Smoked Goose Breast Pastrami

The sweetness of the brown sugar mixed with the kick of the cracked pepper brings this smoked goose breast pastrami to life as the flavors keep playing back and forth in your mouth. It only gets better if you serve it with stone ground mustard on the side.

Hands down, we love this recipe about one million times more than we ever imagined. If you think “I’m not sure I like goose” this is the one to try. You can order goose breasts from the butcher and try it out (and practice your curing methods at the same time) with minimal effort.

📝 Why This Recipe Works 

✔️Easy – This is a great way to start trying to learn to cure meat. The cure only requires a few ingredients and it simply does its thing in the refrigerator for a couple of days before you do a quick smoke.

✔️Quick to Prep – The preparation for this one is so fast that you will be able to make the brine and the rub in just a few minutes and get on to more grilling.

✔️Huge Hit at Cookouts and Parties – We are always trying to share recipes that aren’t commonly seen out there, but still give you that A+ flavor to take to a cookout or when you are hosting game days. Slice this one up and serve with mustard or a creamy horseradish sauce for a dish that will wow everyone.

🍽️  Ingredients 

🛒Goose Breast – Order goose breast straight from the butcher or simply cut off the breast meat from a full goose and use the other parts for different recipes.

Speaking of the whole bird, grilled goose is another excellent way to enjoy it, and quite easy to make!

🛒Dry Cure – We used Pink Curing Salt, also known as Prague Salt #1 instead of the Mortons Tender Quick. Either one will work perfectly with this recipe, but we had the Pink Curing Salt on hand. One tablespoon of Pink Curing Salt is good for 5 POUNDS OF MEAT. We had just under one pound of goose breast and so we used ⅕ tbsp of the Pink Curing Salt.

The curing salt is mixed with aromatics to flavor the meat as it cures so you will also need brown sugar, black pepper, garlic powder, onion powder, and thyme.

🛒Dry Rub – After curing, a simple homemade rub is used to create a lovely crust on the goose. You probably already have all of these ingredients at home. The pepper is the strongest flavor, and the brown sugar provides an initial sweetness before the pepper kicks in!

🔥 Instructions

👉Step 1: Create the dry cure by combining all the ingredients into a bowl and stir. Pour it into a gallon Ziploc bag.

👉Step 2: Wash off the goose breast and pat dry. Place the goose breasts into the Ziploc bag and toss to completely cover it with the cure. Place in the refrigerator for 3-4 days, turning over once per day.

👉Step 3: After the 3rd or 4th day, remove the goose breasts from the bag and rinse them off really well. We soaked the goose in water for 15-30 minutes to help get any excess cure off of it.

👉Step 4: Make the rub by combining the ingredients in a bowl and stir. Rub all over the breast meat.

👉Step 5: Heat the grill to 225ºF with 1-2 pieces of your favorite fruitwood. We used peach this time. Once the grill is heated up, place the breast meat on the grill plate and smoke until the temperature reaches 165ºF. This took us about 1 hour for 2 half-pound breasts.

👉Step 6: Remove and allow the smoked pastrami to rest for at least 30 minutes before slicing. Slice it thin with a knife or use your electric slicer. We served it with stone ground mustard. Hands down, this was even better the next day.

📌 Expert Tips

👍Measure The Curing Salt | One of the biggest tips here is to make sure you use the right amount of curing salt for the one you chose. If you go with the Pink Curing Salt, remember that you need just 1 tablespoon for 5 pounds of meat. Cut it down to match how much meat you actually have. Don’t cheat or you will ruin your meat and have to throw it out.

👍Rinse Thoroughly | Rinse the breasts when it comes out of the cure. Soaking it is highly recommended to allow as much of the cure to be removed from the meat.

👍Flip Daily | Make sure to flip the meat every day to help evenly distribute the cure in the bag. This allows the meat to cure evenly.

👍More Intense Smoke Flavor | This recipe tastes even better the second day after smoking!

👍Remove Excess Pepper | If you don’t like the peppery taste, simply rub a bit off the cooked pastrami.

🔄 Additions & Substitutions

⚡Dry Rub Options | Changing up the flavor of your smoked goose breast pastrami lets you enjoy all kinds of delicious! My all-purpose dry rub has a balanced, versatile flavor, that goes well with any grilled or smoked meat.

For an interesting twist, try a homemade Java rub with a distinct coffee flavor. It pairs well with red meats, and dark meats such as the rich and intense goose breast.

⚡Smoking Wood | Poultry, goose included, benefits from a lighter smoky aroma. Traditional smoking wood options include beech, birchwood, alder, oak, and milder fruit woods such as apple, and cherry. We used peach this time, but there are no hard and fast rules. Check out our free printable wood smoking cheat sheet for more options!

⚡Low Sodium Option | If you’re looking to reduce the saltiness, consider using a reduced-sodium curing salt.

