Remove the goose breast from the packaging, rinse and towel dry.
Cure the Goose Breast
Add all of the ingredients from the cure together in a bowl and stir.
Pour the mix into a gallon Ziploc bag. Place goose breasts in the bag and make sure to fully coat them. Seal up really well and remove as much air as possible from the bag.
Place the bag on a plate in the refrigerator and turn it over once a day for three days. This will allow the mix to fully penetrate the meat and evenly cure it.
After the third day, remove from the fridge and rinse it extremely well. After running under cool water for several minutes, let it soak in fresh water for 30 minutes to remove any lingering curing mixture.
Add the Dry Rub
Create the rub by mixing together all of the ingredients in a bowl.
Liberally coat the breast with the rub. Make sure to cover the entire thing.
Set up the grill for indirect heat and bring the temperature to about 225 degrees. Ad in your favorite smoking wood. I used Peach for a nice and mild flavor.
Allow the breast to smoke until the internal temperature reaches 165 degrees.
Remove the pastrami and let it rest for at least 30 minutes. Use a meat slicer or a knife to slice these thin and serve! For an extra treat, dip the pieces in stone ground mustard or a creamy horseradish sauce.
The curing brine and the rub use similar ingredients. You will make the cure and rinse it off and then make the rub. You won't want to skip the step of rinsing off the cure brine as it is packed full of the Pink Salt and will not taste good at all. Make sure to watch the measurements depending which curing salt you choose.
1/5 teaspoon PER POUND OF MEAT for the Pink Curing Salt (also called Prague #1)
Morton's Tender Quick is one tablespoon PER POUND OF MEAT.
Pay attention and don't mix it up. Serve with Stone Ground Mustard or a Creamy Horseradish Sauce.