GOOSE PASTRAMI RECIPE! Learn how to turn your waterfowl harvest into the best wild game pastrami using this simple, field-to-table method. In this video, we'll walk you through the entire process from a successful goose hunt in the blind to smoking the perfect batch of smoked goose breast pastrami.
Check out the 940 Pro Waterfowl used in this video.
This is the ultimate goose recipe for any hunter. We cover cleaning your birds, the critical meat curing process, applying the seasoning, and the secret to smoking low and slow for that incredible smoke ring and crust. Stop letting goose meat go to waste and start making incredible wild game sandwiches!
➡️ FIELD TO TABLE GOOSE PASTRAMI STEPS:
Successful Goose Hunting Trip & Harvest
Cleaning & Prep (Goose Breast)
Curing the Wild Game Meat (2-3 Days)
Rinsing & Soaking to reduce saltiness
Smoking Low & Slow (225°F to 150-155°F internal temp)
Resting, Slicing, and Tasting the Final Pastrami!
We’re using the Duck Gun Chronicles Pastrami Rub & Cure, but this method works with any homemade pastrami seasoning. It’s an easy wild game recipe you can master at home!
🔥 Smoking Details & Gear Used:
Cure: 2-3 days
Smoke Temp: 225°F
Internal Temp: 150–155°F
Wood: Applewood Chips (for best flavor!)
Shotgun: Mossberg 940 Pro Waterfowl (what we used on the hunt!)
Smoker: Electric Smoker