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Discussion in 'Cooking Forum' started by Luigi Daniele, Oct 23, 2018.
I have tender quick what else?
I made goose pastrami a couple of weeks ago and it turned out good. I brined it for 7 days, then seasoned with pepper and smoked it. I used this recipe posted on a previous thread: https://www.smokingmeatforums.com/t...e-charts-by-good-friend-rance-gamblin.170661/
I have a brisket brining now and will boil it to make corned beef. I could season it and smoke it to make pastrami, but my younger son wants corned beef this time.
I am really interested in doing this.
It's pretty easy, and wish I would have tried it sooner. My corned beef brisket is boiling now and should be done in about an hour. I used Alton Brown's recipe for this one.
Taking a bunch of goose out to make sausage. I'll put 6 or 8 breasts in the brine u recommend thank you. I haven't made it for awhile ans then with a kit. I've done it with turkey breast too.
Mage 24 lbs Italian, day before yesterday venison and pork. 15 lbs of Goose summer sausage still need to smoke it. I saved out six really nice goose breasts and put them in the brine recipe you recommended. I'll smoke them all next week and let you know how they turn out. .