🍱 Storage

❄️Fridge | For fridge storage, wrap the goose pastrami tightly in plastic wrap or foil and place it in an airtight container.

Cured meats like pastrami can last in the refrigerator for 1 to 2 weeks when properly wrapped and stored in an airtight container so it’s okay to scale up this recipe to have some leftovers.

If you have leftover sliced pastrami, use it within 3-4 days.

🧊Freezer | For longer storage, freeze it wrapped in a layer of plastic wrap, then aluminum foil, and finally placed in a freezer bag. It can be frozen for up to 3 months.

Thaw in the refrigerator overnight when ready to use. This method ensures the pastrami retains its flavor and texture, whether enjoyed cold or reheated.

♨️ Reheating

This smoked goose breast pastrami can be enjoyed cold or hot, making it a super versatile meat. The key to reheating pastrami is to avoid high heat, which could easily dry it out.

🔸Oven | Preheat the oven to 275°F (135°C). Wrap the pastrami in aluminum foil to make sure it stays moist. Optionally add one tablespoon of broth or water before sealing the foil to help steam the meat gently.

Heat for 10-15 minutes, or until warmed through.

🔸Stovetop | Preheat a skillet over medium-low heat. Add a tablespoon of water or broth, place the pastrami in the skillet, and cover it. Warm for a few minutes, flipping ones, so the pastrami reheats evenly.

🔸Microwave | This method is the fastest, and perfect for pastrami slices. Place them on a microwave-safe plate and cover them with a damp paper towel.

Heat on medium power in 30-second intervals, checking the meat in between. As fast as the microwave is to reheat foods, it can easily dry out the pastrami if you overheat it, so be careful.

🔸Steaming | Heat water in the bottom of a steamer. You can also use a pot with a steaming basket.

Once the water is simmering, place the pastrami in the basket. Cover and steam for 3-5 minutes, or until heated through.

This is one of the easiest methods to reheat pastrami while keeping it moist.

🍽️ Serving Suggestions

Smoked goose breast pastrami is versatile, and because it is cured, it lasts longer compared to regular hot-smoked meats. It can be served cold or warm, each option having so many applications. Here are some of the best uses and sides to try with this delectable cured meat:

Serving Smoked Goose Breast Pastrami Cold

The rich, nuanced flavor of smoked goose breast pastrami allows it to be the star of many dishes, or a main dish without too much effort. Use it for:

⭐Sandwiches and Wraps | Thin slices of pastrami make an excellent filling for sandwiches and wraps. Use your favorite Artisan bread or even a simple homemade one like my no-knead Dutch oven bread. Then add your favorite toppings such as mustard, sauerkraut, and Swiss cheese for an unforgettable sandwich!

⭐Charcuterie Boards | Pair the goose pastrami with cheeses, crackers, fruits, and nuts for an effortless but delicious charcuterie board.

⭐Salads | Add a protein boost to your salads with pastrami strips or cubes. It makes a perfect match with mixed greens, vinaigrettes, and flavorful ingredients like goat cheese, walnuts, and roasted beets.

I tried it with my grilled peach and arugula salad, and I have to say – it was a serious upgrade!

⭐Sides | This is the kind of rich-tasting meat that does not need fancy sides. Pickles, a simple coleslaw, a creamy cucumber salad, or a potato salad will turn it into a fabulous meal. Try my smoked potato salad for a great twist that makes it even tastier.

Grilled veggies are another nice pairing for cold goose pastrami. We love it next to grilled sweet onions, and grilled patty pan squash.

Serving Smoked Goose Breast Pastrami Warm

Warm pastrami has a high comfort factor – perfect for cold months or when you’re craving a filling meal.

⭐Hot Sandwiches | As much as we love brisket grilled cheese, using thin pastrami slices instead added a new favorite to our list of grilled cheese recipes.

Some of my favorite add-ons for the goose-breast pastrami hot sandwiches include melted cheese, caramelized onion, horseradish, and whole-grain mustard.

⭐Pastrami Hash | You can use various types of meat to make a hearty breakfast hash, and smoked pastrami is definitely a winner in my book!

In fact, you can use it for many breakfast recipes that require leftover meat, or bacon like these fast and delicious hash brown quiche cups.

⭐Warm Salads | Mix grilled roasted root vegetables with warm pastrami slices into a warm and comforting salad. Other veggies I like to use include Brussels sprouts, sweet potatoes, and butternut squash. Top with a flavorful bacon or mustard dressing for a highly craveable treat!

⭐Sides | Needless to say, warm slices of smoked goose breast pastrami make a special main dish. To me, there’s nothing better than pairing it with a grilled or smoked side dish.

Grilled sweet potato wedges, smoked fingerling potatoes, grilled balsamic carrots, grilled beer corn on the cob, and smoked butternut squash beautifully complement the smoky and slightly spicy flavors of this pastrami recipe.

❓ FAQ

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