtight container. Allow the breasts to cure in the fridge for 36 – 48 hours. Then rinse the cure off the breasts, under cold running water, and dry the meat with paper towels. Place the meat, uncovered, on a plate in the fridge for 6 or so hours so the surface dries out.
- Prepare your smoker, with the aim of holding a steady temperature of between 160°F and 200°F (70°C-93°C). I use a vertical smoker, and half-fill the water pan with very hot (not quite boiling) water to speed up the pre-heating process a little.
- Remove the magpie goose breasts from the fridge and rub a splash of liquor over them. I used cheap brandy, but will give a little Bundaberg Rum a try next time. Then sprinkle the meat with freshly ground black pepper. Place the breast meat into the smoker and throw a good handful of moistened woodchips and a couple of chunks of wood onto the coals. I used a mix of cherry and oak, but I’m sure any smoking wood will do just fine. Smoke the breasts until they reach an internal temperature of 140°F to 150°F (60°C-66°C), this should take about three hours. Make sure there is a good flow of smoke throughout the cooking time.
- Once the meat has reached the required internal temperature remove it from the smoker and allow to cool before slicing. Slice the magpie pastrami thinly; serve with mustard, gherkins, and crusty bread or crackers.
Notes
Cure #1 is also known as Pink Curing Salt, Prague Powder #1 and Instacure #1. It is readily available from smallgoods and sausage making retailers. The sodium nitrite inhibits bacterial growth, gives the cured meat the characteristic pink colour, and is one of the key components in the bacon-like flavour of cured meats. Follow the direction on the pack carefully, as sodium nitrite is highly toxic in large quantities. Our kitchen scales are not sufficiently accurate to measure one gram increments, so I use an old reloading balance beam scale when fooling around with small quantities of Cure #1, using 15.5 grains of Cure #1 per 500 grams of meat.