Dry Cured Goose Pastrami

2 goose boobs with fat on, tenderloins removed (snack on those while you make this)
1c salt
cinnamon stick
crushed garlic
paprika
coriander
tons of crushed black pepper
white pepper
ground yellow mustard seed
bay leaves
whole cloves
2 1/2 T sugar

Pack goose boobs in box of course kosher salt.
Refrigerate for 24 hours.
Remove from salt.
Combine all the rest of the ingredients.
Pat spice blend on fat side of breast
Wrap with cheese cloth
Tie up with fancy butcher knots and hang in you fridge for 10-12 days!
Slice on extremely sharp mandoline or deli slicer.

*if you live in a really cold climate (like Rhode Island) you can hang it in our basement