Smoking food

BigTerp said:

I have 5 goose breast thawing in the fridge to be dry brined/cured and then smoked into pastrami over the weekend. Stay tuned..........

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Pics Please :beer:

Goose breast packed with celery seed, thyme, kosher salt, caraway seed, sugar, black pepper and instacure. Into the fridge for 24-36 hours.


Rinsed, patted dry and into the fridge for another 24 hours to dry.


A dunk into red wine and then coated with crushed coriander seed and black pepper.


Onto the smoker at around 200 degrees. Pulled once the center of the breast hit 145 which took between 3 and 4 hours. Delicious!!

Awesome - looks great - :beer: