The first hunt of the year yielded these two one pounders. The other four aren’t as pretty and are destined for sausage.
Dry cure all whizzed up.
Into a vacuum sealed bag for 36 hours.
I’ll rinse them Friday morning and let them dry until Saturday. Then it will be a dip in cognac, coated with pepper and coriander and smoked on cherry.
If you want the recipe, it can be found here:
http://smokingmeatforums.com/index.php?threads/goose-pastrami.257285/
Dry cure all whizzed up.
Into a vacuum sealed bag for 36 hours.
I’ll rinse them Friday morning and let them dry until Saturday. Then it will be a dip in cognac, coated with pepper and coriander and smoked on cherry.
If you want the recipe, it can be found here:
http://smokingmeatforums.com/index.php?threads/goose-pastrami.257285/